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Academic literature on the topic 'Dried fruit decoction'
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Journal articles on the topic "Dried fruit decoction"
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Hossain, Md Tofazzal, and Md Obydul Hoq. "Therapeutic use of Adhatoda vasica." Asian Journal of Medical and Biological Research 2, no. 2 (August 9, 2016): 156–63. http://dx.doi.org/10.3329/ajmbr.v2i2.29005.
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Adhatoda vasica Nees belonging to family Acanthaceae, commonly known as Adosa, is found many regions of India and throughout the world, with a multitude of uses in traditional Unani and Ayurvedic systems of medicine. It is also called Vasaka. It is a well-known herb in indigenous systems of medicine for its beneficial effects, particularly in bronchitis. Vasaka leaves, bark, the root bark, the fruit and flowers are useful in the removal of intestinal parasites. Vasaka herb is used for treating cold, cough, chronic bronchitis and asthma. In acute stages of bronchitis, vasaka gives unfailing relief, especially where the sputum is thick and sticky. It liquefies the sputum so that it is brought up more easily. For relief in asthma, the dried leaves should be smoked. The juice from its leaves should be given in doses of 2 to 4 grams in treating diarrhea and dysentery. A poultice of its leaves can be applied with beneficial results over fresh wounds, rheumatic joints and inflammatory swellings. A warm decoction of its leaves is useful in treating scabies and other skin diseases. In olden times its leaves were made into a decoction with pepper and dried ginger. But the modern medicine searched its active ingredients and found out that vasicine, oxyvascicine and vasicinone are the alkaloids present in vasaka and in which vasicine is the active ingradient for expelling sputum from the body.Asian J. Med. Biol. Res. June 2016, 2(2): 156-163
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Santosh S, Mane, Gajarmal Amit Ashok, and Kamble Mayur Y. "A CONCISE BOTANICAL CONSIDERATION ON VARIOUS PLANT PARTS (PRAYOJYANGA) STATED IN AYURVEDA." International Ayurvedic Medical Journal 9, no. 9 (October 15, 2021): 2232–40. http://dx.doi.org/10.46607/iamj4809092021.
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The plants are the backbone of many traditional health care practices, and they are always said as best friends of human beings. In Ayurveda, The Panchavidha Kashaya Kalpana has been quoted as the fundamental therapeutic preparations mostly as herbal preparations. Among them, Swarasa (Fresh juice) & Kalka (paste) are made gener- ally by fresh plant parts like leaves and tuberous roots. While dried Panchanga (whole plant) are mostly used in the preparation of Kwatha (decoction), Hima (cold infusion) and Phanta (hot infusion). The term Panchanga in- dicates Tvaka (bark), Pushpa (flower), Patra (leaves), Phala (fruit), and Mula (root). Apart from this, Saara (pith), Ksheera (latex), Niryasa (exudate/ oleoresin/gum) and Kanda (bulb) has been also cited in the Ayurveda text. With the help of modern plant science, information can be obtained for an upgraded, précised and easily un- derstanding of the individual plant part. Thus, this article provides ample information on the terminologies of plant parts in the classical text and their description in line with botanical science. Keywords: Panchanga, Ayurveda, Plant, Parts, Kashaya
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Timothy, O., E. E. Okpakpor, and L. O. Iniaghe. "Biosafety evaluation of Carica papaya aqueous leaf extract on haematological parameters and organ/body weight ratio in Wistar rats." Dutse Journal of Pure and Applied Sciences 8, no. 1b (May 6, 2022): 90–96. http://dx.doi.org/10.4314/dujopas.v8i1b.11.
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Carica papaya L. (Caricaceae) is an herbaceous perennial tree crop commonly cultivated for its ripe edible fruit. Locally, the leaf decoction is used for treatment of malaria. This study investigated acute toxicity and sub-acute biosafety of C. papaya aqueous leaf extract on haematological and organ/body weight indices. Matured fresh C. papaya leaves were collected, dried and pulverized before extraction using aqueous decoction technique. The liquid extract was further concentrated to dryness and kept in an air tight bottle until further use. Acute toxicity in mice was appraised according to the method of Lorke, while sub-acute toxicity was determined by assessing haematological and organ/body weight parameters in four groups of Wistar rats pre-treated as follows: Group I (control) received distilled water (ml/kg body weight), while groups II, III and IV were administered single daily doses of 200 mg/kg, 400 mg/kg and 800 mg/kg of the extract for 28 consecutive days. The result from the acute toxicity studies was assessed to be above 5000 mg/kg, while the 28 days sub-acute test revealed that there was no significant difference, P> 0.05, in all haematological parameters and organ/body weight ratios evaluated when compared with the control. This study revealed that orally administered C. papaya aqueous leaf extract was tolerated at a single high dose, LD50 above 5000 mg/kg. Also, repeated administration of the test doses did not adversely interfere with any haematological parameter as well as organ/body weight profiles evaluated. The data obtained tend to support the biosafety of the plant extract as reportedly used in herbal home remedies.
