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Journal articles on the topic 'Cnidoscolus aconitifolius'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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1

Marina Silalahi. "Bioactivity and uses of Cnidoscolus aconitifolius (Mill.) I.M. Johnst." World Journal of Biology Pharmacy and Health Sciences 7, no. 3 (September 30, 2021): 057–64. http://dx.doi.org/10.30574/wjbphs.2021.7.3.0097.

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Cnidoscolus aconitifolius has been long used by ethnic groups in Indonesia for vegetables and traditional medicine. This study aims to explain the benefits of C. aconitifolius for food and its bioactivity. The method for writing is library research on scientific articles published online at Google Scholar by using the keywords: uses of C. aconitifolius and bioactivity of C. aconitifolius. All available articles were synthesized to provide comprehensive information on C. aconitifolius for food and its bioactivity. C. aconitifolius has two to three times more nutrients than spinach, spinach, Chinese cabbage, and lettuce. Cnidoscolus aconitifolius bioactivity includes antimicrobial, antidiabetic, hepatoprotective, antioxidant, antihypercholetrol, analgesic, antianemia, and kidney protection. Cnidoscolus aconitifolius leaves contain macronutrients such as carbohydrates, proteins, fats, vitamins and minerals so that they have the potential to be developed for cheap and easily available food. On the other hand, C. aconitifolius also contains anti-nutrients such as phytate and oxalate but with proper processing the antinutrients will be degraded.

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Dileep E, Dias, Sarathlal P S, Dr Ajith Babu T K, and Ayishath Shabna. "Cnidoscolus Aconitifolius – An Overview." International Journal of Research and Scientific Innovation 08, no. 07 (2021): 22–24. http://dx.doi.org/10.51244/ijrsi.2021.8703.

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3

Irsyam, Arifin Surya Dwipa, Muhammad Rifqi Hariri, Rina Ratnasih Irwanto, and Peniwidiyanti Peniwidiyanti. "THE GENUS Cnidoscolus Pohl (EUPHORBIACEAE) IN JAVA." Al-Kauniyah: Jurnal Biologi 13, no. 1 (April 30, 2020): 76–86. http://dx.doi.org/10.15408/kauniyah.v13i1.12704.

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AbstrakInformasi mengenai suku Euphorbiaceae di Pulau Jawa telah direkam dalam buku Flora of Java Volume 1 oleh C.A. Backer and R.C. Bakhuizen van den Brink Jr. Meskipun demikian, informasi terkini mengenai Euphorbiaceae di Jawa belum tersedia sejak buku tersebut terbit. Beberapa jenis tambahan telah ditemukan dari Jawa dan penelitian ini bertujuan untuk melaporkan informasi tambahan mengenai Euphorbiaceae yang ada di Jawa. penelitian telah dilakukan di Banten, Jawa Barat, Jawa Tengah, Jawa Timur, dan Yogyakarta pada bulan Maret hingga September 2019. Hasil penelitian menunjukkan adanya suatu marga tambahan di Jawa, yaitu Cnidoscolus Pohl. Marga tersebut hanya terdiri dari satu jenis saja di Jawa, yaitu C. aconitifolius (Mill.) I.M. Johnst. Secara taksonomi, jenis ini dibagi menjadi 2 anak jenis, yakni C. aconitifolius subsp. aconitifolius and C. aconitifolius subsp. polyanthus (Pax & K.Hoffm.) Breckon. Berdasarkan bentuk bunga betinanya, spesimen dari Jawa telah diidentifikasi sebagai C. aconitifolius subsp. aconitifolius. Tumbuhan ini berasal dari Meksiko dan Mesoamerika dan telah umum dibudidayakan sebagai tanaman sayur di Jawa. Di kawasan Malesia, C. aconitifolius telah dibudidayakan sebelumnya di Brunei, Singapura, dan Filipina. Oleh karena itu, keberadaannya di Jawa ditetapkan sebagai sebuah rekaman distribusi baru untuk kawasan Malesia.Abstract The information on Euphorbiaceae in Java island has been recorded in the Flora of Java Volume 1 by C.A. Backer and R.C. Bakhuizen van den Brink Jr. However, the latest information on Euphorbiaceae of Java has not been provided since the book was published. Several additional species have been found from Java and this study aims to report additional information on Euphorbiaceae of Java. The study was carried out in Banten, West Java, Central Java, East Java, and Yogyakarta from March to September 2019. The result of this study shows that there is one additional genus in Java, namely Cnidoscolus Pohl. The genus only consists of 1 species in Java, namely C. aconitifolius (Mill.) I.M. Johnst. Taxonomically, the species was divided into 2 subspecies, i.e. C. aconitifolius subsp. aconitifolius and C. aconitifolius subsp. polyanthus (Pax & K.Hoffm.) Breckon. Based on the pistillate flowers shape, the specimens from Java was identified as C. aconitifolius subsp. aconitifolius. The plant is native to Mexico and Mesoamerica and it was commonly cultivated in Java as vegetable crops. In Malesia, C. aconitifolius was previously cultivated in Brunei, Singapore, and The Philippines. Thus, its presence in Java was considered as a newly distributional record for Malesia region.

