Yellow Pumpkin (Cucurbita maxima D.) Extract As Anti-Hypercolesterolemia
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چکیده
منابع مشابه
Antidepressive Activity of Processed Pumpkin (cucurbita Maxima) Seeds on Rats
The aim of the present study was to determine the anti depressive activity of raw, autoclaved, boiled, germinated and roasted pumpkin seeds powder extract compared with the standard drug: Imipriamine (30 mg/kg) in normal and depressed control rats. Methyl Isobutyl Ketone (100 mg/kg) was used as the depression inducer in rats. The result shows that there was a significant (P < 0.01) decrease in ...
متن کاملThree new multiflorane-type triterpenes from pumpkin (Cucurbita maxima) seeds.
Three new multiflorane-type triterpenes; 7a-methoxymultiflor-8-ene-3a,29-diol 3-acetate-29-benzoate (1), 7-oxomultiflor-8-ene-3a,29-diol 3-acetate-29-benzoate (2), and multiflora-7,9(11)-diene-3a,29-diol 3-p-hydroxybenzoate-29-benzoate (3), were isolated from seeds of Cucurbita maxima, along with three known compounds. Compound 3 and multiflora-7,9(11)-diene-3a-29-diol 3-benzoate (5) exhibited ...
متن کاملThree new triterpene esters from pumpkin (Cucurbita maxima) seeds.
Three new multiflorane-type triterpene esters, i.e. 7α-hydroxymultiflor-8-ene-3α,29-diol 3-acetate-29-benzoate (1), 7α-methoxymultiflor-8-ene-3α,29-diol 3,29-dibenzoate (2), and 7β-methoxymultiflor-8-ene-3α,29-diol 3,29-dibenzoate (3), were isolated from seeds of Cucurbita maxima, along with the known compound, multiflora-7,9(11)-diene-3α,29-diol 3,29-dibenzoate (4). Compound 1 exhibited melano...
متن کاملMorphological, Thermal and Physicochemical Properties of Starches from Squash (Cucurbita maxima) and Pumpkin (Cucurbita moschata)
The properties of starches isolated from two squash cultivars (Cucurbita maxima) were studied and compared with those of two pumpkin cultivars (Cucurbita moschata) and one normal potato cultivar. The amylose content of pumpkin and squash starches ranged from 16.18% to 21.29%. The pumpkin and squash starches appeared as a mixture of spherical, polyhedral and dome shaped granules. The pumpkin and...
متن کاملWheat Bread with Pumpkin (Cucurbita maxima L.) Pulp as a Functional Food Product.
In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20% (converted to dry matter) c...
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ژورنال
عنوان ژورنال: Journal of Fundamental and Applied Pharmaceutical Science
سال: 2021
ISSN: 2723-763X,2723-7648
DOI: 10.18196/jfaps.v1i2.10819