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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Fibrinolytic Activity of Thai Indigenous Vegetables) ผู้เขียน: Jeong Hwa Hong,  ดร.เบญญา มะโนชัย, ผู้ช่วยศาสตราจารย์, ดร.เกศศิณี ตระกูลทิวากร , วิภาภรณ์ ณ ถลาง สื่อสิ่งพิมพ์:pdf AbstractThai indigenous vegetables having high antioxidant activity were selected and their fibrinolytic activities were screened. Among them, Careya sphaerica Roxb., Anacadrium occidentale Linn., and Barringtonea acutangula Linn. showed very high fibrinolytic activity followed by Bonea macrophylla Griff., Azadirachta indica Juss. var. siamensis, Gymnema inodorum Pecne. and Tricholoma crassum Berk. The activity was significantly affected by heating; all the samples lost their fibrinolytic activities upon heating at 100?C for 10 min. Tricholoma crassum Berk., in particular, showed relatively high stability upon heating. Upon 5 min heating, 43% of its activity remained stable. Comparing the activity ratio between fibrinolysis and proteolysis (F/P ratio) of the vegetable extracts, Tricholoma crassum Berk. and Careya sphaerica Roxb. showed very high F/P ratio indicating their extracts acted as fibrinolytic enzymes. |
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