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vigna/antioxidant
Odkaz sa uloží do schránky
Strana 1 od 166 výsledky
Bioassay-guided isolation of antioxidant and α-glucosidase inhibitory constituents from stem of Vigna angularis.
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Stem of Vigna angularis (Willd.) Ohwi & H. Ohashi (VAS) is a main byproduct with considerable bioactivities. In present study, a bioassay-guided phytochemical investigation was used and led to the isolation of 16 compounds including one new compound (1) and one compound (2) isolated from nature
Amelioration of cholesterol induced atherosclerosis by normalizing gene expression, cholesterol profile and antioxidant enzymes by Vigna unguiculata.
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Cardiovascular diseases, especially atherosclerosis, have found to be the dreadful diseases worldwide and therapeutic interventions using plant sources have wide therapeutic value. Vigna unguiculata (VU) leaves have been used as food and therapeutics. Hence, our study was designed to evaluate the
Antioxidant activity of the extracts of some cowpea (Vigna unguiculata (L) Walp.) cultivars commonly consumed in Pakistan.
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The present investigation has been carried out to determine the antioxidant activity of the methanolic extracts obtained from four cultivars of cowpea (Vigna unguiculata (L) Walp.) seeds. Phenolic compounds present in the extracts showed the antioxidant and antiradical properties when investigated
Effect of lead on physiological and antioxidant responses in two Vigna unguiculata cultivars differing in Pb-accumulation.
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Lead (Pb) is one of the most toxic anthropogenic pollutants, occurring widely in both terrestrial and aquatic ecosystems, where it impairs plant growth and development. In this work, the effect of 0.5 mM EDTA-Pb was evaluated in two Vigna unguiculata cultivars (SV and SET), with the aim of detecting
Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (Vigna unguiculata) by fermentation: results of in vitro and in vivo experiments.
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BACKGROUND
The antioxidant capacity and hypolipidaemic effects of Vigna unguiculata, as well as their potential improvement by different fermentation and thermal processes were studied using in vitro and in vivo methods.
RESULTS
Phenolic content and reducing capacity of legume acetone extract were
Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cell lines.
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The aims of this work were to compare health promoting effects of commonly consumed food legumes in terms of cancer cell proliferation inhibitory effects and cellular antioxidant activities (CAA). The CAA was evaluated by fluorescence microplate reader based on in vitro animal cell cultivation.
Analysis and enhancement of nutritional and antioxidant properties of Vigna aconitifolia sprouts.
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Vigna aconitifolia sprouts (Moth bean sprouts, MBS) were analyzed for their nutritional and antioxidant properties during sprouting. Sprouting for six days led to a 7.0 fold increase in fresh weight, 2.4 fold increase in soluble proteins, 3.0 fold increase in carbohydrates, and a 5.5 fold increase
Evaluation of the anti-nitrative effect of plant antioxidants using a cowpea Fe-superoxide dismutase as a target.
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Nitric oxide cytotoxicity arises from its rapid conversion to peroxynitrite (ONOO(-)) in the presence of superoxide, provoking functional changes in proteins by nitration of tyrosine residues. The physiological significance of this post-translational modification is associated to tissue injury in
Influence of altitudinal variation on the antioxidant and antidiabetic potential of azuki bean (Vigna angularis).
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The individual phenolic acids, total phenolic content, total flavonoid content and antioxidant activity of azuki bean (Vigna angularis) varieties from 13 provinces of China were investigated. Eight phenolic compounds were analysed on an ultra-performance liquid chromatography-mass spectrometry
Major phenolic compounds, antioxidant capacity and antidiabetic potential of rice bean (Vigna umbellata L.) in China.
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Interest in edible beans as nutraceuticals is increasing. In the present study, the individual phenolic acids, the total phenolic content (TPC), the total flavonoid content (TFC), and the antioxidant and antidiabetic potential of 13 varieties of rice beans from China were investigated. Eight
Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata).
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This research evaluated effect of germination period and acid pretreatment on chemical composition and antioxidant activity of rice bean sprouts. Moisture, total phenolics, reducing sugar and B vitamins (thiamine, riboflavin, and niacin) content of steamed sprouts increased with increasing
Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours.
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Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, α-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob fruit flour blends were determined in unprocessed
Effect of steam explosion on phenolic compounds and antioxidant capacity in adzuki beans.
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Application of Adzuki Bean Starch in Antioxidant Films Containing Cocoa Nibs Extract.
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In this study, starch extracted from adzuki bean (ABS) was used as a biodegradable film source. In addition, to develop a new antioxidant film, various amounts of cocoa nibs extract (CNE, 0.3%, 0.7%, and 1%) were incorporated. With the addition of CNE, the elongation at break of the ABS films
Induced changes in the antioxidative compounds of Vigna mungo genotypes due to infestation by Bemisia tabaci (Gennadius).
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Antioxidative compounds were quantified from the leaves of nine black gram (Vigna mungo (L.) Hepper) genotypes over a period of two years, for potential whitefly, Bemisia tabaci (Gennadius) (Hemiptera: Aleryrodidae) resistance. Oviposition preference, nymphal and adult development were evaluated
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