L’Aloe vera est une plante à laquelle on attribue de multiples vertus et ce pratiquement depuis l’antiquité. Aujourd’hui la plante se retrouve partout, que ce soit en cosmétique, en pharmacologie, en diététique.
Cette plante est surtout cultivée pour la production de gel d’Aloe vera, le composant majeur des feuilles de la plante ou sont stockées de nombreux métabolites comme les hydrates de carbone, anthraquinones, flavonoïdes, …
Au cours de notre analyse c’est donc naturellement que nous avons d’abord étudié la pulpe d’Aloe vera dont est extrait le gel. Il a été question de comprendre ces éléments structuraux ainsi que les molécules composants le gel. L’effet de la croissance de la plante ainsi que les méthodes de préparation du gel ont aussi été analysé pour comprendre leur influence sur la composition du gel.
Il a ensuite été question des effets pharmacologiques de certaines molécules spécifique. L’aloïne pour ses effets négatifs sur la santé, et une glycoprotéine non caractérisée ayant un effet positif sur la cicatrisation.
L’utilisation du gel d’Aloe vera sur la conservation des fruits a aussi été abordée.
Il ressort de cette analyse que la compréhension des principes actifs de la plante, s’ils existent, restent pour la plupart inconnus, bien que de nombreuses publications attestent d’effets positifs sur la cicatrisation, la stimulation de la réponse immunitaire ou encore de propriétés anticancéreuse.
Il est probable que les effets observés du gel de la plante ne soit pas dus à une seule molécule mais à plusieurs agissant ensembles, ce qui complique la compréhension du mode d’action.
Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors (Flavour in Fruits and Vegetables, Fruit Aroma, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Flavour of Vanilla)
No doubt flavour is one of the most important attributes of the food products we eat in our daily life. Man does not eat simply to live but even more so lives to eat. Flavourings are focused on altering or enhancing the flavours of natural food product or creating flavour for food products that do not have the desired flavours for example bakery goods and other snacks. Flavour is generally defined in terms of three components; odour, taste and texture. Its characterization is concern with the similarities in human flavour perception using methods that designed to average out the differences.
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Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Flavours, Natural Food Flavors, Manufacturing Flavors, Flavour Manufacture, Production of Flavor, Production of Flavor Emulsions, Flavoring Exposure in Food Manufacturing, Production of Natural Flavors, Flavor Extraction Methods, Flavor Making, How to Extract Flavors From Fruits, Flavour Extraction, Food Flavourings, Production of Food Aroma Compounds, Food and Flavors Industry, Food Processing, Food Manufacturing, How to Make Flavour, Flavour Manufacturing, Flavor Extraction Methods, Flavors Manufacturing Process, Process for Extraction of Flavors, How to Make Your Own Flavor Extracts, Starting Food Business, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Formation of Flavour Compounds, Odd Flavors in Foods, Flavours and Flavouring Materials, Flavourings in Foods, Compounded Flavourings, Solid Flavouring Materials, Liquid Flavouring Materials, Semi-Fluid or Paste Flavouring Products, Isolation of Food Flavours, Flavouring Materials of Natural Origin, Sources of Natural Flavouring Materials, Spice Processing Milling, Extraction and Oleoresins, Plants as Sources of Essential Oils, Fiavour of Cocoa, Beverage Flavours, Flavour of Coffee, Flavor of Onion, Flavour of Garlic, Dehydrated Onion, Production of Cocoa Powder, Flavourings Butter, Cheese, Flavour of Butter, Cheese Flavour, Cheddar Cheese Flavour, Blue Cheese Flavor, Yogurt Flavour, Flavourings for Yogurt, Wine Making, Production of Aroma Chemicals, Smoke Flavours, Flavour Chemicals
Aloe Vera is a wonderful plant with having some health benefits and medicinal uses. In this presentation you will find some of the best uses of Aloe vera.
Potential Health Benefits of Soursop (Annona Muricata L.))Shivanand D Ainapur
Potential health benefits of soursop (Annona muricata L.)
