Study on effects of traditional processing methods on chemical composition and biological activity of Drynaria bonii Rhizome
Journal of Medicinal Materials - Hanoi
; : 158-164, 2005.
Artigo
em Vietnamês
| WPRIM (Pacífico Ocidental)
| ID: wpr-5671
Biblioteca responsável:
WPRO
ABSTRACT
Study on ‘Cot toai bo’ (Drynaria bonii Rhizome) product was processed from fresh stem and root of Drynaria bonii Christ., collected at Lang Son from July 2003 to September 2003. Results:
chemical analysis showed that Cot toai bo contains flavonoids, steroid saponins, sterols, tannins, deoxidized sugar. Total flavonoid in stem and root accounted for 0.60±0.03% and total saponin was 3.71±0.06%. After processing by traditional method, total flavonoids and saponins in processed materials reduced in comparison with raw material. Compare 2 processingmethods:
in rice alcohol processed material, whose chemical constituents were reduced very little but in fried material, whose chemical constituents were reduced more than raw material. Rice alcohol processed Cot toai bo had analgesic and anti-inflammatory effects better than raw material and this processing was a more appropriate method than friedmethod:
Texto completo:
Disponível
Base de dados:
WPRIM (Pacífico Ocidental)
Assunto principal:
Química
/
Polypodiaceae
/
Rizoma
Idioma:
Vietnamês
Revista:
Journal of Medicinal Materials - Hanoi
Ano de publicação:
2005
Tipo de documento:
Artigo