This paper systematically categorizes the primary composition of star anise(Illicium verum),including volatile oils,flavonoids,phenolic acids,and sesquiterpene lactones,and further analyzes the pharmacological activit...This paper systematically categorizes the primary composition of star anise(Illicium verum),including volatile oils,flavonoids,phenolic acids,and sesquiterpene lactones,and further analyzes the pharmacological activities,such as antibacterial,analgesic,anti-inflammatory,and antioxidant effects.Additionally,it summarizes key aspects of extraction techniques,analytical methods,and fresh material processing technologies.The objective is to provide a robust foundation for enhancing research methods and technological standards related to star anise,thereby improving resource utilization efficiency and facilitating its industrial applications.展开更多
AIM： To substantiate the claims of Unani and Arabian traditional medicine practitioners on the gastroprotective potential effect of a popular spice anise, ＂Pimpinella anisum L.＂ on experimentally-induced gastric ul...AIM： To substantiate the claims of Unani and Arabian traditional medicine practitioners on the gastroprotective potential effect of a popular spice anise, ＂Pimpinella anisum L.＂ on experimentally-induced gastric ulceration and secretion in rats. METHODS： Acute gastric ulceration in rats was produced by various noxious chemicals including 80% ethanol, 0.2 mol/L NaOH, 25% NaCI and indomethacin. Anti-secretory studies were undertaken using pylorusligated Shay rat technique. Levels of gastric non-protein sulfhydryls （NP-SH） and wall mucus were estimated and gastric tissue was also examined histologically. Anise aqueous suspension was used in two doses （250 and 500 mg/kg body weight） in all experiments. RESULTS： Anise significantly inhibited gastric mu- cosal damage induced by necrotizing agents and indomethacin. The anti-ulcer effect was further confirmed histologically. In pylorus-ligated Shay rats, anise suspension significantly reduced the basal gastric acid secretion, acidity and completely inhibited the rumenal ulceration. On the other hand, the suspension significantly replenished ethanol-induced depleted levels of gastric mucosal NP-SH and gastric wall mucus concentration. CONCLUSION： Anise aqueous suspension possesses significant cytoprotective and anti-ulcer activities against experimentallynduced gastric lesions. The anti-ulcer effect of anise is possibly prostaglandin-mediated and/orthrough its anti-secretory and antioxidative properties.展开更多
This experiment was conducted at the poultry farm, poultry research station, state board of agriculture research, ministry of agriculture to study the effect of supplemental anise seed on broiler diets. A total of 640...This experiment was conducted at the poultry farm, poultry research station, state board of agriculture research, ministry of agriculture to study the effect of supplemental anise seed on broiler diets. A total of 640 of one-day old unsexed broiler chicks （Cobb） were used in this study. They were randomly distributed to four treatments. Anise seeds were supplemented at the levels of 0.2%, 0.4% and 0.6% compared with the control group for 49 days. The results showed： there was a significant （P 〈 0.05） increase in the rate of body weight for the two treatments 0.6% and 0.4% of the anise seeds compared with 0.2% and control treatments, body weight gain take the same direction, like in body weight, the highest treatment was 0.6% followed by treatment 0.4% as well as the feed consumption has increased in these treatments than in 0.2% and control treatments, so about feed conversion ratio the treatment 0.6% of the anise seeds recorded the best feed conversion ratio compared with other treatments. Significant decreased in mortality and significant increased in production index by increasing the level of anise seeds in feed. Dressing percentage increased significantly for all treatments using anise seeds and treatment 0.6% recorded highest dressing percentage, from the other hand percentage of abdominal fat decreased significantly by increasing anise seed levels and no significant difference in the percentages of liver, gizzard and heart were recorded in this study. About carcass cuts, the weights of primary cuts （thigh, drum stick, breast） relative to body weight recorded significant increase in the treatments using anise seeds at the expense of secondary cuts （neck, wings, back）. There was a significant decline （P 〈 0.05） for total bacterial （E. coli and Staphylococci） in small intestine in all level of anise seeds （0.2%, 0.4%, 0.6%） in ration while the decline of two types of bacteria in colon recorded in 0.4% and 0.6% treatments compared with 0.2~/0 and control treatments. Conclude from this study the possibility of using anise seeds at all levels used in the experiment and the best level that can be used to get the best performance of the positive results of broiler chickens is 0.6%.展开更多
Star anise(Illicium verum Hook.f.,SA)is a well-known culinary seasoning in China and Vietnam.Actually,SA also has been widely used as a traditional Chinese medicine in China with a long history.Phytochemical analysis ...Star anise(Illicium verum Hook.f.,SA)is a well-known culinary seasoning in China and Vietnam.Actually,SA also has been widely used as a traditional Chinese medicine in China with a long history.Phytochemical analysis has revealed that SA contains a high concentration of essential oils,phenols,flavonoids,and other bioactive compounds that contribute to its diverse pharmacological properties.These properties include antibacterial,anti-inflammatory and analgesic,anti-oxidation,antiviral,anti-cancer,anti-diabetes,antidiarrheal,and promoting hair growth.Various preclinical studies have shown that SA extracts and their active constituents may have potential therapeutic applications in preventing and treating various diseases.However,a comprehensive report on the relationship between the active ingredient,biological activity,and food characteristics of SA is rare.The medicinal value of SA has not been well valued and developed.This review provides an overview of the botanical chemistry and pharmacological properties of SA,as well as its potential innovative applications in food and personal care products,aiming to provide theoretical support for its further development and utilization.展开更多
基金Supported by Project of Guangxi Zhuang Autonomous Region Administration of Traditional Chinese Medicine(GXZYA20230001)Research Fund Project of Guangxi Zhuang Autonomous Region Medicinal Botanical Garden(202304).
