The Experts below are selected from a list of 13962 Experts worldwide ranked by ideXlab platform
Dilek Demirezen Yilmaz - One of the best experts on this subject based on the ideXlab platform.
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Green synthesis and characterization of iron oxide nanoparticles using Ficus carica (Common Fig) dried fruit extract.
Journal of bioscience and bioengineering, 2018Co-Authors: Derya Aksu Demirezen, Yalçın Şevki Yıldız, Şeyda Yılmaz, Dilek Demirezen YilmazAbstract:Ficus carica (Common Fig) dried fruit extract was used to synthesize iron oxide nanoparticles in this study. Biomaterials in the Common Fig dried fruit extract synthesized the iron nanoparticles by reducing the iron precursor salt and then acted as capping and stabilizing agents. The nanoparticles were produced smaller than 20 nm diameters and oxidized due to the high phenolic compound content in the Common Fig dried fruit extract. Nanoparticles were characterized by energy dispersive X-ray spectroscopy (EDX), transmission electron microscopy (TEM), UV-visible spectroscopy, X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), dynamic light scattering (DLS). First, color change and pH reduction occurred immediately due to the iron nanoparticle synthesis. TEM images showed that the nanoparticles were at 9 ± 4 nm diameters and the metallic core-oxide shell form. The nanoparticles were in spherical shapes with a monodisperse distribution. EDX, XRD and FTIR analysis signals showed the iron oxyhydroxide/oxide formation. Absorption peaks were detected at 205 nm and 291 nm due to the iron metallic core hydrolysis products. The intensity-average diameter of nanoparticles was calculated at 475 nm diameter by DLS analysis. Colloid stability was determined as moderate at 20.7 mV.
Yan-ping Liu - One of the best experts on this subject based on the ideXlab platform.
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anti inflammatory and antiproliferative prenylated isoflavone derivatives from the fruits of ficus carica
Journal of Agricultural and Food Chemistry, 2019Co-Authors: Yan-ping Liu, Jia-ming Guo, Gui Yan, Ming-ming Zhang, Wen-hao Zhang, Lei QiangAbstract:Ficus carica is an Asian species of flowering plant belonging to the genus Ficus of the family Moraceae, native to Western Asia and the Middle East. Its fruits, usually known as Common Fig or Fig, have been consumed as a very popular health-promoting fruit worldwide since ancient times. To investigate the potential health-promoting chemical constituents of the fruits of F. carica, a systematic phytochemical study on its fruits was therefore carried out. In our study, four new structurally diverse prenylated isoflavone derivatives, ficucaricones A-D (1-4), along with 12 known analogues (5-16) were separated from the fruits of F. carica. Their chemical structures were ambiguously elucidated based on extensive spectroscopic methods. The anti-inflammatory effects and antiproliferative activities of these isolated prenylated isoflavone derivatives were tested. Prenylated isoflavone derivatives (1-16) displayed remarkable inhibitory effects against nitric oxide (NO) production with the IC50 values ranging from 0.89 ± 0.05 to 8.49 ± 0.18 μM, comparable to that of the positive control (hydrocortisone). Furthermore, compounds 1-16 also exhibited pronounced antiproliferative activities against diverse human cancer cell lines in vitro, holding the IC50 values ranging from 0.18 ± 0.03 to 18.76 ± 0.09 μM. These findings indicate that regular consumption of the fruits of F. carica may help to prevent the occurrence of inflammatory diseases and tumors. Moreover, the isolation and characterization of these prenylated isoflavone derivatives possessing remarkable anti-inflammatory effects and antiproliferative activities could be meaningful to the discovery of new anti-inflammatory and antitumor agents.
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Anti-Inflammatory and Antiproliferative Prenylated Isoflavone Derivatives from the Fruits of Ficus carica
2019Co-Authors: Yan-ping Liu, Jia-ming Guo, Gui Yan, Ming-ming Zhang, Wen-hao Zhang, Lei QiangAbstract:Ficus carica is an Asian species of flowering plant belonging to the genus Ficus of the family Moraceae, native to Western Asia and the Middle East. Its fruits, usually known as Common Fig or Fig, have been consumed as a very popular health-promoting fruit worldwide since ancient times. To investigate the potential health-promoting chemical constituents of the fruits of F. carica, a systematic phytochemical study on its fruits was therefore carried out. In our study, four new structurally diverse prenylated isoflavone derivatives, ficucaricones A–D (1–4), along with 12 known analogues (5–16) were separated from the fruits of F. carica. Their chemical structures were ambiguously elucidated based on extensive spectroscopic methods. The anti-inflammatory effects and antiproliferative activities of these isolated prenylated isoflavone derivatives were tested. Prenylated isoflavone derivatives (1–16) displayed remarkable inhibitory effects against nitric oxide (NO) production with the IC50 values ranging from 0.89 ± 0.05 to 8.49 ± 0.18 μM, comparable to that of the positive control (hydrocortisone). Furthermore, compounds 1–16 also exhibited pronounced antiproliferative activities against diverse human cancer cell lines in vitro, holding the IC50 values ranging from 0.18 ± 0.03 to 18.76 ± 0.09 μM. These findings indicate that regular consumption of the fruits of F. carica may help to prevent the occurrence of inflammatory diseases and tumors. Moreover, the isolation and characterization of these prenylated isoflavone derivatives possessing remarkable anti-inflammatory effects and antiproliferative activities could be meaningful to the discovery of new anti-inflammatory and antitumor agents
Lei Qiang - One of the best experts on this subject based on the ideXlab platform.
