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  1. Comparative Study of Biological (Phoenix loureiroi Fruit) and Chemical Synthesis of Chitosan-Encapsulated Zinc Oxide Nanoparticles and their Biological Properties
  2. Antioxidant Effects and Suppression of Nitric Oxide Production in LPS-stimulated Macrophages by Fractions of Vaccinium leschenaultii Wight
  3. Optimization and method validation of determining polyphenolic compounds by UFLC-DAD system using two biphenyl and pentafluorophenylpropyl columns
  4. Effect of different cooking methods of Hibiscus surratensis L. leaf vegetable on nutritional, anti-nutritional composition, and antioxidant activities
  5. Potential of Passion (Passiflora spp.) Fruit in Control of Type II Diabetes
  6. Evaluation of Aristolochia indica L. and Piper nigrum L. methanol extract against centipede Scolopendra moristans L. using Wistar albino rats and screening of bioactive compounds by high pressure liquid chromatography: a polyherbal formulation
  7. Gastroprotective effect and mode of action of methanol extract of Sphenodesme involucrata var. paniculata (C.B. Clarke) Munir (Lamiaceae) leaves on experimental gastric ulcer models
  8. Study of intestinal anti-inflammatory activity of Phoenix loureiroi Kunth (Arecaceae) fruit
  9. Effect of in vitro simulated gastrointestinal digestion of Phoenix loureirii on polyphenolics, antioxidant and acetylcholinesterase inhibitory activities
  10. Nutritional composition, in vitro antioxidant and anti-diabetic potentials of Breynia retusa (Dennst.) Alston
  11. Factors Affecting Radioprotective Efficacy of Ocimum sanctum (Tulsi) Extract in Mice
  12. Anti-oxidant, hypoglycemic and anti-hyperglycemic properties of Syzygium calophyllifolium
  13. Comparative evaluation of different extraction methods for antioxidant and anti-inflammatory properties from Osbeckia parvifolia Arn. – An in vitro approach
  14. Study of anti-nociceptive, anti-inflammatory properties and phytochemical profiles of Osbeckia parvifolia Arn. (Melastomataceae)
  15. Evaluation of Antioxidant Activity, and Nutritional and Chemical Composition of Ficus amplissima Smith Fruit
  16. Antioxidant, anti-inflammatory activity, and phytochemical constituents of ficus (Ficus amplissima Smith) bark