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hippophae rhamnoides/antioksüdant
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Leht 1 alates 184 tulemused
Evaluation of chemical constitute, fatty acids and antioxidant activity of the fruit and seed of sea buckthorn (Hippophae rhamnoides L.) grown wild in Iran.
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In this investigation, the chemical compositions of berries from sea buckthorn were studied. The amount of ascorbic acid and β-carotene determined by HPLC was 170 mg/100 g FW and 0.20 mg/g FW, respectively. Total phenols, anthocyanins, acidity and total soluble solids (TSS) contents were 247 mg
Phytochemical analysis, antioxidant and antibacterial effects of sea buckthorn berries.
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Sea buckthorn berries are therapeutically used as folk medicine for a variety of diseases, however, the scientific evidence is hardly available to support their role. This study explored their chemical constituents and their role as antioxidant and antibacterial agents. Three common solvents such as
Microwave-assisted efficient extraction of different parts of Hippophae rhamnoides for the comparative evaluation of antioxidant activity and quantification of its phenolic constituents by reverse-phase high-performance liquid chromatography (RP-HPLC).
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The outcome of different extraction procedures (microwave, ultrasound, Soxhlet, and maceration) on the antioxidant activity of seeds, leaves, pulp, and fruits of Hippophae rhamnoides (sea buckthorn or SBT) was investigated by two different bioassays: 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic
Evaluation of antioxidant activity of leaf extract of Seabuckthorn (Hippophae rhamnoides L.) on chromium(VI) induced oxidative stress in albino rats.
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The present study reports the antioxidant activity of Seabuckthorn (Hippophae rhamnoides), family Elaegnaceae, on chromium induced oxidative stress in male albino rats. Oxidative stress was induced in the rats by force-feeding of potassium dichromate equivalent to a dose of 30mg/kg body weight (BW)
Comparison of the contents of various antioxidants of sea buckthorn berries using CE.
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The increased interest in sea buckthorn (Hippophae rhamnoides L.) made it possible to investigate the antioxidant content in it. To address this issue, the presence of following antioxidant compounds were analyzed: trans-resveratrol, catechin, myricetin, quercetin, p-coumaric acid, caffeic acid,
Antioxidant capacity of crude extracts containing carotenoids from the berries of various cultivars of Sea buckthorn (Hippophae rhamnoides L.).
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Comparative analysis of antioxidant capacity was performed using FRAP and DPPH methods on extracts containing carotenoids acquired from fruits of Sea buckthorn. The examination included nine varieties of Sea buckthorn growing in the comparative cultivation. Conducted analysis allowed to compare the
[Influence of sea buckthorn oil production technology on its antioxidant activity].
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The aim of the study was to determine quality and quantity of the main components of sea buckthorn oils, which were produced by different technological procedures, and to evaluate their antioxidant activity. An influence of thermal shock to antioxidant activity of sea buckthorn oils was also
HPLC-DAD-MS/MS profiling of antioxidant flavonoid glycosides in sea buckthorn (Hippophae rhamnoides L.) seeds.
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This study was aimed at the chemical profiling of flavonoid glycosides in antioxidant (AO) fractions of sea buckthorn (Hippophae rhamnoides) seed. Seed fractions were evaluated for their DPPH, ABTS, superoxide and hydroxyl radical scavenging, ferric reduction, ferrous chelation and xanthine oxidase
Sea Buckthorn and Grape Antioxidant Effects in Hyperlipidemic Rats: Relationship with the Atorvastatin Therapy
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Background: Medications to reduce oxidative stress are preventing cellular damage associated with hyperlipidemia. In this regard, statins (e.g., atorvastatin) act primarily by decrease in low-density lipoprotein-c but, in the last
Chemical composition and antioxidant capacity of extracts from the whole berry, pulp and seed of Hippophae¨ rhamnoides ssp. yunnanensis.
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In the present study, profiles of fatty acid, sn-2 fatty acid, triglyceride, phytochemical (including tocopherol/tocotrienol, phytosterol, flavonoid, carotenoid and polyphenol) and antioxidant capacity of extracts from the whole berry, pulp and seed of Hippophae¨ rhamnoides ssp. yunnanensis were
Antioxidant oligomeric proanthocyanidins from sea buckthorn (Hippophae rhamnoides) Pomace.
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After flavonol glycosides, monomeric flavan-3-ols, and dimeric and trimeric proanthocyanidins were fractionated from an extract of sea buckthorn (Hippophae rhamnoides) pomace by Sephadex LH-20 gel chromatography, oligomeric proanthocyanidins were eluted. The oligomeric fraction accounted for 84% of
Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use.
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The potential for using extracts of press residues from black, green, red, and white currants and from sea buckthorn berries as sources of antioxidants for foods use was investigated. Press residues were extracted with ethanol in four consecutive extractions, and total Folin-Ciocalteu (F-C) reactive
Acute and sub acute toxicity and efficacy studies of Hippophae rhamnoides based herbal antioxidant supplement.
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OBJECTIVE
Present study was carried out to evaluate acute and subacute toxicity and efficacy of Seabuckthorn (Hippophae rhamnoides) based herbal antioxidant supplement (HAOS).
METHODS
In vivo toxicity studies were performed in male balb 'C' mice by oral administration. Acute toxicity study was done
Phenolic compounds, antioxidant activity, antiproliferative activity and bioaccessibility of Sea buckthorn (Hippophaë rhamnoides L.) berries as affected by in vitro digestion.
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Phenolics, antioxidant and antiproliferative properties of Sea buckthorn berries were evaluated using a simulated in vitro digestion and compared with a chemical extraction method. Digested samples were subjected to antiproliferation evaluation against human liver, breast and colon cancer cells.
Integrated analysis of multiomic data reveals the role of the antioxidant network in the quality of sea buckthorn berry.
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Berries of sea buckthorn, known as the "king of vitamin C," are abundant in antioxidants, have attractive colors, and are an excellent material with which to study the relationships between berry color, antioxidants, and berry quality. No study has yet determined the molecular basis of the
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