AIM： To substantiate the claims of Unani and Arabian traditional medicine practitioners on the gastroprotective potential effect of a popular spice anise, ＂Pimpinella anisum L.＂ on experimentally-induced gastric ul...AIM： To substantiate the claims of Unani and Arabian traditional medicine practitioners on the gastroprotective potential effect of a popular spice anise, ＂Pimpinella anisum L.＂ on experimentally-induced gastric ulceration and secretion in rats. METHODS： Acute gastric ulceration in rats was produced by various noxious chemicals including 80% ethanol, 0.2 mol/L NaOH, 25% NaCI and indomethacin. Anti-secretory studies were undertaken using pylorusligated Shay rat technique. Levels of gastric non-protein sulfhydryls （NP-SH） and wall mucus were estimated and gastric tissue was also examined histologically. Anise aqueous suspension was used in two doses （250 and 500 mg/kg body weight） in all experiments. RESULTS： Anise significantly inhibited gastric mu- cosal damage induced by necrotizing agents and indomethacin. The anti-ulcer effect was further confirmed histologically. In pylorus-ligated Shay rats, anise suspension significantly reduced the basal gastric acid secretion, acidity and completely inhibited the rumenal ulceration. On the other hand, the suspension significantly replenished ethanol-induced depleted levels of gastric mucosal NP-SH and gastric wall mucus concentration. CONCLUSION： Anise aqueous suspension possesses significant cytoprotective and anti-ulcer activities against experimentallynduced gastric lesions. The anti-ulcer effect of anise is possibly prostaglandin-mediated and/orthrough its anti-secretory and antioxidative properties.展开更多
Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of...Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of Pimpinella anisum(Green anise)using three different methods:classic maceration,ultrasonic assisted maceration and direct addition of the essential oil(EO).These methodswere compared under two main criteria:time and level of aromatization.The physico-chemical parameters and the thermal stability of flavored oils prepared by the three methods were determined by AOAC titration method and GC–MS analysis so as to compare the aromatization effect of the three methods.The trans-anethole is the major component of the EO of anise seeds as well as the indicator of the level of aromatization.GC/MS analysis results of the flavored oils showed that the diffusion of trans-anethole in the flavored oil by direct addition of EO was very important(36.3%of the total volatile fraction of the flavored oil)in comparison to the oil flavored by ultrasonic assisted maceration or classic maceration(respectively 26.59%and 23.85%).These different aromatization methods ensure an improvement in the quality of VOO with an enrichment in polyphenols estimated at 35%in the case of ultrasonic flavored oil,an increase in the content of carotenoids and chlorophylls(67%and 21%respectively)in the event of aromatization by classic maceration,and a decrease in specific absorbency at 232 nmestimated at 29%during aromatization by addition of EO as well as a decrease in the peroxide value estimated at 26%in oil flavored by classic maceration unlike in oil flavored by ultrasoundwhich has seen an increase of around 20%.The aromatization was able to maintain the stability of the oils and its qualification as VOO with a gain in induction time in the case of treatment at 60℃ estimated at 29 and 27.5 d respectively in oils flavored by addition of EO and by conventional maceration,an improvement resistance to degradation concerning K_(232) and K_(270) of all flavored oils which varied from 15 to 40 d in the case of treatment at 60℃ and 3 h resistance to degradation of oils treated at 130℃ for K_(232).Polyphenols,chlorophyll pigments and carotenoids play an important role in oxidative stability due to their antioxidant nature and their degradation during heating is very complex.All of these physico-chemical changes have increased the thermal stability of flavored oils with better resistance to oxidation of flavored oil by classic maceration in compared to oil flavored by adding EO and the oil flavored by using ultrasound.展开更多
