Exploration of Mango Fruits (Mangifera indica) as α-Glucosidase Inhibitors
نویسندگان
چکیده
منابع مشابه
α-Glucosidase inhibitors from the bark of Mangifera mekongensis
BACKGROUND Mangifera mekongensis (Anacardiaceae) is cultivated for its edible fruit and has been used in traditional Vietnamese medicine for its anti-aging properties and for treating diabetes, vermifuge, and dysentery. As part of a search for biologically active compounds with reduction of the rate of glucose absorption, a screening has been initiated to evaluate natural product extracts for t...
متن کاملMolecular identification of Mango, Mangifera indica L.var. totupura
UNLABELLED Mango (>Mangifera indica) belonging to Anacardiaceae family is a fruit that grows in tropical regions. It is considered as the King of fruits. The present work was taken up to identify a tool in identifying the mango species at the molecular level. The chloroplast trnL-F region was amplified from extracted total genomic DNA using the polymerase chain reaction (PCR) and sequenced. Seq...
متن کاملReproductive Biology of Mango (Mangifera indica) in a Mediterranean Climate
The importance of mango growing contrasts with the paucity of information on its reproductive biology. In this work, the reproductive biology of mango was studied in the subtropical conditions of the Southern Spanish Mediterranean coast, using the cultivars `Osteen ́, `Kensington ́, `Kent ́ and `Keitt ́. In order to establish the appropriate developmental coordinates during the reproductive phase, ...
متن کاملAnticarcinogenic effects of polyphenolics from mango (Mangifera indica) varieties.
Many polyphenolics contained in mango have shown anticancer activity. The objective of this study was to compare the anticancer properties of polyphenolic extracts from several mango varieties (Francis, Kent, Ataulfo, Tommy Atkins, and Haden) in cancer cell lines, including Molt-4 leukemia, A-549 lung, MDA-MB-231 breast, LnCap prostate, and SW-480 colon cancer cells and the noncancer colon cell...
متن کاملMango (Mangifera indica L.) Lyophilization Using Vacuum-Induced Freezing
Abstract—Lyophilization, also called freeze-drying, is an important dehydration technique mainly used for pharmaceuticals. Food industry also uses lyophilization when it is important to retain most of the nutritional quality, taste, shape and size of dried products and to extend their shelf life. Vacuum-Induced during freezing cycle (VI) has been used in order to control ice nucleation and, con...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Biosaintifika: Journal of Biology & Biology Education
سال: 2017
ISSN: 2338-7610,2085-191X
DOI: 10.15294/biosaintifika.v9i3.10516