Plant derived bio-active compounds and health care have evolved as inseparable domains of human activity to sustain mankind, since the dawn of medication. In a pharmaceutical landscape, plants with a long history of use in ethno-medicine are a rich source of active phytoconstituents that provide health benefits against various ailments and diseases (Sofowora et al., 2013). One such plant with extensive traditional use is Annona muricata L. (AM), which is an evergreen tropical tree belongs to Annonaceae family. It exhibits a broad spectrum of ethno-medicinal and efficacious properties towards cancer and diabetes, accredited to various plant parts. As per reports of Zubaidi and colleagues (2023), over 212 isolates of secondary metabolites consisting primarily of annonaceous acetogenins, phenolic compounds, alkaloids along with megastigmanes, flavanol triglycoside, cyclopeptide and essential oils have been identified from soursop having versatile pharmacological activity.
Annona muricata is a repository of bio-active phytoconstituents. Recent investigations with wide array of proven biological activities such as anti-cancer, anti-diabetic, anti-inflammatory, anti-microbial, anti-parasitic, anti-convulsant, anti-arthritic, anti-malarial, hepatoprotective properties etc. Hence, there is a need to perform in-silico, in vitro, in vivo and clinical investigations on the biological activities of soursop.
Standardization of herbal drugs refers to “confirmation of its identity and determination of its quality, purity and detection of nature of adulterant by various parameters”.
It contains information regarding five medicinal plants - Aloe vera, Cranberry, Clove, Lavender, Turmeric. Their Binomial classification, introduction and their uses.
Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors (Flavour in Fruits and Vegetables, Fruit Aroma, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Flavour of Vanilla)
No doubt flavour is one of the most important attributes of the food products we eat in our daily life. Man does not eat simply to live but even more so lives to eat. Flavourings are focused on altering or enhancing the flavours of natural food product or creating flavour for food products that do not have the desired flavours for example bakery goods and other snacks. Flavour is generally defined in terms of three components; odour, taste and texture. Its characterization is concern with the similarities in human flavour perception using methods that designed to average out the differences.
See more
https://goo.gl/sznfoF
https://goo.gl/pSAJbm
https://goo.gl/6anuLx
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Flavours, Natural Food Flavors, Manufacturing Flavors, Flavour Manufacture, Production of Flavor, Production of Flavor Emulsions, Flavoring Exposure in Food Manufacturing, Production of Natural Flavors, Flavor Extraction Methods, Flavor Making, How to Extract Flavors From Fruits, Flavour Extraction, Food Flavourings, Production of Food Aroma Compounds, Food and Flavors Industry, Food Processing, Food Manufacturing, How to Make Flavour, Flavour Manufacturing, Flavor Extraction Methods, Flavors Manufacturing Process, Process for Extraction of Flavors, How to Make Your Own Flavor Extracts, Starting Food Business, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Formation of Flavour Compounds, Odd Flavors in Foods, Flavours and Flavouring Materials, Flavourings in Foods, Compounded Flavourings, Solid Flavouring Materials, Liquid Flavouring Materials, Semi-Fluid or Paste Flavouring Products, Isolation of Food Flavours, Flavouring Materials of Natural Origin, Sources of Natural Flavouring Materials, Spice Processing Milling, Extraction and Oleoresins, Plants as Sources of Essential Oils, Fiavour of Cocoa, Beverage Flavours, Flavour of Coffee, Flavor of Onion, Flavour of Garlic, Dehydrated Onion, Production of Cocoa Powder, Flavourings Butter, Cheese, Flavour of Butter, Cheese Flavour, Cheddar Cheese Flavour, Blue Cheese Flavor, Yogurt Flavour, Flavourings for Yogurt, Wine Making, Production of Aroma Chemicals, Smoke Flavours, Flavour Chemicals
Aloe Vera is a wonderful plant with having some health benefits and medicinal uses. In this presentation you will find some of the best uses of Aloe vera.
Potential Health Benefits of Soursop (Annona Muricata L.))Shivanand D Ainapur
Potential health benefits of soursop (Annona muricata L.)
