EVALUATION OF THE MEDICINAL PROPERTIES OF PEAR LEAVES THROUGH THEIR CHEMICAL COMPOSITION

Authors

  • Asqarov Ibroximjon Kokand Universiteti Andijon filiali
  • Xojimatov Maqsadbek Kokand Universiteti Andijon filiali
  • Saxobova Umidaxon Kokand Universiteti Andijon filiali

Keywords:

nok bargi, botanik xususiyatlar, flavanoidlar, kaempferol, gallic acid, shifobaxsh xususiyatlar.

Abstract

This article provides information about the chemical composition, botanical properties, and role of pear leaves in folk medicine.

References

Л.Х. Ёзиев, Н.З. Арабова “Доривор ўсимликлар”-134-135 б.

Karimov A., Jo‘rayev D. O‘zbekiston Respublikasida nok navlari va ularning biologik xususiyatlari. // Agro.uz portal, 2021. – URL: https://www.agro.uz/11-0434/ (murojaat qilingan sana: 11.04.2025).

Tursunov, B., & Raxmatova, Z. (2020). Nok barglarining fitokimyoviy tarkibi va farmakologik xususiyatlari. Ilm-fan va innovatsiya, 2(10), 55–60.

Y., Liu J., Chen F., et al. (2021). A review of pears (Pyrus spp.), ancient functional food for modern times. Journal of Food Science, 86(9), 3939–3962.

Liaudanskas M., Viškelis P., Raudonis R. et al. (2017). Phenolic composition, antioxidant, and antimicrobial activities of pear (Pyrus communis L.) fruits. Journal of Food Quality, 2017, Article ID 7892734.

Wojdyło, A., Nowicka, P., Turkiewicz, I. P., Tkacz, K., & Hernandez, F. (2021). Comparison of bioactive compounds and health promoting properties of fruits and leaves of apple,

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Published

2025-06-16

Issue

Vol. 2 No. 4.5 (2025): International scientific and practical conference "MODERN RESEARCH AND SCIENTIFIC NEWS IN PHARMACY, BIOTECHNOLOGY AND BIOMEDICINE" Andijan. April 23-24, 2025

Section

Articles

License

Copyright (c) 2025 Asqarov Ibroximjon, Xojimatov Maqsadbek, Saxobova Umidaxon

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

EVALUATION OF THE MEDICINAL PROPERTIES OF PEAR LEAVES THROUGH THEIR CHEMICAL COMPOSITION. (2025). Universal International Scientific Journal, 2(4.5), 121-122. https://universaljurnal.uz/index.php/jurnal/article/view/2321