piper/antioxidant

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Antioxidant activity of piper betel leaf extract and its constituents.

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The 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay of the ethanol extracts of three varieties (Bangla, sweet, and Mysore) of Piper betel (pan) revealed the Bangla variety to possess the best antioxidant activity that can be correlated with the total phenolic content and reducing powers of the respective

Evaluation of sanitizing efficacy of acetic acid on Piper betle leaves and its effect on antioxidant properties.

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The sanitizing efficacy of acetic acid and its effect on health beneficial properties of Piper betle leaves were determined. Betel leaves artificially inoculated with Aeromonas, Salmonella and Yersinia were subjected to organic acid (citric acid, acetic acid and lactic acid) treatment. Pathogen

Influence of Piper betle on hepatic marker enzymes and tissue antioxidant status in D-galactosamine-induced hepatotoxic rats.

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D-galactosamine is a well-established hepatotoxicant that induces a diffuse type of liver injury closely resembling human viral hepatitis. D-galactosamine by its property of generating free radicals causes severe damage to the membrane and affects almost all organs of the human body. The leaves of

Strengthening antioxidant defense & cardio protection by Piper betle: An in-vitro study.

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Introduction

The purpose of this research work was to evaluate Piper betle ethyl acetate extract (PBEA) for its free radical scavenging, antioxidant, anti-apoptotic activities and its role in protecting against oxidative cardiac cell

In vitro antioxidant activity of pet ether extract of black pepper.

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OBJECTIVE To investigate the in vitro antioxidant activity of different fractions (R1, R2 and R3) obtained from pet ether extract of black pepper fruits (Piper nigrum Linn.) METHODS The fractions R1, R2 and R3 were eluted from pet ether and ethyl acetate in the ratio of 6:4, 5:5 and 4:6,

Antioxidative properties and inhibition of key enzymes relevant to type-2 diabetes and hypertension by essential oils from black pepper.

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The antioxidant properties and effect of essential oil of black pepper (Piper guineense) seeds on α -amylase, α -glucosidase (key enzymes linked to type-2 diabetes), and angiotensin-I converting enzyme (ACE) (key enzyme linked to hypertension) were assessed. The essential oil was obtained by

Chemical constituents of peppers (Piper spp.) and application to food preservation: naturally occurring antioxidative compounds.

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In a structure analysis of the compounds of the genus Piper (Family Piperaceae), we identified five phenolic amides from Piper nigrum, seven compounds from P. retrofractum, and two compounds from P. baccatum. All the phenolic amides possess significant antioxidant activities that are more effective

Total phenolics and antioxidant activity of Piper auritum and Porophyllum ruderale.

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Extracts from fresh and dried samples of Mexican pepperleaf (Piper auritum Kunth) and "papalo" (Porophyllum ruderale) were obtained using a stirring or an ultrasound extraction system with five types of solvents (water, 50:50% v/v ethanol:water, 70:30% v/v ethanol:water, 85:15% v/v ethanol:1.5N HCl,

Influence of Piper betle on hepatic marker enzymes and tissue antioxidant status in ethanol-treated Wistar rats.

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Piper betle L. is a commonly used masticatory in Asia. This study was carried out to investigate the hepatoprotective and antioxidant properties of P. betle, using ethanol intoxication as a model of hepatotoxic and oxidative damage. Ethanol-treated rats exhibited elevation of hepatic marker enzymes

Chemical compositions, antioxidant and antimicrobial activity of the essential oils of Piper officinarum (Piperaceae).

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This study was designed to investigate the antioxidant and antimicrobial activities of the essential oils from Piper officinarum C. DC. GC and GC/MS analysis of the leaf and stem oils showed forty one components, representing 85.6% and 93.0% of the oil, respectively. The most abundant components in

Antioxidant and cytotoxic effects of crude extract, fractions and 4-nerolidylcathecol from aerial parts of Pothomorphe umbellata L. (Piperaceae).

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The crude ethanolic extract from aerial parts of Pothomorphe umbellata L. (Piperaceae) and fractions obtained by partitions sequentially among water-methanol, methylene chloride, and ethyl acetate, as well as the major constituent, 4-nerolidylcatechol, were, respectively, evaluated and evidenced for

Antioxidant, antiproliferative and antimicrobial activities of the volatile oil from the wild pepper Piper capense used in Cameroon as a culinary spice.

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Wild pepper (Piper capense L.f., Piperaceae) is a spice traditionally used in western Cameroon to make soups called 'Nkui' and 'Nah poh'. In the present work, the essential oil hydrodistilled from fruits was analyzed by GC-FID and GC-MS, and for in vitro biological activities, namely cytotoxic,

Antioxidant and Cytoprotective Effect of Piper aduncum L. against Sodium Fluoride (NaF)-Induced Toxicity in Albino Mice.

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Piper aduncum, commonly known as matico, is a plant that grows in the mountainous and coastal regions of Peru, and is studied for its antimicrobial properties and various ethnopharmacological uses. The main objective of this study was to determine the cytoprotective and antioxidant effects of

Analysis of Chemical Composition and Assessment of Antioxidant, Cytotoxic and Synergistic Antibacterial Activities of Essential Oils from Different Plant Parts of Piper boehmeriifolium.

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The essential oils (EOs) from leaves, stems, and whole plant of Piper boehmeriifolium were analyzed using GC/FID and GC/MS. The main constituents of P. boehmeriifolium EOs were β -caryophyllene, caryophyllene oxide, β -elemene, spathulenol, germacrene D, β -selinene, and neointermedeol. The

Antioxidant Activity of Selected Spices Used in Fermented Meat Sausage.

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The antioxidant activity of ten spices commonly used in the formulation of a fermented meat sausage (Pastourma) were evaluated using a hemoglobin peroxidation procedure involving safflower oil in a water emulsion (10%). Clove followed by rose petals and allspice exhibited the highest antioxidant

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