Evaluation The effect of Chicory and Malva Leaves as Antioxidant and Anti-Inflammatory | ||||
| International Journal of Family Studies, Food Science and Nutrition Health | ||||
| Volume 2, Issue 2, December 2021, Page 60-84 PDF (823.63 K) | ||||
| Document Type: Original Research | ||||
| DOI: 10.21608/ijfsnh.2021.211674 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Nahed L. Zaki1; Mahgoub M. Ahmed2 | ||||
| 1Food Technology Research Institute- Agricultural Research Center, Giza, Egypt. | ||||
| 2Molecular Drug Evaluation Department, National Organization for Drug Control and Research (NODCAR), Giza, Egypt | ||||
| Abstract | ||||
| Chicory (Cichorium intybus) and Malva (Malva parviflora) plants have been used as a traditional medicinal plants . This study aimed to evaluate the total phenols and flavonoids of chicory and malva leaves . Qualitative HPLC profile of the chicory and malva leaves was performed using HPLC. Antioxidant activity was determined by three methods (hydroxyl radical, superoxide anion radical DPPH• and ABTS+ cation radical). The anti-inflammatory activity of aqueous extracts of these plants was assessed using carrageenan-induced paw edema was studied. The results showed that chicory and malva leaves can represent a good sources of phytochemicals in terms of total phenolics and flavonoids as well as the ability of these phytochemicals to exert antioxidant and anti-inflammatory activity of aqueous extracts of these plants. Results concluded that the consumption of chicory and malva leaves may be beneficial to human health by participating in the antioxidant defense system against free radical generation and anti-inflammatory | ||||
| Keywords | ||||
| Chicory leaves; Malva leaves; Antioxidant Activity; Anti-inflammatory activity | ||||
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