Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Sruthi Panniyan Kandiyil"'
Autor:
Arunaksharan Narayanankutty, Soorya Parathodi Illam, Sruthi Panniyan Kandiyil, Rao M. Uppu, Thekkekara Devassy Babu, Soumya Valappan Veetil, Achuthan C. Raghavamenon
Publikováno v:
Drug and Chemical Toxicology. 45:2528-2534
Virgin coconut oil (VCO), prepared from fresh coconut kernel without any chemical refining, is an emerging functional food. The pharmacological benefits of VCO are believed to be due to the natural combination of phenolics. Although cell culture stud
Autor:
Achuthan C. Raghavamenon, Soorya Parathodi Illam, Sruthi Panniyan Kandiyil, Arunaksharan Narayanankutty
Publikováno v:
Journal of Food Science. 86:1620-1628
Virgin coconut oil (VCO), an edible oil prepared from fresh coconut kernel by natural or mechanical means without undergoing chemical refining, has been in the limelight of research as functional food oil. The phenolic components in VCO have been acc
Autor:
Soorya Parathodi, Illam, Sruthi Panniyan, Kandiyil, Arunaksharan, Narayanankutty, Soumya Valappan, Veetil, Thekkekara Devassy, Babu, Rao M, Uppu, Achuthan C, Raghavamenon
Publikováno v:
Drug and chemical toxicology. 45(6)
Virgin coconut oil (VCO), prepared from fresh coconut kernel without any chemical refining, is an emerging functional food. The pharmacological benefits of VCO are believed to be due to the natural combination of phenolics. Although cell culture stud
Publikováno v:
Current drug targets. 22(11)
The regulatory mechanisms lying over the genome that determines the differential expression of genes are termed epigenetic mechanisms. DNA methylation, acetylation, and phosphorylation of histone proteins and RNAi are typical examples. These epigenet
Autor:
Anu Anil, Arunaksharan Narayanankutty, Achuthan C. Raghavamenon, Sruthi Panniyan Kandiyil, Soorya Parathodi Illam
Publikováno v:
Prostaglandins, Leukotrienes and Essential Fatty Acids. 138:45-51
Thermal oxidation products of edible oils including aldehydes, peroxides and polymerized triglycerides formed during the cooking process are increasingly debated as contributory to chronic degenerative diseases. Depending on the oil used for cooking,