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| Articles
by
P. Uma Devi |
Total Records (
2 ) for
P. Uma Devi |
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P. Uma Devi
,
S. Murugan
,
S. Suja
,
S. Selvi
,
P. Chinnaswamy
and
E. Vijayanand
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The aim of this study is to evaluate the antibacterial
efficacy of Achyranthes bidentata against seven different microorganisms
such as Escherichia coli, Bacillus subtilin, Proteus vulgaris,
Salmonella typhi, Staphylococcus aureus, Pseudomonas species and
Klebsiella pneumoniae. The values of zone of inhibition were measured and
compared with standard values. All the extracts of root, stem, leaves and
flowers showed high sensitive to Proteus, Escherichia coli,
Bacillus subtilin, Salmonella typhi, Klebsiella pneumoniae, moderate and
less sensitivity to Staphylococcus aureus and Pseudomonas species. The
antiperoxidative effect of various parts of Achyranthes bidentata was also
done. Goat liver was used as the lipid source. This in vitro
evaluation was done by the measurement of thiobarbituric acid reactive
substances (TBARS) in the experimental mixtures of tissue homogenates. The
results suggest that the ethanolic extracts of Achyranthes bidentata root
and flowers possessed significant in vitro lipid peroxidation
inhibiting activities, which is possibly attributed to its free radical
scavenging properties. All the parts of plant extracts were subjected to
qualitative analysis to find out phytoconstituents present in them.
Results showed the presence of alkaloids, flavonoids, phenols, and
steroids and the absence of saponins, glycosides and tannins. |
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S. Selvi
,
P. Uma Devi
,
S. Suja
,
S. Murugan
and
P. Chinnaswamy
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The modulation of the mushroom used now-a-days in the
field of medicine, is the way where this is partly achieved. Among these,
the `antioxidants` which are capable of deactivating the free radicals
follow either enzymatic or non-enzymatic pathways. The aim of this project
is to incorporate the non-enzymatic antioxidant in fresh and dried form of
powered samples of the oyster mushroom (P. leurotus florida) and
milky mushroom (Calocybe indica). This study revealed the presence
of non-enzymatic antioxidant in the selected samples and the striking
feature of this work is to maximize the usage of mushrooms in the powdered
form when there is certain unstable conditions for the usage of mushroom
in the fresh form. |
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