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کاربرد نوع شرط:
- جایگاه : پژوهشی
- مجله: Avicenna Journal of Phytomedicine
- نوع مقاله: Journal Article
- کلمات کلیدی: Antioxidant Activity,Temperature,Capsicum annuum L,Phenolic extracts
- چکیده:
- چکیده انگلیسی: Objectives: Sweet peppers Capsicum annuum L. (C. annuum) are an excellent source of vitamins A and C as well as phenolic compounds, which are important antioxidant components that may reduce the risk of diseases. The objective of this study was to evaluate their antioxidant activity under various temperatures.
Materials and Methods: To compare the antioxidant activity in various temperatures (20, 35, 50, and 65 °C), two different types of colored (red and green) sweet bell peppers C annuum were selected. The red peppers were selected from those cultivated in Shahreza, Esfahan and the green peppers with the local name of Gijlar were selected from those cultivated in Urmia, West Azarbayjan. The experiments were carried out to measure the total phenolic and flavonoid content, ferric reducing antioxidant power (FRAP), chain-breaking activity, scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH), and hydrogen peroxide radicals.
Results: Total phenol and flavonoid contents of pepper extracts were enhanced with increasing temperature to 65 °C. Scavenging capacity of DPPH radical of red pepper extract was enhanced because of putting at 50 °C for 30 min and for Gijlar pepper extract scavenging capacity was increased at 65 °C. Scavenging capacity of hydrogen peroxide radical of extracts was the highest at 35 °C. Chain-breaking activity of red pepper extract was increased for 60 min at 35 °C. FRAP (C) of red pepper extract was significantly different (p<0.05) in compare with Gijlar pepper.
Conclusion: An appropriate temperature maintained a high antioxidant activity of phenolic compound, which could be due to the combined effect of non enzymatic reaction and phenolic compound stability.- انتشار مقاله: 25-03-1391
- نویسندگان: Narmin I Yazdizadeh Shotorban,Rashid Jamei,Reza Heidari
- مشاهده
- جایگاه : پژوهشی
- مجله: Avicenna Journal of Phytomedicine
- نوع مقاله: Journal Article
- کلمات کلیدی: Honey,diabetes,Metformin,Streptozotocin (STZ)
- چکیده:
- چکیده انگلیسی: Objective(s): Diabetes mellitus is a public health problem and one of the five leading causes of death globally. In the present study, the effect of Metformin with natural honey was investigated on glycemia in the Streptozotocin-induced diabetic rats. Materials and Methods: Thirty Wistar male rats were randomly divided into six groups including C: non diabetic rats received distilled water, CH: non diabetic rats received honey, CD: diabetic rats administered with distilled water, DM: Metformin treated diabetic rats, DH: honey treated diabetic rats, and DMH: diabetic rats treated with a combination of Metformin and natural honey. Diabetes was induced by a single dose of Streptozotocin (65 mg/kg; i.p.). The animals were treated by oral gavage once daily for four weeks. At the end of the treatment period, the animals were sacrificed and their blood samples collected. Amount of glucose, triglyceride (TG), total cholesterol (TC), HDL cholesterol, LDL cholesterol, VLDL cholesterol, total bilirubin, and albumin were determined in serum. Results: Group CD: showed hyperglycemia (252.2±4.1 mg/dl), while level of blood glucose was significantly (p<0.01) reduced in groups DH (124.2±2.7 mg/dl), DM (108.0±3.4 mg/dl), and DMH (115.4±2.1 mg/dl). Honey in combination with Metformin significantly (p<0.01) reduced level of bilirubin but Metformin alone did not reduce bilirubin. Honey alone and in combination with Metformin also significantly reduced triglycerides, total cholesterol, LDL, VLDL and increased HDL, but Metformin did not reduced triglycerides and increased HDL. Conclusion: The results of the present study demonstrated that consuming natural honey with Metformin improves glycemic control and is more useful than consuming Metformin alone. The higher therapeutic effect of Ilam honey on lipid abnormalities than Tualang honeywas also evident.