Aromatic and medicinal plant species having small seeds havefield emergence problems due to low nutrient supply.Therefore,Pimpinella anisum seeds were hydro and osmoprimed with 100 mM MgCl_(2),CaCl_(2),and ZnCl_(2),for...Aromatic and medicinal plant species having small seeds havefield emergence problems due to low nutrient supply.Therefore,Pimpinella anisum seeds were hydro and osmoprimed with 100 mM MgCl_(2),CaCl_(2),and ZnCl_(2),for 2,4,and 8 h each to compare their growth attributes during germination and seedling establishment stages.Nontreated seeds were used as control.Both hydro and osmo primed seeds were dried for 48 h before,they were sown in plastic trays in growth room conditions to see the impact of treatments on seedling emergence and growth.The maximum root length(12.90 cm),fresh weight(256.30 mg plant^(-1)),and mean emergence time(MET)were recorded from 8 h MgCl_(2) primed seeds.Similarly,the maximum(97.50,and 98.00%)emergence percentage was observed using 8 h MgCl_(2) primed seeds and nontreated seeds(control treatment).The evaluation of parameters like chlorophyll contents and electrical conductivity showed the 8 h MgCl_(2) priming as the optimum treatment.The evaluation of parameters like chlorophyll contents and electrical conductivity showed the 8 h MgCl_(2) priming as the optimum treatment.The result suggests MgCl_(2) priming worked synergistically and improved seed-ling growth attributes under greenhouse conditions.The chlorophyll content ranged 25.94–35.69 SPAD unit.The highest chlorophyll content was obtained from the seedlings obtained from 4 h CaCl_(2) treatment,which were statistically similar to the chlorophyll contents of the seedlings obtained after 8 h MgCl_(2) treatment and nontreated seeds(control treatment).All other treatments showed inhibition in the chlorophyll contents and growth attributes of the seedlings.In conclusion,MgCl_(2) osmopriming treatments were significantly promotive and better compared to hydro-priming and osmopriming treatments including control treatment in terms of anise seeds germination and emergence.展开更多
Anisi aetheroleum is the oil obtained from Pimpinella anisuin L.(P.anisuin) by steam distillation.P.anisuin seeds were air-dried,and then the dry seeds were crushed,pulverized,and weighed in sequence for anise oil pre...Anisi aetheroleum is the oil obtained from Pimpinella anisuin L.(P.anisuin) by steam distillation.P.anisuin seeds were air-dried,and then the dry seeds were crushed,pulverized,and weighed in sequence for anise oil preparation.P.anisuin is one of the oldest medicinal plants that belong to family Apiaceae.The fruit of P.anisuin is harvested in August and September.P.anisuin is widespread in Asia,Africa and Europe.Local names of P.anisuin include anise,anisoon,roomy,saunf,sweet cumin and yansoon.The anise oil odour is aromatic while the oil tastes sweet.The average daily dose of Anisi aetheroleum is 0.3 g.transAnethole is the major ingredient of the anise oil.Anisi aetheroleum also displays a protective action against neurotoxicity.In addition.Anisi aetheroleum increases glucose absorption and reduces urine output in the rat.The plant oil have pharmacological(antimicrobial,hepatoprotective.anticonvulsant,anti-inflammatory,antispasmodic,bronchodilator.estrogenic,expectorant and insecticidal) effects and clinical effects on nausea,constipation,menopausal period,virus,diabetes,obesity and sedative action.Owing to the wide application of Anisi aetheroleum in pharmacological and clinical fields,it is recommended for more clinical trails to discover a new medication from the active constituents of the plant oil in the future to treat human diseases especially chronic ones.展开更多
基金Supported by King AbdulAziz City for Science and Technology, Riyadh, Saudi Arabia, Spices Project No. AR1637
文摘AIM： To substantiate the claims of Unani and Arabian traditional medicine practitioners on the gastroprotective potential effect of a popular spice anise, ＂Pimpinella anisum L.＂ on experimentally-induced gastric ulceration and secretion in rats. METHODS： Acute gastric ulceration in rats was produced by various noxious chemicals including 80% ethanol, 0.2 mol/L NaOH, 25% NaCI and indomethacin. Anti-secretory studies were undertaken using pylorusligated Shay rat technique. Levels of gastric non-protein sulfhydryls （NP-SH） and wall mucus were estimated and gastric tissue was also examined histologically. Anise aqueous suspension was used in two doses （250 and 500 mg/kg body weight） in all experiments. RESULTS： Anise significantly inhibited gastric mu- cosal damage induced by necrotizing agents and indomethacin. The anti-ulcer effect was further confirmed histologically. In pylorus-ligated Shay rats, anise suspension significantly reduced the basal gastric acid secretion, acidity and completely inhibited the rumenal ulceration. On the other hand, the suspension significantly replenished ethanol-induced depleted levels of gastric mucosal NP-SH and gastric wall mucus concentration. CONCLUSION： Anise aqueous suspension possesses significant cytoprotective and anti-ulcer activities against experimentallynduced gastric lesions. The anti-ulcer effect of anise is possibly prostaglandin-mediated and/orthrough its anti-secretory and antioxidative properties.