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anti inflammatory and antiproliferative prenylated isoflavone derivatives from the fruits of ficus carica
Journal of Agricultural and Food Chemistry, 2019Co-Authors: Yan-ping Liu, Jia-ming Guo, Gui Yan, Ming-ming Zhang, Wen-hao Zhang, Lei QiangAbstract:Ficus carica is an Asian species of flowering plant belonging to the genus Ficus of the family Moraceae, native to Western Asia and the Middle East. Its fruits, usually known as Common Fig or Fig, have been consumed as a very popular health-promoting fruit worldwide since ancient times. To investigate the potential health-promoting chemical constituents of the fruits of F. carica, a systematic phytochemical study on its fruits was therefore carried out. In our study, four new structurally diverse prenylated isoflavone derivatives, ficucaricones A-D (1-4), along with 12 known analogues (5-16) were separated from the fruits of F. carica. Their chemical structures were ambiguously elucidated based on extensive spectroscopic methods. The anti-inflammatory effects and antiproliferative activities of these isolated prenylated isoflavone derivatives were tested. Prenylated isoflavone derivatives (1-16) displayed remarkable inhibitory effects against nitric oxide (NO) production with the IC50 values ranging from 0.89 ± 0.05 to 8.49 ± 0.18 μM, comparable to that of the positive control (hydrocortisone). Furthermore, compounds 1-16 also exhibited pronounced antiproliferative activities against diverse human cancer cell lines in vitro, holding the IC50 values ranging from 0.18 ± 0.03 to 18.76 ± 0.09 μM. These findings indicate that regular consumption of the fruits of F. carica may help to prevent the occurrence of inflammatory diseases and tumors. Moreover, the isolation and characterization of these prenylated isoflavone derivatives possessing remarkable anti-inflammatory effects and antiproliferative activities could be meaningful to the discovery of new anti-inflammatory and antitumor agents.
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Anti-Inflammatory and Antiproliferative Prenylated Isoflavone Derivatives from the Fruits of Ficus carica
2019Co-Authors: Yan-ping Liu, Jia-ming Guo, Gui Yan, Ming-ming Zhang, Wen-hao Zhang, Lei QiangAbstract:Ficus carica is an Asian species of flowering plant belonging to the genus Ficus of the family Moraceae, native to Western Asia and the Middle East. Its fruits, usually known as Common Fig or Fig, have been consumed as a very popular health-promoting fruit worldwide since ancient times. To investigate the potential health-promoting chemical constituents of the fruits of F. carica, a systematic phytochemical study on its fruits was therefore carried out. In our study, four new structurally diverse prenylated isoflavone derivatives, ficucaricones A–D (1–4), along with 12 known analogues (5–16) were separated from the fruits of F. carica. Their chemical structures were ambiguously elucidated based on extensive spectroscopic methods. The anti-inflammatory effects and antiproliferative activities of these isolated prenylated isoflavone derivatives were tested. Prenylated isoflavone derivatives (1–16) displayed remarkable inhibitory effects against nitric oxide (NO) production with the IC50 values ranging from 0.89 ± 0.05 to 8.49 ± 0.18 μM, comparable to that of the positive control (hydrocortisone). Furthermore, compounds 1–16 also exhibited pronounced antiproliferative activities against diverse human cancer cell lines in vitro, holding the IC50 values ranging from 0.18 ± 0.03 to 18.76 ± 0.09 μM. These findings indicate that regular consumption of the fruits of F. carica may help to prevent the occurrence of inflammatory diseases and tumors. Moreover, the isolation and characterization of these prenylated isoflavone derivatives possessing remarkable anti-inflammatory effects and antiproliferative activities could be meaningful to the discovery of new anti-inflammatory and antitumor agents
Derya Aksu Demirezen - One of the best experts on this subject based on the ideXlab platform.
