ArticleJournal of food science2026
Biogenic Silver Nanoparticles Mediated by Phytoconstituents of the Edible Spice Pimpinella anisum: Characterization and In Vitro, In Vivo, and In Silico Biological Evaluation.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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12 authors.
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Abstract
This study evaluated the aqueous extract of Pimpinella anisum seeds (AE-PAS) and its green-synthesized silver nanoparticles (PA-AgNPs) using integrated in vitro, in vivo, and in silico approaches. LC-MS analysis identified 26 phytoconstituents, mainly sinapic acid (15.78%), hispidulin (15.35%), caffeic acid (11.09%), and rutin (8.86%). Total phenolic and flavonoid contents were 45.2 ± 2.1 mg GAE/g DE and 28.7 ± 1.5 mg QE/g DE, respectively. UV-Vis spectroscopy, scanning electron microscopy (SEM), Fourier-transform infrared (FTIR) spectroscopy, and X-ray diffraction (XRD) supported nanoparticle formation, indicating dry-state particle or agglomerate features of approximately 60-90 nm, a surface plasmon resonance (SPR) peak at 421 nm, 50.81% crystallinity, and a crystallite-domain size of 22.57 ± 1.2 nm. AE-PAS showed measurable antioxidant and albumin-denaturation-inhibitory responses (DPPH IC
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