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4

Ross-Ibarra, Jeffrey, and Alvaro Molina-Cruz. "The Ethnobotany of Chaya (Cnidoscolus Aconitifolius ssp. Aconitifolius Breckon): A Nutritious Maya Vegetable1." Economic Botany 56, no. 4 (October 2002): 350–65. http://dx.doi.org/10.1663/0013-0001(2002)056[0350:teocca]2.0.co;2.

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A., Kuri-García, L. Chávez-Servín J., and H. Guzmán-Maldonado S. "Phenolic profile and antioxidant capacity of Cnidoscolus chayamansa and Cnidoscolus aconitifolius: A review." Journal of Medicinal Plants Research 11, no. 45 (December 3, 2017): 713–27. http://dx.doi.org/10.5897/jmpr2017.6512.

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Aarón, Kuri-García, Aranda-Vargas Paola Jazmín, Moreno-Celis Ulisses, Cervantes-Jiménez Ricardo, Mejía Carmen, García-Gasca Teresa, Ferriz-Martínez Roberto Augusto, and Chávez-Servín Jorge Luis. "Sustained Consumption of an Infusion of Chaya Leaf (Cnidoscolus Aconitifolius) Does Not Affect Nutritional Biomarkers in Sprague Dawley Rats." Current Topics in Nutraceutical Research 18, no. 4 (November 1, 2019): 373–77. http://dx.doi.org/10.37290/ctnr2641-452x.18:373-377.

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Currently, the use of medicinal plants is one of the most important biotechnological alternatives in the treatment of numerous diseases, particularly non-communicable diseases. One such plant, Cnidoscolus aconitifolius, also known as “chaya” in Mexico, is a rich source of bioactive phytochemicals. It is widely distributed across Central America and has ornamental, food, and medicinal values. Studies are needed to confirm that there are no negative effects after sustained consumption of Cnidoscolus aconitifolius. Experiments using animal models can be used to evaluate the possible chemopreventive effects of this plant against various diseases consistent with ethnobotanical information. Accordingly, a preclinical longitudinal experimental study in Sprague Dawley rats was conducted at 16 and 32 weeks' after the daily consumption of an infusion of chaya leaf. Bodyweight gain, food and beverage consumption, blood analysis, and histological analysis of the organs responsible for metabolism and excretion were evaluated. No significant differences were found between the control group and the group that consumed the chaya leaf infusion after 16 and 32 weeks. The proposed experimental model may be reliably used for research purposes to evaluate the possible effectiveness of this plant in preventing and/or treating chronic diseases.

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7

Ross-Ibarra, Jeffrey. "Origen y domesticacióón de la chaya (Cnidoscolus aconitifolius Mill I. M. Johnst): La espinaca Maya." Mexican Studies/Estudios Mexicanos 19, no. 2 (2003): 287–302. http://dx.doi.org/10.1525/msem.2003.19.2.287.

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Mesoamerica has been one of the most active centers of plant domestication worldwide. Along with the many well-known and economically important plants that originated in Mesoamerica exist a variety of other lesser known domesticated plants many of which remain important on a local or regional scale. One of these lesser known plants is chaya (Cnidoscolus aconitifolius, Euphorbiaceae), a shrub cultivated for its highly nutritious leaves. The article presents evidence bearing on the domestication and place of origin of the cultivated varieties of chaya and proposes a model describing the process of their domestication. Mesoaméérica ha sido uno de los centros de domesticacióón máás activos a nivel mundial. Junto con las muchas plantas econóómicas y conocidas de origen Mesoamericana, existen varias plantas domesticadas no tan conocidas, que sin embargo siguen siendo importantes a un nivel local o regional. Una de estas úúltimas es la chaya (Cnidoscolus aconitifolius,Euphorbiaceae), un arbusto cultivado por sus hojas nutritivas. Se presenta aquíí evidencia de la domesticacióón y lugar de origen de las variedades cultivadas de la chaya, y se propone un modelo para describir su processo de domesticacióón.

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Oyagbemi, Ademola A., Adebimpe A. Odetola, and Odunayo I. Azeez. "Phytochemical Investigation and Proximate Analysis on the Leaves of Cnidoscolus aconitifolius." Journal of Medicinal Food 14, no. 3 (March 2011): 322–24. http://dx.doi.org/10.1089/jmf.2008.0321.

