Results 31 to 40 of about 899,090 (315)
Cardiovascular Therapeutics, 2022 A mouse thrombosis model was established by kappa-carrageenan to observe the inhibitory effect of Lactobacillus delbrueckii subsp. bulgaricus KSFY07 (LDSB-KSFY07) on thrombosis and the oxidative stress response.
Pan Wang +5 more
doaj +1 more source
Antioxidants, 2022 Neuropathic pain is caused by a lesion or disease of the somatosensory nervous system. Currently, prescribed treatments are still unsatisfactory or have limited effectiveness.
Eun Yeong Lim, Changho Lee, Yun Tai Kim
doaj +1 more source
Molecules, 2022 Excessive corticosterone (CORT), resulting from a dysregulated hypothalamic–pituitary–adrenal (HPA) axis, is associated with cognitive impairment and behavioral changes, including depression.
Dong Wook Lim, Daeseok Han, Changho Lee
doaj +1 more source
, 2021 Herbal teas like vine tea (Ampelopsis grossedentata) have been traditionally consumed worldwide because of their health-promotion and pleasant taste.
Teixeira, Gustavo H. A. +5 more
core +1 more source
BMJ, 2004 Where do foods leave off and medicines begin? As functional foods become more popular, it's hard to know. The Japanese coined the term functional foods almost 20 years ago to define foods having ingredients (in addition to their basic nutritional content) that prevent or treat disease.
openaire +1 more source
Cancer Letters, 1997 The concept of functional foods containing specific physiologically active components originated in Japan as a means of improving the health of the nation and thus, reducing the drain on the economy caused by escalating health costs. Some aspects of the Japanese physiologically functional foods programme will be discussed.
openaire +5 more sources
Enzyme Producing Activity of Probiotics and Preparation of Compound Enzyme
Journal of Chemistry, 2020 Probiotics are a group of active microorganisms, which benefit the host by colonizing and changing the composition of host flora. It is of great significance to promote the development of human gastrointestinal nutrition and health by regulating the host
Ruokun Yi +4 more
doaj +1 more source
Spirulina for the food and functional food industries
Food Research International, 2020 Humans are no strangers to the consumption of microalgae as already in the sixteenth century Spirulina was harvested from Lake Texcoco and consumed in markets in Tenochtitlan (today Mexico City). Nowadays, microalgae are being incorporated into many food formulations. Most of these use microalgae as a marketing strategy or as a colouring agent. However,
Tomas Lafarga +3 more
openaire +2 more sources
The degradation of some volatile compounds in evening primrose oil under UV/TiO2 process
Grasas y Aceites, 2023 Off-flavor is one of the limiting factors in the quality and commercial acceptability of evening primrose oil (EPO). The results of this study demonstrated that ultraviolet light irradiated with titanium dioxide (UV/TiO2) was able to effectively reduce ...
F.G. Pan +3 more
doaj +1 more source
Grasas y Aceites, 2020 For the increase in oxidative stability and phytonutrient contents of walnut oil (WO), 5, 10, 20 and 30% blends with almond oil (AO) were prepared. The fatty acid compositions and the micronutrients of the oil samples such as tocopherol, phytosterol and ...
F. Pan +6 more
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