کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5137448 | 1494539 | 2016 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of micronization process on the functional component content and anti-inflammatory activity of Luffa cylindrical peel
ترجمه فارسی عنوان
تاثیر فرآیند میکرونیزاسیون بر مقدار ترکیب عملکردی و فعالیت ضد التهابی لیفتادهای پوستی استوانه ای لیفا
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The objectives of this study were to compare the anti-inflammatory effect of ethyl extract from micronized and nonmicronized luffa peels in BALB/c mice, and to analyse the functional components in both extracts. Results showed that the concentrations of nitric oxide, cytokines and prostaglandin E2 (PGE2) were reduced by feeding both of extracts for 20 days at a dose of 50âmg/kg BW. Also, the liver function index, number of white blood cell (WBC) as well as B cell and T cell, was inhibited after feeding of extract. Micronized sample showed more efficiency in reducing the level of WBC, glutamic pyruvic transaminase, interleukin-1β, tumour necrosis factor-α and PGE2 than nonmicronized extract. Among the functional components, oleanolic acid and chlorophylls present more abundant amounts in micronized luffa peel. Overall, by means of size reduction, micronization process potentially increased the extraction of functional component, thus improved anti-inflammatory activity of luffa peels.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 27, December 2016, Pages 150-159
Journal: Journal of Functional Foods - Volume 27, December 2016, Pages 150-159
نویسندگان
Ling-Hui Chou, Hsin-Lan Liu, Tsai-Hua Kao,