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Articles by Turkan Kutlu
Total Records ( 2 ) for Turkan Kutlu
  Isil Yildirım and Turkan Kutlu
  Herbs are ancient sources of flavoring aromatic compounds and medicines, not only for merely culinary application. The increasing interest in the powerful biological activities makes them interesting in terms of their phytochemical contents. Saponin and tannin are coined as effective phytochemical agents. Saponins have long been known to be plant- originated, but they can also be found in marine organisms. Saponnins, from a structural viewpoint, are composed of one or more hydrophilic glycoside moieties along with a lipophilic and derived aglycone and finally one or more sugar chains. Therefore, it is not a surprise that they exhibit pharmacological effects. Anticancer activity is one of these important properties. Saponins interfere with the replication of cellular DNA and they prevent the proliferation of cancer cells. Tannins, on the other hand, are of polyphenolic nature. The features distinguishing tannins from plant-based polyphenols of other types are basically the properties of the binding of the former to proteins, basic compounds, pigments, large-molecular compounds and metallic ions and also the display of anti-oxidant activities. In this review we reported the anticancer activity of different plants having a rich content of saponin and tannin.
  Isıl Yildirim , Turkan Kutlu and Kasım Takim
  This work was performed to comparison antioxidant activity of Rheum ribes fruit and seed methanolic extracts against to protein oxidation. Consequently determined that antioxidant capacity with cupric of method, respectively in fruit extract to be 2.44±0.212, in seed to be extract 5.30±0.245 mmol g–1, antioxidant radical scavenging with ABTS* method in fruit extract to be 11-78%, in seed extract 2-15% levels. The OH. power reduction for the Rheum ribes fruit extract 34-49, 22±0.04%, while seed extract to be 49-80±0.04%, H2O2 removal activity for fruit extract was at 30.31-57.87 %, while seed extract was at %33.33-54.57 levels. Also were determined the total phenolic content, respectively in fruit extract to be 2.312±0.0007 in seed extract to be 3.298±0.0007 mg of GA equivalent/g, total flavonoid content in fruit extract to be 2.79±0.0066, in seed extract to be 7.31± mg 0.1787 of Q equivalent/g, total anthocyanin content, respectively in fruit extract to be 0.5 mg of cyanidin-3-glucoside equivalent/L, in seed extract to be 1.26 mg of cyanidin-3-glucoside equivalent/L. were found. Protein oxidation in fruit was 40.64-56.5%, in seed extract it was 37.98-51.46% were determined. Anti-lipid peroxidation inhibition % in fruit extract to be 13.72-27.4%, in seed extract to be 8.459-27.09% was determined.
 
 
 
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