Acta Alimentaria
Volume/Issue:
Volume 36: Issue 2
Element transfer from extract of greater celandine ( Chelidonium majus L.)
Authors:
M. Then Semmelweis University H-1088 Budapest Üllői út 26 Hungary

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M. Hajdú Semmelweis University H-1088 Budapest Üllői út 26 Hungary

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P. Jasztrab Zrínyi Miklós National Defence University Department of NBC Defence H-1101 Budapest Hungária krt 9–11 Hungary

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K. Szentmihályi Chemical Research Centre Institute of Material and Environmental Chemistry H-1525 Budapest P.O. Box 17 Hungary

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Pages:
237–240
Online Publication Date:
31 May 2007
Publication Date:
01 Jun 2007
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/aalim.36.2007.2.10
Keywords:
in vitro transfer; elements
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Greater celandine ( Chelidonium majus L.) is used internally as a herbal remedy besides external applications. It was supposed that the elements besides organic compounds in greater celandine also have favourable effect as adjuvants, therefore, the aim of the study was to evaluate the bioavailability of the elements. The element transfer through the gastrointestinal system was measured by in vitro model from the pressed extract into buffer solutions with different pH (stomach pH=1.1, intestine pH=2.8, plasma pH=7.5). It was stated that the elements (Al, B, Ba, Ca, Cu, Fe, Mg, Mn, S, Zn) were able to be absorbed through the stomach-bowel system, since they passed through the membrane. The transfer of the elements from the latex into the different buffer solutions greatly depends on the element and the pH of applied buffer solution. The transfer of the elements from the latex ranged between 0.9% (Ca into buffer solution pH=7.5) and 59.3% (B into buffer solution pH=2.8). The transfer of the highest amount of elements was observed in the case of buffer solution pH=2.8, and less transferable elements were Ca with 33.64% and Mg with 33.89% of the initial value. On the basis of results, it can be stated that the elements are able to transfer through the gastrointestinal system and may have adjuvant effects.

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Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535
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Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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