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Antimicrobial and Anti-Prostate Cancer Activity of Turmeric (Curcuma longa L.) and Black Pepper (Piper nigrum L.) used in Typical Pakistani Cuisine

Antimicrobial and Anti-Prostate Cancer Activity of Turmeric (Curcuma longa L.) and Black Pepper (Piper nigrum L.) used in Typical Pakistani Cuisine

Saba Irshad1,*, Ayesha Ashfaq1, Ammara Muazzam1 and Abida Yasmeen2

1Institute of Biochemistry and Biotechnology, University of the Punjab, Lahore, Quaid-i-Azam Campus-54590, Pakistan
2Department of Chemistry, Lahore College for Women University, Lahore, Pakistan

*      Corresponding author: saba.ibb@pu.edu.pk

Fig 1

Antibacterial activity of Turmeric and Black pepper extract (methanol and ethanol extracts).

Fig 2

Percent fungal inhibition by Turmeric and Black pepper extract (methanol and ethanol extracts).

Fig 3

Percentage inhibition of PC3 cells proliferation by Turmeric and Black pepper extract.

Fig 4

Absorbance pattern of lectin purified from turmeric (C. longa) rhizome by affinity chromatography (ConA Sepharose column).

Fig 5

Comparison of SDS-PAGE pattern of crude extract and purified protein: Lane M, protein marker; Lane 1, crude extract; Lane 2, crude extract after ammonium sulphate precipitation; Lane 3, protein (fraction: 15); Lane4, protein (fraction: 16) after affinity chromatography.

Inhibition
Growth inhibition
f

Pakistan Journal of Zoology

June

Vol. 50, Iss. 3, Pages 799-1198

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