جستجوی مقالات مرتبط با کلیدواژه « اسانس زیره سیاه » در نشریات گروه « پزشکی »

Angiogenesis plays an important role in physiological (fetal) and pathological conditions (some diseases such as cancer). Many researchers are interested in encapsulating anti-angiogenic compounds and using them to inhibit the process of angiogenesis in the fight against various diseases. This study evaluated the antiangiogenic properties of Carum Carvi essential oil  nanoemulsion using the CAM method.

In order to investigate the angiogenesis effects of Carum Carvi  nanoemulsion, on the 2nd day, a window was created on the eggs and on the 8th day, Carum Carvi  nanoemulsion with different doses (12.5, 25 and 50 µg/ml) were used and on the 12th day, the rate of angiogenesis was investigated. The stereomicroscope was used to take image of the treatment area, and vascular factors were examined with Image J software.

The angiogenic results in the CAM assay showed a decrease in the length and number of vessels in chorioallantoiec membranes in the treated samples compared to the untreated. The reduction in height and weight of the treated embryos compared to the untreated was also shown in this study (p <0.05).

The anti-angiogenic activity of Carum Carvi nanoemulsion implicates its possible application for diseases where inhibition of blood vessel formation is desired, so it can be recommended as a substance for further studies about cancer.

Herbal essential oils like Bunium persicum L. due to having anti-microbial and anti-oxidant properties, can be effective in prolongation of food shelf life. Considering environmental consequences arising from plastic packs, biodegradable covering films such as chitosan combined with herbal essential oils are an appropriate approach to controlling the chemical and microbial factors of food. This study aimed at investigating the anti-microbial and anti-oxidant effect of Bunium persicum L. essential oil combined with chitosan film on chicken meat packaging.
Chitosan films were prepared with different percentage of Bunium persicum L. essential oil (0, 1 & 2%). Films were produced after homogenization and molding using casting method with glycerol (plasticizer) and tween 80 (emulsifier). Chemical and microbial tests were performed on days 0, 2, 4, 7 and 10 on chicken fillets without film (control) and those having different films, which were stored in°4 C. Statistical analysis was conducted using SPSS.
Chicken samples packed with various films indicated lower values of chemical and microbial factors compared with control samples (p≤0.05) and generally a dose-response trend was observed by addition of essential oil.
Chicken meat packing with chitosan film, especially by adding different levels of Bunium persicum L. essential oil can play an inhibitory role in increasing effective factors related to chemical and microbial spoilage.