Plant derived bio-active compounds and health care have evolved as inseparable domains of human activity to sustain mankind, since the dawn of medication. In a pharmaceutical landscape, plants with a long history of use in ethno-medicine are a rich source of active phytoconstituents that provide health benefits against various ailments and diseases (Sofowora et al., 2013). One such plant with extensive traditional use is Annona muricata L. (AM), which is an evergreen tropical tree belongs to Annonaceae family. It exhibits a broad spectrum of ethno-medicinal and efficacious properties towards cancer and diabetes, accredited to various plant parts. As per reports of Zubaidi and colleagues (2023), over 212 isolates of secondary metabolites consisting primarily of annonaceous acetogenins, phenolic compounds, alkaloids along with megastigmanes, flavanol triglycoside, cyclopeptide and essential oils have been identified from soursop having versatile pharmacological activity.
Annona muricata is a repository of bio-active phytoconstituents. Recent investigations with wide array of proven biological activities such as anti-cancer, anti-diabetic, anti-inflammatory, anti-microbial, anti-parasitic, anti-convulsant, anti-arthritic, anti-malarial, hepatoprotective properties etc. Hence, there is a need to perform in-silico, in vitro, in vivo and clinical investigations on the biological activities of soursop.
Standardization of herbal drugs refers to “confirmation of its identity and determination of its quality, purity and detection of nature of adulterant by various parameters”.
It contains information regarding five medicinal plants - Aloe vera, Cranberry, Clove, Lavender, Turmeric. Their Binomial classification, introduction and their uses.
Studies on the Crude Extract of Moringa Oleifera Leaf for Preliminary Identif...iosrjce
IOSR Journal of Applied Chemistry (IOSR-JAC) is a double blind peer reviewed International Journal that provides rapid publication (within a month) of articles in all areas of applied chemistry and its applications. The journal welcomes publications of high quality papers on theoretical developments and practical applications in Chemical Science. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
Hepatoprotective and stress - reducing effects of dietary Moringaoleifera ext...Agriculture Journal IJOEAR
Abstract— The main aim of the present study was to evaluate the hepatoprotective and stress-reducing effects of Moringaoleifera extract against A. hydrophila infection and transportation- induced stress in Nile tilapia, Oreochromisniloticus fingerlings. Fish were fed diets representing different supplementation levels of Moringaoleifera leaf extract. The graded levels of M. oleifera leaf extract were 0.00g (control), 0.05g, 0.10g, 0.15g, 0.20g, 0.25g per 100g for each diet. After six weeks of the feeding trial, fish previously fed each experimental diet were exposed to pathogenic strain of Aeromonashydrophila at a concentration of 9.3 × 105 CFU /mL. After bath exposure, fish from each dietary treatment was placed into the aquaria culture system. They were fed their respective diets at 5% body weight twice daily, and mortality was monitored for the remaining 4 weeks of the feeding trial. After the feeding trial, fish previously fed each experimental diet were kept in plastic tanks for a 2-hour journey. Blood and liver samples were collected for hepatocellular assessments (Aspartate transaminase (AST), Alanine transaminase (ALT), Lactate dehydrogenase (LDH) and Malate dehydrogenase (MDH) tests) and stress biomarkers (survival, cortisol and glucose). Results showed that the increases of the AST, ALT, LDH, MDH, cortisol and glucose induced by stressors were significantly reduced (P< 0.05) by supplementing the fish with M. oleifera leaf extract in the diets. Based on the result of this study, a dose of 0.10g/100g dietary Moringa leaf supplementation was sufficient as a hepatoprotective and stress reducing agent in Nile tilapia, O. niloticus.
RESEARCH IN ESSENTIAL OILS: THE CASE OF OREGANONora Mahfouf
The plant of oregano can be used as a natural source of antioxidants to prevent oxidative degradation of foods and to minimize oxidative damage to living cells.
