Antioxidant Activity of Arctium lappa L. and Its Effect on Biochemical Parameters in Exercised Rats
نویسندگان
چکیده
منابع مشابه
Investigation of Liver Tissue and Biochemical Parameters of Adult Wistar Rats treated with Arctium lappa L
This study was carried out to evaluate the effects of Arctium lappa L. (burdock) on the liver of adult male Wistar rats as measured by light microscopy and biochemical parameters. The rats received the extract in water bottles at doses of 10 or 20 g/L daily for 40 days. There were no significant changes in the plasma levels of albumin, aspartate transaminase (AST), alanine transaminase (ALT), g...
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Background Abrus precatorius (A. precatorius) is a herbal remedy commonly used in traditional medicine. We investigated the phytochemical, antioxidant, toxic properties, and safety of A. precatorius leaves in rats. Methods Phytochemical studies were conducted using standard procedures. The antioxidant properties were studied using the reducing power and 2, 2′- diphenyl-1-picrylhydrazyl (DPPH...
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A factorial experiment was conducted in greenhouse in a completely randomized design (CRD) with three replications to investigate the response of Zn-efficient and -inefficient bread wheat cultivars to soil Zn deficiency. The factors of the experiment were soil Zn levels (Zn-adequate: 5mg Zn kg-1 soil and no Zn application), Zn-efficient (Bayat and Niknejad) and -inefficient (Hirmand and Karaj1...
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چکیده اثر عصاره آبی سیر بر درد ناشی از آزمون فرمالین در موش صحرایی نر به کوشش نرگس اسکندری روزبهانی زمینه و هدف: گیاه سیر از خانواده لیلیاسه و گونهallium sativum بومی آسیای میانه بوده و از دوران ،باستان تاکنون به خواص درمانی متفاوت آن مثل: کاهندگی قندخون، کلسترول خون، فشار خون، اثرات مفیدآن بر دستگاه قلبی عروقی و بیماریهای انعقادی خون، اثرات آنتی اکسیداتیو، درمان بیماریهای تنفسی وگوارشی، ا...
15 صفحه اولSafety of 8-weeks oral administration of Arctium lappa L.
Recently, worldwide dietary reference intakes have been considered an important guideline for public health. Some governments and the World Health Organization (WHO) provide guidelines concerning dietary intake. Although an ingredient may have a history of use as a culinary material, changes in the environment over time suggest that the acceptable maximum intake each of food/culinary material s...
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ژورنال
عنوان ژورنال: Asian Journal of Chemistry
سال: 2013
ISSN: 0970-7077,0975-427X
DOI: 10.14233/ajchem.2013.13271