cuminum aegyptiacum/carbohydrate

Sábháiltear an nasc chuig an gearrthaisce

AiltTrialacha cliniciúlaPaitinní

Roghnaigh cineál sórtála

8 torthaí

Spices in a High-Saturated-Fat, High-Carbohydrate Meal Reduce Postprandial Proinflammatory Cytokine Secretion in Men with Overweight or Obesity: A 3-Period, Crossover, Randomized Controlled Trial.

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Logáil Isteach / Cláraigh

Postprandial inflammation that occurs concurrently with hyperglycemia and hyperlipidemia after ingestion of a high-saturated-fat, high-carbohydrate meal (HFCM) is a risk factor for cardiovascular disease (CVD). Numerous preclinical and clinical studies demonstrate anti-inflammatory

Inhibition of galectin-3 mediated cellular interactions by pectic polysaccharides from dietary sources.

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Logáil Isteach / Cláraigh

Pectic polysaccharides from dietary sources such as Decalepis hamiltonii--swallow root (SRPP), Hemidesmus indicus (HPP), Nigella sativa--black cumin (BCPP), Andrographis serpyllifolia-(APP), Zingiber officinale--ginger (GRPP) and, citrus pectin (CPP) were examined for galectin inhibitory activity.

Cuminal Inhibits Trichothecium roseum Growth by Triggering Cell Starvation: Transcriptome and Proteome Analysis.

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Logáil Isteach / Cláraigh

Trichothecium roseum is a harmful postharvest fungus causing serious damage, together with the secretion of insidious mycotoxins, on apples, melons, and other important fruits. Cuminal, a predominant component of Cuminum cyminum essential oil has proven to successfully inhibit the

Mustard and cumin seeds improve feed utilisation, milk production and milk fatty acids of Damascus goats.

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Logáil Isteach / Cláraigh

The experiments reported in this Research Paper aimed to study the effects of mustard and cumin seeds inclusion on feed utilisation, milk production, composition, and profile of milk fatty acids in lactating Damascus goats. The study was a completely randomised design with repeated measurements in

Quantitation of volatile oils in ground cumin by supercritical fluid extraction and gas chromatography with flame ionization detection.

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Logáil Isteach / Cláraigh

Ground cumin is used as a flavoring agent in a number of ethnic cuisines. The chemical entities, which primarily establish its characteristically pungent flavor, are found in the volatile oil of cumin. Fixed oils and carbohydrates tend to round out the harshness of the volatile oil components.

Physicochemical properties of water-soluble polysaccharides from black cumin seeds.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

In the present work, water-soluble polysaccharides were isolated from black cumin seeds. Polysaccharides were characterized by their carbohydrate composition, molecular weight, thermal stability and by FTIR, NMR spectroscopy and X-ray diffraction. The surface, the functional and the antioxidant

Various extraction and analytical techniques for isolation and identification of secondary metabolites from Nigella sativa seeds.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Nigella sativa L. (black cumin), commonly known as black seed, is a member of the Ranunculaceae family. This seed is used as a natural remedy in many Middle Eastern and Far Eastern countries. Extracts prepared from N. sativa have, for centuries, been used for medical purposes. Thus far, the organic

Development and quality evaluation of value added instant rab mixes.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Rab is a traditional Rajasthani preparation prepared by boiling maize grits and or flour in buttermilk for 2-3 h. It is sour in taste with curd and cumin seed flavour and has thick soup like consistency. Two instant mixes of rab were developed using two types of curds prepared from two different

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