Antioxidant Activity of Roselle (Hibiscus sabdariffa), Moringa (Moringa oleifera), Ginger (Zingiber officinale) and ‘Ugwu’ (Telfairia occidentalis) in the Lungs of Albino Rats (Rattus norvegicus) Exposed to Cement Dust

Daun Kelor (Moringa oleifera L.) secara empiris digunakan oleh masyarakat sebagai antidiabetes. Penelitian ini bertujuan untuk menentukan pengaruh pemberian ekstrak etanol daun kelor terhadap penurunan kadar glukosa darah tikus putih. Penelitian ini menggunakan 15 ekor tikus jantan yang dibagi menjadi 5 kelompok. Kelompok I merupakan kontrol negatif yang diberikan larutan Na.CMC 1%. Kelompok II, III dan IV adalah kelompok perlakuan yang diberikan ekstrak etanol daun kelor, berurutan, 50, 100, dan 150 mg/Kg BB. Kelompok V merupakan kontrol positif diberikan suspensi glibenklamid®. Sebelum perlakuan tikus dipuasakan selama 18 jam kemudian diinduksi dengan aloksan 150 mg/KgBB. Pengukuran kadar glukosa dilakukan pada hari ke 1, ke 3, ke 5, ke 7 dan ke 9. Hasil penelitian yang dilakukan menunjukkan ekstrak etanol daun kelor dapat menurunkan kadar glukosa darah. Dosis 100 mg/Kg BB memberikan efek penurunan kadar glukosa yang optimal dibandingkan dengan dosis ekstrak lainnya.

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Ginger (Zingiber Officinale) Decreases Antioxidant Activity of Black and Green Tea

Current Nutrition & Food Science ◽

10.2174/1573401313666170928144320 ◽

2019 ◽

Vol 14 (5) ◽

pp. 386-390

Author(s):

Javad Aliakbarlu ◽

Surur K. Sadaghiani ◽

Shadieh Mohammadi

Keyword(s):

Antioxidant Activity ◽

Green Tea ◽

Zingiber Officinale

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Concentration of roselle (Hibiscus sabdariffa L) and sucrose in beverages: Effects on physicochemical characteristics and acceptance

Food Science and Technology International ◽

10.1177/1082013220973796 ◽

2020 ◽

pp. 108201322097379

Author(s):

Jahir Antonio Barajas-Ramírez ◽

Ana Luisa Gutiérrez-Salomón ◽

Sonia Guadalupe Sáyago-Ayerdi

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

High Intensity ◽

Physicochemical Characteristics ◽

Hibiscus Sabdariffa ◽

Color Parameters ◽

Low Intensity ◽

Red Color

The calyces of roselle ( Hibiscus sabdariffa L.) are used to make a refreshing drink with high content of anthocyanins and other phenolic compounds, although the process for obtaining the beverage is not standardized. In this research it was determined physicochemical characteristics, total soluble polyphenols content, antioxidant activity and acceptance for beverages prepared by decoction at four concentrations of calyces in water (1.0, 2.5, 5.0 and 10.0%) and two concentrations of sucrose (11 and 16%). Color parameters in beverages permitted to describe them as red, which turned darker as the content of hibiscus increased. Total soluble polyphenols content and antioxidant activity were directly correlated with content of calyces in beverages and inversely correlated with pH, which means that beverages with higher content of calyces could be perceived as more acidic and more intense in characteristics associated with hibiscus presence, such as acid, astringent and the presence of intense dark red color, although the higher concentration of sucrose might have contributed to mask slightly the sourness and astringency. Acceptance for hibiscus beverages allowed to observe two segments of consumers, high-intensity and low-intensity likers but both confluence in overall liking values for beverages prepared with 2.5% calyces and 16% sucrose.

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Bioaccessibility, antioxidant activity and modulation effect on gut microbiota of bioactive compounds from Moringa oleifera Lam. leaves during digestion and fermentation in vitro

Food & Function ◽

10.1039/c9fo00793h ◽

2019 ◽

Vol 10 (8) ◽

pp. 5070-5079 ◽

Cited By ~ 9

Author(s):

Zuman Dou ◽

Chun Chen ◽

Xiong Fu

Keyword(s):

Antioxidant Activity ◽

Gut Microbiota ◽

Bioactive Compounds ◽

Moringa Oleifera ◽

Modulation Effect ◽

Gastrointestinal Digestion ◽

Colonic Fermentation ◽

Moringa Oleifera Lam

This study aims to investigate the bioaccessibility, bioactivity and gut microbiota modulation effect of Moringa oleifera Lam. leaves after in vitro gastrointestinal digestion and colonic fermentation.

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