Benincasa hispida cv- gr. Wax Gourd

Lim, T. K.

doi:10.1007/978-94-007-1764-0_28

Cited by 3 publications

(3 citation statements)

References 19 publications

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“…At a concentration of 300 mg/ml, the extract exhibited the highest level of radical scavenging activity which was found to be 79.8%. The extract exhibited 63.7% H2O2 scavenging efficacy when given dose of 200 mg/ml [8]. The study utilised traditional Soxhlet extraction (CSE) to investigate effects of various solvents including n-hexane, ethanol and ethyl acetate on the total phenolic content (TPC) and antioxidant activity of the Benincasa hispida seed extract.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Therapeutic Potential Of Benincasa Hispida For The Treatment Of Alzheimer Disease

Satish,

Dattatraya

2024

jaz

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This article provides details on the annual climbing plant Benincasa hispida, a natural herb from the cucurbitaceae family.. The fruit is also called as winter gourd, ash gourd and kushmanda fruit. It is the most wellliked herb that is readily available to communities for medicinal and nutritional purposes. The phytochemical review indicates the presence of pentacyclic triterpene, flavonoids, volatile oils, bryonolic acid, alnusenol, multiflorenol, isomultiflorenol, lupeol, β-sitosterol etc. Benincasa hispida fruit is one of incredible fruit which can improve health, treat a variety of illnesses and prevent many more. Pharmacological studies have revealed that the Benincasa hispida plant is useful in the treatment of several nerve diseases, including peptic ulcer, diabetic mellitus, internal organ hemorrhages, jaundice, epilepsy, and Alzheimer's disease.. The review mainly focuses on the effect of the fruit Benincasa hispida's potential to treat alzheimer's disease.This article covers all relevant information regarding Benincasa hispida with both historical and contemporary examples.

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Section: Antioxidant Activitymentioning

confidence: 99%

Therapeutic Potential Of Benincasa Hispida For The Treatment Of Alzheimer Disease

Satish,

Dattatraya

2024

jaz

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“…Fermented wax gourd (yan-dong-gua) also is a traditional fermented vegetable and famous cuisine in eastern China, dating back to the Song dynasty in Chinese history (A.D. 960-1279) (Wu et al, 2016b). Wax gourd, Benincasa hispida, consists of water 96.1 g, energy 54 kJ (13 kcal), protein 0.4 g, fat 0.2 g, carbohydrate 3.0 g (dietary fiber 2.9 g) per 100 g according to the data from the United States Department of Agriculture (Lim, 2012). The wax gourd has been consumed for many centuries for culinary and folk medical purposes as its health-promoting activities, such as alleviating cough and diabetes mellitus, stimulating urination, reducing body fat and blood triglycerides, and anti-obesity effects (Kang and Kwon, 2003;Ajuru and Nmom, 2017).…”

Section: Introductionmentioning

confidence: 99%

Exploring the health benefits of traditionally fermented wax gourd: flavor substances, probiotics, and impact on gut microbiota

Wang,

Bao,

Gouife

et al. 2024

Front. Sustain. Food Syst.

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BackgroundThe fermented wax gourd, often referred to as “smelly wax gourd,” is a traditional food that undergoes natural fermentation. It’s a staple in eastern China and is recognized as Ningbo’s “city-fermented food.” Characterized by its distinct putrid flavor and soft texture, its safety, nutritional aspects, and sensory attributes have not been extensively studied.MethodsIn this research, the microbial community and flavor components of fermented wax gourd during its traditional fermentation were analyzed. The safety and impact on the gut microbiota were also assessed by administering it to healthy and pseudo-germ-free mice.ResultsThe findings revealed that organic acids primarily contribute to the gourd’s flavor during fermentation. The aroma reminiscent of fruits is due to 2-methyl-butyric acid, while butyric, pentanoic, caproic, and octanoic acids are responsible for their characteristic smelly taste. In the fermentation of traditional foods, the abundance of substances and open fermentation contribute to the diversity of microorganisms in the system, and the reproduction and metabolism of microorganisms drive the fermentation of foods. From the results of this study, the flavor peaks on the 10th day of fermentation. Predominant microbes include Lactobacillus fermentum, Streptococcus equinus, Fusobacterium perfoetens, Weissella confusa, and Lactobacillus plantarum. Notably, Lactobacillus was the most abundant probiotic in the early fermentation stages. The “smelly” taste of smelly wax gourd was mainly derived from butyric acid, valeric acid, caproic acid, caprylic acid, p-methylphenol and other compounds, and the abundance of Caldicoprobacter algeriensis, Mariniphaga anaerophila, Streptococcus equi and Lactobacillus were significantly correlated with 4 of the above 5 acids. These four bacteria may contribute more to the “smelly” taste of smelly wax gourd. In the study, compared with the control group (CONT), the abundance of Helicobacter ganmani, H. Chanicola, Lactobacillus animalis, Lactobacillus gadi and Lactobacillus reuteri decreased in mice groups treated with anti-biological pretreatment followed by gavage of smelly wax gourd (A.SWG) and the smelly wax gourd (SWG) groups. Conversely, Muribaculum intestinale, Prevotellamassilia timonensis, Alistipes putredinis, Kineothrix alysoides and Clostridium indolis’ abundance of increases. Mice that underwent fecal microbiota transplantation (FMT) exhibited a higher abundance of probiotics like Bifidobacterium animalis, Bifidobacterium pseudolongum, Lactobacillus johnsonii, and others compared to the fecal culture microbiota transplantation (CMT) group. However, the CMT group had a higher presence of fermented and Royce lactobacilli.ImplicationConsuming fermented wax gourd can enhance the presence of beneficial probiotics and reduce pathogenic Helicobacter sp. in the mouse gut. Both Lactobacillus sp. and Bifidobacterium sp. showed increased abundance post fecal microbiota and fecal culture microbiota transplantation.

