| Autor: |
Marhaendro, Puthut, Rubiyanto, Dwiarso, Hayati, Farida |
| Předmět: |
|
| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2720 Issue 1, p1-6, 6p |
| Abstrakt: |
Nutmeg (Myristica fragrans) and black cumin (Nigella sativa) are easily collected spices and both of them have many benefits such as anti-inflammatory properties. According to its pathophysiology, black cumin and nutmeg essential oil have a potential as an anti-inflammatory agent. In this study, the effect of temperature dan extraction time on thymoquinone and myristicin levels will be reported. The chemical composition of essential oils was investigated using Gas Chromatography Mass Spectrometry. In vitro anti-inflammatory activity of combined essential oils was carried out by hypotonicity induced Human Red Blood Cell membrane stabilization method. The highest level of myristicine and thymoquinonewas obtained at a temperature of 130oC for 120 minutes. The combined essential oil has an anti-inflammatory effect that is not significantly different from diclofenac sodium with 60.11% inhibition of erythrocyte lysis. Essential oil combination of nutmeg and black cumin has a potential as a natural anti-inflammatory agent. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