Moringa is a plantfood of high nutritional value, ecologically and economically beneficial and readily available in the countries hardest hit by the food crisis. http://miracletrees.org/ http://moringatrees.org/
Aloe Arborescens proprietà ed utilizzo nella prassi clinicalineaangelariel
Ricerca condotta dal biologo Dott. Tafuri Alessio, presentata in occasione del convegno organizzato in collaborazione con l'ASL RM 6 di Guidonia il 24 ottobre 2009. www.angelariel.com
Phytochemical Screening of Methanolic Extracts of Different Parts of Rudraksh...Pratyush Kumar Das
Since time immemorial plants have played a vital role in the
field of health care and medicines. There are many plants with high medicinal values among which Elaeocarpus ganitrus (Rudraksh) holds utmost importance, both scientifically as well as spiritually. The different parts of a rudraksh tree have high concentrations of important phytochemical constituents thus adding to its medicinal value. This work is focused on phytochemical screening of methanolic extracts from the epicarp, endocarp of the seed and bark sample of rudraksh tree and their comparison to justify the high medicinal efficacy of the plant.
Phytotherapeutics and Endodontics - A ReviewQUESTJOURNAL
ABSTRACT : Over the years, Phytomedicine has been gaining attention worldwide. It has been used in dentistry as anti-inflammatory, antibiotic, analgesic, sedative and also as endodontic irrigant. The herbal alternatives for endodontic usage might prove to be advantageous. This review focuses on various natural drugs and products as well as their therapeutic applications when used as phytomedicine in endodontics.
Qualitative Phytochemical Screening and In Vitro Assessment of Antioxidant an...YogeshIJTSRD
In the present study, two plant species of the family Asteraceae were selected for an evaluation of their phytochemical screening, antioxidant and anti inflammatory properties. Phytochemical alkaloids, phenols, protein, flavonoids, quinines, tannins, and terpenoids are present in the aqua methanol and aqua acetone extract s of Cirsium arvense L Cronquist and Erigeron bonariensis. The selected plant species exhibit anti inflammatory properties in both solvents. The enzymatic antioxidant property of selected plant species was evaluated by superoxide dismutase SOD , peroxidase POD , and catalase CAT . E. bonariensis shows 20.05±0.02 superoxide dismutase activity which is moreover equal to C. arvense 19.47±0.31 . POD and CAT activities of C. arvense 109.35±0.69 and 41.48±0.13 and E. bonariensis 105.91±1.53 and 39.63±0.035 respectively, the POD activity of C. arvense is slightly higher than E. bonariensis but CAT activity again higher in E. bonariensis same as SOD. Deepti Rawat | P. B. Rao "Qualitative Phytochemical Screening and In-Vitro Assessment of Antioxidant and Anti-Inflammatory Potential of Aqua Methanol and Aqua Acetone Extract of Cirsium Arvense and Erigeron Bonariensis" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-5 , August 2021, URL: https://www.ijtsrd.com/papers/ijtsrd43934.pdf Paper URL: https://www.ijtsrd.com/biological-science/biotechnology/43934/qualitative-phytochemical-screening-and-invitro-assessment-of-antioxidant-and-antiinflammatory-potential-of-aqua-methanol-and-aqua-acetone-extract-of-cirsium-arvense-and-erigeron-bonariensis/deepti-rawat
Proximate Analysis, Mineral Contents and Functional Properties of Moringa Ole...IOSR Journals
Abstract: Freshly harvested Moringa oleifera was authenticated and processed for its vegetable leaf protein concentrates and analysed for proximate composition, functional properties and mineral composition. The proximate analysis was evaluated using standard analytical procedures. The proximate analysis reveal the moisture content to be 9.00mg/100g, ash content 6.00mg/100g, crude fat 2.43mg/100g, crude fibre 5.43mg/100g, crude protein 39.13mg/100g and carbohydrate content is 38.21 mg/100g. The mineral content of the leaves indicated that Ca, Mg, Zn, Mn, and Na are the most abundant. The water absorption capacity, fat absorption capacity, emulsion capacity, foaming stability revealed good functional properties.
