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RISS 인기검색어
- 검색키워드
- 저자 : Arvind Kumar Goyal (검색결과 3 건)
- 무료
- 기관 내 무료
- 유료
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Baccaurea ramiflora Lour.: a comprehensive review from traditional usage to pharmacological evidence
Arvind Kumar Goyal,Middha Sushil Kumar,Talambedu Usha 경희대학교 융합한의과학연구소 2022 Oriental Pharmacy and Experimental Medicine Vol.22 No.2
Baccaurea ramiflora Lour. syn. Baccaurea sapida (Roxb.) Muell. Arg. widely known as Burmese grape is native to Southeast Asia. Its leaves, fruits, stem, bark, seeds forms an ingredient in many herbal prescriptions which have been used to treat jaundice, constipation, indigestion, cellulitis, as antidote for sanke venome, antiphlogistic and anodyne against rheumatoid arthritis etc. In the recent years, this plant has been largely explored on scientific grounds to identify the chemical constituents and pharmacological activities. The present review work is an effort to revisit the scientific works done to evaluate the scope for bioprospection of B. ramiflora. Based on the study designed, a number of research papers were reviewed, but only about 35 articles having information on B. ramiflora were evaluated in detail. In total, thirty compounds have been isolated and characterised so far from different parts of this evergreen tree, which accounts for its myriad medicinal value including analgesic, anthelmintic, antioxidant, anti-diarrheal, anti-inflammatory, cytotoxic, haemolytic, hypoglycemic, hypolipidemic, insecticidal, neuropharmacological, thrombocytic, anti-fungal and antimicrobial activities. This compilation of assorted information underpins the basic perceptive of B. ramiflora and opens up new horizon for further phytochemical evaluation, safety efficacy, and clinical trials.
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Usha, Talambedu,Goyal, Arvind Kumar,Lubna, Syed,Prashanth, H.P.,Mohan, T. Madhan,Pande, Veena,Middha, Sushil Kumar Asian Pacific Journal of Cancer Prevention 2014 Asian Pacific journal of cancer prevention Vol.15 No.23
Background: Punica granatum (family: Lythraceae) is mainly found in Iran, which is considered to be its primary centre of origin. Studies on pomegranate peel have revealed antioxidant, anti-inflammatory, anti-angiogenesis activities, with prevention of premature aging and reducing inflammation. In addition to this it is also useful in treating various diseases like diabetes, maintaining blood pressure and treatment of neoplasms such as prostate and breast cancer. Objectives: In this study we identified anti-cancer targets of active compounds like corilagin (tannins), quercetin (flavonoids) and pseudopelletierine (alkaloids) present in pomegranate peel by employing dual reverse screening and binding analysis. Materials and Methods: The potent targets of the pomegranate peel were annotated by the PharmMapper and ReverseScreen 3D, then compared with targets identified from different Bioassay databases (NPACT and HIT's). Docking was then further employed using AutoDock pyrx and validated through discovery studio for studying molecular interactions. Results: A number of potent anti-cancerous targets were attained from the PharmMapper server according to their fit score and from ReverseScreen 3D server according to decreasing 3D scores. Conclusion: The identified targets now need to be further validated through in vitro and in vivo studies.
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Yutika Narzary,Sandeep Das,Arvind Kumar Goyal,Su Shiung Lam,Hemen Sarma,Dolikajyoti Sharma 한국식품연구원 2021 Journal of Ethnic Foods Vol.8 No.-
The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits. Bacillus (12 products), Lactobacillus (12 products), Micrococcus (9 products), and Staphylococcus (9 products) were the most common bacterial genera found in 18 fermented fish products. Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. However, biogenic amines, which are produced by certain bacteria as a by-product of their catabolic activity, are a significant potential hazard in traditionally fermented fish.
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