جستجوی مقالات مرتبط با کلیدواژه « antioxidant properties » در نشریات گروه « پزشکی »

The food industry is faced with a great demand to produce new products that meet consumer needs for a healthy lifestyle. Thus, functional foods enriched with plant materials play an important role in this field. Therefore, this study investigated the effect of different plant powders (thyme, moringa, quinoa, black seed and coriander seeds) on physicochemical, antioxidant and microbial properties of cheese. Plant powders were added to cheese at 0.5, 1 and 1.5% concentrations. Cheese samples were subjected to sensory evaluation, followed by tests concerned with acidity, pH, moisture content, L*, a* and b*color factors, phenolic contents, antioxidant activity, total bacterial and mold and yeast counts. The highest acidity was related to the control sample and the lowest acidity was observed in the samples containing thyme, black seed, quinoa and coriander seed powders. The highest amount of moisture was related to treatment containing moringa and the lowest amount was observed in control. By adding powders to cheese, L* decreased and a* and b* increased as compared to control. The highest amount of total phenolic compounds and antiradical activity was related to sample containing quinoa and the lowest amount was related to control. Samples containing plant powders had lower total bacterial, mold and yeast counts than control. The addition of plant powders to cheese improved physicochemical and increased antioxidant properties, and reduced microbial population, and the use of these plant powders is recommended to create diversity and produce products with high nutritional value.

The super-beneficial food contains compounds with biological activity that promote health. Pasta is a suitable carrier for adding nutrients from various agricultural wastes. Nowadays, the use of synthetic antioxidants is limited due to the risks they have for health, therefore, the effort to find natural antioxidants of plant origin has increased.

Based on the formulation, the effect of adding 0 to 0.5 percent of saffron residues, including petals, yellow stamens, and white roots, on the physicochemical, antioxidant, texture, and sensory properties by comparing averages using Duncan's test was performed at a confidence level of 95% using SPSS version 19 software and the analysis of the data obtained from the treatments of di-optimal mixed design was carried out using Design Expert software. The standard was checked in the form of di-optimal mixed design.

During the analysis of the results after optimization, from the total of 0.5% of the remaining saffron, the values ​​of 0.072% of the petal share, 0.028% of the white root share and 0.4% of the flag share were suggested by the software.

The addition of saffron residue had no significant effect on the amount of moisture, water-soluble solids, weight and pH after cooking, while a significant effect was observed on the amount of total phenol, antioxidant, and anthocyanin, as well as the pasta texture. Enriched had less strength than the control sample and no significant difference was observed in sensory properties. Therefore, the addition of saffron residues while maintaining the physicochemical and sensory properties is important in the production of beneficial pasta.

Free radicals originate from oxidation reactions decrease food quality and also promote incidence of various diseases such as cancer.

In this research the effect of four enzymes, alcalase, trypsin, pepsin, and pancreatin, without pretreatment and with microwave and ultrasound pretreatment under optimal hydrolysis conditions on the antioxidant capacity of edible mushroom hydrolyzed protein was compared. The hydrolysis process to reach the maximum antioxidant activity with a ratio of enzyme to substrate of 1% and at the optimum temperature of each enzyme with and without microwave and ultrasound pretreatment and ultrasound pretreatment with 160W power, then hydrolysis with enzyme was done in 60 minutes and for samples without pretreatment, hydrolysis time was 120 minutes for each enzyme.

The results showed that the highest amount of total antioxidant capacity was 1.64 with hydrolysis by pepsin enzyme, the highest reducing power of iron ion was 2.80 with hydrolysis by alcalase enzyme. The highest iron ion chelation power of 65.08% was achieved with hydrolysis by trypsin enzyme and the highest DPPH free radical inhibition activity of 80.57% with hydrolysis by pepsin enzyme, all in the samples pre-treated with 160W ultrasound in the hydrolysis time of 60 minutes.

The results showed that in order to create the desired antioxidant properties in the hydrolyzed protein obtained from edible mushrooms, a special combination of hydrolyzing enzyme and pretreatment should be used, and ultrasound pretreatment is more effective than microwave in this field. formulations.

 One of the most reactions that related with edible oil spoilage is oxidative reactions that cuase undesirable change in taste, smell and texture. On the other hand, consumers are not preferred the desirable taste and smell. Thus, in this research to improve these limitations, production of flavored soy oil by peppermint essential oil was investigated.

 To find the minimal concentration addition of peppermint essential oil to improve oxidation stability (by determining the peroxide and TBA indices, oxidative stability index) and also organoleptical properties of soy oil (taste, smell and overall palatability), central composed design (CCD) with 13 experiments was used. In optimization design, the range of essential oil concentration and storage time were select (up to 8 day) and (0, 900 & 1800 ppm), respectively.

