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Articles by Nejib Guizani
Total Records ( 4 ) for Nejib Guizani
  Vandita Singh , Nejib Guizani , Musthafa Mohamed Essa , Mohamed Shafiur Rahman and Subash Selvaraju
  Ziziphus spina-christi Fruits (ZSCF) have been used for human consumption for long time for medicinal purposes in many areas of the world and recommended for diseases in which free radical species are produced as a result of oxidative stress. However, there is lack of systematic study on the antioxidant capacities of ZSCF from Oman. The present study quantifies the Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) and investigates the antioxidant ability of the ZSCF grown in the Sultanate of Oman. Antioxidant activity was assessed by using 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) assay (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), Superoxide-radical Scavenging Activity (SRSA), ferric reducing/antioxidant power (FRAP assay), Total Reducing Power Ability (TRPA) and metal chelation assays. Overall the ZSCF showed strong antioxidant ability and high phenolic contents. TPC and TFC contents of ZSCF were 1644 mg Gallic Acid Equivalents (GAE) and 47 mg catechin equivalents (CEQ)/100 g of Dry Weight (DW), respectively. ZSCF showed potent radical scavenging activity in each assay, showing 91% in the ABTS method (at 429 μg mL-1), 51% in the DPPH radical scavenging method (at 140 mg mL-1) and 47% of inhibition in the Superoxide-radical scavenging assay (at 20 μg mL-1). The % chelating effect of ZSCF was 94% (at 100 μg mL-1). The observed antioxidant ability of ZSCF may be due to abundant presence of phenolic contents and high electron donating ability to neutralize free radicals.
  Faruk Lukmanul Hakkim , Mathiraj , Musthafa Mohamed Essa , Girija Arivazhagan , Nejib Guizani and Hyuk Song
  The present study evaluated the antioxidant (AA), antimicrobial and preservation effects of five plant derived natural products viz., Rosmarinic Acid (RA), p-Coumaric Acid (pCA), Trans-Cinnamic Acid (TCA), Hydroxyphenyllactic Acid (HPA) and Caffeic acid (CA) along with synthetic compounds (Ascorbic acid, gallic acid, citric acid and BHA) on fresh cut apple slices. Antimicrobial efficacy of these compounds against Bacillus licheniformis, Pseudomonas vulgaris, Shigella boydii, Salmonella typhi, Staphylococcus aureus, Listeria monocytogenes and Escherichia coli was found to be concentration dependent with the maximum inhibition observed at 500 μg mL-1. A considerable AA potential of these compounds was observed in in vitro based assay system, with RA exhibiting significantly higher effect than the other compounds at 500 μg mL-1. Furthermore the compounds at 500 μg mL-1 significantly reduced the browning, maintained the acidic pH and restricted growth of L. monocytogenes even after 10 days of treatment. Ethanol accumulation in fresh cut apple slices increased significantly throughout the experimental period. Over all RA exhibited maximum effect in all the food preservation parameters studied suggesting that it has synchronized food protection effect and can be recommended as food additive.
  Nejib Guizani and Mostafa I. Waly
  Hydrogen peroxide is an oxidative stress agent that is associated with depletion of intracellular glutathione and inhibition of antioxidant enzymes in different cell lines. Consumption of antioxidant-rich foods reduces cellular oxidative stress and its related health problems. This study aimed to assess the antioxidant properties of mushroom, Agaricus bisporous cultivar extract, against hydrogen peroxide induced oxidative stress in cultured human hepatic (HepG2) and neuronal (SH-SY5Y) cells. In this study, hydrogen peroxide caused significant oxidative stress in HepG2 and SH-SY5Y cells as demonstrated by glutathione depletion, impairment of total antioxidant capacity and inhibition of antioxidant enzymes (glutathione peroxidase, catalase and superoxide dismutase). Agaricusbisporous extract ameliorated the observed hydrogen peroxide-induced oxidative cellular insult as indicated by restoring the activity of glutathione and the assayed antioxidant enzymes to control levels. The results suggest that mushroom extract as antioxidant properties and protects against the oxidative stress induced by hydrogen peroxide-in cultured human hepatic and neuronal cells.
  Mostafa I. Waly and Nejib Guizani
  Aluminum (Al) is an environmental toxin that induces oxidative stress in neuronal cells. Mushroom cultivar extract (MCE) acted as a potent antioxidant agent and protects against cellular oxidative stress in human cultured neuronal cells. This study aimed to investigate the neuroprotective effect of MCE against Al-induced neurotoxicity in rat brain. Forty Sprague-Dawley rats were divided into 4 groups (10 rats per group), control group, MCE-fed group, Al-administered group and MCE/Al-treated group. Animals were continuously fed ad-libitum their specific diets for 4 weeks. At the end of the experiment, all rats were sacrificed and the brain tissues were homogenized and examined for biochemical measurements of neurocellular oxidative stress indices [glutathione (GSH), Total Antioxidant Capacity (TAC), antioxidant enzymes and oxidized dichlorofluoresceine (DCF)]. Al-administration caused inhibition of antioxidant enzymes and a significant decrease in GSH and TAC levels, meanwhile it positively increased cellular oxidized DCF level, as well as Al concentration in brain tissues. Feeding animals with MCE had completely offset the Al-induced oxidative stress and significantly restrict the Al accumulation in brain tissues of Al-administered rats. The results obtained suggest that MCE acted as a potent dietary antioxidant and protects against Al-mediated neurotoxicity, by abrogating neuronal oxidative stress.
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