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Métodos Terapêuticos e Terapias MTCI
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1.
Biomed Res Int ; 2019: 7073456, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31950051

RESUMO

Arachis hypogaea roots are used as traditional Chinese medicine to treat different ailments, and the present study involves the exploration and comparison of phenolic profile and antioxidant activities (ABTS+ and DPPH assay) of A. hypogaea root extract in different solvents. 70% aqueous acetone and 70% aqueous ethanol were proved to be the best solvents to recover total phenolic compounds, with a yield of 42.59 ± 1.96 and 41.34 ± 0.92 mg/g dry weight of extract, respectively. ABTS+ radical scavenging activity was the highest in 70% aqueous ethanol, while the absolute methanol extract showed the highest DPPH radical scavenging activity (29.50 ± 2.19 µg/mL). Furthermore, phytochemical profiling of 70% acetone extract of A. hypogaea roots was performed by LC-ESI-TOF-MS analysis which in turn indicated the presence of diverse compounds in the A. hypogaea root extract, namely, quinones, stilbenoids, and flavones and flavonoid glucosides.


Assuntos
Antioxidantes/farmacologia , Arachis/química , Flavonoides/farmacologia , Fenóis/farmacocinética , Antioxidantes/química , Benzotiazóis/química , Compostos de Bifenilo/química , Etanol/química , Flavonoides/química , Flavonoides/isolamento & purificação , Glucosídeos/química , Humanos , Medicina Tradicional Chinesa , Fenóis/química , Fenóis/isolamento & purificação , Picratos/química , Extratos Vegetais/química , Extratos Vegetais/farmacologia , Raízes de Plantas/química , Quinonas/química , Solventes/química , Estilbenos/química , Ácidos Sulfônicos/química
2.
Biomed Res Int ; 2018: 2070895, 2018.
Artigo em Inglês | MEDLINE | ID: mdl-30148161

RESUMO

The therapeutic use of natural herbs is an ancient human civilization act and the numbers of people have reliance on their pharmacological properties and preferred to use the natural herbs. People also use to consume these herbs as supplements to energize, bolster, and eventually enhance sexual ability. Polyherbal formulation (PHF) is one of these herbal amalgams that can be used to treat sexual dysfunction including erectile dysfunction, impotence, ejaculation dysfunction, and hypogonadism. The pilot study was aimed at evaluating the capacity of PHF in enhancing the spermatogenic potential of oligospermic patients. Thirty-six male patients with oligospermia were enrolled and randomized either to treatment (n = 23) with PHF (750 mg/d in three doses for 90 days) or to placebo (n = 13) in the same protocol. The preintervention semen analysis was compared with posttreatment semen analysis. Based on the postintervention semen analysis, patients were advised to undergo either in vitro fertilization (IVF) or intracytoplasmic sperm injection (ICSI) to assess their fertility status. After polyherbal treatment, there was a 256% increase in sperm concentration (9.59 ± 4.37 × 106/mL to 25.61 ± 8.6 × 106/mL; P ≤0.001), 154% increase in semen volume (1.7 ± 0.14 mL to 4.32 ± 0.38 mL; P ≤0.001), and 215% increase in sperm motility (15.43 ± 2.40% to 48.65 ± 5.10%; P ≤ 0.001) on day 90 from baseline. Furthermore, a significant improvement and regulation were also observed in serum hormone levels with PHF treatment as compared to the placebo group. The present study demonstrated the evidence on synergistic spermatogenic effect of PHF as attributed in ayurveda for the treatment of oligospermia leading to infertility.


Assuntos
Medicina Herbária , Infertilidade Masculina/tratamento farmacológico , Motilidade dos Espermatozoides/efeitos dos fármacos , Adulto , Método Duplo-Cego , Feminino , Fertilização in vitro , Humanos , Masculino , Paquistão , Projetos Piloto , Contagem de Espermatozoides , Injeções de Esperma Intracitoplásmicas , Espermatozoides , Adulto Jovem
3.
Nutrients ; 10(7)2018 Jun 28.
Artigo em Inglês | MEDLINE | ID: mdl-29958444

RESUMO

Microencapsulation of polyherbal formulation (PHF) extract was carried out by freeze drying method, by employing gum arabic (GA), gelatin (GE), and maltodextrin (MD) with their designated different combinations as encapsulating wall materials. Antioxidant components (i.e., total phenolic contents (TPC), total flavonoids contents (TFC), and total condensed tannins (TCT)), antioxidant activity (i.e., DPPH, β-carotene & ABTS⁺ assays), moisture contents, water activity (aw), solubility, hygroscopicity, glass transition temperature (Tg), particle size, morphology, in vitroα-amylase and α-glucosidase inhibition and bioavailability ratios of the powders were investigated. Amongst all encapsulated products, TB (5% GA & 5% MD) and TC (10% GA) have proven to be the best treatments with respect to the highest preservation of antioxidant components. These treatments also exhibited higher antioxidant potential by DPPH and β-carotene assays and noteworthy for an ABTS⁺ assays. Moreover, the aforesaid treatments also demonstrated lower moisture content, aw, particle size and higher solubility, hygroscopicity and glass transition temperature (Tg). All freeze dried samples showed irregular (asymmetrical) microcrystalline structures. Furthermore, TB and TC also illustrated the highest in vitro anti-diabetic potential due to great potency for inhibiting α-amylase and α-glucosidase activities. In the perspective of bioavailability, TA, TB and TC demonstrated the excellent bioavailability ratios (%). Furthermore, the photochemical profiling of ethanolic extract of PHF was also revealed to find out the bioactive compounds.


Assuntos
Antioxidantes/farmacologia , Inibidores de Glicosídeo Hidrolases/farmacologia , Preparações de Plantas/farmacologia , Polifenóis/farmacologia , Administração Oral , Animais , Antioxidantes/administração & dosagem , Antioxidantes/química , Antioxidantes/farmacocinética , Benzotiazóis/química , Disponibilidade Biológica , Compostos de Bifenilo/química , Composição de Medicamentos , Liofilização , Inibidores de Glicosídeo Hidrolases/administração & dosagem , Inibidores de Glicosídeo Hidrolases/química , Inibidores de Glicosídeo Hidrolases/farmacocinética , Camundongos , Tamanho da Partícula , Picratos/química , Preparações de Plantas/administração & dosagem , Preparações de Plantas/química , Preparações de Plantas/farmacocinética , Polifenóis/administração & dosagem , Polifenóis/química , Polifenóis/farmacocinética , Pós , Solubilidade , Ácidos Sulfônicos/química , Tecnologia Farmacêutica/métodos , Temperatura de Transição , Molhabilidade , alfa-Amilases/antagonistas & inibidores , alfa-Amilases/metabolismo , beta Caroteno/química
4.
Compr Rev Food Sci Food Saf ; 17(5): 1184-1237, 2018 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-33350164

RESUMO

The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.

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