Results 41 to 50 of about 1,207 (151)
Brain metabolites in ISIAH and Wistar rats
Вавиловский журнал генетики и селекции, 2015 Hypertension is one of the most common human diseases. This disease leads to serious disturbances such as myocardial infarction and stroke. Due to the development of nuclear magnetic resonance spectroscopy (NMRS), a decrease in neuron viability in ...
O. B. Shevelev +3 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.LZ‐8 reduced IL‐6 and COX‐2 in LPS‐stimulated macrophages, partly by inhibiting MyD88‐mediated JNK‐MAPK signaling. LZ‐8 reduced inflammation and swelling in the ankle and palm of the feet in the animal model. High‐dose LZ‐8 reduced synovial hyperplasia, and all doses protected articular cartilage.
Shao‐Wen Hung +3 more
wiley +1 more source
HERBAL CREAMS OF REISHI EXTRACT AND TEA TREE OIL FOR HIRSUTISM–AN IN VIVO STUDY [PDF]
, 2020 Objective: The aim of this work to formulate, evaluate and compare the effectiveness of herbal creams containing extract of reishi and tea tree oil for treating hirsutism. Methods: Herbal ingredients were authenticated.
CHOUDHURY, SANGEETA, MADHAVI, BLR
core +1 more source
Structure of Neutral Glucan in Reishi Liqueur.
Nippon Eiyo Shokuryo Gakkaishi, 1992 日本酒の原酒を用いて粉末霊芝の成分を18℃, 10日間, ついで70℃まで60分間で上昇させることにより霊芝リキュールを製造した。抽出条件は, リキュールの色調, 香味, 酸度, pHなど考え合わせると1lの原酒に対して霊芝15gを加えたときの条件が最良であった。Table 3. Methyl esters from hydrolyzates of methylated ganoderan-N. 抽出された多糖類を分析するため, リキュールを透析してチューブ内溶液を7.5倍量のエタノールで沈殿させた。得られた多糖類は, DEAE Sephadex A-25を用いてカラムクロマトグラフィーを行い, 中性多糖 (Gano-deran-N) と酸性多糖 (Ganoderan-A) に分画した ...
INABA, Kazunari +4 more
openaire +2 more sources
Bioactive Properties Of Commercial Reishi Mushroom Products In Powder Form
Tekirdağ Ziraat Fakültesi Dergisi, 2021 Ganoderma lucidum (Reishi mushroom) has well known history of use with regards to ensuring health effects and longevity in Asian countries. Besides, it has an antioxidative protection system to protect the living organism from the action of free radicals. This study examines the bioactive properties of powder form of G.
Ahmet Şükrü DEMİRCİ +3 more
openaire +3 more sources
Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4060-4072, May 2026.Abstract BACKGROUND Botanical extracts are widely consumed for their claimed health benefits, yet their safety profile with respect to chronic consumption remains poorly characterized. Understanding the potential health risks associated with their inorganic content is a crucial issue for ensuring safe use, along with a characterization of the ...
Giovanni Tommaso Lanza +5 more
wiley +1 more source
Buzz Tweet Classification Based on Text and Image Features of Tweets Using Multi-Task Learning
Applied Sciences, 2021 This study investigates social media trends and proposes a buzz tweet classification method to explore the factors causing the buzz phenomenon on Twitter.
Reishi Amitani +3 more
doaj +1 more source
Fungal Diversity and Potential Health Benefits of Mycophagy in Chacma Baboons (Papio ursinus)
American Journal of Primatology, Volume 88, Issue 4, April 2026.Free‐ranging chacma baboons (Papio ursinus) in Nature's Valley, South Africa, of multiple age/sex classes eat diverse fungi (10 identified to species level, 3 to genus level). We assess potential nutritional, medicinal and ecosystem implications of consumption of these fungi based on human and other mammalian mycophagy literature.
Margaret A. H. Bryer +5 more
wiley +1 more source
EFEITOS BIOLÓGICOS PROMOVIDOS POR REISHI ( Ganoderma lucidum ) SOBRE O CILO CELULAR DE Allium cepa [PDF]
, 2015 Este estudo tem como objetivo analisar os efeitos biológicos de Reishi sobre o ciclo celular de Allium cepa. Os bulbos de Allium cepa serão tratados com Reishi, controle positivo e negativo para comparação.
SILVA, Luciana de Carvalho da +1 more
core +1 more source
Food Science &Nutrition, Volume 14, Issue 4, April 2026.The central paradox of thermal processing of foods. (A) The application of heat (e.g., frying, baking, grilling) to food initiates complex chemical reactions, most notably the Maillard reaction and thermal degradation of protein, lipids, and carbohydrate. (B) These reactions create a desirable sensory experience characterized by enticing aromas, golden‐
Joachim Dotto Matondo +1 more
wiley +1 more source