Several phytochemical constitutes possess natural antioxidant activity and are in fact advantageous in reducing many oxidative stress related diseases. Drymaria diandra of Caryophyllaceae family is one such plant which exhibits various medicinal properties. The aim of the current study is to provide detailed exploration of phytochemical constitutes, metal concentration determination, antioxidant, and antibacterial activity of Drymaria diandra. Qualitative phytochemical analysis showed the presence of maximum number of metabolites in methanol-water (1:1) extract. The heavy and toxic metals such as As, Cd, Cr, and Pb were almost near to the detection limit. The concentration of Fe (19.64 mg/l) was highest followed by Mn (2.35 mg/l). The (IC50) value for methanol extract was found 195.61 which is greater than the standard Ascorbic acid. Antibacterial activity of methanol extract was found higher for Staphylococcus aureus and Escherichia coli with 22-mm and 14-mm sized diameter of zone of inhibition respectively and methanol-water extract for Proteus vulgaris with 17-mm diameter of zone of inhibition. The findings of the present study showed the presence of various valuable phytochemical constitutes responsible to give antibacterial and antioxidant potency. The presence of bio-metals and the absence of toxic metals further highlight the importance of plant as the source of food that bears medicinal properties.

中文翻译：

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干草植物化学筛选、金属浓度测定、抗氧化活性及抗菌评价

几种植物化学成分具有天然抗氧化活性，实际上有利于减少许多与氧化应激相关的疾病。Caryophyllaceae科的Drymaria diandra就是这样一种具有多种药用特性的植物。本研究的目的是提供对干草的植物化学成分、金属浓度测定、抗氧化和抗菌活性的详细探索。定性植物化学分析表明，甲醇-水 (1:1) 提取物中存在最大数量的代谢物。As、Cd、Cr 和 Pb 等重金属和有毒金属几乎接近检测限。Fe (19.64 mg/l) 的浓度最高，其次是 Mn (2.35 mg/l)。发现甲醇提取物的 (IC50) 值为 195.61，高于标准抗坏血酸。发现甲醇提取物对抑菌圈直径分别为 22 毫米和 14 毫米的金黄色葡萄球菌和大肠杆菌的抗菌活性更高，对抑菌圈直径为 17 毫米的普通变形杆菌的甲醇-水提取物的抗菌活性更高。本研究的结果表明，存在各种有价值的植物化学成分，可提供抗菌和抗氧化效力。生物金属的存在和有毒金属的不存在进一步突出了植物作为具有药用特性的食物来源的重要性。本研究的结果表明，存在各种有价值的植物化学成分，可提供抗菌和抗氧化效力。生物金属的存在和有毒金属的不存在进一步突出了植物作为具有药用特性的食物来源的重要性。本研究的结果表明，存在各种有价值的植物化学成分，可提供抗菌和抗氧化效力。生物金属的存在和有毒金属的不存在进一步突出了植物作为具有药用特性的食物来源的重要性。