 The results indicated that by increasing oil storage time in the oven (at 60oC) peroxide (p<0.01) and TBA (p<0.05) indices increased relatively and induction period and OSI decreased (p>0.05) that this action corresponding to reduction of organoleptic attributes of the oil. Also, the results showed that addition of essential oil to optimum value (1300 ppm) caused to decreased peroxide (p<0.01) and TBA (p>0.05) indexes and increased of induction period (p>0.05). Furthermore, the addition of essential oil to soybean oil in all concentrations had a positive effect on the perception of organoleptic attributes by panelist.

According to optimization properties, the minimum concentration of essential oil for production of flavored soybean oil was determined equal 1300 ppm. At optimum point (essential oil concentration of 1300 ppm), the values of responses such as peroxide value, TBA index, induction period, OSI, taste, smell and overall palatability were reported 0.034 meq O2/g, 0.023 meq MDA/kg, 7.33 h, 1.029, 9 cm, 8.43 cm and 17.43 cm, respectively.

Texts and works of traditional (Iranian) medicine show that the physicians of this school of medicine, based on their own paradigm in the field of neurology, were familiar with dementia (Alzheimer's). Also the method of treatment and prescription of medicinal plants such as (frankincense, halibut, saffron, amla, etc.) for the treatment of this disease can be seen in the works and writings of physicians such as Razi, Ibn Sina, Ahwazi, etc. Contrary to the paradigm of traditional medicine (and its lack of commitment to the worldview of the four elements and the principles of temperaments and humors in the world), conventional medicine has taken a quantitative and reductionist approach to treating this disease. This study is an attempt to investigate the treatment of Alzheimer's disease using traditional medicine combinations and common medical prescriptions and its purpose is to answer this question: What are the therapeutic similarities between traditional medicine sources and common medical prescription methods?

This study is based on a descriptive-analytical method and by taking notes from the advanced medical sources (Al-Hawi, Qanun Fi Al-Tib, Kamel Al-Sina'a, Khalasa Al-Hakma, etc.) in libraries and comparing it with the resources in the database of Magiran publications and Jihad Daneshgahi Scientific Information Database and other new research papers have been formed.

Chemical analysis and decomposition of herbs and spices prescribed in traditional medicine confirms the fact that these drugs all have more or less different proportions of antioxidant, anti-inflammatory and ... compounds. The most basic antioxidant properties of herbs and herbs are effective in preventing the destruction of brain cells.

The appropriateness and proximity of the chemical structure of drugs prescribed in conventional medicine such as Tacrine, Denpzil, etc. with the compounds in herbs and spices used in traditional medicine, shows a significant and remarkable similarity. This similarity can be researched and carefully considered by researchers in the vicinity of the treatment methods of these two schools of therapy, while maintaining the principles and structural principles of each.

Most nutrition studies today suggest that there is a direct relationship between nutrition and the health of people in the community. This has led to increasing production and more consumers' desire for beneficial products. The aim of the present study was to produce functional yogurt using grain powder of Salvia Macrosiphon Boiss.

In the present study, the effect of adding grain powder of Salvia macrosiphon Boiss. On some physicochemical properties including titratable acidity, hydration, antioxidant properties, dry matter content, fat and sensory properties of yogurt during 14 days of storage at 4°C was investigated. Analysis of variance was used to test the hypotheses and Duncan post hoc test was used to examine the differences between the treatments.

The addition of seed powder, In addition to increasing antioxidant activity, Caused tissue improved and syneresis reduced and also the shelf life of yogurt increased. With increasing percentage of grain powder, acidity and syneresis decreased and pH, dry matter, fat content and percentage of free radical inhibition increased significantly (p value < 0.05). Also, in terms of sensory characteristics, the highest score in terms of total acceptance related to yogurt sample contained 1% grain powder.

Recognizing nutritional plants and using them in the production of functional products can be a big step in increasing the health of people in the community.

The results of observations and studies over the years have shown that health and nutrition are highly related with each other. Bioactive peptides are defined as hydrolyzed proteins, which have the ability to stimulate the desired activities. In this study, the effect of adding pepsin enzyme on orange seed protein was investigated to obtain the hydrolyzed protein, and the antioxidant properties of the hydrolyzed protein were evaluated.

In the present study, the orange seed protein concentrate was extracted, and then hydrolyzed using different concentrations of pepsin enzyme (1- 3% W/W) and the hydrolysis time of (2-5 hours) at the temperature range of 45-55 °C. Optimal conditions for production of hydrolyzed proteins with the highest antioxidant properties (DPPH radical scavenging activity, radical OH scavenging activity, ferric reducing activity, and total antioxidant) were evaluated.

Optimum treatment at determined conditions (temperature 33 °C, time 4 hr and enzyme to substrate ratio of 2.35 %w/w) with antioxidant properties (DPPH radical scavenging activity (59/63%), radical OH scavenging activity (48/12%), ferric reducing activity (57/83%) and total antioxidant (87/59%) was obtained, and antioxidant tests were performed on the optimal treatment for confirmation of the values proposed by software.