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Lennox, J. A., and G. E. John. "Proximate Composition, Antinutrient Content and Antimicrobial Properties of Cnidoscolus aconitifolius Leaves." Asian Food Science Journal 5, no. 4 (November 15, 2018): 1–6. http://dx.doi.org/10.9734/afsj/2018/45055.

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Munguía‐Rosas, M. A., and M. E. Jácome‐Flores. "Reproductive isolation between wild and domesticated chaya ( Cnidoscolus aconitifolius ) in sympatry." Plant Biology 22, no. 5 (June 27, 2020): 932–38. http://dx.doi.org/10.1111/plb.13140.

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Peres, Bruna Carraco de Azeredo, Marianna Miranda Rodrigues Vidal, Larissa Paulino Gama, Érica Ribeiro Pires, Desirée Lopes Reis, Marcio Marques Silva, Mara De Lima De Cnop, Avany Fernandes Pereira, and Thadia Turon Costa da Silva. "Oficina culinária como estratégia de articulação entre os movimentos sociais e a comunidade acadêmica para a promoção da alimentação saudável e sustentável: Relato de experiência." Revista Brasileira de Extensão Universitária 12, no. 2 (May 5, 2021): 179–89. http://dx.doi.org/10.36661/2358-0399.2021v12i2.11611.

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A alimentação da população brasileira apresenta o baixo consumo de frutas e hortaliças, pouca variedade de espécies alimentícias, além do elevado consumo de alimentos ultraprocessados, o que contribui para o desenvolvimento de doenças crônicas não transmissíveis. O desenvolvimento das habilidades culinárias resgata a cultura alimentar e promove a alimentação saudável e sustentável. Este trabalho relata a experiência de uma oficina culinária com a hortaliça chaya (Cnidoscolus aconitifolius) como principal ingrediente, realizada na V Jornada Universitária em Defesa da Reforma Agrária na UFRJ (2018) em parceria com o Movimento dos Trabalhadores Rurais Sem Terra (MST). As etapas da ação foram planejamento da oficina, pesquisa e elaboração dos materiais de apoio e didático, execução da oficina e degustação das preparações, por meio de um teste de aceitabilidade. A oficina iniciou com uma roda de conversa para apresentar orientações sobre a ação e possibilitar diálogos, seguida pela execução das preparações culinárias e degustação. Participaram da atividade 12 pessoas, com idade entre 19 e 70 anos, e 67% eram mulheres. Na roda de conversa, observou-se grande interesse e troca de saberes entre os participantes, o que demonstra que as metodologias utilizadas se adequaram ao público participante. As preparações elaboradas na oficina culinária foram: massa fresca de chaya com molho de tomate, torta de ricota com chaya, arroz de cuxá, grissini de chaya e bolo com chaya. As preparações tiveram Índice de Aceitabilidade (IA) maior que 85% para todos os atributos sensoriais avaliados, verificando-se interesse em reproduzi-las casa. Concluiu-se que as oficinas culinárias podem articular os movimentos sociais e a comunidade acadêmica, fomentando a alimentação saudável. Palavras-chave: Extensão Universitária; Agrobiodiversidade; Cnidoscolus aconitifolius; Habilidades Culinárias Culinary workshop as an articulation strategy between social movements and the academic community to promote healthy and sustainable diets: an experience report Abstract: The eating habits of the Brazilian population are characterized by low consumption of fruits and vegetables, little variety of edible species, besides the high consumption of ultra-processed food, which contributes to non-transmissible chronic diseases. The development of cooking skills promotes rediscovering food culture and a healthy and sustainable diet. The objective of this paper was to report the experience of a culinary workshop using chaya (Cnidoscolus aconitifolius) as the main ingredient held during the 5th University Journey for the Support of Agrarian Reform at UFRJ (2018) in partnership with the Landless Rural Workers Movement (MST). The action had the stages of planning the culinary workshop, researching and preparing the support and didactic material, holding the workshop, and sensory evaluation of the preparations, using an acceptability test. The workshop began with a round-table discussion initially held to provide guidelines about the action and allow dialogues, followed by the culinary preparations and tasting. Twelve people between the ages of 19 and 70 participated in the activity, 67% of whom were women. During the round-table discussion, great interest and knowledge exchange among all participants were observed, showing that the methodologies were adequate to the participants. The preparations developed during the cooking workshop were: fresh chaya pasta with tomato sauce, ricotta pie with chaya, cuxá rice, chaya grissini, and (E) cake with chaya. The preparations made during the workshop presented an Acceptability Index (AI) higher than 85% for all evaluated sensory attributes. The participants also showed an interest in reproducing the workshop preparations at home. It was concluded that culinary workshops could be essential to articulate social movements and the academic community and promote a healthy diet. Keywords: University Extension; Agrobiodiversity; Cnidoscolus aconitifolius; Culinary Skills

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Ezebuiro, Ijeoma, Avweresuoghene Ododo, and Uchechukwu Ifeanyichukwu Apugo. "Hepato-Renal Activities of Hydro-Methanol Leaf Extract of Cnidoscolus aconitifolius in Adult Male Wistar Rats." Journal of Drug Delivery and Therapeutics 11, no. 4 (July 15, 2021): 5–9. http://dx.doi.org/10.22270/jddt.v11i4.4870.