文摘This paper systematically categorizes the primary composition of star anise(Illicium verum),including volatile oils,flavonoids,phenolic acids,and sesquiterpene lactones,and further analyzes the pharmacological activities,such as antibacterial,analgesic,anti-inflammatory,and antioxidant effects.Additionally,it summarizes key aspects of extraction techniques,analytical methods,and fresh material processing technologies.The objective is to provide a robust foundation for enhancing research methods and technological standards related to star anise,thereby improving resource utilization efficiency and facilitating its industrial applications.
基金Supported by King AbdulAziz City for Science and Technology, Riyadh, Saudi Arabia, Spices Project No. AR1637
文摘AIM： To substantiate the claims of Unani and Arabian traditional medicine practitioners on the gastroprotective potential effect of a popular spice anise, ＂Pimpinella anisum L.＂ on experimentally-induced gastric ulceration and secretion in rats. METHODS： Acute gastric ulceration in rats was produced by various noxious chemicals including 80% ethanol, 0.2 mol/L NaOH, 25% NaCI and indomethacin. Anti-secretory studies were undertaken using pylorusligated Shay rat technique. Levels of gastric non-protein sulfhydryls （NP-SH） and wall mucus were estimated and gastric tissue was also examined histologically. Anise aqueous suspension was used in two doses （250 and 500 mg/kg body weight） in all experiments. RESULTS： Anise significantly inhibited gastric mu- cosal damage induced by necrotizing agents and indomethacin. The anti-ulcer effect was further confirmed histologically. In pylorus-ligated Shay rats, anise suspension significantly reduced the basal gastric acid secretion, acidity and completely inhibited the rumenal ulceration. On the other hand, the suspension significantly replenished ethanol-induced depleted levels of gastric mucosal NP-SH and gastric wall mucus concentration. CONCLUSION： Anise aqueous suspension possesses significant cytoprotective and anti-ulcer activities against experimentallynduced gastric lesions. The anti-ulcer effect of anise is possibly prostaglandin-mediated and/orthrough its anti-secretory and antioxidative properties.
文摘This experiment was conducted at the poultry farm, poultry research station, state board of agriculture research, ministry of agriculture to study the effect of supplemental anise seed on broiler diets. A total of 640 of one-day old unsexed broiler chicks （Cobb） were used in this study. They were randomly distributed to four treatments. Anise seeds were supplemented at the levels of 0.2%, 0.4% and 0.6% compared with the control group for 49 days. The results showed： there was a significant （P 〈 0.05） increase in the rate of body weight for the two treatments 0.6% and 0.4% of the anise seeds compared with 0.2% and control treatments, body weight gain take the same direction, like in body weight, the highest treatment was 0.6% followed by treatment 0.4% as well as the feed consumption has increased in these treatments than in 0.2% and control treatments, so about feed conversion ratio the treatment 0.6% of the anise seeds recorded the best feed conversion ratio compared with other treatments. Significant decreased in mortality and significant increased in production index by increasing the level of anise seeds in feed. Dressing percentage increased significantly for all treatments using anise seeds and treatment 0.6% recorded highest dressing percentage, from the other hand percentage of abdominal fat decreased significantly by increasing anise seed levels and no significant difference in the percentages of liver, gizzard and heart were recorded in this study. About carcass cuts, the weights of primary cuts （thigh, drum stick, breast） relative to body weight recorded significant increase in the treatments using anise seeds at the expense of secondary cuts （neck, wings, back）. There was a significant decline （P 〈 0.05） for total bacterial （E. coli and Staphylococci） in small intestine in all level of anise seeds （0.2%, 0.4%, 0.6%） in ration while the decline of two types of bacteria in colon recorded in 0.4% and 0.6% treatments compared with 0.2~/0 and control treatments. Conclude from this study the possibility of using anise seeds at all levels used in the experiment and the best level that can be used to get the best performance of the positive results of broiler chickens is 0.6%.
基金supported by the Guangxi Science and Technology Major Project(GUIKEAA22096029 and AA23023035)Macao Young Scholars Program(AM2022022).
文摘Star anise(Illicium verum Hook.f.,SA)is a well-known culinary seasoning in China and Vietnam.Actually,SA also has been widely used as a traditional Chinese medicine in China with a long history.Phytochemical analysis has revealed that SA contains a high concentration of essential oils,phenols,flavonoids,and other bioactive compounds that contribute to its diverse pharmacological properties.These properties include antibacterial,anti-inflammatory and analgesic,anti-oxidation,antiviral,anti-cancer,anti-diabetes,antidiarrheal,and promoting hair growth.Various preclinical studies have shown that SA extracts and their active constituents may have potential therapeutic applications in preventing and treating various diseases.However,a comprehensive report on the relationship between the active ingredient,biological activity,and food characteristics of SA is rare.The medicinal value of SA has not been well valued and developed.This review provides an overview of the botanical chemistry and pharmacological properties of SA,as well as its potential innovative applications in food and personal care products,aiming to provide theoretical support for its further development and utilization.
