Severity: Warning
Message: file_get_contents(https://...@pubfacts.com&api_key=b8daa3ad693db53b1410957c26c9a51b4908&a=1): Failed to open stream: HTTP request failed! HTTP/1.1 429 Too Many Requests
Filename: helpers/my_audit_helper.php
Line Number: 176
Backtrace:
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 176
Function: file_get_contents
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 250
Function: simplexml_load_file_from_url
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 1034
Function: getPubMedXML
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 3152
Function: GetPubMedArticleOutput_2016
File: /var/www/html/application/controllers/Detail.php
Line: 575
Function: pubMedSearch_Global
File: /var/www/html/application/controllers/Detail.php
Line: 489
Function: pubMedGetRelatedKeyword
File: /var/www/html/index.php
Line: 316
Function: require_once
Background: or is one of the folklore plant of Odisha, the botanical source of which is Roxb. ex Hornem., family Vitaceae. Its root and leaves are eaten as vegetables, and used for purpose (tonic and alterative properties).
Aim: The aim is to assess the nutritive value and antioxidant potential of the root and leaves of with compound leaf.
Materials And Methods: Nutritional parameters such as energy value, carbohydrate, protein, true protein, fat, mineral contents, and Vitamin A, Vitamin C of the root and leaves of the plant were evaluated with standard procedures. The antioxidant properties of the root and leaf of were screened through 1,1diphenyl2picrylhydrazyl (DPPH) assay, the ferric reducing antioxidant power (FRAP) assay, and phosphomolybdenum assay.
Results: Root is having higher energy value (391.87 Kcal/100 g) as compared to leaf (353.62 Kcal/100 g). root and leaf showed the presence of carbohydrates (30.65% and 21.72%), protein (8.78% and 9.37%), true protein (6.85% and 7.23%), fat (0.77% and 1.89%), iron (723.80 ppm and 285.07 ppm), zinc (26.51 ppm and 13.75 ppm), manganese (44.88 ppm and 35.00 ppm), phosphorous (0.07 ppm and 0.03 ppm), calcium (7806.90 ppm and 3862.80 ppm), Vitamin A (3.63 mg/g and 2.47 mg/g), and Vitamin C (8.49 mg/g and 6.7 mg/g), respectively. Percentage scavenging of DPPH radical was found to rise with an increase in concentration. IC50 values of root and leaf, by DPPH assay, were 66.46 and 110.68 μg/ml, respectively. In the FRAP assay, the antioxidant activity of the methanolic extract of leaf (507.06 μmol/l) was found to be more than root (455.93 μmol/l). The total antioxidant capacity of root and leaf were 20.15 and 17.90 mg, equivalent to ascorbic acid on a dry weight basis, respectively.
Conclusion: Root and leaf of has the highest energy value, contains carbohydrate, protein, fat, iron, zinc, manganese, phosphorous, calcium, Vitamin A, and Vitamin C, and possesses antioxidant capacity.
Download full-text PDF |
Source |
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10158650 | PMC |
http://dx.doi.org/10.4103/ayu.AYU_88_19 | DOI Listing |
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