Design and Development of Medicated Jelly As Preventative Measure for Cancer
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Food & Drinks Recipe Pairings to Celebrate Día De Muertos From
Food & Drinks Curated by Food Recipe Pairings Blogger Esteban Castillo, USBG World to Celebrate Class Mixologist Karina Día De Muertos Martinez and Smirnoff From Home Spicy Tamarind ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. York, Co., New The Smirnoff 35% Alc/Vol. Natural And Artificial Flavors. With Vodka SMIRNOFF SPICY TAMARIND. RESPONSIBLY. ENJOY A Brief History Día de Muertos is a tradition that dates back more than 3,000 years, and while it originated in central Mexico, it is celebrated all over Latin America with colorful calaveras (skulls) and calacas (skeletons). Families make colorful altars in their homes in honor of their deceased loved ones, and the altars are decorated with flowers, candles, their loved one's favorite food andpan de muerto (a slightly sweet bread specifically made for this time). with a brand new festive In celebration of glow-in-the-dark DÍA DE under blacklight MUERTOS, bottle design. Smirnoff is expanding its delicious It also packs a fun surprise, displaying Spicy Tamarind flavor in the U.S. “Solo Y Frío” under blacklight when chilled, so you know when it's ready to drink. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. Food Blogger To celebrate the holiday and the iconic Spicy Tamarind flavor, originally made popular in Mexico, Smirnoff has partnered with Food Blogger and Cookbook Author Esteban Castillo (@chicanoeats) and Mexican-American Mixologist Karina Martinez to provide you with original recipes and tips on how to make them from home. -
Effect of Feeding Brassica Juncea Seeds on Experimentally Induced Hyperlipidemia
EMAD-UD-DIN ET AL (2014), FUUAST J. BIOL., 4(1): 61-64 EFFECT OF FEEDING BRASSICA JUNCEA SEEDS ON EXPERIMENTALLY INDUCED HYPERLIPIDEMIA MUHAMMAD EMAD-UD-DIN, GHAZALA YASMEEN, NAZISH IQBAL KHAN AND LUBNA NAZ Pathophysiology Unit, Department of Physiology, University of Karachi, Karachi, Pakistan. Corresponding Authors e-mail: [email protected] Abstract Cardiovascular Disease (CVD) is major cause of death worldwide. Atherosclerosis is principal underlying mechanism, stimulated by hyperlipidemia. Substantial evidences suggest that atherosclerosis can be prevented or at least retarded by controlling serum lipids, especially cholesterol, at initial stages. The study was aimed to investigate the antihyperlipidemic potential of Brassica juncea seeds in cholesterol-fed rabbits owing to expected lipid lowering effect of B. juncea seeds. Age matched 18 rabbits were randomly divided into three equal groups control, hyperlipidemic and treated. Following one week acclimatization, control group kept on normal animal chow, 5% atherogenic diet was administered to hyperlipidemic group while treated were fed 10% dried Brassica juncea seeds along with atherogenic diet for eight weeks. Blood specimens were obtained and assayed for lipid profile (TC, HDL-C, LDL-C, TG, vLDL, TC/HDL-C). Data was analyzed using t-test at 0.05. High cholesterol diet significantly increased plasma TC (p<0.01, 60.25%), LDL-C (p<0.05, 10.8%), TG (p<0.05, 19.9%) while rise in HDL-C (23.1%) and vLDL (18.4%) remained non-significant as compared with control. Brassica juncea seeds consumption showed significant lipid lowering activity TC (p<0.05, -24.7%), HDL-C (p<0.05, 36.7%), LDL-C (p<0.05, -34%), TG (p<0.01, -41%) and vLDL (p<0.05, -40.7%) in comparison to hyperlipidemic counterparts. -
Brassicaceae Biofumigation for Weeds and Soil-Borne Diseases In
Brassicaceae Biofumigation for Weeds and Soil-Borne Diseases in Chile Pepper: On-Farm Evaluations of a Mustard Cover Crop Asmita Nagila, MS student in Agricultural Biology; Brian Schutte & Soum Sanogo, NMSU Dept. Entomology, Plant Pathology and Weed Science John Idowu, NMSU Dept. Extension Plant Sciences STUDY SITES COVER CROP BIOMASS AT MUSTARD TERMINATION Cover Crop Mustard Cover Crop Average First Cover Crop Study Site Termination Site-Specific Alternative Frost Date Seeding Date 600 Date Figure 1. Aboveground biomass for mustard cover crop and site-specific alternative cover crops grown at Columbus, NM Nov. 1 – Nov. 10 Nov. 10, 2018 Feb. 14, 2019 commercial farms (Columbus, 400 Deming and Las Uvas) and a Deming, NM Oct. 21 – Oct. 31 Sept. 29, 2018 Feb. 22, 2019 -2 university research farm (Leyendecker) in southern New g m g Las Uvas, NM Oct. 21 – Oct. 31 Oct. 29, 2018 March 5, 2019 Mexico. Bars are means with 200 NMSU standard errors (N = 18). Nov. 1 – Nov. 10 Oct. 11, 2018 March 15, 2019 Leyendecker Aboveground biomass 0 TREATMENTS Columbus Deming Las