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Sharma, Martins, Kuca, Chaudhary, Kabra, Rao, and Prajapati. "Chyawanprash: A Traditional Indian Bioactive Health Supplement." Biomolecules 9, no. 5 (April 26, 2019): 161. http://dx.doi.org/10.3390/biom9050161.
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Chyawanprash (CP) is an Ayurvedic health supplement which is made up of a super-concentrated blend of nutrient-rich herbs and minerals. It is meant to restore drained reserves of life force (ojas) and to preserve strength, stamina, and vitality, while stalling the course of aging. Chyawanprash is formulated by processing around 50 medicinal herbs and their extracts, including the prime ingredient, Amla (Indian gooseberry), which is the world’s richest source of vitamin C. Chyawanprash preparation involves preparing a decoction of herbs, followed by dried extract preparation, subsequent mixture with honey, and addition of aromatic herb powders (namely clove, cardamom, and cinnamon) as standard. The finished product has a fruit jam-like consistency, and a sweet, sour, and spicy flavor. Scientific exploration of CP is warranted to understand its therapeutic efficacy. Scattered information exploring the therapeutic potential of CP is available, and there is a need to assemble it. Thus, an effort was made to compile the scattered information from ancient Ayurvedic texts and treatises, along with ethnobotanical, ethnopharmacological, and scientifically validated literature, that highlight the role of CP in therapeutics. Citations relevant to the topic were screened.
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Alfred Maroyi. "Evaluation of Ethnomedicine and Ethnobotany of Maerua triphylla A. Rich. (Capparidaceae)." International Journal of Research in Pharmaceutical Sciences 11, no. 4 (October 3, 2020): 6196–202. http://dx.doi.org/10.26452/ijrps.v11i4.3294.
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Maerua triphylla A. Rich. is a shrub or small tree collected from the wild for its edible leaves and also used as traditional medicine. This study is aimed at evaluating the ethnomedicinal and ethnobotanical uses of M. triphylla. Results of the current study are based on data derived from several online databases such as Scopus, Google Scholar, PubMed and Science Direct, and pre-electronic sources such as scientific publications, books, dissertations, book chapters and journal articles. This study revealed that the fruit, leaf, root, stem bark and twig infusion and/or decoction of M. triphylla are mainly used as ethnoveterinary medicine, aphrodisiac and antidote for poisoning, and traditional medicine for rheumatism, boils, cancer, respiratory problems, snakebite, headache, migraine and gastro-intestinal problems. Phytochemical compounds identified from dried aerial parts and branches of M. triphylla include betaines and quaternary ammonium compounds such as 3-hydroxyprolinebetaine, glycine betaine, proline betaine and 3-hydroxy-1,1-dimethyl pyridinium. Preliminary ethnopharmacological research revealed that M. triphylla leaf extracts have acaricidal and cytotoxicity activities. Documentation of the medicinal uses, phytochemistry and pharmacological properties of M. triphylla is important as this information provides baseline data required for future research focusing on ethnopharmacological properties of the species. Maerua triphylla should be subjected to detailed phytochemical, pharmacological and toxicological evaluations aimed at correlating its medicinal uses with its phytochemistry and pharmacological properties"
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M, Nisha, Shailesh Deshpande, Rakesh B, and Himangshu B. "Synthesis of Nisha-Amalaki Yoga (NAY) Using Special Ayurveda Pharmaceutical Technique: Bhavana (Levigation/Wet Milling)." International Journal of Ayurvedic Medicine 13, no. 1 (April 5, 2022): 129–36. http://dx.doi.org/10.47552/ijam.v13i1.2426.
