Abstract
The influence of temperature on the chemical constituents and pharmacological effects of seeds of Cassia tora was examined. As the baking temperature was raised, the contents of free chrysophanol increased. The contents of antihepatotoxic constituents in the samples baked at different temperatures were compared. They decreased as the temperature rose. The pharmacological results basically accorded with the contents of the constituents.
MeSH terms
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Alanine Transaminase / blood
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Animals
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Anthraquinones / analysis*
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Carbon Tetrachloride Poisoning
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Cathartics / pharmacology
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Chemical and Drug Induced Liver Injury / blood
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Chemical and Drug Induced Liver Injury / etiology
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Drugs, Chinese Herbal* / chemistry
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Drugs, Chinese Herbal* / pharmacology
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Fabaceae* / chemistry
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Hot Temperature
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Mice
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Plants, Medicinal*
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Seeds / chemistry
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Technology, Pharmaceutical
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Temperature*
Substances
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Anthraquinones
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Cathartics
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Drugs, Chinese Herbal
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Alanine Transaminase
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chrysophanic acid