Zobrazeno 1 - 10
of 127
pro vyhledávání: '"Asna Urooj"'
Publikováno v:
Chronic Diseases and Translational Medicine, Vol 8, Iss 4, Pp 305-313 (2022)
Abstract Background Early body composition changes, associated with physical inactivity and disease advancement are devastating for patient‐related outcomes in predialysis chronic kidney disease (CKD), thus warranting a detailed analysis of body co
Externí odkaz:
https://doaj.org/article/4e09dcc6b8b04319bc9d3fc2bc63afcd
Publikováno v:
Chronic Diseases and Translational Medicine, Vol 8, Iss 4, Pp 314-321 (2022)
Abstract Background Pancreatitis patients are at an increased risk of malnutrition due to impaired digestion, absorption, and metabolism. The degree of malnutrition is dependent on the duration, viz. acute or chronic. Studies on nutritional status in
Externí odkaz:
https://doaj.org/article/d13f7ff2152d4e87a380fda1c85d6d8f
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 14, Iss 1, Pp 15-24 (2022)
The nutritionally important starch fractions and in vitro starch digestibility index (SDI) were studied in three commercially available rice varieties and a millet which were subjected to four different cooking methods to validate the claim of low gl
Externí odkaz:
https://doaj.org/article/099516a7498b4964971574b6483aa725
Autor:
Mahadevamurthy Murali, Satish Anandan, Mohammad Azam Ansari, Mohammad A. Alzohairy, Mohammad N. Alomary, Sarah Mousa Maadi Asiri, Ahmad Almatroudi, M. C. Thriveni, Sudarshana Brijesh Singh, Hittanahallikoppal Gajendramurthy Gowtham, Mohammed Aiyaz, Chandrashekar Srinivasa, Asna Urooj, Kestur Nagaraj Amruthesh
Publikováno v:
Molecules, Vol 26, Iss 4, p 891 (2021)
The study was undertaken to investigate the antioxidant, genotoxic, and cytotoxic potentialities of phyto-fabricated zinc oxide nanoparticles (ZnO-NPs) from Ipomoea obscura (L.) Ker Gawl. aqueous leaf extract. The UV-visible spectral analysis of the
Externí odkaz:
https://doaj.org/article/85f3c58dc3be4f5ca6dafbf31229e70d
Autor:
Florence Suma Pushparaj, Asna Urooj
Publikováno v:
Antioxidants, Vol 3, Iss 1, Pp 55-66 (2014)
Research on the effect of processing on the retention of bioactive components with potential antioxidant activity is gaining importance. The objective of this investigation was to evaluate the effect of various processing methods (milling, boiling, p
Externí odkaz:
https://doaj.org/article/259d1db492bd4523a62333393f6dc5c6
Publikováno v:
Biochemistry Research International, Vol 2015 (2015)
Free radical-mediated oxidation is often linked to various degenerative diseases. Biological substrates with lipids as major components are susceptible to oxygen-derived lipid peroxidation due to their composition. Lipid peroxide products act as biom
Externí odkaz:
https://doaj.org/article/5f8f7dc2696e4bc298eb0b9529f4047f
Autor:
Sudha Sairam, Asna Urooj
Publikováno v:
Journal of Toxicology, Vol 2014 (2014)
This study was designed to elucidate the acute toxicity of Artocarpus altilis leaf and bark extracts. In acute toxicity study, no mortality or any toxic reaction was recorded in any group after 14 days of administering the extracts (2000 mg Kg−1 BW
Externí odkaz:
https://doaj.org/article/2d7fda459aa64448aef70adb6c6080bd
Publikováno v:
Walailak Journal of Science and Technology, Vol 10, Iss 6 (2013)
Three functional food formulations (FFF) viz; Nutricare I, Nutricare II and Nutricare DM were prepared with cereals, pulses and other functional food ingredients and fortified with pharmaceutical sources (PS) of iron (Fe) and calcium (Ca). The proxim
Externí odkaz:
https://doaj.org/article/3376fe4e72ac46e6beda45befc5d917e
Autor:
Faiyaz Ahmed, Asna Urooj
Publikováno v:
Current Research in Nutrition and Food Science Journal. 10:206-212
Oats are being promoted as health food ingredient for its functional attributes due to high β-glucan content. There is immense scope for utilization of oats, in formulation of high fiber food products that confer health benefits, however its utiliza
Autor:
Namratha Pai Kotebagilu, Shrutika Umralkar, Lohith Mysuru Shivanna, Indrani Dasappa, Asna Urooj
Publikováno v:
Journal of Food Science and Technology. 59:2992-3001