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Bhavana (Levigation) is a pharmaceutical process, which is preferably useful to nullify the unwanted effects of drugs and to potentiate the drug action by transforming the physical and chemical changes. In this process herbal powders are triturated along with herbal juice, decoction, or any organic liquid media till complete absorption of liquid with trituration process. This article is going to throw light on potentiation, synergistic action, increase in shelf life, and dose reduction of Nisha-Amalaki Yoga. In pharmaceutical process of Nisha-Amalaki Yoga,3 Bhavana of Emblica officinalis Gaertn. fruit juice was given to the powder of Curcuma longa L., until complete absorption of juice and dried under sunlight. Due to wet milling techniques, beneficial physicochemcal parameters changed in finished product. Weight of Choorna increased in successive manner indicating accumulation of solid particles of Emblica officinalis Gaertn. juice in Curcuma longa L. powder. Various organoleptic changes such as change of taste, change of color are also noticed. Continuous wet trituration with pressure reduced the particle size (60 to 85 mesh size) and made it compatible. GC-MS (Gas Chromatography-Mass Spectrometry) analysis revealed the presence of the major compounds such as1,1-Difluoro-Tetramethylcyclopropane (1.52%), AR-Tumerone (35.11%), 7- Curlone (55.30%) and Iso-aromadendrene epoxide/Iso-pinocarveol (8.07%). These compounds possess antidiabetic property which will be useful for upcoming clinical trial on prediabetes.
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Bobrowska-Grzesik, Ewa, and Agata Jakóbik-Kolon. "Leaching of cadmium and lead from dried fruits and fruit teas to infusions and decoctions." Journal of Food Composition and Analysis 21, no. 4 (June 2008): 326–31. http://dx.doi.org/10.1016/j.jfca.2007.11.008.
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Zivkovic, Jelena, Katarina Savikin, Nemanja Stanisavljevic, Gordana Zdunic, Tatjana Stanojkovic, and Jelena Samardzic. "Chemical composition and antiproliferative potential of dried wild apple and pear tea before and after in vitro simulated digestion." Journal of the Serbian Chemical Society 83, no. 12 (2018): 1315–26. http://dx.doi.org/10.2298/jsc180604073z.
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Decoctions obtained from dried apple and pear fruits were subjected to in vitro digestion in the presence of a food matrix in order to determine changes in the polyphenol content and antiproliferative activity. The total phenolic and total proanthocyanidins contents were determined using spectrophotometrical methods, and the phenolic compounds were analyzed by RP-HPLC/DAD before and after digestion. Chlorogenic acid and phlorizin dihydrate were the major identified compounds. The addition of a food matrix immediately decreased the contents of individual and total phenolics. After digestion, they were slightly elevated but still lower than in the initial samples. Antiproliferative activity was investigated on human epithelial carcinoma cell line (HeLa), human colon carcinoma (LS174) and human foetal lung fibroblast (MRC-5) cells. The exhibited growth inhibition was not correlated with the content of phenolics in the tested samples, indicating that it could not be explained solely by their content. With the exception of the apple decoction effect on HeLa cells, the digestion process resulted in significant increases in the antiproliferative activity.
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Tenuta, Maria Concetta, Giuseppe Antonio Malfa, Marco Bonesi, Rosaria Acquaviva, Monica Rosa Loizzo, Annabelle Dugay, Chouaha Bouzidi, Barbara Tomasello, Rosa Tundis, and Brigitte Deguin. "LC-ESI-QTOF-MS profiling, protective effects on oxidative damage, and inhibitory activity of enzymes linked to type 2 diabetes and nitric oxide production of Vaccinium corymbosum L. (Ericaceae) extracts." Journal of Berry Research 10, no. 4 (December 15, 2020): 603–22. http://dx.doi.org/10.3233/jbr-200536.