- انتشار مقاله: 30-10-1391
- نویسندگان: Ozra Nasrolahi,Reza Heidari,Fatima Rahmani,Farah Farokhi
- مشاهده
- جایگاه : پژوهشی
- مجله: Advanced Herbal Medicine
- نوع مقاله: Journal Article
- کلمات کلیدی: Olive oil,Sesame oil,Synergism,Pseudomonas aeruginosa
- چکیده:
- چکیده انگلیسی: Background and aims: Nosocomial infections are common problems in developing and developed countries. One of the pathogens that causes these infections is Pseudomonas aeruginosa. According to the antibiotical resistance of this bacteria, It is essential to find new treatments like new herbal medicine. This study was aimed to determine in vitro antibacterial effects of sesame oil, olive oil and their synergism on P. aeruginosa.
Methods: In this experimental study, first, olive oil and sesame oil were obtained by cold-pressing assay. Then, P.aeruginosa ATCC 27853 was prepared from Iranian Research Organization for Science and Technology. Oils and their mixture with the same proportion were made in concentrations from 2 to 1024 mg/ml and the antibacterial character of these oils on P.aeruginosa was investigated by broth micro dilution method and then the amounts of the MIC and the MBC were demonstrated.
Results: The MIC of olive oil, sesame oil and their synergism on P.aeruginosa were reported; 16 mg/ml, 128 mg/ml and 128 mg/ml and the MBC of these oils were indicated; 64 mg/ml, 512 mg/ml and 512 mg/ml, respectively.
Conclusion: This study showed that sesame oil, olive oil and their synergism can inhibit bacterial growth. Olive oil has more antibacterial effect on this bacteria than sesame oil and their synergism. So, we conclude that there was no synergistic effect in these oils.- انتشار مقاله: 22-07-1395
- نویسندگان: Reza Heidari Soureshjani,Reza Alipoor,Seyed_Saadat Gholami,Reza Hashemi Hafshejani,Arefeh Kiyani,Yaghoob Madmoli,Abolfazl Gholipour
- مشاهده
- جایگاه : پژوهشی
- مجله: Advanced Herbal Medicine
- نوع مقاله: Journal Article
- کلمات کلیدی: Olive oil,Sesame oil,Synergism,Escherichia coli
- چکیده:
- چکیده انگلیسی: Background and aims: Escherichia coli is one of the important bacteria in nosocomial infections and its resistance to a wide range of antibiotics caused many problems for doctors and patients. So, it was attempted to find new substitution for these antibiotics. The aim of the present study was to determine the antimicrobial effect of olive oil, sesame oil and their synergism on E. coli.
Methods: In this study, olive oil and sesame oil were extracted by cold press assay and standard strain of lyophilized E. coli ATCC 25922 was prepared from the Iranian Research Organization for Science and Technology. Olive oil, sesame oil and their synergism, with the same proportion, in concentrations of 2 mg/ml to 1024 mg/ml were made individually and their MBC and MIC amounts were determined by broth micro dilution.
Results: This study declared MIC and MBC for olive oil; 16 mg/ml and 64 mg/ml, for sesame oil and their mixture; 64 mg/ml and 265mg/ml, respectively.
Conclusion: The study showed that both oils and their synergism inhibits the growth of bacteria and the antibacterial properties of sesame oil is approximately equal to the mixture of olive oil and sesame oil and although the oils have good antibacterial effect, there was no synergetic effect in these oils.- انتشار مقاله: 07-10-1395
- نویسندگان: Reza Heidari Soureshjani,Zia Obeidavi,Arman Jafari,Safiyeh Abbasi,Yaghoob Madmoli,Amir Hossein Amiri
- مشاهده
- جایگاه : پژوهشی
- مجله: Advanced Herbal Medicine
- نوع مقاله: Journal Article
- کلمات کلیدی: Staphylococcus aureus,Olive oil,Sesame oil,Synergism
- چکیده:
- چکیده انگلیسی: Background and aims: Nosocomial infections are the main cause of the problems related to health and health care costs. One of the pathogens that causes these infections is Staphylococcus aureus. Its resistance to antibiotics forced researchers to find herbal substitution such as Sesame and Olive. This study was aimed to determine antibacterial effect of sesame oil, olive oil and their synergism on S. aureus.
Methods: In this experimental study, at first, olive oil and sesame oil was extracted by cold press assay and the mixture of them was prepared with equal proportion of both oils, and then the standard strain of lyophilized S. aureus ATCC 25923 was prepared from the Iranian Research Organization for Science and Technology. To determine minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the oils, micro-broth dilution method was used.
Results: This study indicated the amounts of MIC for sesame oil, olive oil and their synergism; 32 mg/ml, 32 mg/ml, 8 mg/ml and the amounts of MBC; 128 mg/ml,
128 mg/ml, 32 mg/ml, respectively.
