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Vijayalakshmi, S.
- The Antihypertensive Effect from Aqueous Extract of Oxalis corniculata by In Vitro Antihypertensive Activity Assay
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Authors
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1 School of Hotel and Catering Management, Vels Institute of Science, Technology and Advanced Studies, Pallavaram, Chennai-600117, Tamil Nadu, IN
1 School of Hotel and Catering Management, Vels Institute of Science, Technology and Advanced Studies, Pallavaram, Chennai-600117, Tamil Nadu, IN
Source
Research Journal of Pharmacy and Technology, Vol 12, No 6 (2019), Pagination: 2981-2986Abstract
The fundamental element for hyper tension is stress and food habits which are mediated for causing hyper tension by the consumption of food loaded with high sodium, fats and also with a stressful life style, the poor intake of vegetables and fruits are the another factor that leads to hyper tension. Establishing a good food habits with physical exercises will be an alternate treatment to control and heal this condition. There are many herbs has their ability on healing and reducing hypertension symptoms. In this circumstances, the findings from In Vitro antihypertensive activity assay conducted on Oxalis corniculate indicates that the consumption of this leaves will lead to antihypertensive that was proved by the ability of Oxalis corniculate in inhibiting Angiotensin Converting Enzyme. Thus, the aim of the study is focused to prepare aqueous extract of Oxalis corniculata, to screen its phytochemical contents of these leaves, to analyze the inorganic elements present in Oxalis corniculate and to find out the property of anti-hypertensive by In Vitro Antihypertensive Activity Assay. The findings of this study shows that the aqueous extract was found to have the ACE inhibitory activity. Hence it is concluded that Oxalis corniculata could be included in the diet on a regular basis to prevent and manage hyper tension.Keywords
Hypertension, Puliyarai, Oxalis corniculata, Medicinal Herb.
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- Vanilla- Natural Vs Artificial:A Review
Abstract Views :203 |
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Authors
Affiliations
1 School of Hotel and Catering Management, Vels Institute of Science, Technology and Advanced Studies (VISTAS), Chennai, IN
1 School of Hotel and Catering Management, Vels Institute of Science, Technology and Advanced Studies (VISTAS), Chennai, IN
Source
Research Journal of Pharmacy and Technology, Vol 12, No 6 (2019), Pagination: 3068-3072Abstract
Natural and artificial flavours are identical. Natural flavours made by extracting chemicals from natural ingredients, artificial flavours are made by creating the same chemical compositions synthetically. The most popular flavouring compound - Vanilla, can find its application in food and beverage industry, perfume and pharmaceutical industries. This review features natural vanilla flavouring from the vanilla bean. The extraction process, chemical constituents and health benefits are emphasised. Culinary uses of vanilla flavouring are analysed. Production of artificial/synthetic vanillin and its health impact is also highlighted. Food and Drug Administration rules have been discussed. From this context consumer awareness and understanding are significant towards the difference between artificial and natural vanilla flavouring and their associated benefits, which help them to make the right decisions for their well being.Keywords
Flavour, Natural Vanilla, Artificial Vanillin, Culinary Uses, Health Benefits and Impact, Food and Drug Administration.References
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