Zobrazeno 1 - 10
of 358
pro vyhledávání: '"apple cider vinegar"'
Publikováno v:
Āsīb/shināsī-i Darmāngāhī-i Dāmpizishkī, Vol 18, Iss 70, Pp 171-184 (2024)
Externí odkaz:
https://doaj.org/article/dc828b5ae7594d1c9d3e5d4c8cff0b03
Publikováno v:
The Iranian Journal of Veterinary Science and Technology, Vol 16, Iss 3, Pp 85-91 (2024)
Apple cider vinegar is a fermented compound that contains acetic acid, flavonoids, phenolic compounds, organic acids, minerals, and vitamins. Vitamin A is involved in the development of the immune system and plays regulatory roles in cellular immune
Externí odkaz:
https://doaj.org/article/ea46194e3c7f40daa2bae6dd4eacc23d
Autor:
Anna Kiełb, Klaudia Perkowska, Anna Kaźmierczak, Wiktoria Izdebska, Patrycja Sornek, Agata Borkowska, Igor Pawlak, Anna Mich, Radosław Ciesielski, Jakub Stanek
Publikováno v:
Quality in Sport, Vol 21 (2024)
Introduction and Aim of the Study: Apple cider vinegar (ACV) has been used for centuries in various cultural and medical contexts globally. This study seeks to explore ACV's traditional and contemporary applications, evaluating scientific evidence fo
Externí odkaz:
https://doaj.org/article/313727016fca4b81ac687b085a6cdf48
Autor:
Sakshi Malik, Mushir Mulla, Safeena A. K. Saheb, Noura Abdulaziz Alessa, Vaibhav T Chougule, Munaz Mulla, Gaurav Patri
Publikováno v:
Journal of Pharmacy and Bioallied Sciences, Vol 16, Iss Suppl 3, Pp S2091-S2093 (2024)
Introduction: Oral infections are most frequently caused by three oral microorganisms: Streptococcus mutans (S. mutans), Enterococcus faecalis (E. faecalis), and Candida albicans (C. albicans). Objectives: To evaluate antimicrobial potential of 10% g
Externí odkaz:
https://doaj.org/article/e669dc074be54a6a88db9fe33136358a
Autor:
Magdalena Górska, Izabela Kałuża, Jagna Golemo, Barbara Serkis, Julia Dębińska, Magdalena Celichowska, Gabriela Dziuba, Aleksandra Bogoń, Magdalena Ostojska, Małgorzata Miazga
Publikováno v:
Quality in Sport, Vol 20 (2024)
ABSTRACT Introduction Apple Cider Vinegar, primarily composed of acetic acid, is gaining more recognition for its possible health advantages, especially its anti-diabetic effects and its beneficial impact on weight loss. Aim of this study
Externí odkaz:
https://doaj.org/article/0420c1d3b3434a629297e87573b7a911
Autor:
Rana M. Mahmoud, Ahlam A. Gharib, Norhan K. Abd El-Aziz, El-Shaimaa M. Ali, Aml Mokhtar, Ghada A. Ibrahim, Ahmed M. Ammar
Publikováno v:
Open Veterinary Journal, Vol 14, Iss (1) (Zagazig Veterinary Conference), Pp 186-199 (2024)
Background: Bacillus cereus (B. cereus) biofilm is grown not only on medical devices but also on different substrata and is considered a potential hazard in the food industry. Quorum sensing (QS) plays a serious role in the synthesis of biofilm with
Externí odkaz:
https://doaj.org/article/878ff68efdec41d9a4361c0176c05f92
Autor:
Jegadheeswari Venkadakrishnan, Amrita Chatterjee, Rajdeep Saha, Kaberi Chatterjee, Prashanta Kumar Deb, Biswatrish Sarkar, Papiya Mitra Mazumder
Publikováno v:
Pharmacological Research - Modern Chinese Medicine, Vol 10, Iss , Pp 100364- (2024)
Background: Apple cider vinegar (ACV) is most commonly used in sweet and sour Chinese cuisine. This study aimed to overcome the side effects of raw ACV, by increasing the concentration of p-Coumaric acid (p-CA), a polyphenolic component of ACV. The c
Externí odkaz:
https://doaj.org/article/aca526e8ec89498cbfcdaabcf8ada796
Publikováno v:
Proceedings, Vol 38, Iss 1 (2024)
Introduction: Type-2 diabetes mellitus, a major public health problem, is caused by insulin resistance. In diabetics, chronic hyperglycemia results in formation of reactive oxygen species. Oxidative stress in diabetic patients is responsible for hepa
Externí odkaz:
https://doaj.org/article/2d64a78a0c684e99bcf87bc38c0ea2cf
Publikováno v:
Agricultura, Vol 128, Iss 3-4 (2023)
This study investigates the total polyphenols content in plant macerates of honey-infused apple cider vinegar (ACV) and its potential implications for diabetes management. Five distinct recipes, comprising Lavender, Sage, Cinnamon, and Nigella indivi
Externí odkaz:
https://doaj.org/article/ca71920574e741c8bc9482d196ba904a
Publikováno v:
مجلة جامعة كركوك للعلوم الزراعية, Vol 14, Iss 1, Pp 117-130 (2023)
Making apple cider vinegar with garlic puree added to it and studying the effect of its antimicrobial, organoleptic and physiochemical properties on chicken thigh meat prepared for making kebabs under refrigeration. The chicken thigh meat was immerse
Externí odkaz:
https://doaj.org/article/ad4b3be4b6fa42b89d2e72f940f547d9