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Department of Pharmaceutical Sciences
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Department of Applied Physics
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    ABSTRACT: Acute and chronic effects of ellagic acid on pentylenetetrazole and picrotoxin-induced convulsions were evaluated in Swiss young male albino mice. Ellagic acid (20 and 40 mg/kg, p.o.) and diazepam (0.5 mg/kg, i.p.) per se were administered once for acute treatment and 14 successive days for chronic treatment. Pentylenetetrazole (80 mg/kg, i.p.) induced tonic and clonic convulsions, but picrotoxin (6 mg/kg, i.p.) induced only tonic convulsions. Acute administration of higher dose (40 mg/kg) and chronic administration of both the doses of ellagic acid significantly delayed onset of convulsions, decreased duration of clonic and tonic convulsions; and reduced mortality as compared to pentylenetetrazole and picrotoxin treated control. Ellagic acid also reversed pentylenetetrazole and picrotoxin-induced decrease in brain GABA levels. Acute and chronic administration of diazepam showed significant anticonvulsant activity and increased brain GABA levels. Thus, ellagic acid showed significant antiepileptic activity in mice probably through increase of GABAergic transmission in brain.
    Journal of Functional Foods 09/2014; 10:364–369.
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    ABSTRACT: Depolymerization of guar gum using enzymatic hydrolysis was performed to obtain depolymerized guar gum having functional application as soluble dietary fiber. Enzymatic hydrolysis of guar gum significantly affected the physicochemical and rheological characteristics of guar gum. The depolymerized guar gum showed a significant increase in crystallinity index from 3.86% to 13.2% and flow behavior index from 0.31 to 1.7 as compared to native guar gum. Remarkable decrease in intrinsic viscosity and consistency index was also observed from 9 to 0.28 and 4.04 to 0.07, respectively. Results revealed that enzymatic hydrolysis of guar gum resulted in a polysaccharide with low degree of polymerization, viscosity and consistency which could make it useful for incorporation in food products as dietary fiber without affecting the rheology, consistency and texture of the products.
    Carbohydrate Polymers 06/2014; 90:224-228.
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    ABSTRACT: Trans fatty acids have the presence of one or more double bonds in the trans configuration instead of the usual cis configuration. They are desired by Vanaspati industry as they impart firmness to margarines and plasticity as well as emulsion stability to shortenings. Research has proved the direct connection of trans fatty acids with cardiovascular diseases, breast cancer, shortening of pregnancy period, risks of preeclampsia, disorders of nervous system and vision in infants, colon cancer, diabetes, obesity and allergy. In light of these new findings trans fatty intake should be zero and new technology of hydrogenation of oils is to be developed which produce zero trans fatty acids at the same time preserve the desirable properties contributed by trans fatty acids to the hydrogenated oils. Presently in India there is no system to monitor and regulate the amount of trans fats in processed foods and hence a stringent food law is immediately required.
    Journal of Food Science and Technology -Mysore- 06/2014; 48(5):534-41.


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Top publications last week by downloads

International Journal of Computer Applications 01/2013; 62(14):975-8887.
International Journal of Advanced Research in Management and Social Sciences, . 01/2013; 02(01):151-164.

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