Conclusion: The results showed the same antibacterial activity for olive oil and sesame oil. It also showed that mixture of these oils enhances the growth inhibitory and bactericidal properties of the oils compared to using them individually.- انتشار مقاله: 12-06-1395
- نویسندگان: Reza Heidari Soureshjani,Zia Obeidavi,Vahid Reisi Vanani,Sepehr Ebrahimi Dehkordi,Neda Fattahyan,Abolfazl Gholipour
- مشاهده
- جایگاه : پژوهشی
- مجله: Advanced Herbal Medicine
- نوع مقاله: Journal Article
- کلمات کلیدی: Walnut,Juglans regia L,fatty acids,DPPH,Genotype
- چکیده:
- چکیده انگلیسی: Background and aims: Walnuts are good sources of polyunsaturated fatty acids (PUFA) and polyphenols which have beneficial effects such as proper growth, decreasing coronary heart disease, prevention of several kinds of cancer, anti-inflammatory and anti-mutagenic activities. In this study, the fatty acid content and antiradical activity of different walnut (Juglans regia L.) genotypes grown in Kolyaei region located in Kermanshah Province (Iran) were investigated. Methods: In this experimental study, fatty acid compositions in different genotypes of Persian walnut were determined using a GC–FID coupled with a flame ionization detector. For antiradical activity, methanolic extracts of different genotypes affected on DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical. BHA (2-tert-butyl-4-methoxyphenol) was used as the reference compound. Results: Total oil content of walnuts ranged from 63.3 to 78.5%. Oleic acid, linoleic acid, linolenic acid, palmitic acid and stearic acid contents ranged respectively from 17.9 to 28.6%, 46.9 to 56.8%, 10.8 to 13.9%, 5.5 to 7.2% and 2.0 to 3.9%, while trace amounts of other fatty acids (<0.1% each) were detected in the samples. The results demonstrated that fatty acid composition is genotype dependent and the highest amounts of PUFA (due to the high content of linoleic acid) were observed in B2 genotype. Among different studied genotypes, the extract of B2 had also the highest radical scavenging activity and therefore the lowest EC50. Conclusion: It was concluded that pellicle is a necessary protecting layer that can help to inhibit the oxidation of fatty acids.
- انتشار مقاله: 17-05-1393
- نویسندگان: Vali Akbari,Reza Heidari,Rashid Jamei
- مشاهده
- جایگاه : پژوهشی
- مجله: Advanced Herbal Medicine
- نوع مقاله: Journal Article
- کلمات کلیدی: Walnut,Juglans regia L,fatty acids,DPPH,Genotype
- چکیده:
- چکیده انگلیسی: Background and aims: Walnuts are good sources of polyunsaturated fatty acids (PUFA) and polyphenols which have beneficial effects such as proper growth, decreasing coronary heart disease, prevention of several kinds of cancer, anti-inflammatory and anti-mutagenic activities. In this study, the fatty acid content and antiradical activity of different walnut (Juglans regia L.) genotypes grown in Kolyaei region located in Kermanshah Province (Iran) were investigated. Methods: In this experimental study, fatty acid compositions in different genotypes of Persian walnut were determined using a GC–FID coupled with a flame ionization detector. For antiradical activity, methanolic extracts of different genotypes affected on DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical. BHA (2-tert-butyl-4-methoxyphenol) was used as the reference compound. Results: Total oil content of walnuts ranged from 63.3 to 78.5%. Oleic acid, linoleic acid, linolenic acid, palmitic acid and stearic acid contents ranged respectively from 17.9 to 28.6%, 46.9 to 56.8%, 10.8 to 13.9%, 5.5 to 7.2% and 2.0 to 3.9%, while trace amounts of other fatty acids (<0.1% each) were detected in the samples. The results demonstrated that fatty acid composition is genotype dependent and the highest amounts of PUFA (due to the high content of linoleic acid) were observed in B2 genotype. Among different studied genotypes, the extract of B2 had also the highest radical scavenging activity and therefore the lowest EC50. Conclusion: It was concluded that pellicle is a necessary protecting layer that can help to inhibit the oxidation of fatty acids.
- انتشار مقاله: 17-05-1393
- نویسندگان: Vali Akbari,Reza Heidari,Rashid Jamei
- مشاهده