In Vitro Antioxidant Activity Thesis
The Food and Mood Centre is committed to conducting high quality research that helps us to learn about how we might reduce risk, prevent, or even treat mental disorders through diet and nutrition.
design of experiments was applied to investigate the stability of the key antioxidants in the pūhā (leaf or extract) stored at different temperatures (4, 25 and 50°c) and relative humidities (15, 43 and 75%) for 180 days.
however, comprehensive investigation of antioxidant activity of individual compounds in leaf extracts from the genus sonchus has not been reported. results and discussionmedicinal plants have unlimited capacity to synthesis of bioactive compounds that are effective and have fewer side effects compared to synthetic drugs.
Polysaccharides were extracted by the traditional method of water extraction and alcohol precipitation from the Mongolia Astragalus roots.
Firstly, ethanol precipitation was used to directly extract the crude astragalus polysacchariedes (APSt).