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Title: <b style=""><i style="">In-vitro </i>antioxidant properties of</b> <b style="">Indian traditional <i style="">paan </i>and its ingredients </b>
Authors: Badami, Shrishailappa
Rai, Sujay R
B, Suresh
Keywords: <i style="">Paan</i>
Antioxidant activity
Issue Date: Apr-2004
Publisher: CSIR
Series/Report no.: <b style="">Int. Cl.<sup>7</sup>:</b> A61K 35/78; A61P 39/06; A61P 1/14; A61P 15/00; A61P 25/00
Abstract: <smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="country-region"><smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"> Indian traditional <i style="">Paan </i>is being used as a post meal digestive stimulant, astringent, aphrodisiac, nerve tonic, intoxicating agent and for several other purposes in India and is recommended in ancient scriptures of Ayurveda for normal well being. These properties might be due to the antioxidant nature of <i style="">Paan. </i>Hence, 50% methanol extracts of <i style="">Paan </i>and its ingredients were screened for antioxidant activity using DPPH method. Catechu, rose powder, betel nut and clove extracts exhibited potent antioxidant properties. Extracts of <i style="">Paan, </i>betel leaves and fennel showed moderate antioxidant activity. These results confirm the common beliefs and traditional uses of <i style="">Paan </i>in Indian tradition. </smarttagtype></smarttagtype>
Description: 187-191
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.03(2) [April 2004]

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