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Introduction: Medicinal plants such as Cnidoscolus aconitifolius (CA) have been studied over the years for their protective and curative potentials against a myriad of common global health challenges such as hepatorenal injuries. Objectives: To ascertaining the effects of the hydromethanol leaf extract of CA (HMLECA) on hepato-renal parameters in adult male wistar rats. Method: A total of 18 adult male wistar rats were divided into 3 groups of six rats each. Group I served as the negative control which received distilled water while groups 2 and 3 served as extract treatment groups which received 200 and 400 mg/kg BW of the HMLECA respectively. The administration was daily for a period of 58 days while blood sample for the biochemical analysis was drawn via cardiac puncture at the end of the study following light chloroform anaesthesia. Results and Discussion: The results showed that the administration of both doses of the extract produced no significant (P<0.05) effect on the levels of serum liver enzyme (AST, ALT, ALP), TP, ALB, electrolytes (K+, Na+ and HCO3–), Creatinine and Urea while that of the 400 mg/kg BW produced significant (P<0.05) decrease in the level of TB and Cl –. Hence, the administration of the leaf extract in this study did not elicit any toxic effect on both the liver and kidney functions and could be effective as hepato-renal protective agent. Keywords: Cnidoscolus aconitifolius, Liver function, Liver enzymes, Renal function, Serum biochemicals, Serum electrolytes

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Elliott, M. S. "Cassava Common Mosaic Virus Infections of Chaya (Cnidoscolus aconitifolius) in Yucatan, Mexico." Plant Disease 71, no. 4 (1987): 353. http://dx.doi.org/10.1094/pd-71-0353.

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Munguía-Rosas, Miguel A., Miguel E. Jácome-Flores, Rafael Bello-Bedoy, Virginia Solís-Montero, and Ernesto Ochoa-Estrada. "Morphological divergence between wild and cultivated chaya (Cnidoscolus aconitifolius) (Mill.) I.M. Johnst." Genetic Resources and Crop Evolution 66, no. 7 (June 15, 2019): 1389–98. http://dx.doi.org/10.1007/s10722-019-00790-w.

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Totakul, Pajaree, Maharach Matra, Sukruthai Sommai, and Metha Wanapat. "Cnidoscolus aconitifolius leaf pellet can manipulate rumen fermentation characteristics and nutrient degradability." Animal Bioscience 34, no. 10 (October 1, 2021): 1607–15. http://dx.doi.org/10.5713/ab.20.0833.

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Objective: Chaya (<i>Cnidoscolus aconitifolius</i>) leaf has been found to be an important source of protein, vitamins, minerals, as well as phytonutrients. The present study aimed to evaluate the effect of Chaya leaf pellet (CHYP) with various level of crude protein (CP) in the concentrate on rumen fermentation characteristics and nutrient degradability in <i>in vitro</i> gas production technique.Methods: In an <i>in vitro</i> rumen fermentation study the dietary treatments were arranged according to a 3×5 factorial arrangement in a completely randomized design, consisting of Factor A: three levels of CP of concentrate mixtures (14%, 16%, and 18% CP, respectively) and Factor B: five levels of CHYP supplementation (at 0%, 2%, 4%, 6%, and 8% of dry matter substrates).Results: The gas production kinetics, fraction (a) and fraction (b) were lower (p<0.05) with an increasing CHYP addition. Additionally, the fraction (a+b) was found to yield a significant interaction (p<0.05) while the fraction (c) was not impacted by CHYP addition. However, <i>in vitro</i> DM degradability was enhanced and interactive (p<0.05), using 16% CP of concentrate with 6% and 8% CHYP, when compared with 18% CP in the non-addition. Additionally, the treatment with higher CP of the concentrate was higher in NH<sub>3</sub>-N concentration (p<0.001) and by CHYP supplementation group (p<0.05). Nevertheless, protozoal counts in the rumen were remarkably decreased (p<0.05) with increasing level of CHYP supplementation. Furthermore, rumen C<sub>2</sub> concentration was lower (p<0.05) in the treatments with CHYP supplementation, while C<sub>3</sub> was significantly increased and interactive (p<0.05) between levels of CP and CHYP supplementation especially at 8% CHYP supplementation.Conclusion: Based on this study, the results revealed CHYP as a promising feed supplement to enhance rumen fermentation and to mitigate methane production. However, <i>in vivo</i> feeding experiments should be subsequently conducted to elucidate the effect of CHYP supplementation on rumen fermentation, as well as ruminant production efficiency.

