Sara Benkiran, A. Zinedine, Tariq Aziz, João Miguel Rocha, Iman Msegued Ayam, Sidi Mohamed Raoui, R. Chabir, F. Errachidi, M. Alharbi, Thamer H Albekairi, A. Alasmari
{"title":"不同气候条件下种植的辣木叶酚提取物对小鼠伤口愈合的促进作用","authors":"Sara Benkiran, A. Zinedine, Tariq Aziz, João Miguel Rocha, Iman Msegued Ayam, Sidi Mohamed Raoui, R. Chabir, F. Errachidi, M. Alharbi, Thamer H Albekairi, A. Alasmari","doi":"10.15586/ijfs.v36i1.2454","DOIUrl":null,"url":null,"abstract":"For years, Moringa oleifera has been known for possessing wound-healing properties. This study aimed to investigate the effect of two extracts: aqueous extract (AE) and ethanolic extract (EE) of Moringa oleifera leaves planted at two regions (Mssisi and Lamta) in Morocco for their anti-inflammatory and healing properties, for which mice were used as a biological model. Inflammation was monitored by assessing forepaw volume of mice, measured at 0 min, 1 h, 3 h, and 5 h, after its induction by carrageenan. Hind paw of mice were treated with extracts of M. oleifera, at a dose of 50 mg/kg, obtained from Mssisi region. This resulted in reduction of edema by 99.2% with EE and by 91.8% with AE, compared to controls and the phenolic extract of M. oleifera planted at Lamta region. Regarding healing of burns induced on rat’s dorsal region; results showed that application of Moringa-based ointment for 14 days, at a dose of 50 mg/kg on wounds, resulted in total healing, compared to controls (negative control: more than 22 days, and positive control: 22 days). M. oleifera extracts resulted in nearly complete tissue repair of 98.26% and 95.34% with EE and AE, respectively.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"13 11","pages":""},"PeriodicalIF":3.6000,"publicationDate":"2024-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Wound-healing potentiation in mice treated with phenolic extracts of Moringa oleifera leaves planted at different climatic areas\",\"authors\":\"Sara Benkiran, A. Zinedine, Tariq Aziz, João Miguel Rocha, Iman Msegued Ayam, Sidi Mohamed Raoui, R. Chabir, F. Errachidi, M. Alharbi, Thamer H Albekairi, A. Alasmari\",\"doi\":\"10.15586/ijfs.v36i1.2454\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"For years, Moringa oleifera has been known for possessing wound-healing properties. This study aimed to investigate the effect of two extracts: aqueous extract (AE) and ethanolic extract (EE) of Moringa oleifera leaves planted at two regions (Mssisi and Lamta) in Morocco for their anti-inflammatory and healing properties, for which mice were used as a biological model. Inflammation was monitored by assessing forepaw volume of mice, measured at 0 min, 1 h, 3 h, and 5 h, after its induction by carrageenan. Hind paw of mice were treated with extracts of M. oleifera, at a dose of 50 mg/kg, obtained from Mssisi region. This resulted in reduction of edema by 99.2% with EE and by 91.8% with AE, compared to controls and the phenolic extract of M. oleifera planted at Lamta region. Regarding healing of burns induced on rat’s dorsal region; results showed that application of Moringa-based ointment for 14 days, at a dose of 50 mg/kg on wounds, resulted in total healing, compared to controls (negative control: more than 22 days, and positive control: 22 days). M. oleifera extracts resulted in nearly complete tissue repair of 98.26% and 95.34% with EE and AE, respectively.\",\"PeriodicalId\":14670,\"journal\":{\"name\":\"Italian Journal of Food Science\",\"volume\":\"13 11\",\"pages\":\"\"},\"PeriodicalIF\":3.6000,\"publicationDate\":\"2024-01-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Italian Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.15586/ijfs.v36i1.2454\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Italian Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15586/ijfs.v36i1.2454","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Wound-healing potentiation in mice treated with phenolic extracts of Moringa oleifera leaves planted at different climatic areas
For years, Moringa oleifera has been known for possessing wound-healing properties. This study aimed to investigate the effect of two extracts: aqueous extract (AE) and ethanolic extract (EE) of Moringa oleifera leaves planted at two regions (Mssisi and Lamta) in Morocco for their anti-inflammatory and healing properties, for which mice were used as a biological model. Inflammation was monitored by assessing forepaw volume of mice, measured at 0 min, 1 h, 3 h, and 5 h, after its induction by carrageenan. Hind paw of mice were treated with extracts of M. oleifera, at a dose of 50 mg/kg, obtained from Mssisi region. This resulted in reduction of edema by 99.2% with EE and by 91.8% with AE, compared to controls and the phenolic extract of M. oleifera planted at Lamta region. Regarding healing of burns induced on rat’s dorsal region; results showed that application of Moringa-based ointment for 14 days, at a dose of 50 mg/kg on wounds, resulted in total healing, compared to controls (negative control: more than 22 days, and positive control: 22 days). M. oleifera extracts resulted in nearly complete tissue repair of 98.26% and 95.34% with EE and AE, respectively.
期刊介绍:
"Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle.
Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.