Elizabeth I Opara

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There is little research on how cooking and digestion affect the anti-inflammatory activity of culinary herbs. Thus, the aim of this paper was to investigate this activity following cooking and in vitro digestion of the common culinary herbs, rosemary, sage, and thyme, and the relationship between their anti-inflammatory activity, polyphenol content, and(More)
Herbs and spices have been used for both culinary and medicinal purposes for centuries. Over the last decade, research into their role as contributors of dietary polyphenols, known to possess a number of properties associated with reducing the risk of developing chronic non-communicable diseases, has increased. However, bearing in mind how these foods are(More)
Culinary herbs have the potential to be a significant source of antioxidants in the diet. However, many culinary herbs are cooked or undergo some other form of processing before they are consumed as part of a meal and such factors may affect their significance as a source of dietary antioxidants. Thus, the impact of cooking (simmering, microwaving, stewing,(More)
Oldenlandia diffusa is traditionally prescribed in the treatment of a number of cancers and studies suggest that it exerts a cytotoxic action specific to cancer cells. To further investigate this suggested action, the effect(s) of Oldenlandia diffusa on leukaemic cells (HL60) and stimulated and unstimulated human blood lymphocytes (PBLs) was investigated.(More)
The impact of cooking and digestion on the antioxidant capacity (AC), estimated total phenolic content (TPC) and anti-inflammatory activity (AA) of culinary spices was determined to investigate their significance as dietary contributors to these properties. Extracts of uncooked (U), cooked (C) and cooked and digested, in vitro, (D) cinnamon, clove and(More)
BACKGROUND Long Dan Xie Gan Wan (LD), a Chinese herbal remedy formulation, is traditionally used to treat a range of conditions, including gall bladder diseases, hepatitis, hyperthyroidism, migraines but it is not used for the management or treatment of cancer. However some of its herbal constituents, specifically Radix bupleuri, Radix scutellariae and(More)
BACKGROUND Under conditions of oxidative stress, the removal of superoxide, a free radical associated with chronic inflammation, is catalysed by superoxide dismutase (SOD). Thus in addition to acting as an antioxidant, SOD may also be utilized as an anti-inflammatory agent. Some plant derived foods have been shown to have SOD mimetic (SODm) activity however(More)
The uses and practice of traditional Chinese medicines (TCM) date back centuries and are steeped in customs that encompass ancestral beliefs (concerning health), drug lore and “an understanding of natural laws” (Hesketh & Zhu, 1997; Unschuld, 1999). Today TCM (on its own or in conjunction with conventional medicine) is an integral component of healthcare(More)
It is unclear if the anti-inflammatory properties of culinary herbs and spices (CHS) are linked to their ability to inhibit Colorectal cancer cell (CRC) growth. Furthermore, their therapeutic potential with regards to CRC is unknown. The aim of this study was to establish if the inhibition of HCA-7 CRC cell growth by a selection of culinary herbs and spices(More)
The genus Rhodocodon (Hyacinthaceae sensu APG II) is endemic to Madagascar, and its phytochemistry has not been described previously. The phytochemistry of three species in this genus has been investigated, and eight compounds, including three bufadienolides (compounds 1, 4, and 5), a norlignan (2), and four homoisoflavonoids (compounds 3 and 6-8), have(More)
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