Similar to Aloe barbadensis Miller (Aloe vera) (20)
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1. Aloe barbadensis Miller!
(Aloe vera) !
Célia Stutz, Florent Waltz, Mickaël Veinante!
Master biologie et valorisation des plantes!
!
2. healing
stimulation
Sugar composition of !
Aloe vera pulp
Major metabolites!
in Aloe vera
II. Gel composition
III. Examples of both positive and negative effects of Aloe vera gel
IV. Criticisms & Conclusion
carcinogenic
activity
I. Introduction
11. A negative effect example : Carcinogenic activity
(Boudreau and al, 2012)
12. mademoiselle-bio.com
A potential toxical compound
➙ Aloin
Many researches focus
on molecules alone, but
association of molecules
are often responsible of
the effects
Economical interest of Aloe vera!
➙ issue of impartiality!
➙ lack of control
Many described properties in articles !
! ➙ sometimes without interest
Other Aloes have the
same compounds
Uses in a lot of areas
Criticisms
13. Conclusion
Aloe vera has widely been used for a long time!
Researches :!
➙ Understanding of some properties!
➙ Nevertheless, some researches lack of objectivity
because of the desire to get a « miracle plant »!
Aloe vera is interesting but we need to step
back about the properties which are attributed
to this plant.!
Knock out an enzyme of the aloin biosynthetic
pathway
Image : aloe-vera-noni.com
14. References
!
• Y. Ni, D. Turner, K.M. Yates, I. Tizard, 2004, Review : Isolation and characterization of structural components of Aloe
vera L. leaf pulp, Elsevier, International Immunopharmacology 4 1745–1755!
• S.W. Choi, B.W. Son, Y.S. Son, Y.I. Park, S.K. Lee, M.H. Chung, 2001, The wound-healing effect of a glycoprotein
fraction isolated from Aloe vera, British Journal of Dermatology 145 535-545.!
• M.D. Boudreau, P.W. Mellick, G.R. Olson, R.P. Felton, B.T. Thorn, F.A. Beland, 2012, Clear Evidence of Carcinogenic
Activity by a Whole-Leaf Extract of Aloe barbadensis Miller (Aloe vera) in F344/N Rats, toxicological sciences 131(1)
26–39!
• D. Paladines, D. Valero, J. M. Valverde, H. D-M, M. Serrano, D. Martínez-Romero, 2014, The addition of rosehip oil
improves the beneficial effect of Aloe vera gel on delaying ripening and maintaining postharvest quality of several
stonefruit, Elsevier, postharvest biology and technology 92 23–28!
• T. Reynolds, A.C. Dweck, 1999, Aloe vera leaf gel: a review update, Elsevier, Journal of Ethnopharmacology 68 3–37!
• Mary D. Boudreau and Frederick A. Beland, 2006, An evaluation of the biological and toxicological properties of Aloe barbadensis
(Miller), Aloe vera, Journal of environmental science and health part C, 24 103–154!
• J.H. Hamman, 2008, Review : Composition and applications of Aloe vera leaf gel, Molecules 13 1599-1616!
• S. Lee, S. G. Do, S. Yeou Kim, J. Kim, Y. Jin, C. H. Lee, 2012, Mass Spectrometry-Based Metabolite Profiling and Antioxidant
Activity of Aloe vera (Aloe barbadensis Miller) in Different Growth Stages, Journal of agricultural and food chemistry, 60
11222−11228!
• V.K. Chandegara, A.K. Varshney, 2013, Aloe vera L. processing and products : a review, Int. J. Med. Arom. Plants, Vol 3, 4
492-506!
• B.D. Luccia, N. Manzo, M. Vivo, E. Galano, A. Amoresano, E. Crescenzi, A. Pollice, R. Tudisco, F. Infascelli and V. Calabrò, 2013, A
Biochemical and Cellular Approach to Explore the Antiproliferative and Prodifferentiative Activity of Aloe Arborescens Leaf Extract,
Phytotherapy research, 27 1819–1828!
!