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Kese, A. G., A. Donkoh, C. C. Atuahene, and Y. Poku-Prempeh. "UTILIZATION OF CHAYA (Cnidoscolus aconitifolius(Mill.) Johaston) LEAF MEAL IN CHICK DIETS." Nigerian Journal of Animal Production 16 (January 5, 2021): 33–36. http://dx.doi.org/10.51791/njap.v16i.1911.

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Diets containing 0, 45, 90 and 135g chaya leaf meal/kg feed were fed ad libitum to 384 day-old cockerels (Dekalb G-Link strain) which had been randomly alloted to the various dietary treatments and the experiment was terminated when birds were four weeks old. Birds had free access to water. The concentration of chaya leaf in the diet had no effect on food intake.Overall significant correlations were found between the concentrations of chaya leaf meal in the diet and weight gain (r = -0.97), food conversion ratio (r = 0.96), water consumption (r = -0.92), liver weight (r = 0.79), heart weight (r = 0.82) and gizzard weight (r = 0.93). The inclusion of chaya leaf meal in the diet led to a redcution in feed cost.

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Cyril-Olutayo, CM, and JM Agbedahunsi. "Effects of the Ethanolic Extract of Cnidoscolus aconitifolius (Mill.) I.M. Johnst. on Hbs Red Blood Cells In Vitro." Nigerian Journal of Natural Products and Medicine 19 (August 31, 2015): 115–21. http://dx.doi.org/10.4314/njnpm.v19i0.13.

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Sickle cell disorder (SCD) is the commonest haemoglobinopathy amongst the people living in sub-Saharan Africa and Nigeria has the highest prevalence rate in the world with rates varying between 1.5-3%. Medicinal plants have been used in the treatment of painful crises associated with sickle cell disease (SCD) especially among the lower socio-economic class who cannot afford the high cost of western medicine. Cnidoscolus aconitifolius (Mill.) I.M. Johnst. is one of such plants used traditionally in the management of sickle cell anaemia hence the need to prove this claim scientifically. The leaves of C. aconitifolius (CA) were harvested, dried and extracted with different solvents using soxhlet extraction and maceration methods. The ethanolic extract was used for the antisickling, the membrane stability and the antioxidant assays. CA gave an antisickling activity significantly higher than that of Ciklavit®, the positive control (p < 0.05) and gave 96.82 ± 0.009% rate of decrease in polymerization (%RDP) at 4mg/ml. The extract caused a concentration dependent membrane stability of HbS red blood cells in vivo and also showed an increase in free radical scavenging activities as concentration increased..Keywords: Sickle cell Anaemia, Antisickling, Polymerization, Membrane Stability

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Abdala-Roberts, Luis, and Victor Parra-Tabla. "Artificial Defoliation Induces Trichome Production in the Tropical Shrub Cnidoscolus aconitifolius (Euphorbiaceae)1." Biotropica 37, no. 2 (June 2005): 251–57. http://dx.doi.org/10.1111/j.1744-7429.2005.00034.x.

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Achi, Ngozi, and O. Ohaeri. "GC-MS Determination of Bioactive Constituents of the Methanolic Fractions of Cnidoscolus aconitifolius." British Journal of Pharmaceutical Research 5, no. 3 (January 10, 2015): 163–72. http://dx.doi.org/10.9734/bjpr/2015/13893.

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Sarmiento-Franco, Luis, Carlos A. Sandoval-Castro, Jim M. McNab, Rosario Quijano-Cervera, and Ra�l R. Reyes-Ramirez. "Effect of age of regrowth on chemical composition of chaya (Cnidoscolus aconitifolius) leaves." Journal of the Science of Food and Agriculture 83, no. 6 (2003): 609–12. http://dx.doi.org/10.1002/jsfa.1372.

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Kuti, Joseph O. "Comparison of Nutritional Composition of Two Edible Species of Cnidoscolus (Tree Spinach)." HortScience 31, no. 4 (August 1996): 644b—644. http://dx.doi.org/10.21273/hortsci.31.4.644b.

