V Macrocarpon Essay

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the fruits of V. macrocarpon, V. myrtillus and V. uliginosum (Table, figure, pp).

6.3.3. Powder behaviour of V. macrocarpon, V. myrtillus and V. uliginosum with different chemical reagents
Powder behaviour is also an important tool for the determination of constituents in herbal drugs and it provides an idea about their chemical nature. The different colour changes observed in long, short UV and visible light after treatment of fruit powder of V. macrocarpon, V. myrtillus and V. uliginosum with different chemical reagents viz. NaOH, KOH, H2SO4, HCl, HNO3, Na2CO3, FeCl3 and iodine vapours were noted (Table, figure, pp). As is evident from the tables, fruits of all the three plants behaved identically with different reagents
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uliginosum. Yeild of ethanol soluble fraction of V. myrtillus was more than double than from V. uliginosum.

6.4.1. Fluorescence of various fractions of V. macrocarpon, V. myrtillus and V. uliginosum Fluorescence analysis is an important phenomenon exhibited by various chemical constituents present in plant material. Some crude drugs are often assessed qualitatively based on the fluorescent colour. The fluorescence study of different fractions of V. macrocarpon, V. myrtillus and V. uliginosum, observed in long, short UV and visible light showed no differentiating characteristics in the fractions of all the three plants.

6.4.2. Phytochemical screening of V. macrocarpon, V. myrtillus and V. uliginosum hydroalcoholic fractions
Phytochemical screening of various fractions of
V. macrocarpon, V. myrtillus and V. uliginosum showed the presence of same type of constituents viz. carbohydrates, anthocyanins, flavonoids, triterpenoids and phytosterols with the exception that phytosterols tested negative in ethanol soluble fraction of V. uliginosum (Table 24, p
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(27, 28 Pryor, 1982; Torel, 1986) Their inhibition would provide a beneficial approach to prevent oxidative stress and the related diabetic vascular complications. Diabetes mellitus (types 1 and 2) is accompanied by increased formation of free radicals, decreased antioxidant capability leading to oxidative damage of cell components. [23] Diabetic complications associated with oxidative stress can be reduced by dietary antioxidants. Gradual increase in free radicals and diminishing antioxidant defense mechanism potential is also the fact linking diabetes mellitus with oxidative stress [29 DANDU] which occurs due to an imbalance between reactive oxygen species (ROS) and intracellular antioxidants (30 Andrea et al, 2004). The oxidation process of other macromolecules, the destructive effect of free radicals in cells, the tissues or cell damage by toxic metabolites is avoided by antioxidants which can save the human body from the damaging effects caused by free radicals (Harman, 1998). They act at different levels, inhibiting the formation of ROS, scavenge free radicals and increase the antioxidants defense enzyme capabilities (31). [33 Agnieszka]. In vitro antioxidant activity of fractions of the three Vaccinium species was evaluated by DPPH radical and hydrogen peroxide scavenging, reducing power and total antioxidant capacity assay methods. As is evident from the

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