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urtica massaica/antioxidant
Odkaz sa uloží do schránky
Strana 1 od 109 výsledky
Chemical composition, phytochemical constituents, antioxidant and anti-inflammatory activities of Urtica urens L. leaves.
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OBJECTIVE
The aim of this study was to investigate the chemical composition and antioxidant properties of Urtica urens L.(Uu) as well as its anti-inflammatory effect on carrageenan (CARR)-induced paw oedema in rats.
METHODS
The leaves were extracted using ethanol (EtOH) and water. The extracts were
In vitro antioxidant, antithrombotic, antiatherogenic and antidiabetic activities of Urtica dioica, Sideritis euboea and Cistus creticus water extracts and investigation of pasta fortification with the most bioactive one.
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Evaluation of antioxidant properties, elemental and phenolic contents composition of wild nettle (Urtica dioica L.) from Tunceli in Turkey.
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Wild nettle (Urtica dioica L.) types were sampled from different geographical regions in Tunceli (Turkey) to determine their mineral, vitamin, phenolic contents and their antioxidant properties. The total phenol varied from 37.419 ± 0.380 to 19.182 ± 1.00 mg of GAEs g(-1) of dry nettle. The highest
Influence of heavy metal stress on antioxidant status and DNA damage in Urtica dioica.
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Heavy metals have the potential to interact and induce several stress responses in the plants; thus, effects of heavy metal stress on DNA damages and total antioxidants level in Urtica dioica leaves and stems were investigated. The samples are sampled from areas with different metal exposition.
In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products.
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Nettle (Urtica dioica L.) is a well-known plant with a wide historical background use of stems, roots and leaves. Nettle leaves are an excellent source of phenolic compounds, principally 3-caffeoylquinic acid (3-CQA), caffeoylmalic acid (CMA) and rutin. The aim of this work was to evaluate the
Antioxidant and antimicrobial activities of ethanol and aqueous extracts from Urtica urens.
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BACKGROUND
Urtica urens L. (Urticaceae) is an important and commonly used plant for its medicinal and pharmacological properties.
OBJECTIVE
We analyzed the antioxidant and antimicrobial activities of the leaves of Urtica urens in ethanol (EtOH) and water (WA) solvents, employing standard analytical
Antioxidant activity and nutritional assessment of under-utilized medicinal plants.
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The present study investigates the nutritive and anti-nutritive composition of six species (Allium porrum, Amaranthus spinosis, Apium graveolens, Caralluma edulis, Chenopodium album, Urtica dioica). The studied species contained considerable amount of crude protein (4.53-11.41%), crude fat
Determination of total antioxidant capacity by a new spectrophotometric method based on Ce(IV) reducing capacity measurement.
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Dietary antioxidants widely found in fruits and vegetables may serve the task of reducing oxidative damage in humans induced by free radicals and reactive oxygen species under 'oxidative stress' conditions. The aim of this work is to develop a simple, low-cost, sensitive, and diversely applicable
Hyphenated chromatographic techniques for the rapid screening and identification of antioxidants in methanolic extracts of pharmaceutically used plants.
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Phytochemical analysis is an important scientific research area, which normally relies on a number of rather laborious and time-consuming techniques for compound identification. Isolation of the ingredients of plant extracts in adequate quantities for spectral and biological analysis was the basis
Antioxidant capacity changes and phenolic profile of Echinacea purpurea, nettle (Urtica dioica L.), and dandelion (Taraxacum officinale) after application of polyamine and phenolic biosynthesis regulators.
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The changes of the antioxidant (AOA) and antiradical activities (ARA) and the total contents of phenolics, anthocyanins, flavonols, and hydroxybenzoic acid in roots and different aerial sections of Echinacea purpurea, nettle, and dandelion, after treatment with ornithine decarboxylase inhibitor, a
Antioxidant evaluation for Urtica urens, Rumex cyprius and Borago officinalis edible wild plants in Palestine.
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Natural plants products are one of the famous and commonly utilized remedies used in fighting diseases. This study was conducted to evaluate antioxidant activity of plants commonly used in Palestine (Urtica urens, Rumex cyprius and Borago officinalis). Free radical scavenging activity method was
[Study of antioxidant activity of phenolic compounds from some species of Georgian flora].
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The antioxidant activity of extracts obtained from different parts of Georgian flora species Hamamelis virginiana L., Astragalus caucasicus Pall., Astragalus microcephalus Willd., Vitis vinifera L., Rhododendron ponticum L., Rhododendron Ungernii Trautv., Ginkgo biloba L., Salvia officinalis L.,
Hepatoprotective effects of Nigella sativa L and Urtica dioica L on lipid peroxidation, antioxidant enzyme systems and liver enzymes in carbon tetrachloride-treated rats.
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OBJECTIVE
To investigate the effects of Nigella sativa L (NS) and Urtica dioica L (UD) on lipid peroxidation, antioxidant enzyme systems and liver enzymes in CCl(4)-treated rats.
METHODS
Fifty-six healthy male Wistar albino rats were used in this study. The rats were randomly allotted into one of
Effects of Nigella sativa L. and Urtica dioica L. on lipid peroxidation, antioxidant enzyme systems and some liver enzymes in CCl4-treated rats.
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This study was designed to investigate the effects Nigella sativa L. (NS) and Urtica dioica L. (UD) on lipid peroxidation, antioxidant enzyme systems and some liver enzymes in carbon tetrachloride (CCl4)-treated rats. A total of 60 healthy male Sprague-Dawley rats were utilized in this study. The
Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage.
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The effects of nisin (200 and 400 ppm), ε-polylysine (0.1 and 0.2%) and chitosan (0.5 and 1%) in combination with a Mixed Extract (green tea, stinging nettle and olive leaves extracts) on the physicochemical, microbiological characteristics, fatty acid composition and sensory attributes of the
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