@article {844, title = {Preparation and Evaluation of Nutraceutical Product Mixture of Seeds of Cucumis melo, Punica granatum, Linum usitatissimum, for Antioxidant, Prebiotic and Nutraceutical Potential}, journal = {Pharmacognosy Journal}, volume = {11}, year = {2019}, month = {February 2019}, pages = {383-387}, type = {Original Article}, chapter = {383}, abstract = {

Introduction: Pharmaceutical formulation scientists are currently developing new materials and formulations which vividly include Nutraceuticals. {\textquotedblleft}Nutraceutical{\textquotedblright} is a substance that is considered a food or part of a food processed as pharmaceutical, which provides medical or health benefits, encompassing prevention and treatment of diseases. Materials and Methods: Under this research Nutraceutical Product Mixture was prepared using seeds of Cucumis melo, Punica granatum and Linum usitatissimum. Individually these three seeds are reported to contain rich nutrients along with antioxidants, probiotic soluble fibres and thus the mixture of three increased this potential. Individual seed and the mixture was evaluated by In- vitro and In-vivo methods for Nutraceutical Potential. Results: Proximate analysis of the mixture showed rich nutrient content and provided good combination of nutrients. Individual seed powder as well as mixture was tested for prebiotic potential using lactobacilli culture, which showed positive results. Each seed powder as well as mixture was tested for antioxidant potential using DPPH free radical scavenging assay, with promising results. It{\textquoteright}s in- vivo effect was studied using Wistar albino rat as animal model. This study involved haemogram and lipid profile determination which showed certain promising results. The powder mixture was developed into two products namely capsule and health drink powder formula. Conclusion: The nutraceutical powder mixture of seeds of Cucumis melo, Punica granatum and Linum usitatissimum could be a promising product with antioxidant, prebiotic and nutraceutical potential for diabetic and cardiac patients where oxidative stress is a major underlying cause.

}, keywords = {Antioxidant potential, Cucumis melo, Linum usitatissimum, Nutraceutical potential, Nutraceuticals, Prebiotic potential, Proximate Analysis, Punica granatum}, doi = {10.5530/pj.2019.11.59}, author = {Meera Chandradatt Singh and Kishore N. Gujar} } @article {728, title = {Functional Ingredients and Medicinal Prospects of Ethanol Extract from Macrocybe lobayensis}, journal = {Pharmacognosy Journal}, volume = {10}, year = {2018}, month = {August 2018}, pages = {1154-1158}, type = {Original Article}, chapter = {1154}, abstract = {

Introduction: Mushrooms are a good source of bioactive components and have been traditionally consumed across the globe for maintaining health. However, information concerning medicinal activity of ethnically popular macrofungi still remains limited. Aim: Therefore, the present study was aimed for determination of functional constituents and therapeutic efficacy of a less explored mushroom, Macrocybe lobayensis that has been habitually used in local diets. Method: In this context, an ethanol extract was prepared from dried basidiocarps and characterized by spectrophotometry and HPLC to identify bioactive constituents. Alongside, the fraction was also subjected for evaluation of medicinal properties namely antioxidant and antibacterial effects. Results: The formulation was found to be consisted mainly of phenolic compounds (pyrogallol\> cinnamic acid\> p-coumaric acid\> p-hydroxybenzoic acid). As a result, the fraction exhibited strong antioxidant activity evident by the ability of quenching DPPH and ABTS radicals, chelating capacity of Fe2+ as well as reducing components with EC50 of 1000 to 2264 \μg/ml. Besides, the formulation also emerged as a potent source of antibiotic as it inhibited growth of investigating microbes in order of Staphylococcus aureus\> Escherichia coli\> Bacillus subtilis\> Salmonella typhimurium\> Listeria monocytogenes. Conclusion: Thus, the outcome might encourage use of M. lobayensis as natural antioxidant and antibacterial agent in pharmaceutical, cosmetic or food industries.

}, keywords = {Antibacterial activity, Antioxidant potential, Ethanol Extract, Wild edible mushroom}, doi = {10.5530/pj.2018.6.197}, author = {Somanjana Khatua and Krishnendu Acharya} }