Acute (24 hours) and chronic (90 days) oral toxicity studies on the ethanolic extracts of common spices Cinnamomum zeylanicum Nees bark and Piper longum L. fruits were carried out in mice. Acute dosages were 0.5, 1.0 and 3 g/kg while the chronic dosage was 100 mg/kg/day. All external morphological, hematological and spermatogenic changes, in addition to body weight and vital organ weights, were...

Most exacerbations of asthma can be proven to be associated with bacterial infections and there is scientific evidence that frequent respiratory infections particularly bacterial infections provoke asthma attack. Considering these facts different plant extracts and phytoconstituents with proven anti asthmatic property had been selected for screening anti microbial activity in in-vitro models. I...

A rapid, easy, and simple spectrophotometric method was developed for the estimation of total alkaloids precipitated by Dragendorff's reagent (DR) in plant materials. It is based on the formation of yellow bismuth complex in nitric acid medium with thiourea. The yellow-colored complex formed obeys Lambert-Beer's law in the concentration range of 0.06-50 microg/mL with lambdamax at 435 nm. Using...

Piper longum Linn (P. longum, also called as Indian long pepper) is one of the common culinary herb and has been extensively used as an important constituent of various indigenous medicines, specifically in traditional Indian medicinal system known as Ayurveda. Towards obtaining a global regulatory framework of P. longum‘s constituents, in this work we first reviewed phytochemicals present in t...

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...

Tisane is a beverage infused with herbs instead of tea leaves. The main objective of the study was to formulate and analyse the herbal infusions without any tea leaves and caffeine free alternative to tea or coffee for a hot drink, to perform a sensory evaluation on 2 different herb infusions (tisanes) prepared from formulations of indigenous herbs and spices and to analyse for its biochemical ...