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BACKGROUND: Berries are worldwide recognized as “superfoods” due to the high content of bioactive compounds and the health benefits deriving from their consumption. OBJECTIVE: The present study was planned to assess and to compare the chemical profile and the in vitro antioxidant, hypoglycaemic, and anti-inflammatory activities of Vaccinium corymbosum L. berries and leaves extracts obtained by different extraction procedures. Ethanol was chosen as solvent because it is a GRAS (Generally Recognized As Safe) and widely used for the extraction of polar compounds. METHODS: Different extraction techniques such asmaceration, ultrasound-assisted extraction, Soxhlet extractor and decoction, have been applied by using food grade ethanol/water as solvent mixture, selected as environmentally friendly solvents. Extracts obtained from fruits and leaves were chemically investigated by liquid chromatography-electrospray ionization quadrupole-time of flight-mass spectrometry (LC-ESI-QTOF-MS) and for their potential in vitro antioxidant, hypoglycaemic, and anti-inflammatory effects. RESULTS: Some iridoids were detected for the first time in V. corymbosum. Dried leaves extracted by decoction and ethanol with Soxhlet apparatus showed the highest 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals scavenging activity with IC50 value of 0.77μg/mL, which is 2.2-time lower than that positive control ascorbic acid. A promising inhibition of the production of nitrate/nitrite, critical mediators of inflammation, was found. The decoction of berries showed the highest activity in counteracting nitric oxide (NO.) production. Furthermore, two leaves extracts (decoction of dried leaves and hydroalcoholic maceration of fresh leaves) were particularly active as α-amylase inhibitors with IC50 values of 16.16 and 20.55 μg/mL, respectively. CONCLUSIONS: This work could provide valuable basis for future research on V. corymbosum to improve recovery of specific active compounds such as flavonoids and iridoids
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Alagar, Raja M., K. Sushma, David Banji, K. N. V. Rao, and D. Selvakumar. "Evaluation of standardisation parameters, pharmacognostic study, preliminary phytochemical screening and in vitro antidiabetic activity of Coccinia indica fruits as per WHO guidelines." Indian Journal of Pharmaceutical and Biological Research 2, no. 03 (September 30, 2014): 54–64. http://dx.doi.org/10.30750/ijpbr.2.3.9.
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Coccinia indica an annual creeper is available all over India and well known for its antidiabetic property. In the present investigation, aqueous extract, and ethanolic extract of the fruits were made using hot extraction procedure using soxhlet apparatus, decoction and maceration. The qualitative phyto-chemical screening procedure was performed on each extract. Phyto-chemical study reveals that carbohydrates, tannins, phenols, alkaloids, saponins was present in both the extracts. An attempt has been made to highlight this folk herbal medicine through present study which will assist in the identification of fresh as well as dried crude samples of fruits anatomically and physiochemically. TLC finger printing and fluorescence analysis of powdered fruits has been conducted and reported .The antidiabetic activity is conducted by enzyme inhibition (α-glycosidase) in invitro method on each extract and ethanolic extract showed significant inhibition
Dissertations / Theses on the topic "Dried fruit decoction"
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Годун, А. В. "Розробка технології хлібобулочних виробів на узварі за різних способів добавки сухофруктів." Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/25281.
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Годун, А. В. Розробка технології хлібобулочних виробів на узварі за різних способів добавки сухофруктів : випускна кваліфікаційна робота : 181 "Харчові технології" / А. В. Годун ; керівник роботи О. Л. Гуменюк ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 66 с.У науково-дослідній роботі обґрунтована та експериментально досліджена можливість використання добавки яблучних сухофруктів у виробництві хліба білого з метою підвищення його харчової цінності. Проведено аналітичний огляд інформаційних джерел з теми роботи. На основі комплексних досліджень встановлено вплив дозувань добавки сухофруктів із яблук та спосіб її введення на реологічну поведінку тіста, якість готових виробів. Встановлено позитивний вплив добавки яблучних сухофруктів та узвару на органолептичні властивості хліба білого. Визначено раціональне дозування добавки яблучних сухофруктів, що дає змогу одержати вироби відмінної якості. Запропонована технологічна схема виробництва хліба білого з добавкою яблучних сухофруктів. Передбачено, що використання добавки сухофруктів із яблук та узвару із них в хлібі білому з борошна вищого сорту підвищить харчову цінність готового продукту, за рахунок збагачення їх ессенційними речовинами.
In the research work the possibility of using dried apple fruits in the production of white bread in order to increase its nutritional value is substantiated and experimentally investigated. An analytical review of information sources on the topic of the work was conducted. Based on comprehensive research, the quality of behavior affects the dosage of dried apple fruit and the method of its introduction to the rheological substance, finished products. The positive effect of dried apple fruits and dried fruit decoction on the organoleptic properties of white bread has been established. Rational dosing of apple dried fruit supplements has been determined, which allows to maintain products of excellent quality. The technological scheme of production of white bread with the addition of dried apple fruits is offered. It is envisaged that the use of supplements of dried fruits and dried fruit decoction in white bread from high-grade flour will increase the nutritional value of the finished product, by enriching them with essential substances.