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Antioxidant potential of five Ksheerapaka’s and Kashaya’s, Ayurvedic decoctions

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Title Antioxidant potential of five Ksheerapaka’s and Kashaya’s, Ayurvedic decoctions
 
Creator Badami, Shrishailappa
Sangeetha, M
Latha, V
Archana, N
B, Suresh
 
Subject Ayurveda
Ksheerapaka
Kashaya
Free radicals
Radical scavenging activity
Antioxidant activity
 
Description 423-425
Five milk decoctions and water decoctions prepared by using coriander; ginger, pepper, tulsi and turmeric were evaluated for in-vitro antioxidant activity using standard DPPH, ABTS and hydrogen peroxide methods. The milk decoctions exhibited potent antioxidant activity when compared to their corresponding water decoctions. The total phenol content of the milk decoctions was also found to be high supporting the antioxidant activity. The study provides a scientific validation of the common preference of milk decoctions over water decoctions in Ayurveda for a few plants.
 
Date 2008-04-11T09:48:41Z
2008-04-11T09:48:41Z
2007-07
 
Type Article
 
Identifier 0972-5938
http://hdl.handle.net/123456789/970
 
Language en_US
 
Relation Int. Cl.⁸: A61K36/00, A61P1/04, A61P1/14, A61P7/10, A61P9/00, A61P9/04, A61P11/00, A61P11/06, A61P11/10
 
Publisher CSIR
 
Source IJTK Vol.6(3) [July 2007]