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C lt;i gt;arissa carandas lt; i gt; L. â phytoâ pharmacological review Objectives Carissa carandas is an evergreen thorny shrub (Apocynaceae family), commonly, known as karonda It has small berry-shaped fruits, used as additive in many pickles or as a spice in northern India Methods The present review covers the literature survey from 1968 to 2020
Cronicon The root is employed remedy for Citation: acteristics and Acceptability “Physico-Chemical of Karanda Properties, carandas) Phytochemical Fruit Nectar” Components, EC Nutrition 7 1 (2017): C Content, Antioxidant Activity, Sensory Char-stomachic slight decrease and vermifuge pressure”
Food and Applied Bioscience Journal - TCI thaijo In this study, the bilberry extract showed the highest amount of total anthocyanins with 130 60 mg L(cyanidin-3-glucoside), and contained the greatest amount of vitamin c with 123 93 mg g This study revealed that C carandas seeds were rich in natural antioxidant
Bioactivity Profiling and Phytochemical Analysis of Carissa carandas . . . Carissa carandas L (Apocynaceae) is widely distributed in tropical and subtropical regions of Asia including Pakistan, India, Afghanistan, and Sri Lanka C carandas is considered as an integral component of traditional medicinal systems to combat several health ailments
Standardization and quality evaluation of syrup from karonda (Carissa . . . The present experiment entitled ‘Studies on preparation of syrup from karonda (Carissa carandas L )’ was carried out, to study the recipe for preparation of karonda and syrup and for also determining physico-chemical and phytochemical properties of karonda fruit, syrup
A review on Carissa Carandas (Karonda) - IJCRT The tiny, sour berry known as "Karonda," or Carissa carandas in scientific parlance, is indigenous to Southeast Asia and India Although its primary usage is in cooking, it also has certain nutraceutical qualities that might be beneficial to health
In vitro antioxidant activities and volatile compounds from karanda . . . In Thailand, many local products are made from karanda fruits including juice, jam, and desserts (Sudjaroen and Suwannahong, 2017) Therefore, this study aimed to investigate the physicochemical properties, metal content and antioxidant activity of wine produced from karanda fruits (Carissa carandas L ) Materials and methods
LC-MS MS AND GC-MS PROFILING AND THE ANTIOXIDANT ACTIVITY OF CARISSA . . . Sweet variety shows the highest fatty acid concentration at 147 2 mg 100g FW, surpassing pink and green variants This study identifies bioactive compounds in C carandas, supporting its potential as an antioxidant and anti-diabetic agent