Product Detail Share to: Prev Next Detail Description: Black Seed, latin name:Nigella sativa(also known as black cumin, nigella, kalojeera, kalonji or kalanji)is an annual flowering plant in the family Ranunculaceae, native to a large region of the eastern Mediterranean, northern Africa, the ...
Black seed oil (BSO) contains thymoquinone, an active ingredient that is well-known for its antioxidant property. The bitter taste of BSO makes it challenging for the consumers, mainly children and the elderly, to consume it every day. Thus, BSO is encapsulated in alginate beads in micrometre...
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Black Seed Oil (BSO), obtained from the seeds of black cumin (Nigella sativa), has antioxidant, anti-inflammatory, and hepatoprotective effects. The present study was aimed to develop a self-emulsifying drug delivery system (SEDDS) of BSO, to improve hypotriglyceridemic and hepatoprotective functio...
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Nevertheless, the utilization of BPEO would require more studies to ensure its biosafety and health benefits using preclinical and clinical assays. Finally, this investigation strongly supports the utilization of BPEO in alleviating dexamethasone-induced unwanted effects on the liver and justifies ...
Tsonkova P, Boehm C, Quinkenstein A, Freese D (2012) Ecological benefits provided by alley cropping systems for production of woody biomass in the temperate region: a review. Agrofor Syst 85:133 Article Google Scholar Ntayombya P, Gordon A (1995) Effects of black locust on productivity...
Insects have evolved symbiotic associations with various microbes (bacteria) for nutritional benefits, such as the digestion of food components, through the manufacture of several important hydrolytic enzymes, such as amylase, cellulase, lignocellulase, protease, lipase, xylanase, pectinase, chitinase, ...
antioxidant activity [93]. Both grape juice and wines have been suggested to have positive heath benefits, however, their phenolic compositions are not the same due to differences in juice preparation and changes in phenolic composition which occurs during both fermentation and storage [95]....