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3 Results Found

  • Review
  • Open Access
34 Citations
19,914 Views
22 Pages

Major Bioactive Compounds from Java Plum Seeds: An Investigation of Its Extraction Procedures and Clinical Effects

  • Gitishree Das,
  • Rajat Nath,
  • Anupam Das Talukdar,
  • Duygu Ağagündüz,
  • Birsen Yilmaz,
  • Raffaele Capasso,
  • Han-Seung Shin and
  • Jayanta Kumar Patra

7 March 2023

Java plum is widely recognized as a plant with valuable medicinal properties, originating from Indonesia and India and distributed globally in the tropic and sub-tropic regions of the world. The plant is rich in alkaloids, flavonoids, phenyl propanoi...

(This article belongs to the Special Issue Bioactive Compounds in Plants: Store House of Modern Drugs)
  • Article
  • Open Access
80 Citations
13,382 Views
11 Pages

Eugenia jambolana (Java Plum) Fruit Extract Exhibits Anti-Cancer Activity against Early Stage Human HCT-116 Colon Cancer Cells and Colon Cancer Stem Cells

  • Venkata Charepalli,
  • Lavanya Reddivari,
  • Ramakrishna Vadde,
  • Suresh Walia,
  • Sridhar Radhakrishnan and
  • Jairam K. P Vanamala

26 February 2016

The World Health Organization predicts over a 70% increase in cancer incidents in developing nations over the next decade. Although these nations have limited access to novel therapeutics, they do have access to foods that contain chemopreventive bio...

(This article belongs to the Special Issue Antioxidants in Cancer)
  • Article
  • Open Access
2 Citations
4,586 Views
15 Pages

Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea (Miang) of Northern Thailand and Its Feasible Applications

  • Kridsada Unban,
  • Natchanon Muangkajang,
  • Pratthana Kodchasee,
  • Apinun Kanpiengjai,
  • Kalidas Shetty and
  • Chartchai Khanongnuch

20 November 2023

This study evaluated the ability of a yeast strain isolated from traditional fermented tea leaves (Camellia sinensis var. assamica), Miang from northern Thailand, to grow and produce ethanol in the presence of tannin. Among 43 Miang samples, 25 yeast...