asadi, sara
Fasa University of Medical Sciences, Fasa, Iran
[ 1 ] - The study of the frequency of dyes used in food products delivered at Fasa restaurants using Thin Layer Chromatography and spectrophotometric methods in 1397
Background & Objective: Today, in order to maintain or improve the appearance, composition, flavor and nutritional value for food, compounds called additive are added, that they lead to complications in the human body, which the colors are only one of these substances. The aim of this study was to determine the frequency of consuming colors in saffron foods in Fasa in 1397 by thin layer chromat...
[ 2 ] - The Effect of L-Arginin Supplementation on lipid profiles in patients with diabetes type 2
Background & Objective: The prominent growth in the statistics of the patients with Diabetes Mellitus (DM) and the danger of its complication states a necessity to focus on finding new ways to control it. The present study then was performed to survey the effect of L-Arginin supplementation on the metabolism of sugar and lipid profiles in patients with diabetes type 2. Materials & Methods: In...
نویسندگان همکار