Identification of Polyphenols and Anti-Oxidant Capacity of Piper aduncum L
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چکیده
منابع مشابه
Identification of Polyphenols and Anti-Oxidant Capacity of Piper aduncum L
Ethanol extracts of Piper aduncum L. leaves from five sub-regions in the tropical Peruvian rainforest were assessed for polyphenol content utilizing liquid chromatography coupled with mass spectrometry with electrospray ionization (LC-MS-ESI). The anti-oxidant capacity was estimated using a DPPH radical scavenging assay. Additionally, the reducing power (capacity to reduce Fe 3+ to Fe 2+ ), the...
متن کاملEvaluation of Angiotensin converting enzyme inhibition and anti-oxidant activity of Piper longum L
The present study was aimed to investigate the Angiotensin Converting Enzyme (ACE) inhibition and antioxidant activity of the standardized hydro alcoholic extract of Piper longum L. fruits, its fractions and isolated piperine. Extract and its fractions were standardized with reference to marker piperine by HPLC method. ACE inhibition activity was estimated using hippuryl-L-histidyl-L-leucine (H...
متن کاملChemical study and larvicidal activity against Aedes aegypti of essential oil of Piper aduncum L. (Piperaceae).
Piper aduncum L. is used in folk medicine to treat respiratory and inflammatory diseases. The aim of this study was to analyze the essential oil from leaves of P. aduncum collected in the Brazilian Cerrado, North of Minas Gerais, as well as to evaluate the larvicidal activity of this oil and of its major constituent. The essential oil was analyzed by gas chromatography coupled to flame ionizati...
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Background: According to the epidemiological studies, consuming olive products can decrease the incidence of the different types of cancers mostly due to the high anti-oxidant properties of their polyphenolic compounds. Objectives: To evaluate the anti-oxidant and anti-proliferative potentials of the olive fruits total polyphenols on the gastric adenocarc...
متن کاملVolatile chemical constituents of Piper aduncum L and Piper gibbilimbum C. DC (Piperaceae) from Papua New Guinea.
Exhaustive hydro-distillation of the leaves of Piper aduncum and fruits of Piper gibbilimbum (Piperaceae) afforded colorless and pale orange colored oils in 0.35 and 0.30 % yields, respectively. Detailed chemical analysis by GC/MS indicated the volatile constituents of Piper aduncum to be composed of dill apiole (43.3%), beta-caryophyllene (8.2%), piperitione (6.7%) and alpha-humulene (5.1%), w...
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ژورنال
عنوان ژورنال: The Open Bioactive Compounds Journal
سال: 2008
ISSN: 1874-8473
DOI: 10.2174/1874847300801010018