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  10. Issue 01
Please use this identifier to cite or link to this item: http://142.54.178.187:9060/xmlui/handle/123456789/16118
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dc.contributor.authorZia-Ul-Haq, Muhammad-
dc.contributor.authorLanda, Premysl-
dc.contributor.authorKutil, Zsófia-
dc.contributor.authorMughal Qayum-
dc.contributor.authorShakeel Ahmad-
dc.date.accessioned2023-01-19T09:48:30Z-
dc.date.available2023-01-19T09:48:30Z-
dc.date.issued2013-01-20-
dc.identifier.citationMuhammad, Z. U. H., Premysl, L., Zsofia, K., Mughal, Q., & Shakeel, A. (2013). Evaluation of anti-inflammatory activity of selected legumes from Pakistan: In vitro inhibition of Cyclooxygenase-2.en_US
dc.identifier.issn1011-601X-
dc.identifier.urihttp://142.54.178.187:9060/xmlui/handle/123456789/16118-
dc.description.abstractCrude methanolic extracts of selected legumes namely, black gram (Vigna mungo L.), green gram (Vigna radiata (L.) R. Wilczek ), soybean (Glycine max (L.) Merr.) and lentil (Lens culinaris Medik.) were investigated for antiinflammatory effects, using COX-2 producing PGE2 inhibitory assay. Percentage inhibition observed was 73.93, 79.84, 92.17 and 74.47 for black gram, green gram, soybean and lentil respectively at 20µg/ml extract concentration. The 100µg/ml concentration showed increase in the percent inhibition except for soybean. This is the first report on COX-2 inhibitory potential of food legumes.en_US
dc.language.isoenen_US
dc.publisherKarachi: Pakistan Botanical Society, University of Karachien_US
dc.subjectAnti-inflammatoryen_US
dc.subjectlegumesen_US
dc.subjectCOX-2en_US
dc.subjectlentil, soybean, black gramen_US
dc.subjectgreen gram.en_US
dc.titleEvaluation of anti-inflammatory activity of selected legumes from Pakistan: In vitro inhibition of Cyclooxygenase-2en_US
dc.typeArticleen_US
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