Fabrication of Nutraceutical Beverage from Saffron (Crocus sativus L.) Extract and Studying Its Health Effects DOI Creative Commons
Qaswaa Yousif Jameel, Nameer Khairullah Mohammed, Mohammed Abdullah Ajeel

et al.

International Journal of Food Science, Journal Year: 2023, Volume and Issue: 2023, P. 1 - 10

Published: Jan. 13, 2023

A saffron extract-based beverage (SEBB) was formulated and characterized based on its sensory attributes health benefits. The main bioactive compounds of extract (crocin safranal) were quantified. Three formulations SEBB prepared the sucrose concentration: 1 contained 65 g per 500 ml, 2 17.5 g, 3 79.5 g. most desired by consumers then subjected to biochemical analysis evaluate antioxidative effects damage induced food contaminated with carbon tetrachloride (CCl4). Fifteen albino rats split into five groups treated different doses CCl4 or according planned animal experiment for 62 days. Sensory evaluation illustrated that had highest acceptability scores. content crocin safranal 23.039 4.135 ppm, respectively. ameliorated increased activity enzymes involved in liver kidney function improved total antioxidant capacity, blood glucose, lipid profile.

Language: Английский

Preventive and therapeutic effects of natural antioxidants against damage caused by X-rays DOI Open Access
Qaswaa Yousif Jameel,

Thowiba Jameel,

Nameer Khairullah Mohammed

et al.

Bioactive Compounds in Health and Disease - Online ISSN 2574-0334 Print ISSN 2769-2426, Journal Year: 2025, Volume and Issue: 8(1), P. 11 - 30

Published: Jan. 18, 2025

Plants and organic foods inherently contain bioactive compounds that combat oxidative stress effectively. A pharmacological overview of the activity action active against X-ray damage is provided, along with a review chemistry, functionality, application aspects derived from natural sources may mitigate harmful effects radiation shield biological systems stress. The findings revealed antioxidants such as (lactoferrin, curcumin, melatonin, phycocyanin, saponin) phenolic in plant extracts could be preventive therapeutic agents X-ray-induced toxicity. Natural function protectants, mitigating induced by exposure. Given non-toxic nature examined this study, we suggest using them to produce nutraceutical beverage can consumed or included daily diet minimize Keywords: Active compounds, Antioxidant enzymes, Lactoferrin, Oxidative stress, Saponin, Watermelon juice

Language: Английский

Citations

0
Fabrication of Nutraceutical Beverage from Saffron (Crocus sativus L.) Extract and Studying Its Health Effects DOI Creative Commons
Qaswaa Yousif Jameel, Nameer Khairullah Mohammed, Mohammed Abdullah Ajeel

et al.

International Journal of Food Science, Journal Year: 2023, Volume and Issue: 2023, P. 1 - 10

Published: Jan. 13, 2023

A saffron extract-based beverage (SEBB) was formulated and characterized based on its sensory attributes health benefits. The main bioactive compounds of extract (crocin safranal) were quantified. Three formulations SEBB prepared the sucrose concentration: 1 contained 65 g per 500 ml, 2 17.5 g, 3 79.5 g. most desired by consumers then subjected to biochemical analysis evaluate antioxidative effects damage induced food contaminated with carbon tetrachloride (CCl4). Fifteen albino rats split into five groups treated different doses CCl4 or according planned animal experiment for 62 days. Sensory evaluation illustrated that had highest acceptability scores. content crocin safranal 23.039 4.135 ppm, respectively. ameliorated increased activity enzymes involved in liver kidney function improved total antioxidant capacity, blood glucose, lipid profile.

Language: Английский

Citations

2