In the first assay, 4 duodenally cannulated Holstein steers housed in metabolism cages, dosed with C32 n-alkane, and fed Avena strigosa plus concentrate and increasing levels of tannin extract to reduce ruminal digestibility, were used in a Latin square design.
The use of willow bark extract to reduce pain and fever was documented by a Greek physician (Hippocrates) in the 5th century BC, and the subsequent discovery of salicylic acid as its pain/fever-relief active component gave rise to the first synthetic anti-inflammatory drug, aspirin, and the birth of the pharmaceutical industry.
A complementary study was performed to evaluate the capacity of ABL extract to reduce the expression of pro-inflammatory cytokines.
Moreover, the ability of plant extract to reduce ferric ions to ferrous ions is generally used as an index to determine the antioxidant power of extract [ 41].
Since we were evaluating the ability of an active extract to reduce the glycemic and insulinic responses to white bread, we decided to measure the "net incremental AUC".
On this basis, further research with higher sample size and possibly adapted questionnaires will confirm the effectiveness of Perilla extract to reduce gastrointestinal discomfort.
For this purpose, the ability of the KRG extract to reduce the ILI incidence will be assessed in 100 healthy volunteers.
Previous study has reported the hepatoprotective properties of their extract to reduce microvesicular steatosis and hepatocytes necrosis in chronic liver injury, which is in agreement with our study [ 9].
The hepatoprotective potential of MEMM was further supported by the ability of the extract to reduce the serum liver enzymes (ALT and AST) level and the liver/body weight ratio, and the histopathological findings.
Previous reports have suggested that a water extract of P. minus promotes high antioxidant levels determined by free radical scavenging activity of DPPH radical and the ability of antioxidant in this plants extract to reduce ferric (III) iron to ferrous (II) iron in FRAP reagent, probably as a result of high flavonoid and total phenolic content [ 6, 9].
