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Antiradical Properties of Essential Oils and Extracts From Spices
Published in Alexander V. Kutchin, Lyudmila N. Shishkina, Larissa I. Weisfeld, Gennady E. Zaikov, Ilya N. Kurochkin, Alexander N. Goloshchapov, Chemistry and Technology of Plant Substances, 2017
Tamara A. Misharina, Ekaterina S. Alinkina
Thus, our study showed that essential oils and extracts from clove bud, pimento, black, white, red cayenne, and green chili peppers possess antiradical properties in model systems with diphenylpicrylhydrazyl radical. Pimento and clove bud preparations content eugenol had the highest activity. The AE values for extracts from black and red cayenne peppers were almost the same; it was 10 times lowest than activity of clove bud and pimento and was 10 times higher than the effectiveness of white and chili pepper extracts. The differences in the antiradical properties of studied substances are determined by the lower content of polyphenols and piperine in white pepper compared with black pepper. The content of capsaicinoids and carotenoids was lower in green pepper compared with red pepper.
Production of Life-Saving Drugs from Himalayan Herbs
Published in Prasenjit Mondal, Ajay K. Dalai, Sustainable Utilization of Natural Resources, 2017
Kriti Juneja, Shashank Sagar Saini, Mariam Gaid, Ludger Beerhues, Debabrata Sircar
India has a rich heritage of using plant-derived or so-called herbal medicines since ancient times. Ayurveda, Siddha, and Unani are the three main types of traditional medicine practiced in India for ages. Ayurveda remains the primary source of healthcare in present-day India and still more than 70% of the Indian population relies on Ayurvedic medicine for their primary healthcare (Vaidya and Devasagayam, 2007). The concept of Ayurvedic therapy is native to India, developed between 2500 and 500 BC (Pandey et al. 2013). Ayurvedic medicine mainly involves extracts from various aromatic and medicinal plants and believes in the concept of holistic treatment. Ayurvedic therapy mostly includes extracts from more than one herb/plant, which would probably reflect the modern concept of multitarget therapy. Ayurveda believes that a crude herbal formulation has a mixture of bioactive compounds, with few bioactive compounds being necessary for a particular pharmacological activity, whereas other compounds may either reduce the toxicity of associated constituents or increase the bioavailability of the bioactive compounds. For example, a mixture of turmeric and black pepper extracts always has better efficacy than the individual extracts. Now it is known that piperine, present in the black pepper extract, enhances the bioavailability of curcumin, the active principle of turmeric (Aggarwal et al. 2011).
Treatment Options for Chemical Sensitivity
Published in William J. Rea, Kalpana D. Patel, Reversibility of Chronic Disease and Hypersensitivity, Volume 5, 2017
William J. Rea, Kalpana D. Patel
Piperine (the active principle in black pepper) and zingerone (the pyrolytic product of ginger oleoresin) evoke similar, rapidly activating currents. Both piperine and zingerone are pungent.256. Piperine and zingerone differ, however, in tachyphylaxis. Piperine-evoked currents show little tachyphylaxis upon repeated applications.257. By contrast, zingerone-induced ion fluxes dissipate rapidly.257 Thus, vanilloids differ not only in their relative activation of rapid versus slow currents, but also in their ability to shift the activated conductances into a state of tachyphylaxis. This variability explains the clinical observation that some substances can be neutralized while others cannot.
Effects of natural antioxidants on the oxidative stability of waste cooking oil biodiesel
Published in Biofuels, 2021
Nagarajan J., Bose Narayanasamy
The presence of curcumin in Curcuma longa is responsible for the antioxidant activity. The turmeric reduces the formation of peroxides and also increases the shelf life of oils [10]. Cinnamon has an effective antioxidant potential used in preventing oxidative stress. The flavonoid compounds present in the cinnamon is responsible for the antioxidant activity. The essential constituents present in cinnamon include cinnamaldehyde, eugenol, and linalool reducing lipid peroxidation. Due to the toxicity problems associated with synthetic antioxidants, there is an increasing trend in the research of natural antioxidants. Experimental results show that oxidation of palm oil is greatly reduced by the cinnamon extract and effectively replaces the synthetic antioxidants [11]. Cinnamon commonly referred to as Cinnamon cassia and Cinnamomum zeylanicum belongs to the Lauraceae family found all over the world. Cinnamon primarily used in aroma and essence industries for fragrance in foodstuffs, perfumes, and medicinal products contain resinous compounds with cinnamaldehyde, cinnamate, cinnamic acid and other essential oils [12]. In spite of its aroma and pungent activity, black pepper is important among the spice category. The ethanol extracts of black pepper have high antioxidant and radical scavenging activity. The antioxidant activity of black pepper can be attributed to the strong hydrogen donating ability, metal chelating ability and their effective scavenging activity of hydrogen peroxides and free radicals due to the presence of phenolic compounds in antioxidants [13]. Black pepper is known as Pipernigrum L., belongs to the family of Piperaceae traditionally used in Indian ayurvedic medicine, prevents oxidative stress [14].
Phytotoxicity assessment of synthesized green nanosuspension on germination and growth in Vigna radiata
Published in Inorganic and Nano-Metal Chemistry, 2021
Ranjani S., Noorul Samsoon Maharifa H., Raihanathus Sahdhiyya A., Hemalatha S.
Piper nigrum of the family Piperaceae, commonly known as Black pepper is the most widely used culinary spice, also used as a medicine, preservative, and antimicrobial agent. Piperine, a major bioactive compound in pepper has been found to have antioxidant, antimicrobial, anticarcinogenic, antiasthmatic, immunomodulatory, neuroprotective, hypoglycemic, antiulcer, and anti-inflammatory properties.[20,21] Bioactive compounds of pepper such as Nerolidol and Piperamides have pesticidal and insecticidal activities.[22]