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Mariana Z Pérez-González, Gabriel A Gutiérrez-Rebolledo, Lilián Yépez-Mulia, Irma S Rojas-Tomé, Julieta Luna-Herrera, María A Jiménez-Arellanes
Cnidoscolus chayamansa is a medicinal and edible plant known as Chaya, is commonly used as an anti-inflammatory, antiprotozoal, antibacterial agent and as a remedy for respiratory illness, gastrointestinal disorders, and vaginal infections related with the inflammation process. In this paper, we describe the plant's phytochemical analysis and biological activities (antimycobacterial, antibacterial, antiprotozoal, and anti-inflammatory properties) of the CHCl3 :MeOH (1:1) leaves extract and isolated compounds, as well as the acute and sub-acute toxic effects...
May 2017: Biomedicine & Pharmacotherapy, Biomédecine & Pharmacothérapie
Rosa Virginia García-Rodríguez, Gabriel Alfonso Gutiérrez-Rebolledo, Enrique Méndez-Bolaina, Alberto Sánchez-Medina, Octavio Maldonado-Saavedra, Miguel Ángel Domínguez-Ortiz, Maribel Vázquez-Hernández, Omar David Muñoz-Muñiz, Jesús Samuel Cruz-Sánchez
ETHNOPHARMACOLOGICAL RELEVANCE: Cnidoscolus chayamansa Mc Vaugh (Euphorbiaceae) is commonly known as 'chaya' in Central America. In South East Mexico, because of its high nutritional values, is an important part of the diet of many indigenous communities. Chaya is also used as a traditional remedy for the treatment of diabetes, rheumatism, gastrointestinal disorders and inflammation-related diseases. Although Cnidoscolus chayamansa is one of most used and valued medicinal plants, only few studies on documenting its pharmacological properties can be found...
February 3, 2014: Journal of Ethnopharmacology
Lylia Miranda-Velasquez, Azucena Oranday-Cardenas, Hector Lozano-Garza, Catalina Rivas-Morales, German Chamorro-Cevallos, Delia Elva Cruz-Vega
The aim of this study was to determine the hypocholesterolemic activity of Cnidoscolus chayamansa. In an in vivo model, high-cholesterol diet administered to mice Balb/c induced hypercholesterolemia. Three extracts from Cnidoscolus chayamansa (ethanol, methanol and an aqueous extract) were tested on hypercholesterolemic mice. Active extracts were assessed against the in vitro inhibitory activity of the same three extracts on the HMG-CoA reductase enzyme by using Vero cells. The specific chemical groups present in the phytochemical extracts were also determined...
December 2010: Plant Foods for Human Nutrition
Guadalupe Loarca-Piña, Sandra Mendoza, Minerva Ramos-Gómez, Rosalia Reynoso
UNLABELLED: The methanolic extract of Cnidoscolus chayamansa leaves from Mexico was screened for antioxidant and antimutagenic properties by the DPPH, ABTS, iron chelating, and Kado microsuspension assays, respectively. The hypoglycemic effect was also studied. Total phenolic and flavonoid contents as well as HPLC identification and quantification of protocatechuic acid and rutin were also carried out. The C. chayamansa leaves extract contained 71.3 +/- 1.7 mg gallic acid equivalent/g extract and 42...
March 2010: Journal of Food Science
Joseph O Kuti, Hima B Konuru
Total phenolic content and antioxidant capacity of two tree spinach species (Cnidoscolus chayamansa McVaugh and C. aconitifolius Miller.) were determined in raw and cooked leaf extracts. Antioxidant capacity was assessed by the oxygen radical absorbance capacity (ORAC) assay, and flavonoid glycoside composition was quantified by HPLC and identified by GC. Total phenolics and antioxidant capacity were higher in raw than in cooked leaf extracts. The ORAC values were strongly correlated with total phenolic content (r = 0...
January 14, 2004: Journal of Agricultural and Food Chemistry
J O Kuti, H O Kuti
Proximate composition and mineral content of raw and cooked leaves of two edible tree spinach species (Cnidoscolus chayamansa and C. aconitifolius), known locally as 'chaya', were determined and compared with that of a traditional green vegetable, spinach (Spinicia oleraceae). Results of the study indicated that the edible leafy parts of the two chaya species contained significantly (p<0.05) greater amounts of crude protein, crude fiber, Ca, K, Fe, ascorbic acid and beta-carotene than the spinach leaf. However, no significant (p>0...
1999: Plant Foods for Human Nutrition
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