منابع مشابه
Flavonoids as components of biologically active cosmeceuticals.
Flavonoids are multi-active components used in common cosmetics primarily for antioxidant and soothing actions. Despite this, their multi-active properties are far from being fully used. It is well known that many flavonoids provide protection from telangiectasias and petechias caused by ruptured blood vessels. Thus, the notion of a "strengthening" effect of these compounds on blood vessel wall...
متن کاملEffect of Cinnamon and its Biologically Active Compounds on the Components and Symptoms of Metabolic Syndrome
Background and purpose: Metabolic syndrome refers to a set of diseases including insulin resistance, high blood glucose levels, obesity, high blood pressure, and dyslipidemia. The cinnamon plant is a member of the Lauraceae family and is considered a universal medicinal plant. Traditional medicine studies reported the therapeutic effects of this plant in the reduction of blood glucose levels, b...
متن کاملBiologically active collagen-based scaffolds: advances in processing and characterization.
A small number of type I collagen-glycosaminoglycan scaffolds (collagen-GAG scaffolds; CGSs) have unusual biological activity consisting primarily in inducing partial regeneration of organs in the adult mammal. Two of these are currently in use in a variety of clinical settings. CGSs appear to induce regeneration by blocking the adult healing response, following trauma, consisting of wound cont...
متن کاملOver Expression of Biologically Active Interferon Beta Using Synthetic Gene in E. coli
In this study, our previously reported novel synthetic gene encoding 166 residues of interferon-? was used for an efficient expression of IFN-?. The synthetic gene was cloned into pET21a expression vector and transferred into E. coli. Recombinant protein was over-expressed in the E. coli. Identity of the recombinant protein was confirmed by western blot analysis. The recombinant protein was bio...
متن کاملEffect of food components and processing parameters on DNA degradation in food.
The effect of food components on degradation of DNA by DNase I (EC 3.1.21.1) was monitored by electrotransformation of Escherichia coil, making it possible to determine the number of plasmid molecules capable of giving rise to transformed cells. The transformation frequency increased linearly with the plasmid number within the range of 2 x 10(6) to 2 x 10(10). DNA degradation was reduced by one...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2020
ISSN: 2048-7177,2048-7177
DOI: 10.1002/fsn3.1665