Study on effects of traditional processing methods on chemical composition and biological activity of Drynaria bonii Rhizome
- Author:
Nguyen Tran Giang Huong
- Publication Type:Journal Article
- Keywords:
Drynaria bonii rhizome
- MeSH:
Polypodiaceae;
Rhizome;
Chemistry
- From:Journal of Medicinal Materials - Hanoi
2005;10(5):158-164
- CountryViet Nam
- Language:Vietnamese
-
Abstract:
Study on ‘Cot toai bo’ (Drynaria bonii Rhizome) product was processed from fresh stem and root of Drynaria bonii Christ., collected at Lang Son from July 2003 to September 2003. Results: chemical analysis showed that Cot toai bo contains flavonoids, steroid saponins, sterols, tannins, deoxidized sugar. Total flavonoid in stem and root accounted for 0.60±0.03% and total saponin was 3.71±0.06%. After processing by traditional method, total flavonoids and saponins in processed materials reduced in comparison with raw material. Compare 2 processing methods: in rice alcohol processed material, whose chemical constituents were reduced very little but in fried material, whose chemical constituents were reduced more than raw material. Rice alcohol processed Cot toai bo had analgesic and anti-inflammatory effects better than raw material and this processing was a more appropriate method than fried method
