ziziphus xylopyrus/抗氧化劑

Ziziphi Spinosae Folium, the leaf of Ziziphus jujuba Mill. Var. spinosa (Bunge) Hu ex H. F. Chou (LZJS), is currently used as a healthy tea in China. This study evaluated the chemical components and antioxidant activities of LZJS flavonoid (LZJSF) and fermented LZJSF (FLZJSF) using human intestinal

Genetic variation of two Ziziphus spina-christi L. (Sidr) varieties was determined by Random Amplified Polymorphic DNA (RAPD). The activity of antioxidant enzymes (peroxidase and catalase) was also determined for the two varieties (Balady and Pakistani). Moreover, the antibacterial effects of

BACKGROUND The fruit of Ziziphus jujuba (Mill.), known as Jujuba Fructus (JF) or jujube, is a well-known Traditional Chinese Medicine (TCM) for blood nourishment and sedation effect. Apart from prescribing as single herb alone, JF is very often being included in multi-herbal decoctions to prolong,

Phytochemical studies of medicinal plants are a basic and helping tool for the isolation of active secondary metabolites. The isolation of active compounds is made easy by the help of preliminary phytochemical studies, which shows the presence of a specific class or group of compounds present in

Ziziphus oxyphylla and Cedrela Serrata plants have a folkloric use in Pakistan for treatments of different ailments, i.e., Jaundice, Hepatitis, Diabetes, and antimicrobial. Until now, none of the research studies have reported any phytochemical work on leaves of these two plants. This study aimed to

METHODS We assessed the effects of milk proteins and fats, alone and in combination, on the absorption of phenolic acids and the change in plasma antioxidant capacity after jujube juice intake in humans. RESULTS Twenty volunteers received the following four treatments each in a 4 × 4 Latin square

This study was conducted to analyze the bioactive compounds and in vitro , antioxidant capacity of tea infusions prepared from whole and ground medicinal fruits, including gardenia, jujube, magnolia, quince, and wolfberries. The dried medicinal fruit samples were ground, and then passed through a

The aim of this study was to optimize extraction conditions for jujube pulp and seed in order to obtain maximum active ingredient yield and antioxidant activity, as well as to prepare chitosan nanoparticles loaded with jujube pulp and seed extracts for enhancing stability. The extraction conditions,

BACKGROUND To effectively extend the shelf life of fresh jujube, carbon monoxide (CO), as a small molecular gas, was applied to fumigate fresh jujube. The quality and antioxidant activity of jujubes fumigated with carbon monoxide at concentrations of 0 (control), 5, 10, 20 and 40 µmol L⁻¹ for 1 h

Free, esterified, glycosided, and insoluble-bound forms of eight phenolic acids in pulp, seed, and peel of jujube are separated and quantified by high performance liquid chromatography with electrochemical detection (HPLC-ECD). In the whole jujube, p-hydroxybenzoic and cinnamic acids are the most

The goal of the present study was to investigate the effect of explosion puffing and sun-drying on individual phenolic acids in four forms (free, esters, glycosides, and insoluble-bound), flavonoids, total phenolic content (TPC), and their antioxidant activity on jujube samples. Phenolic compounds

Reactive oxygen species (ROS) in plants increase dramatically under pathogen attack, and the antioxidant defense system is then triggered to protect the plant against the ROS. Jujube witches' broom disease (JWB) caused by phytoplasma is a destructive disease of Chinese jujube. The results of

METHODS In this study, we intend to clarify the role that milk proteins and fat may play in affecting the bioavailability and the antioxidant activity of jujube juice phenolics. RESULTS Three milk preparations-skimmed milk, milk fat, and whole milk were produced to represent milk protein, milk fat,

In the present study, the Iranian jujube honey was evaluated for its total antioxidant activity by DPPH assay, total phenolic content (TPC) by using the Folin-Ciocalteu reagent, and brown pigment formation (BPF). The kinetics of changes in jujube honey samples heated at various temperatures (45, 55