molds are one of the most important causes of food spoilage that produce toxic substances called mycotoxins, which endanger the consumer health. the adverse effects of synthetic food preservatives consumption made researches to focus on application of natural preservatives in order to increase shelf life of food as well as prevention of harmful effects of chemical preservatives. the present stu...

The vasoactivity of lignocaine has an important influence on its clinical efficacy and systemic vascular absorption. The aim of this study was to evaluate its vasoactive properties when administered by the non-invasive technique of iontophoresis. We used laser Doppler imaging to measure the forearm skin blood flow responses of seven healthy young males to iontophoretic delivery of two preparati...

an ion chromatography (ic) method for simultaneous determination of benzoic, salicylic and sorbic acids was developed. in this method the samples were purified by solid-phase extraction. the analytes were then eluted with methanol from c18 cartridge. the separation was performed on ion-exclusion column by an isocratic elution with 0.25 mmol /l sulfuric acid solution containing 20% (v/v) acetone...

BACKGROUND Food preservation is basically done to preserve the natural characteristics and appearance of the food and to increase the shelf life of food. Food preservatives in use are natural, chemical and artificial. Keeping in mind the adverse effects of synthetic food preservatives, there is a need to identify natural food preservatives. The aims of this study were to evaluate in vitro antio...