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The tree spinach (Cnidoscolus spp., Euphorbiaceae), called chaya in south Texas, is popular in Mexico and Central America and has been introduced into the United States (mainly Texas and Florida) for potential uses as a leafy vegetable plant. Nutritional composition of raw and cooked leaves of two chaya species (C. chayamansa and C. aconitifolius) were determined and compared with nutritional composition of spinach (Spinicia oleraceae). While the two chaya species contained substantially greater amounts of mineral nutrients and vitamins than spinach, no significant differences were found in the amounts of mineral nutrients and vitamins, except in relative compositions of fatty acids and amino acids, among the chaya species. Cooking slightly reduced nutritional composition of both chaya and spinach leaves. Because of the presence of toxic hydrocyanic glycosides in chaya leaves, cooking, which inactivates the toxic compound, is essential.

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Agneswari, S., Sreeya G. Nair, R. Radha, C. K. Mohan, and S. T. Gopukumar. "In vitro anti-arthritic activity of cnidoscolus aconitifolius latex extract by protein denaturation method." Annals of Tropical Medicine and Public Health 23, no. 06 (2020): 215–19. http://dx.doi.org/10.36295/asro.2020.23627.

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Iwuji, Samuel, and Arthur Nwafor. "Phytochemical Identification in the Chloroform Fraction of Aqueous-Methanol Extract of Cnidoscolus aconitifolius Leaves." British Journal of Pharmaceutical Research 5, no. 6 (January 10, 2015): 437–41. http://dx.doi.org/10.9734/bjpr/2015/13264.

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Oyagbemi, A. A., and A. A. Odetola. "Hepatoprotective Effects of Ethanolic Extract of Cnidoscolus aconitifolius on Paracetamol-Induced Hepatic Damage in Rats." Pakistan Journal of Biological Sciences 13, no. 4 (February 1, 2010): 164–69. http://dx.doi.org/10.3923/pjbs.2010.164.169.

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Oyagbemi, A. A, Odetola, A. A, Azeez, and I. O. "Ameliorative effects of Cnidoscolus aconitifolius on anaemia and osmotic fragility induced by protein-energy malnutrition." African Journal of Biotechnology 7, no. 11 (June 3, 2008): 1721–26. http://dx.doi.org/10.5897/ajb08.247.

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Iyke, Weleh, Ikechukwu, I. Green, Kinikanwo, Njoku, Bestman, and Oriji, Vadunume Kingsley. "Reproductive Effects of Hydromethanolic Leaf Extracts of Cnidoscolus aconitifolius (Euphorbiacea) in Streptozotocin Induced-diabetic Rats." Journal of Pharmaceutical Research International 23, no. 4 (September 8, 2018): 1–8. http://dx.doi.org/10.9734/jpri/2018/35367.

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Donkoh, A., C. C. Atuahene, Y. B. Poku-Prempeh, and I. G. Twum. "The nutritive value of chaya leaf meal (Cnidoscolus aconitifolius (Mill.) Johnston): studies with broiler chickens." Animal Feed Science and Technology 77, no. 1-2 (February 1999): 163–72. http://dx.doi.org/10.1016/s0377-8401(98)00231-4.

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Isola, Adeniran Oluremi, and Abimbade Sunday Felix. "Characterization of Compounds from Leaf Extracts of Tree Spinach -Cnidoscolus aconitifolius (Miller) I. M. Johnston." International Journal of Scientific Research in Chemical Engineering 1, no. 5 (September 1, 2014): 82–86. http://dx.doi.org/10.12983/ijsrce-2014-p0082-0086.

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Parra-Tabla, Víctor, Víctor Rico-Gray, and Miguel Carbajal. "Effect of defoliation on leaf growth, sexual expression and reproductive success of Cnidoscolus aconitifolius (Euphorbiaceae)." Plant Ecology (formerly Vegetatio) 173, no. 2 (August 2004): 153–60. http://dx.doi.org/10.1023/b:vege.0000029318.68342.b1.

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Oyagbemi, AdemolaA, and AdebimpeA Odetola. "Hepatoprotective and nephroprotective effects of Cnidoscolus aconitifolius in protein energy malnutrition induced liver and kidney damage." Pharmacognosy Research 5, no. 4 (2013): 260. http://dx.doi.org/10.4103/0974-8490.118817.

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Adaramoye, O. A., and A. Aluko. "Methanolic Extract of Cnidoscolus aconitifolius Attenuates Renal Dysfunction Induced by Chronic Ethanol Administration in Wistar Rats." Alcohol and Alcoholism 46, no. 1 (December 6, 2010): 4–9. http://dx.doi.org/10.1093/alcalc/agq082.

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Adaramoye, O. A., A. Aluko, and A. A. Oyagbemi. "Cnidoscolus aconitifolius Leaf Extract Protects against Hepatic Damage Induced by Chronic Ethanol Administration in Wistar Rats." Alcohol and Alcoholism 46, no. 4 (May 26, 2011): 451–58. http://dx.doi.org/10.1093/alcalc/agr060.

