Tesis
Elaboración y control de calidad de una crema a base de los extractos hidroalcohólicos de berro (Nasturtium officinale) y llántén (Plantago major) y comprobación de su actividad cicatrizante en heridas inducidas en ratones
Fecha
2013-07-02Registro en:
Yambay Calderón, Paola Fernanda. (2013). Elaboración y control de calidad de una crema a base de los extractos hidroalcohólicos de berro (Nasturtium officinale) y llántén (Plantago major) y comprobación de su actividad cicatrizante en heridas inducidas en ratones. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Yambay Calderón, Paola Fernanda
Resumen
The purpose of this research is to elaborate a healing cream based on the hydroalcoholic extracts of watercress and plantain, to test its activity in the biotherium of the Faculty of Sciences of the Escuela Superior Politécnica de Chimborazo. The materials used are excipients, hydroalcoholic extracts, reagents, experimental animals, in this case, 15 mice were used to induce the wound, which was 2 cm long and 0.2 cm deep. The results obtained with the wound measurements were subjected to statistical analysis, the statistical program G-STAD was applied, with a confidence interval of 95%, it was obtained as a result that the cream with the extract in proportion 50: 50 is the one that has the greatest effect since the wound healed in less time as it is in 10 days, also the cream with proportion 80: 20 presented good activity, these results showed good activity: 20 presented a good activity, these parameters were related to the activity of a chemical cream such as Procicar, which presented wound healing at 9 days, also compared with the natural healing that was presented at 14 days. It was concluded that the cream has a 95% of healed tissue, that is to say, it is of great benefit for the healing, in greater % the cream of proportion 50:50, the responsible metabolites are flavonoids and tannins, the same ones that present a synergism effect. It is recommended to carry out long-term stability studies, developing analytical methods for the shelf life of the product.