diversity of cultures, plants, crops or naturally occurring spices. Patterns of spice use are not consistent with an infection-mitigation mechanism, but are part of a broader association between spice, health, and poverty. This study highlights the challenges inherent in interpreting patterns of ...
in Pakistan. Int J Food Sci Nutr Owing to increased safety concerns about synthetic antioxidants, exploitation of safer antioxidants based on natural origin is the focus of research nowadays. Cumin is a common spice and is used as a routine supportive cooking agent. Ext... SB Bukhari,S Iqbal...
Both strains survived excellently in the food matrix and sustained simulated gastro-intestinal conditions (viability to 0.3% bile salts and pancreatic enzymes). Probiotic enriched spice condiment fed to experimental mice on high cholesterol diet resulted in significant (pMukesh Kumar Singh...
Chinese red yeast rice is rice has been used for hundreds of years in China as a spice, preservative and food coloring. The rice gets its red color after being fermented with a special years. Aside from being used in food, red yeast rice has also been used as a medication for over 1,...
Curcumin, a polyphenolic compound found in the culinary spice turmeric root, has potent anti-inflammatory properties (Gupta 2013). In a preliminary study, seven healthy men drank alcohol with either water alone or a preparation of curcumin and water. Blood acetaldehyde levels were significantly lower...
Pennsylvania State University Associate Professor Shiela West led an investigation of the health effects of a spice-rich diet.Her team knew that a high-fat meal produces high levels of triglycerides(甘油三脂),a kind of fat,in the blood.She said,"If this happens too frequently,or if triglyceri...
Beneficial influence of dietary curcumin, capsaicin and garlic on erythrocyte integrity in high-fat fed rats In rats rendered hyperlipidemic by maintaining them on a high-fat diet (30%) for 8 weeks, inclusion of spice principles [curcumin (0.2%) or capsaicin (0.01... RK Kempaiah,K Srinivasan...
Garlic () has been used for more than 4,000 years as food, spice or remedy. In the middle-ages it was used as an antibiotic with clear documented antibacte... J. Grünwald - 《Acta Horticulturae》 被引量: 1发表: 1993年 Dimensional probes of the enzyme binding sites of adenine nucleoti...
The spice slurry provides, for instance, flavorings. One additive is typically nitrite which is used as a preservative and to provide a desired color. Other inert additives, such as corn starch or non-functional proteins, may also be included. As the mixture constituents are churned in the ...
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