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33

Cáceres, Armando, Vicente Martínez, Max Mérida, Anibal Sacbajá, Alejandra Morales, and Sully M. Cruz. "Composición de oligoelementos de hojas comestibles nativas de Mesoamérica." Ciencia, Tecnología y Salud 4, no. 2 (December 17, 2017): 284. http://dx.doi.org/10.36829/63cts.v4i2.508.

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Abstract:

Los oligoelementos son importantes constituyentes nutricionales de las hierbas comestibles. Se colectaron 11 especies, nueve nativas (Amaranthus hybridus, Cnidoscolus aconitifolius, Crotalaria longirostrata, Dysphania ambrosioides, Lycianthes synanthera, Sechium edule, Solanum americanum, S. nigrescens, S. wendlandii) y dos extranjeras (Moringa oleifera, Spinacea oleracea) en dos regiones del país. Se prepararon muestras de hierba seca, cocida y de caldo de hierba fresca, en las que se cuantificaron por espectrofotometría de absorción atómica macro (N, P, K) y oligoelementos (Ca, Mg, Na, Cu, Zn, Mn) y los componentes antinutricionales, taninos por espectrofotometría usando ácido tánico como control y oxalatos por permanganimetría. El contenido de oligoelementos es diverso, para Zn, la hierba control S. oleracea contienen buena cantidad (90-140 ppm); de las nativas D. ambrosioides (130-160 ppm) y A. hybridus (70-80 ppm) demostraron la mayor cantidad. De Fe las hierbas control tienen buena composición (S. oleracea, 220-280 ppm y M. oleifera, 105-135 ppm); de las nativas A. hybridus (90-240 ppm), C. aconitifolius (75-185 ppm) y L. synanthera (75-140 ppm) tuvieron las mayores concentraciones. Se encontraron niveles elevados de oxalatos en S. oleracea (722 ± 6 mg/hg), L. synanthera (678 ± 8 mg/hg), S. nigrescens (455 ± 7 mg/hg) y A. hybridus (362 ± 9 mg/hg); en las demás hierbas se encontraron niveles <90 mg/hg. Los niveles de taninos fueron bajos (0.1-0.7 mg/hg) en todas las especies. Se demuestra que cuatro especies nativas tienen un contenido de oligoelementos importante y que presentan valores antinutricionales menores que los controles.

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Akachukwu, Doris, Polycarp Okafor, and Chiedozie Ibegbulem. "Phytochemical content of Cnidoscolus aconitifolius leaves and toxicological effect of its aqueous leaf extract in Wistar rats." Journal of Investigational Biochemistry 3, no. 1 (2014): 26. http://dx.doi.org/10.5455/jib.20140504023102.

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Eduardo, Lozano Guzmán, Javier Moreno Cruz Francisco, Jacqueline Quiñones Vidal Fernanda, Quiñonez Rodríguez David, Cervantes Flores Maribel, and Guadalupe Nieto Pescador Maria. "Effects of the combination of Cnidoscolus aconitifolius and Metformin on the glycemia in streptozotocin-induced diabetes rats." Journal of Diabetes and Endocrinology 10, no. 3 (November 30, 2019): 30–35. http://dx.doi.org/10.5897/jde2019.0134.

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John, O. Babalola, and O. Alabi Opeyemi. "Effect of processing methods on nutritional composition, phytochemicals, and anti-nutrient properties of chaya leaf (Cnidoscolus aconitifolius)." African Journal of Food Science 9, no. 12 (December 30, 2015): 560–65. http://dx.doi.org/10.5897/ajfs2015.1330.

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Emmanuel Igho, Odokuma. "Histological Effects of Alcoholic Extract of Cnidoscolus Aconitifolius on Bone Marrow Biopsy in Adult Male Wistar Rats." Basic Sciences of Medicine 1, no. 1 (August 31, 2012): 6–8. http://dx.doi.org/10.5923/j.medicine.20120101.02.

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Eduardo, Lozano Guzmán, Tadeo Badillo Castañeda Christian, Garza Ocañas Lourdes, Guadalupe Nieto Pescador María, Javier Moreno Cruz Francisco, and Luis Ríos Bañuelos José. "Evaluation of antioxidant and protective effect against genotoxic damage of two extracts of chaya leaves (Cnidoscolus aconitifolius)." Journal of Medicinal Plants Research 14, no. 10 (October 31, 2020): 555–58. http://dx.doi.org/10.5897/jmpr2020.7016.

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Fabiyi, Oluwatoyin Adenike. "Sustainable management of Meloidogyne incognita infecting carrot (Daucus carota): Green synthesis of silver nanoparticles with Cnidoscolus aconitifolius." Vegetos 34, no. 2 (May 9, 2021): 277–85. http://dx.doi.org/10.1007/s42535-021-00216-y.