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Green synthesis and characterization of iron oxide nanoparticles using Ficus carica (Common Fig) dried fruit extract.
Journal of bioscience and bioengineering, 2018Co-Authors: Derya Aksu Demirezen, Yalçın Şevki Yıldız, Şeyda Yılmaz, Dilek Demirezen YilmazAbstract:Ficus carica (Common Fig) dried fruit extract was used to synthesize iron oxide nanoparticles in this study. Biomaterials in the Common Fig dried fruit extract synthesized the iron nanoparticles by reducing the iron precursor salt and then acted as capping and stabilizing agents. The nanoparticles were produced smaller than 20 nm diameters and oxidized due to the high phenolic compound content in the Common Fig dried fruit extract. Nanoparticles were characterized by energy dispersive X-ray spectroscopy (EDX), transmission electron microscopy (TEM), UV-visible spectroscopy, X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), dynamic light scattering (DLS). First, color change and pH reduction occurred immediately due to the iron nanoparticle synthesis. TEM images showed that the nanoparticles were at 9 ± 4 nm diameters and the metallic core-oxide shell form. The nanoparticles were in spherical shapes with a monodisperse distribution. EDX, XRD and FTIR analysis signals showed the iron oxyhydroxide/oxide formation. Absorption peaks were detected at 205 nm and 291 nm due to the iron metallic core hydrolysis products. The intensity-average diameter of nanoparticles was calculated at 475 nm diameter by DLS analysis. Colloid stability was determined as moderate at 20.7 mV.
Moshe A Flaishman - One of the best experts on this subject based on the ideXlab platform.
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antioxidant activities and anthocyanin content of fresh fruits of Common Fig ficus carica l
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Anat Solomon, Sara Golubowicz, Zeev Yablowicz, Shlomo Grossman, Margalit Bergman, Hugo E Gottlieb, Arie Altman, Zohar Kerem, Moshe A FlaishmanAbstract:Fig fruit has been a typical component in the health-promoting Mediterranean diet for millennia. To study the potential health-promoting constituents of Fig fruits, six commercial Fig varieties differing in color (black, red, yellow, and green) were analyzed for total polyphenols, total flavonoids, antioxidant capacity, and amount and profile of anthocyanins. Using reversed-phase liquid chromatography (RP-LC), various concentrations of anthocyanins but a similar profile was found in all varieties studied. Hydrolysis revealed cyanidin as the major aglycon. Proton and carbon NMR confirmed cyanidin-3-O-rhamnoglucoside (cyanidin-3-O-rutinoside; C3R) as the main anthocyanin in all fruits. Color appearance of Fig extract correlated well with total polyphenols, flavonoids, anthocyanins, and antioxidant capacity. Extracts of darker varieties showed higher contents of phytochemicals compared to lighter colored varieties. Fruit skins contributed most of the above phytochemicals and antioxidant activity compared to ...
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antioxidant activities and anthocyanin content of fresh fruits of Common Fig ficus carica l
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Anat Solomon, Sara Golubowicz, Zeev Yablowicz, Shlomo Grossman, Margalit Bergman, Hugo E Gottlieb, Arie Altman, Zohar Kerem, Moshe A FlaishmanAbstract:Fig fruit has been a typical component in the health-promoting Mediterranean diet for millennia. To study the potential health-promoting constituents of Fig fruits, six commercial Fig varieties differing in color (black, red, yellow, and green) were analyzed for total polyphenols, total flavonoids, antioxidant capacity, and amount and profile of anthocyanins. Using reversed-phase liquid chromatography (RP-LC), various concentrations of anthocyanins but a similar profile was found in all varieties studied. Hydrolysis revealed cyanidin as the major aglycon. Proton and carbon NMR confirmed cyanidin-3-O-rhamnoglucoside (cyanidin-3-O-rutinoside; C3R) as the main anthocyanin in all fruits. Color appearance of Fig extract correlated well with total polyphenols, flavonoids, anthocyanins, and antioxidant capacity. Extracts of darker varieties showed higher contents of phytochemicals compared to lighter colored varieties. Fruit skins contributed most of the above phytochemicals and antioxidant activity compared to the fruit pulp. Antioxidant capacity correlated well with the amounts of polyphenols and anthocyanins (R2 = 0.985 and 0.992, respectively). In the dark-colored Mission and the red Brown-Turkey varieties, the anthocyanin fraction contributed 36 and 28% of the total antioxidant capacity, respectively. C3R contributed 92% of the total antioxidant capacity of the anthocyanin fraction. Fruits of the Mission variety contained the highest levels of polyphenols, flavonoids, and anthocyanins and exhibited the highest antioxidant capacity.