Uvas Leyendecker • Mustard Cover Crop • Site-Specific Alternative • No Cover Crop Columbus Las Uvas Mustard Cover Crop: Mixture of caliente ‘rojo’ (Brassica juncea cv ‘rojo’) and arugula (Eruca sativa) Site-Specific Alternatives: o Columbus: Barley o Deming: Mustard with wheat Barley Mustard Barley Mustard o Las Uvas: Barley COVER CROP MEASUREMENTS CARRYOVER EFFECTS ON WEED SEEDBANK • Biomass at mustard termination • Weed biomass at mustard termination Mustard Cover Crop 100 No Cover Crop 60 • Glucosinolate content (pesticidal component of A B mustard cover crop) 80 40 CARRYOVER EFFECTS ON WEED SEEDBANKS 60 • Palmer amaranth seed persistence in buried packets 40 • Germination of persistent Palmer amaranth seeds 20 (laboratory) Germination Seed persistence 20 (% of seeds (% of buried) (% of persistent(% seeds) 0 0 Columbus Deming Leyendecker Columbus Deming Leyendecker Figure 2. -
Water Recipes with Grohe Blue Home We Have Collected the Best Recipes for You and the Whole Family
WATER RECIPES WITH GROHE BLUE HOME WE HAVE COLLECTED THE BEST RECIPES FOR YOU AND THE WHOLE FAMILY ENJOY THESE GREAT, ENERGISING WATER RECIPES WITH GROHE BLUE HOME If you prefer your water Sparkling but not too Sparkling water, alive cool and still, nothing much? More of a medium with bubbles, for pure, could be simpler. sparkling? Coming right up. thirst-quenching heaven. STILL, MEDIUM OR SPARKLING: THE CHOICE IS ALL YOURS How sparkling do you like your water? It’s all a matter of taste. GROHE Blue Home has a simple and intuitive mechanism that lets you carbonate your drinking water at the touch of a button. Deliciously cool, filtered water, just the way you and all your family like it. PINEAPPLE the refreshing energy drink ORANGE Ingredients: ¼ pineapple 3 stalks lemon balm 2 tablespoons lemon juice 1 organic orange Preparation Remove peel and pineapple core, then dice neatly. Halve one orange. Juice one half using a lemon juicer. Slice the other half thinly. Place orange juice, orange slices and pineapple chunks in the GROHE Blue carafe. Rinse three stalks of fresh lemon balm and add with two tablespoons of lemon juice. Fill with 0.75 litres of GROHE Blue still or sparkling mineral water to your taste. Chill for at least 30 minutes and enjoy! APPLE FENNEL a delicious herb-infused cocktail Ingredients: 1 apple 1 teaspoon fennel seeds 2 stalks mint Preparation Rinse and halve one apple. Remove core then slice both halves thinly. Rinse two stalks of mint. Place one teaspoon of fennel seeds, with mint and apple slices, in the GROHE Blue carafe. -
Tolerance of Vegetable Crops to Salinity M.C
Scientia Horticulturae 78 (1999) 5±38 Tolerance of vegetable crops to salinity M.C. Shannon*, C.M. Grieve U.S. Salinity Laboratory, Department of Agriculture, Agricultural Research Service, 450 W. Big Springs Road, Riverside, CA 92507, USA Abstract Global constraints on fresh water supplies and the need to dispose of agricultural, municipal, and industrial waste waters have intensified interest in water reuse options. In many instances, the value of the water is decreased solely because of its higher salt concentration. Although quantitative information on crop salt tolerance exists for over 130 crop species, there are many vegetables which lack definitive data. Vegetable crops are defined as herbaceous species grown for human consumption in which the edible portions consist of leaves, roots, hypocotyls, stems, petioles, and flower buds. The salt tolerance of vegetable species is important because the cash value of vegetables is usually high compared to field crops. In this review some general information is presented on how salinity affects plant growth and development and how different measurements of salinity in solution cultures, sand cultures, and field studies can be reconciled to a common basis. The salt tolerance of vegetables has been condensed and reported in a uniform format based on the best available data. Discrepancies and inconsistencies exist in some of the information due to differences in cultivars, environments, and experimental conditions. For a great number of species little or no useful information exists and there is an obvious need for research. Published by Elsevier Science B.V. Keywords: Salt tolerance; Ion composition Contents 1. Introduction ............................................................ 7 1.1. -
Identification of a Scar Marker Linked to a Shattering Resistance Trait in Sesame