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Lucky, SakpaChristopher, and OkhimamheAkhalumhe Festus. "Effects of aqueous leaf extract of Chaya (Cnidoscolus aconitifolius) on pituitary-gonadal axis hormones of male Wistar rats." Journal of Experimental and Clinical Anatomy 13, no. 2 (2014): 34. http://dx.doi.org/10.4103/1596-2393.154394.

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M., O. Oyeyemi, and O. S. Ajani. "Haematological parameters and serum testosterone of West African dwarf rams treated with aqueous extract of Cnidoscolus aconitifolius (Chaya)." Journal of Medicinal Plants Research 8, no. 14 (April 10, 2014): 571–75. http://dx.doi.org/10.5897/jmpr2013.5185.

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Ngozi, Achi, Ohaeri Christopher, Ijeh Ifeoma, Eleazu Chinedum, Igwe Kalu, and Onyeabo Chima. "Ameliorative Potentials of Methanol Fractions of Cnidoscolus aconitifolius on Some Hematological and Biochemical Parameters in Streptozotocin Diabetic Rats." Endocrine, Metabolic & Immune Disorders - Drug Targets 18, no. 6 (October 5, 2018): 637–45. http://dx.doi.org/10.2174/1871530318666180328112904.

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Somade, Oluwatobi T., Oluseyi A. Akinloye, Regina N. Ugbaja, and Mopelola A. Idowu. "Cnidoscolus aconitifolius leaf extract exhibits comparable ameliorative potentials with ascorbate in dimethylnitrosamine-induced bone marrow clastogenicity and hepatotoxicity." Clinical Nutrition Experimental 29 (February 2020): 36–48. http://dx.doi.org/10.1016/j.yclnex.2019.11.003.

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Sarmiento-Franco, L., J. M. Mcnab, A. Pearson, and R. Belmar-Casso. "The effect of chaya (Cnidoscolus aconitifolius) leaf meal and of exogenous enzymes on amino acid digestibility in broilers." British Poultry Science 44, no. 3 (July 2003): 458–63. http://dx.doi.org/10.1080/00071660310001598256.

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Arango, Angélica M., Victor Rico-Gray, and Victor Parra-Tabla. "POPULATION STRUCTURE, SEASONALITY, AND HABITAT USE BY THE GREEN LYNX SPIDER PEUCETIA VIRIDANS (OXYOPIDAE) INHABITING CNIDOSCOLUS ACONITIFOLIUS (EUPHORBIACEAE)." Journal of Arachnology 28, no. 2 (September 2000): 185–94. http://dx.doi.org/10.1636/0161-8202(2000)028[0185:pssahu]2.0.co;2.

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Osuocha, Kelechi U., Adaku V. Iwueke, and Ezinne C. Chukwu. "Phytochemical profiling, body weight effect and anti-hypercholesterolemia potentials of Cnidoscolus aconitifolius leaf extracts in male albino rat." Journal of Pharmacognosy and Phytotherapy 12, no. 2 (April 30, 2020): 19–27. http://dx.doi.org/10.5897/jpp2016.0436.

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Donkoh, A., A. G. Kese, and C. C. Atuahene. "Chemical composition of chaya leaf meal (Cnidoscolus aconitifolius (Mill.) Johnston) and availability of its amino acids to chicks." Animal Feed Science and Technology 30, no. 1-2 (July 1990): 155–62. http://dx.doi.org/10.1016/0377-8401(90)90059-h.

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Okpara, Francisca N., and Peter I. Akwukwaegbu. "EFFECT OF AQUEOUS LEAF EXTRACT OF CNIDOSCOLUS ACONITIFOLIUS ON LIPID PROFILE AND HAEMATOLOGY OF CARBON TETRACHLORIDE TREATED RATS." ACTA CHEMICA IASI 28, no. 2 (2020): 237–56. http://dx.doi.org/10.2478/achi-2020-0017.

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Rodrigues, Luiz Gustavo G., Simone Mazzutti, Ilyas Siddique, Mayara da Silva, Luciano Vitali, and Sandra Regina Salvador Ferreira. "Subcritical water extraction and microwave-assisted extraction applied for the recovery of bioactive components from Chaya (Cnidoscolus aconitifolius Mill.)." Journal of Supercritical Fluids 165 (November 2020): 104976. http://dx.doi.org/10.1016/j.supflu.2020.104976.

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C. C., Iwu, Akwukwaegbu P. I., and Ikewuchi C. C. "Effect of Cnidoscolus aconitifolius Leaf Extract on Selected Renal Parameters and Hematological Indices of Carbon Tetrachloride Induced Toxic Rats." International Journal of Biochemistry and Biophysics 7, no. 2 (June 2020): 1–8. http://dx.doi.org/10.13189/ijbb.2020.080101.

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