Nonalcoholic Fatty Liver Disease
Nicole M. Farmer, Andres Victor Ardisson Korat in Cooking for Health and Disease Prevention, 2022
Resveratrol is commonly consumed through berries, including consumption of wine. The relationship between polyphenols and culinary preparation can be complex. For example, wine production involves maceration of resveratrol-rich grape skins. Though the maceration, there is a diffusion-based increase in polyphenol concentration. In a study using berries as the source of resveratrol, baking of blueberries and bilberries for 18 minutes led to significant reduction in resveratrol concentrations. It is not known how the reduced levels for resveratrol with cooking affect its antioxidation function.
Drowning
Burkhard Madea in Asphyxiation, Suffocation,and Neck Pressure Deaths, 2020
Skin maceration, characterized by thickening, wrinkling and whitening of the skin, occurs first on the fingertips, palms and back of the hands, as well as on the toes, soles and backs of the feet, and in cases of prolonged submersion this can sometimes also be visible on the elbows and knees. Further exposure to water causes progressive loosening of the nails and skin peeling from the hands and feet in a ‘glove and stocking fashion’ (Figure 27.4).
Method of Extraction
Ravindra Kumar Pandey, Shiv Shankar Shukla, Amber Vyas, Vishal Jain, Parag Jain, Shailendra Saraf in Fingerprinting Analysis and Quality Control Methods of Herbal Medicines, 2018
Maceration is the process of extraction of a drug with a solvent with several daily shakings or stirrings at room temperature. Compared with other methods of extraction, the intensity of movement is so low that we use the term stationary conditions. As prescribed by various pharmacopoeias, maceration can be carried out by the following methods.
Lichenochemicals: extraction, purification, characterization, and application as potential anticancer agents
Published in Expert Opinion on Drug Discovery, 2020
Mahshid Mohammadi, Vasudeo Zambare, Ladislav Malek, Christine Gottardo, Zacharias Suntres, Lew Christopher
Maceration is a popular technique for a small-scale and inexpensive preparation of many herbal extracts. Lichen maceration includes soaking, grinding, solvent mixing, and filtration of extracts [68]. In principle, the solvent penetrates the sample and selectively dissolves certain lichen compounds. Maceration facilitates the diffusion and surface release of bioactive compounds, which results in increased concentration and extraction yield. The extraction time is a function of the mass transfer coefficient and is dependent on the experimental conditions and sample composition. Factors affecting maceration are choice of solvent, solvent polarity, and maceration time. The smaller particle size increases surface area and leads to improved solvent diffusion and extraction. In one study, Xanthoria parietina lichen was blended with 100% acetone and treated at room temperature for 3 days. The crude acetone extract showed anticancer property on MCF-7 and MDA-MB231 breast cancer cells [69]. In another study, the dried thalli of 10 lichens of Parmeliaceae were extracted in methanol by a vortex-shaking maceration for 2 h of periodical shaking (1 min every 30 min) with an extraction yield of 2.17–14.31 wt% [70]. Maceration has been used for the extraction of bioactive compounds from various lichen species (Table 1). In maceration, the extraction capacity of mixed solvents of polar/nonpolar nature is high; however, few studies have been carried out to compare and optimize different solvents and solvent systems.
Neutralization of Bitis arietans venom-induced pathophysiological disorder, biological activities and genetic alterations by Moringa oleifera leaves
Published in Toxin Reviews, 2021
Babafemi Siji Ajisebiola, Solomon Rotimi, Ullah Anwar, Akindele Oluwatosin Adeyi
The fresh leaves were air dried for four weeks, powdered using Super-Master electric blender (Model no: SMB-2977) and sieved with 2 mm filter cloth to remove the leaf stalks and 0.002 kg of the powdered leaf of M. oleifera was soaked in 3 liters of ethanol for 72 h. Cold maceration method (World Health Organization 1998) was employed for the extraction of plant material. The content was filtered through a Whatman filter paper (grade 1) (Model no: F1000-01A, made in China) lined funnel into 3000 ml laboratory borosilicate glass Erlenmeyer conical flask. The filtrate was concentrated to a paste using Borosilicate Glass Rotary evaporator (Model no: 129152962) at 40 ° C and stored in a properly labeled bottle as M. oleifera Leave Extract (MOLE) and stored in the refrigerator at 4 ° C.
Dietary flavonoids-rich Citrus reticulata peel extract interacts with CREB signaling to suppress seizures and linked neurobehavioral impairments in a kindling mouse model
Published in Nutritional Neuroscience, 2023
Pallavi Sharma, Poonam Dhiman, Damanpreet Singh
The peel of Citrus reticulata was collected from the local fruit processors/juice producers Palampur, H.P. India. The identification and quality of the material were validated by a food technologist. The collected peel was cleaned and dried using a hot air oven at 40°C. It was then chopped into small pieces and processed with a mixer grinder (Philips, India) before being sieved to a particle size of 500 microns. Thermally assisted overnight maceration extraction was used for the extraction of peel powder with 80% ethanol. The process included a 20 minutes, thermal treatment (80°C) of the sample with the solvent system (1:10 w/v). After that, it was allowed to cool at room temperature. Overnight maceration was performed followed by filtration. Using a rotary evaporator, the filtrate was concentrated under reduced pressure (Rotavapor R-300 BUCHI, Switzerland) and dried using a lyophilizer (Labconco FreeZone 6Plus). The extraction was carried out in duplicate to calculate the yield of the lyophilized extract and represented as mean ± standard deviation. The lyophilized Citrus reticulata extract (CRE) was stored at −80° C until further use. The selection of the solvent combination was based on our previous findings (unpublished results) and reported literature [17] that suggested maximum extraction of flavonoids with 80% ethanol.
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