Alzheimer's disease (AD) is the most common neurodegenerative disorder to date, with no curative or preventive therapy. Histopathological hallmarks of AD include deposition of β-amyloid plaques and formation of neurofibrillary tangles. Extent studies on pathology of the disease have made important discoveries regarding mechanism of disease and potential therapeutic targets. Many cellular change...

Article history: Received on: 03/09/2016 Accepted on: 06/12/2016 Available online: 20/03/2017 Thymus vulgaris L. (T. vulgaris) a significant aromatic plant with around 100 species in the world is widely used for medicinal purposes as well as in culinary dishes. The genus Thymus are important medicinal plants, highly recommended due to a variety of therapeutic properties of their essential oils,...

Direct selective detection of erythrosine in saffron in the presence of other synthetic dyes considers its fluorescence at 532 nm excitation/548 nm emission. Saffron pre-treatment was according to the ISO 3632-2 trade standard test methods. On account of calculated quantum yield values, none of the yellow dyes is expected to interfere. Among red ones, reservations about allura red AC, azorubine...

The term weed is referring to plants used as culinary herbs and medicinal plants as well as ecologically adaptive and invasive segetal plants. In Europe, pollen of ragweed, mugwort, English plantain and pellitory are the main elicitors of weed pollen allergies. Presently, 35 weed pollen allergens have been identified. The most relevant belong to the protein families of pectate lyases, defensin-...

The effects of culinary practices such as boiling, frying, and grilling on the proximate compositions and concentrations of metals (Cd, Pb, Cr, Zn, Fe, Cu, Mn, Ni, and Hg) in commonly consumed fish species from the Nigerian coastal waters were investigated. The selected fish species were Polydactylus quadratifilis, Chrysicthys nigrodigitatus and Cynoglossus senegalensis. The culinary practices ...

Recently, worldwide dietary reference intakes have been considered an important guideline for public health. Some governments and the World Health Organization (WHO) provide guidelines concerning dietary intake. Although an ingredient may have a history of use as a culinary material, changes in the environment over time suggest that the acceptable maximum intake each of food/culinary material s...

Many herbs and spices have been shown to contain high levels of polyphenolic compounds with potent antioxidant properties. In the present study, we explore how nutrient availability, specifically nitrogen fertilization, affects the production of polyphenolic compounds in three cultivars (Dark Opal, Genovese, and Sweet Thai) of the culinary herb, basil ( Ocimum basilicum L.). Nitrogen fertilizat...

The group descriptor "multivitamin" doesn't guarantee that all vitamins are included in the product or that they are present in proportion to nutritional requirements. In fact the great majority of multivitamin preparations do not contain all the 13 established vitamins. We have reviewed the stated composition of all vitamin products registered with the Australian Therapeutic Goods Administrati...

Imperatorin, a dietary furocoumarin, is found not only in medicinal plants, but also in popular culinary herbs, such as parsley and fennel. Recently, imperatorin has been shown to activate GPR119 in cells. Another GPR, GPR131, also called TGR5 or G-protein-coupled bile acid receptor 1 (GPBAR1), is known to regulate glucose metabolism. Additionally, TGR5 activation increases glucagon-like peptid...