| Title |
Identification and characterization of bioactive phenolic constituents, anti-proliferative, and anti-angiogenic activity of stem extracts of Basella alba and rubra
|
|---|---|
| Published in |
Journal of Food Science and Technology, March 2018
|
| DOI | 10.1007/s13197-018-3079-0 |
| Pubmed ID | |
| Authors |
B. Ramesh Kumar, Apoorva Anupam, Padmavati Manchikanti, Arun Prabhu Rameshbabu, Swagata Dasgupta, Santanu Dhara |
| Abstract |
Basella is an important green leafy vegetable species of Chenopodiaceae family and is known for its medicinal properties. Hydroxy-benzoic acids, hydroxy-cinnamic acids and flavones groups were identified and characterized from the aqueous stem extracts of B. alba and B. rubra species. Higher values of phenolics as well as antioxidant activity were noted from B. alba species extracts. The evaluation of the cytoxicity of these extracts on A431 (epidermoid carcinoma), Hep G2 (hepatocellular carcinoma) and MG 63 (osteosarcoma) cells indicated anti-proliferative activity against all the cell lines. B. alba extract showed higher anti-proliferative activity (37.95-84.86%). Chick embryo chorioallantoic membrane (CAM) assay revealed inhibition of neo-vessels formation. Significant suppression was found with extracts of B. alba at 7 mg/ml compared to that of B. rubra. This is the first study to report the anti-angiogenic activity of Basella species. These studies indicate that Basella sps can be used as a source of natural antioxidants and can be of high significance in pharmaceutical and nutraceutical industries. |
Mendeley readers
The data shown below were compiled from readership statistics for 57 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 57 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 9 | 16% |
| Student > Ph. D. Student | 5 | 9% |
| Student > Bachelor | 5 | 9% |
| Lecturer | 4 | 7% |
| Researcher | 3 | 5% |
| Other | 6 | 11% |
| Unknown | 25 | 44% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 7 | 12% |
| Biochemistry, Genetics and Molecular Biology | 4 | 7% |
| Chemistry | 4 | 7% |
| Pharmacology, Toxicology and Pharmaceutical Science | 3 | 5% |
| Medicine and Dentistry | 3 | 5% |
| Other | 10 | 18% |
| Unknown | 26 | 46% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 17 April 2018.
All research outputs
#15,505,836
of 23,043,346 outputs
Outputs from Journal of Food Science and Technology
#639
of 1,452 outputs
Outputs of similar age
#212,188
of 332,025 outputs
Outputs of similar age from Journal of Food Science and Technology
#39
of 117 outputs
Altmetric has tracked 23,043,346 research outputs across all sources so far. This one is in the 22nd percentile – i.e., 22% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,452 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one is in the 39th percentile – i.e., 39% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 332,025 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 27th percentile – i.e., 27% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 117 others from the same source and published within six weeks on either side of this one. This one is in the 11th percentile – i.e., 11% of its contemporaries scored the same or lower than it.