The results showed that the hydrolyzed protein derived from orange seed could be used in formulation of foods as a natural additive with the antioxidant ability. It can also be used as a nutraceutical.

Aloe-vera is one of the most valuable medicinal plants in the world. The aim of this study was to evaluate the antioxidant, alpha-glucosidase inhibitory and antimicrobial properties of aloe-vera derivatives including aloe-emodin and anthraquinone. Antioxidant activity of aloe-emodin and anthraquinone was determined using ABTS method. Antimicrobial activity of aloe-emodine and anthraquinone was evaluated against Bacillus cereus, Klebsiella pneumoniae, Candida albicans, and Pseudomonas aeruginosa. To determine the inhibition of alpha-glucosidase enzyme, pNPG)p-nitrophenyl-α-D-glucopyranoside)bwas used as substrate. Enzymatic activity was determined by measuring the absorption of para-nitrophenol produced in the solution. The results showed that aloe-emodin and anthraquinone do not have an antioxidant effect at 0.05 mg/mL concentration. The results of the alpha-glucosidase enzyme inhibitory test for aloe-emodin and anthraquinone aloe vera also showed a positive and significant correlation between the sample’s concentration and its alpha-glucosidase inhibitory activity (p˂0.05). At concentrations of 0.18 and 0.05 mg/mL aloe-emodin and anthraquinone had a 50% inhibitory effect on the alpha-glucosidase enzyme. Therefore, the inhibitory effect of anthraquinone was higher than that of aloe-emodin. In microbial test, the diameter of the non-growth zone indicated that aloe-emodin had the highest effect on Bacillus cereus and the least effect on Pseudomonas aeruginosa (p˂0.05). Alsot anthraquinone had the highest effect on Candida albicans and Klebsiella pneumoniae and the least effect on Pseudomonas aeruginosa (p˂0.05). According to the results of alpha-glucosidase inhibitor test, anthraquinone is a potent inhibitor, and the antimicrobial activity of anthraquinone is higher than that of aloe-emodin. Considering the favorable antimicrobial and inhibitory properties of alpha-glucosidase, it is recommended to use it as a natural additive in food industry.

Stroke is the second most common cause of death and a major cause of disability in individuals aged over 65 years, worldwide. Considering the complex pathological process of ischemia, use of one single agent does not seem ideal for treatment. Therefore, studies in search of effective compounds and methods are under way. In recent years, increased attention has been paid to medicinal plants as potential sources for the treatment of ischemia and reperfusion. This study aimed to introduce the pathogenesis of cerebral ischemia and review the effects of medicinal plants and their mechanisms of action in cerebral ischemia. In this study, articles indexed in scientific databases including ISI, SID, PubMed, PubMed Central, Scopus, and Web of Science were evaluated, using the following keywords in Farsi and English: "Ischemia and reperfusion", "medicinal herbs", and "antioxidant properties". The review of conducted studies showed that medicinal plants and their compounds are capable of reducing infarct volume, cerebral edema, neuronal damages, sensory problems, and motor disorders through reducing oxidative and nitrative stress. Moreover, these plants are able to decrease the expression of inflammatory mediators, inhibit DNA fragmentation and oxidative DNA damage, reduce microglial and astrocyte activities, increase the expression of mitochondrial genes, inhibit apoptotic protein expression, reduce eicosanoids, and boost anti-apoptotic protein expression. Medicinal herbs and their compounds are able to diminish the damages caused by cerebral ischemia through several pathways; therefore, they can be used as new sources against cerebral ischemia.

Ascorbic acid has protective effects against coronary heart disease. These effects are attributed to its antioxidant properties and its relation to plasma lipids. This study investigated the effects of supplementing one gram of vitamin C per day on the serum serum lipoproteins of healthy 18 to 55 years old individuals in Iran. This study was conducted on 55 healthy individuals aged 18 to 55 years old at a medical center of Iran’s Army. None of the participants had taken vitamin supplements three months before participating in the study. Their diet patterns were evaluated by estimating the energy and nutrients intake. At the beginning of the study، serum triglyceride، high density lipoprotein cholesterol (HDL-C)، low density lipoprotein cholesterol (LDL-C) and total cholesterol levels of the participants were measured. Then، the participants received one gram of vitamin C on a daily basis for 30 days. Blood parameters were measured on the 15th and 30th days of supplementation and were compared with each other. The findings were analyzed with Student’s t-test test and analysis of variance (ANOVA) test using Statistical Package for Social Sciences (SPSS) software version 18. After receiving vitamin C supplement for 30 days، a significant reduction was seen in the participants’ total cholesterol level (12. 2%) and average plasma triglyceride concentration level (8. 09%). HDL cholesterol level significantly increased (14. 5%) after one month of vitamin C supplementation (P =. 032). Taking one gram of vitamin C daily may significantly reduce serum lipoprotein levels in healthy individuals.