The inhibition of gastric mucosal injury by Punica granatum L. (pomegranate) methanolic extract

Ajaikumar, K. B.; Asheef, M.; Babu, B. Hari; Padikkala, José

doi:10.1016/j.jep.2004.09.007

Cited by 172 publications

(117 citation statements)

References 30 publications

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“…The animals were divided in five groups (n = 5) (groups Omp, AEB 1 , AEB 2 , AEB 3 , and mock) according to Table 1, following the model described by Ajaikumar et al (2) with modifications by Berenguer et al (8) and Gonul et al (16) . All the treatments have been carried out by gavage.…”

Section: Evaluation Of the Aeb Effects In The Animalsmentioning

confidence: 99%

Evaluation of antiulcerogenic activity of aqueous extract of Brassica oleracea var. capitata (cabbage) on Wistar rat gastric ulceration

Carvalho

Fernandes

Matta

et al. 2011

Arq. Gastroenterol.

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-Context -The cabbage (Brassica oleraceae var. capitata) is an herbaceous and leafy plant which belongs to the Brassicaceae family, native to coastal southern and Western Europe. Used in cooking for its nutritional value also has known anti-inflammatory activity. Objective -We studied the antiulcerogenic activity of aqueous extract of Brassica oleracea var. capitata (AEB) in order to validate ethnobotanical claims regarding the plant use in the gastric disorders. Method -Acute gastric ulcers were induced in rats by the oral administration of acetylsalicylic acid. The gastroprotective potential of the AEB (0.250, 0.500 and 1.000 mg.kg

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Section: Evaluation Of the Aeb Effects In The Animalsmentioning

confidence: 99%

Evaluation of antiulcerogenic activity of aqueous extract of Brassica oleracea var. capitata (cabbage) on Wistar rat gastric ulceration

Carvalho

Fernandes

Matta

et al. 2011

Arq. Gastroenterol.

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“…Pomegranate (Punica granatum L., family Punicaceae) is used in folkloric medicine for the treatment of various diseases (Abdel Moneim et al 2011;Ajaikumar et al 2005). It has become popular owing to its health-promoting phytonutrients (Adams et al 2006;Faria et al 2007;Khan et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Standardization of the conditions for extraction of polyphenols from pomegranate peel

2016

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Pomegranate (Punica granatum) peel possess higher antioxidant activity than the edible portion. Efforts were made to extract dry peel powder at room temperature (28-30°C) using combination of water and ethanol (EtOH, a green combination) and standardize the factors that may affect the extraction efficiency. The storage stability of the extract has been studied for >100 days at room temperature (28-30°C), 4, 0 and −80°C. The extract quality was monitored by measuring the radical scavenging activity (RSA) by diphenyl picrylhydrazyl (DPPH) method, total polyphenol content and by estimating the contents of punicalagins and ellagic acid, the two major ellagitannins present in the peel. The standardized conditions for extraction were found to be; Water and EtOH in 1:1 (v/v) ratio, duration of 24-48 h, ratio of 1:10 for solid to solvent and particle size in the range of 100-400 μ. Consecutive extraction of the peel powder did neither improve the yield nor polyphenol content, hence single extraction was adopted. The extract stored at room temperature for 110 days resulted in 13.2 % loss of polyphenol content followed by 8.9, 2.8, 27.5 and 14.1 % loss in Punicalgin A, B, Ellagic acid and RSA content, respectively.

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“…Human body produces reactive species of carbon, sulfur, nitrogen and oxygen, but the most important due to their reactivity and damage they can cause are the reactive oxygen species, such as superoxide, hydrogen peroxide, and hydroxyl radical (WHO 2003). The presence of phenolic compounds, such as flavonoids, phenolic acids, and anthocyanins, in addition to those already known, such as vitamins C and E, and carotenoids, contributes to the beneficial effects of these foods (Silva et al 2004;Ajaikumar et al 2005). In recent years, there is a growing interest in determining the total phenolic contents and antioxidant capacities of vegetables and fruits (Ayala-Zavalaa et al 2004;Zheng et al 2007;Çelik et al 2008;Rui et al 2011;Prasad et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Bof

Fontana

Piemolini-Barreto

et al. 2012

Braz. arch. biol. technol.

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The effect of freezing and processing technology on the antioxidant capacity of grape (Vitis vinifera), apple (Malus domestica), strawberry (Fragaria x Anassa), pear (Pyrus communis L.), guava (Psidium guajava L.), and fig (Ficus carica L.) was evaluated for 90 days. Under a storage temperature of -15 ° C, there was no significant difference in the antioxidant capacity of grape and fig pulp, and a higher antioxidant capacity was found for guava pulp (27 µmol/g). While the technological processing did not affect the antioxidant capacity of pear and apple jellies, allother jellies studied showed a reduced antioxidant capacity. The processing reduced the antioxidant capacity of grapes in 45%. Among the fruit products, the highest antioxidant activities were found for guava pulp and jelly (27 and 25 µmol/g, respectively), followed by grape pulp (22 µmol/g).

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The inhibition of gastric mucosal injury by Punica granatum L. (pomegranate) methanolic extract

Cited by 172 publications

References 30 publications

Evaluation of antiulcerogenic activity of aqueous extract of Brassica oleracea var. capitata (cabbage) on Wistar rat gastric ulceration

Evaluation of antiulcerogenic activity of aqueous extract of Brassica oleracea var. capitata (cabbage) on Wistar rat gastric ulceration

Standardization of the conditions for extraction of polyphenols from pomegranate peel

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

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