| Titles |
|
English :
|
Evaluation The effect of Chicory and Malva Leaves as Antioxidant
and Anti-Inflammatory
|
|
Arabic :
|
تقييم تأثير أوراق الشيكوريا والخبيزة كمضادات للأكسدة ومضادات للالتهابات
|
|
| Abstract |
Chicory (Cichorium intybus) and Malva (Malva parviflora) plants have been used as
a traditional medicinal plants . This study aimed to evaluate the total phenols and
flavonoids of chicory and malva leaves . Qualitative HPLC profile of the chicory and
malva leaves was performed using HPLC. Antioxidant activity was determined by
three methods (hydroxyl radical, superoxide anion radical DPPH• and ABTS+ cation
radical). The anti-inflammatory activity of aqueous extracts of these plants was
assessed using carrageenan-induced paw edema was studied. The results showed that
chicory and malva leaves can represent a good sources of phytochemicals in terms of
total phenolics and flavonoids as well as the ability of these phytochemicals to exert
antioxidant and anti-inflammatory activity of aqueous extracts of these plants. Results
concluded that the consumption of chicory and malva leaves may be beneficial to
human health by participating in the antioxidant defense system against free radical
generation and anti-inflammatory
Keywords: Chicory leaves , Malva leaves , Antioxidant Activity , Anti-inflammatory
activity
|
| Publication year |
2021
|
| Pages |
60 – 85.
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| serial title |
Journal Of Family Studies, Food Science And Nutrition Health
|
| Author(s) from ARC |
|
| External authors (outside ARC) |
محجوب محمد احمد
هيئة الرقابة الدوائية
|
| Publication Type |
Journal
|