This study is conducted to determine the protective effect of aqueous extracts Borago officinalis Linn and its impact as histological antioxidant on some parameters functions kidny in female albino rabbits exposed oxidative stress-induced by 5%H2O2. The included 20 at age (4-5 months) they are divided into 4 groups (5animals/ group). These were: control group, borage extract,H2O2 H2O2 group + e...

Alzheimer's disease (AD) is a neurodegenerative disorder and most common form of dementia that leads to memory impairment. In the present study we have examined the protective effects of Borago officinalis (borage) extract on Amyloid β (A β)-Induced memory impairment. Wistar male rats received intrahippocampal (IHP) injection of the A β (25-35) and borage extract throughout gestation (100 mg/kg...

Borage (Borago officinalis L.) is a typical Spanish plant. During processing, 60% are leaves. The aim of this work is to model and optimize the extraction of polyphenol from borage leaves using the response surface method (RSM) and to use this extract for application in emulsions. The responses were: total polyphenol content (TPC), antioxidant capacity by ORAC, and rosmarinic acid by HPLC. The ...

This study aimed to determine the antioxidant activity of Borago officinalis essential oil in thermal oxidation fish oil. The volatile compound profile B. (BEO) was determined using gas chromatography and mass spectrometry. As a result analysis, 97.27 percent components product were characterized. product’s major benzene acetaldehyde (28.59 percent) linalool (13.60 percent). free radical scaven...

Abstract Body size is a trait that can affect plant–pollinator interaction efficiency and plant reproductive success. We explored the impact of intraspecific shifts on interactions between pollinators flowering plants under controlled conditions. considered two development conditions leading to production large small individual flowers Borago officinalis Echium plantagineum . also used natural ...

Borage meal exerted a concentration-dependent antioxidant activity in a meat model system. At 2% (w/w), it inhibited (p 0.05) 2-thiobarbituric acid-reactive substances (TBARS), hexanal and total volatile formation in meat by 26.5, 30.5 and 18.6%, respectively. Antioxidant compounds in the meal were concentrated at optimum extraction conditions (in 52% ethanol at 74 C for 62 min) predicted by re...