scholarly journals The healing effect of Pistacia lentiscus fruit oil on laser burn

2016 ◽  
Vol 55 (1) ◽  
pp. 1407-1414 ◽  
Author(s):  
Sameh Ben Khedir ◽  
Sana Bardaa ◽  
Naourez Chabchoub ◽  
Dorsaf Moalla ◽  
Zouheir Sahnoun ◽  
...  
Keyword(s):  
Pistacia Lentiscus ◽  
Healing Effect ◽  
Laser Burn ◽  
Fruit Oil

Pistacia lentiscus fruit oil reduces oxidative stress in human skin explants caused by hydrogen peroxide

2016 ◽  
Vol 91 (7) ◽  
pp. 480-491 ◽  
Author(s):  
S Ben Khedir ◽  
D Moalla ◽  
N Jardak ◽  
M Mzid ◽  
Z Sahnoun ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Hydrogen Peroxide ◽  
Human Skin ◽  
Pistacia Lentiscus ◽  
Skin Explants ◽  
Fruit Oil

scholarly journals Evaluation of Antifungal and Antibacterial Activities of Tunisian Lentisc (Pistacia Lentiscus L.) Fruit Oil

2021 ◽  
Vol 9 (4) ◽  
pp. 177-181
Author(s):  
Cyrine Dhieb ◽  
Hajer Trabelsi ◽  
Sadok Boukhchina ◽  
Najla Sadfi-Zouaoui
Keyword(s):  
Antibacterial Activities ◽  
Pistacia Lentiscus ◽  
Fruit Oil

scholarly journals Identification of alkylsalicylic acids in Lentisk oil (Pistacia lentiscus L.) and cytotoxicity on Human Normal Dermal Fibroblasts

2020 ◽  
Author(s):  
Nabiha Benalia ◽  
Abdenour Boumechhour ◽  
Sergio Ortiz ◽  
Cristian A. Echague ◽  
Thorsten Rose ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Traditional Medicine ◽  
Mediterranean Basin ◽  
Inflammatory Diseases ◽  
Dermal Fibroblasts ◽  
Unsaponifiable Fraction ◽  
Pistacia Lentiscus ◽  
Fruit Oil ◽  
Skin Irritants ◽  
The Mediterranean Basin

ABSTRACTPistacia lentiscus L. (Anacardiaceae) is widely distributed in the Mediterranean basin. Its fruit oil is used in traditional medicine to treat burns, skin impairments as well as inflammatory diseases as soothing massage or internal use. An increased interest is spotted lately with several commercial brands are spun portraying the benefits of this oil but with no stringent regulations to ascertain its safe use as an edible or cosmeceutical product. This work concerned the investigation of secondary metabolites presents in Pistacia lentiscus fruits oil using both GC-MS and HPLC-DAD-MS technics, and the evaluation of cytotoxicity on human normal dermal fibroblasts to assess safety of use as cosmetic ingredient. This study stands as the first one to report the identification of alkylsalicylic acids in fruits oil and unsaponifiable fraction of Pistacia lentiscus fruit oil which calls for therefore, quantification of alkylsalicylic acids, known as skin irritants, in Pistacia lentiscus oil, used as nutraceuticals or cosmeceuticals by manufacturers.

scholarly journals Identification of alkylsalicylic acids in Lentisk oil (Pistacia lentiscus L.) and viability assay on Human Normal Dermal Fibroblasts

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 22
Author(s):  
Nabiha Benalia ◽  
Abdenour Boumechhour ◽  
Sergio Ortiz ◽  
Cristian A. Echague ◽  
Thorsten Rose ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Mediterranean Basin ◽  
Inflammatory Diseases ◽  
Dermal Fibroblasts ◽  
Unsaponifiable Fraction ◽  
Pistacia Lentiscus ◽  
Viability Assay ◽  
Fruit Oil ◽  
Skin Irritants ◽  
The Mediterranean Basin

Pistacia lentiscus L. (Anacardiaceae) is widely distributed in the Mediterranean basin. Its fruit oil is used in traditional medicine to treat burns, skin impairments as well as inflammatory diseases as soothing massage or internal use. An increased interest is spotted lately with several commercial brands are spun portraying the benefits of this oil but with no stringent regulations to ascertain its safe use as an edible or cosmeceutical product. This work concerned the investigation of secondary metabolites presents in Pistacia lentiscus fruits oil using both GC-MS and HPLC-DAD-MS technics, and the evaluation of cytotoxicity on human normal dermal fibroblasts to assess safety of use as cosmetic ingredient. This study stands as the first one to report the identification of alkylsalicylic acids in fruits oil and unsaponifiable fraction of Pistacia lentiscus fruit oil which calls for therefore, quantification of alkylsalicylic acids, known as skin irritants, in Pistacia lentiscus oil, used as nutraceuticals or cosmeceuticals by manufacturers.

The diabetic wound healing effect of a two-herb formula and its mechanisms of action

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
CBS Lau ◽  
VKM Lau ◽  
CL Liu ◽  
PKK Lai ◽  
JCW Tam ◽  
...  
Keyword(s):  
Wound Healing ◽  
Mechanisms Of Action ◽  
Diabetic Wound ◽  
Healing Effect ◽  
Diabetic Wound Healing ◽  
Wound Healing Effect

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

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