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NOVEL BIOACTIVE PROTEIN ISOLATED FRON CHINESE YAM AND USES THEREOF

open access: yes, 2014
A protein isolated from the Chinese yam Dioscorea opposita that stimulates estrogen and progesterone release in vitro and in vivo but does not stimulate the proliferation of breast and ovarian cancer cells is disclosed. The protein exhibits anti-osteoporotic activity in vivo. Also provided are the procedure for isolation and purification of the protein
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Evaluation of cross protection by an attenuated strain of Chinese yam necrotic mosaic virus in Chinese yam

Journal of General Plant Pathology, 2014
We evaluated the cross protection effectiveness of an attenuated strain of the Chinese yam necrotic mosaic virus (CYNMV), KM3, in the field. Chinese yam (Dioscorea opposita) cv. Nagaimo plants infected with KM3 were protected from subsequent CYNMV infections in the field for 5 years, whereas non-inoculated plants were easily infected with CYNMV ...
Toru Kondo   +2 more
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Physicochemical characterization and immunomodulatory activity of sulfated Chinese yam polysaccharide

International Journal of Biological Macromolecules, 2020
A sulfated Chinese yam polysaccharide (S-CYP) was obtained from non-starch Chinese yam polysaccharide (CYP) by chlorosulfonic acid-pyridine (CSA-Pyr) method. The physicochemical characteristics and immunological activity of S-CYP were evaluated in this study.
Rong, Huang   +4 more
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New starches from traditional Chinese medicine (TCM)—Chinese yam (Dioscorea opposita Thunb.) cultivars

Carbohydrate Research, 2006
The starches separated from two different Dioscorea opposita Thunb. cultivars were investigated for morphological, thermal and crystal properties. The shape of starch granules separated from different D. opposita Thunb. cultivars varied from round to oval or irregular. The surface of the starch granules appeared to be smooth without any fissures.
Wang, Shujun   +4 more
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Manufacture and Nutritional Analysis of Chinese Yam Jam

Advanced Materials Research, 2012
As a means of developing and utilizing Chinese yam, the tuburous roots, as the primary ingredient, underwent processing. They were first peeled, cleaned and boiled, then mashed into a jam-like substance along with additional materials. The process was complete after bottling and sterilization.
Guo Hu, Shang Qin Hu
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Silage preparation and nutritive value of Chinese yam by‐product

Animal Science Journal, 2009
ABSTRACTThe objective of this experiment was to determine the ensiling characteristics, nutrient composition and nutritive value of Chinese yam by‐product (CYBP) silage treated without additive (Control), with lactic acid bacteria (LY), with dried beet pulp (BY), or with mixtures of lactic acid bacteria and dried beet pulp (LBY) for a fermentation ...
Chuncheng, Xu   +2 more
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