文摘Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of Pimpinella anisum(Green anise)using three different methods:classic maceration,ultrasonic assisted maceration and direct addition of the essential oil(EO).These methodswere compared under two main criteria:time and level of aromatization.The physico-chemical parameters and the thermal stability of flavored oils prepared by the three methods were determined by AOAC titration method and GC–MS analysis so as to compare the aromatization effect of the three methods.The trans-anethole is the major component of the EO of anise seeds as well as the indicator of the level of aromatization.GC/MS analysis results of the flavored oils showed that the diffusion of trans-anethole in the flavored oil by direct addition of EO was very important(36.3%of the total volatile fraction of the flavored oil)in comparison to the oil flavored by ultrasonic assisted maceration or classic maceration(respectively 26.59%and 23.85%).These different aromatization methods ensure an improvement in the quality of VOO with an enrichment in polyphenols estimated at 35%in the case of ultrasonic flavored oil,an increase in the content of carotenoids and chlorophylls(67%and 21%respectively)in the event of aromatization by classic maceration,and a decrease in specific absorbency at 232 nmestimated at 29%during aromatization by addition of EO as well as a decrease in the peroxide value estimated at 26%in oil flavored by classic maceration unlike in oil flavored by ultrasoundwhich has seen an increase of around 20%.The aromatization was able to maintain the stability of the oils and its qualification as VOO with a gain in induction time in the case of treatment at 60℃ estimated at 29 and 27.5 d respectively in oils flavored by addition of EO and by conventional maceration,an improvement resistance to degradation concerning K_(232) and K_(270) of all flavored oils which varied from 15 to 40 d in the case of treatment at 60℃ and 3 h resistance to degradation of oils treated at 130℃ for K_(232).Polyphenols,chlorophyll pigments and carotenoids play an important role in oxidative stability due to their antioxidant nature and their degradation during heating is very complex.All of these physico-chemical changes have increased the thermal stability of flavored oils with better resistance to oxidation of flavored oil by classic maceration in compared to oil flavored by adding EO and the oil flavored by using ultrasound.
文摘Aromatic and medicinal plant species having small seeds havefield emergence problems due to low nutrient supply.Therefore,Pimpinella anisum seeds were hydro and osmoprimed with 100 mM MgCl_(2),CaCl_(2),and ZnCl_(2),for 2,4,and 8 h each to compare their growth attributes during germination and seedling establishment stages.Nontreated seeds were used as control.Both hydro and osmo primed seeds were dried for 48 h before,they were sown in plastic trays in growth room conditions to see the impact of treatments on seedling emergence and growth.The maximum root length(12.90 cm),fresh weight(256.30 mg plant^(-1)),and mean emergence time(MET)were recorded from 8 h MgCl_(2) primed seeds.Similarly,the maximum(97.50,and 98.00%)emergence percentage was observed using 8 h MgCl_(2) primed seeds and nontreated seeds(control treatment).The evaluation of parameters like chlorophyll contents and electrical conductivity showed the 8 h MgCl_(2) priming as the optimum treatment.The evaluation of parameters like chlorophyll contents and electrical conductivity showed the 8 h MgCl_(2) priming as the optimum treatment.The result suggests MgCl_(2) priming worked synergistically and improved seed-ling growth attributes under greenhouse conditions.The chlorophyll content ranged 25.94–35.69 SPAD unit.The highest chlorophyll content was obtained from the seedlings obtained from 4 h CaCl_(2) treatment,which were statistically similar to the chlorophyll contents of the seedlings obtained after 8 h MgCl_(2) treatment and nontreated seeds(control treatment).All other treatments showed inhibition in the chlorophyll contents and growth attributes of the seedlings.In conclusion,MgCl_(2) osmopriming treatments were significantly promotive and better compared to hydro-priming and osmopriming treatments including control treatment in terms of anise seeds germination and emergence.
基金Supported by National Research Centre,Egypt(Grant No10259)
文摘Anisi aetheroleum is the oil obtained from Pimpinella anisuin L.(P.anisuin) by steam distillation.P.anisuin seeds were air-dried,and then the dry seeds were crushed,pulverized,and weighed in sequence for anise oil preparation.P.anisuin is one of the oldest medicinal plants that belong to family Apiaceae.The fruit of P.anisuin is harvested in August and September.P.anisuin is widespread in Asia,Africa and Europe.Local names of P.anisuin include anise,anisoon,roomy,saunf,sweet cumin and yansoon.The anise oil odour is aromatic while the oil tastes sweet.The average daily dose of Anisi aetheroleum is 0.3 g.transAnethole is the major ingredient of the anise oil.Anisi aetheroleum also displays a protective action against neurotoxicity.In addition.Anisi aetheroleum increases glucose absorption and reduces urine output in the rat.The plant oil have pharmacological(antimicrobial,hepatoprotective.anticonvulsant,anti-inflammatory,antispasmodic,bronchodilator.estrogenic,expectorant and insecticidal) effects and clinical effects on nausea,constipation,menopausal period,virus,diabetes,obesity and sedative action.Owing to the wide application of Anisi aetheroleum in pharmacological and clinical fields,it is recommended for more clinical trails to discover a new medication from the active constituents of the plant oil in the future to treat human diseases especially chronic ones.
