Fatty acid and mineral contents of Lycium ruthenicum Murr. and antioxidant activity against isoproterenol‐induced acute myocardial ischemia in mice
نویسندگان
چکیده
منابع مشابه
Protective Effect of Lycium ruthenicum Murr. Against Radiation Injury in Mice
The protective effect of Lycium ruthenicum Murr. against radiation injury was examined in mice. Kunming mice were randomly divided into a control group, model group, positive drug group and L. ruthenicum high dose (8 g/kg), L. ruthenicum middle dose (4 g/kg), L. ruthenicum low dose (2 g/kg) treatment groups, for which doses were administered the third day, seventh day and 14th day after irradia...
متن کاملImmuno-enhancement effects of Lycium ruthenicum Murr. polysaccharide on cyclophosphamide-induced immunosuppression in mice.
Lycium ruthenicum Murr. is commonly used in traditional Tibetan medicine, and the fruits of Lycium ruthenicum Murr. contain an immunologically active pectin which improves immune function against chronic diseases. The present study was performed to evaluate the immunomodulatory effects of Lycium ruthenicum Murr. polysaccharide 3 (LRGP3) in cyclophosphamide (Cy)-induced immunosuppressed mice. Mi...
متن کاملFatty Acid Composition and Mineral Contents of Pea Genotype Seeds
Metal, non-metal and <span style="font-size: 10.0pt; line-height: 120%; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times Ne...
متن کاملantioxidant and antimicrobial activity of allium jesdianum extract
چکیده بررسی فعالیت ضد اکسیدانی و ضدمیکروبی عصاره گیاه بن سرخ (allium jesdianum) به کوشش: زهرا مقیمی هدف از این تحقیق بررسی میزان ترکیبات فنولی کل، ترکیبات فلاوونوئیدی کل، فعالیت ضداکسیدانی و ضدمیکروبی عصاره ی گیاه تازه و خشک بن سرخ بود. استخراج عصاره به روش های غوطه وری، استفاده از همزن مغناطیسی، دستگاه مایکروویو، امواج فراصوت و گرمادهی مقاومتی و با استفاده از متانول، اتانول و آب به عنوا...
The Oil Yields, Mineral Contents and Fatty Acid Compositions of Some Rye (Secale cereale) Grains
The oil contents of rye grain seeds ranged from 0.70% (type 25) to 3.92 % (type 1). Palmitic acid contents of oils changed between 10.82% (type 26) and 22.43% (type 10). In addition, while oleic acid contents of oil samples vary between 20.61% (type 17) and 37.86% (type 3), linoleic acid contents of oils changed between 18.91% (type 3) to 54.0% (type 13). Also, linolenic acid contents of oi...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2020
ISSN: 2048-7177,2048-7177
DOI: 10.1002/fsn3.1393