Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/970
Title: Antioxidant potential of five Ksheerapaka’s and Kashaya’s, Ayurvedic decoctions
Authors: Badami, Shrishailappa
Sangeetha, M
Latha, V
Archana, N
B, Suresh
Keywords: Ayurveda;Ksheerapaka;Kashaya;Free radicals;Radical scavenging activity;Antioxidant activity
Issue Date: Jul-2007
Publisher: CSIR
IPC Code: Int. Cl.⁸: A61K36/00, A61P1/04, A61P1/14, A61P7/10, A61P9/00, A61P9/04, A61P11/00, A61P11/06, A61P11/10
Abstract: Five milk decoctions and water decoctions prepared by using coriander; ginger, pepper, tulsi and turmeric were evaluated for in-vitro antioxidant activity using standard DPPH, ABTS and hydrogen peroxide methods. The milk decoctions exhibited potent antioxidant activity when compared to their corresponding water decoctions. The total phenol content of the milk decoctions was also found to be high supporting the antioxidant activity. The study provides a scientific validation of the common preference of milk decoctions over water decoctions in Ayurveda for a few plants.
Page(s): 423-425
URI: http://hdl.handle.net/123456789/970
ISSN: 0972-5938
Appears in Collections:IJTK Vol.06(3) [July 2007]

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