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“…Benincasa hispida is a widely used vegetable in China, which belongs to the Cucurbitaceae family. It is also used as vegetable in many countries for the treatment of many diseases such as respiratory, gastrointestinal, diabetes mellitus, heart, and urinary diseases (Arora & Kaushik, 2016; Lim, 2012). Benincasa hispida (wax gourd) has been used in traditional Chinese medicine for the treatment of inflammation and hypertension (Huang et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Benincasa hispida extracts positively regulated high salt‐induced hypertension in Dahl salt‐sensitive rats: Impact on biochemical profile and metabolic patterns

Ahmad

Zhao

Ahmad

et al. 2022

Journal of Food Biochemistry

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Salt‐induced hypertension is one of the major issues worldwide and one of the main factors involved in heart and kidney failure. The objective of this study was to investigate the potential role of Benincasa hispida extracts on high salt‐induced hypertension in Dahl‐salt sensitive (D‐SS) rats and to find out the metabolic and biochemical pattern involved in the reduction of hypertension. Twenty‐six Dahl salt‐sensitive (D‐SS) rats were selected and divided into four groups. The metabolic strategy was applied to test the extracts on salt‐sensitive hypertension in kidney. Gas Chromatography–Mass spectrometry (GC–MS) was used to identify the potent biochemical profile in renal medulla and cortex of rat kidneys. The differential metabolites of cortex and medulla, enrichment analysis and pathway analysis were performed using metabolomics data. The GC–MS data revealed that 24 different antihypertensive metabolites was detected in renal cortex, while 16 were detected in renal medulla between different groups. The significantly metabolic pathways namely citrate cycle, glutathione metabolism, glycine, serine, and threonine metabolism, glyoxylate and dicarboxylate metabolism, glycerolipid metabolism, alanine, aspartate and glutamate metabolism in renal cortex and glycerolipid metabolism, pentose phosphate pathway, citrate cycle, glycolysis, glycerophospholipid metabolism, phenylalanine, tyrosine and tryptophan biosynthesis in renal medulla were involved in the process of Hypertension. The results suggest that the extract mainly alter the metabolic pathways of amino acid in Dahl salt‐sensitive rats and its antioxidant potential reduced the hypertension patterns of Salt‐sensitive rat. The antihypertensive components malic acid, aspartic acid, and glycine of extract can be used as therapeutic drugs to protect kidneys from salt‐induced hypertension. Practical applications Hypertension is a multifactorial disease and one of the risk factors for heart and kidney failure. Benincasa hispida is a widely used vegetable in China, which belongs to the Cucurbitaceae family. Benincasa hispida (wax gourd) has been used in traditional Chinese medicine for the treatment of inflammation and hypertension. The Benincasa hispida contains many compounds such as amino acids, carbohydrates, volatile compounds, vitamins, and minerals. The amino acid present in the pulp of Benincasa hispida are ornithine, threonine, aspartate, glutamate, serine, glycine, proline, alanine, valine, cysteine, isoleucine, tyrosine, leucine, lysine, phenylalanine, histidine, arginine, and γ‐aminobutyric acid. Our results showed that Benincasa hispida is one of the potent natural antioxidants and can maintain normal blood pressure in Dahl salt‐sensitive rats (D‐SS). In conclusion, the current results provide good theoretical basis for the development and research using Benincasa hispida as an effective natural antioxidant for hypertension.

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Benincasa hispida cv- gr. Wax Gourd

Cited by 3 publications

References 19 publications

Therapeutic Potential Of Benincasa Hispida For The Treatment Of Alzheimer Disease

Therapeutic Potential Of Benincasa Hispida For The Treatment Of Alzheimer Disease

Exploring the health benefits of traditionally fermented wax gourd: flavor substances, probiotics, and impact on gut microbiota

Benincasa hispida extracts positively regulated high salt‐induced hypertension in Dahl salt‐sensitive rats: Impact on biochemical profile and metabolic patterns

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