Turk J Field Crops 2017, 22(2), 258-265 DOI: 10.17557/tjfc.359707 IDENTIFICATION OF A SCAR MARKER LINKED TO A SHATTERING RESISTANCE TRAIT IN SESAME Chalermpol PHUMICHAI1*, Weerachai MATTHAYATTHAWORN1, Nipha CHUENPOM1, Arunee WONGKAEW1, Phakaked SOMSAENG1, Tanapong YODYINGYONG1, Pherawich, PANKLANG1, Sujin JENWEERAWAT1, Yaowamarn KEAWSAARD1, Thitaporn PHUMICHAI2, Tanee SREEWONGCHAI1, Rangsarid KAVEETA1 1Kasetsart University, Faculty of Agriculture, Department of Agronomy, Bangkok, THAILAND. 2Rubber Research Institute of Thailand, Bangkok, THAILAND. *Corresponding author: [email protected] Received: 09.08.2017 ABSTRACT Sesame (Sesamum indicum L.) is one of the most important oil crops in temperate and tropical regions and is grown worldwide over an area of 5179 (hg ha-1) to produce 5.469.024 tonnes of seed. Capsule shattering before or during harvest can cause yield losses of greater than 50%. The objectives of the present study were to evaluate the inheritance of resistance to capsule shattering in the F2 derived from a cross between Cplus1, a sesame line with shattering-resistant capsules (Sh1Sh1Sh2Sh2), and KUAOX25, a line with shattering- susceptible capsules (sh1sh1sh2sh2-); and use bulked segregant analysis and Amplified Fragment Length Polymorphisms (AFLPs) to identify Sequence Characterized Amplified Region (SCAR) markers associated with shattering resistance. After screening 192 AFLP primer combinations, nine polymorphic bands were identified, and one of these AFLPs was developed into a Si-SR-32-19 SCAR that could distinguish between shattering-susceptible and shattering-resistant phenotypes. Keywords: AFLP, BSA, SCAR, Sesamum indicum L., shattering resistance INTRODUCTION production of sesame is estimated at 5.469.024 tonnes, and the average annual yield worldwide is roughly 5179 Sesame (Sesamum indicum L.), a member of the (hg ha-1) (FAOSTAT, 2014) Pedaliaceae family, is an important oilseed crop that is widely cultivated in tropical and subtropical areas (Ashri, The production of sesame is limited due to capsule 2010). -
21 CFR Ch. I (4–1–10 Edition) § 582.20
§ 582.20 21 CFR Ch. I (4–1–10 Edition) Common name Botanical name of plant source Marjoram, sweet .......................................................................... Majorana hortensis Moench. Mustard, black or brown .............................................................. Brassica nigra (L.) Koch. Mustard, brown ............................................................................ Brassica juncea (L.) Coss. Mustard, white or yellow .............................................................. Brassica hirta Moench. Nutmeg ........................................................................................ Myristica fragrans Houtt. Oregano (oreganum, Mexican oregano, Mexican sage, origan) Lippia spp. Paprika ......................................................................................... Capsicum annuum L. Parsley ......................................................................................... Petroselinum crispum (Mill.) Mansf. Pepper, black ............................................................................... Piper nigrum L. Pepper, cayenne ......................................................................... Capsicum frutescens L. or Capsicum annuum L. Pepper, red .................................................................................. Do. Pepper, white ............................................................................... Piper nigrum L. Peppermint .................................................................................. Mentha piperita L. Poppy seed -
Coriander Fruit. I Yield and Glucosinolate Contents of Mustard (Sinapis Sp., Brassica Sp.) Seeds
JOURNAL OF AGRICULTURAL SCIENCE IN FINLAND Maataloustieteellinen A ikakauskirja Vol. 58: 157—162, 1986 Yield and glucosinolates in mustard seeds and volatile oils in caraway seeds and coriander fruit. I Yield and glucosinolate contents of mustard (Sinapis sp., Brassica sp.) seeds 1 2 3 2 *, HÄLVÄ, S. , HIRVI, T. MÄKINEN, S. and HONKANEN, E. 1 Dept of Horticulture, University of Helsinki, SF-00710 HELSINKI, Finland 2 VTT, Food Research Laboratory, SF-02150 ESPOO, Finland 3 Dept of Nutrition, University of Helsinki, SF-00710 HELSINKI, Finland Abstract. Different varieties of yellow mustard (Sinapis alba L.), brown mustard (Bras- sica juncea (L.) Czern.) and black mustard (Brassica nigra (L.) W.D.J. Koch) were tested in 1983—1985 at three locations in Finland. The average seed yield of yellow mustard was 2220 kg/ha, it’s sinalbine content being 2.2—5.2 g/100 g. There were no major differences between the tested varieties. Varieties ‘Kirby’ and ‘Gisilba’ produced the largest yields. ‘Gisil- ba’ and ‘Ochre’ had the shortest growth periods. The sinalbine content in yellow mustard seeds varied more between the years than between the varieties. The average yield ofbrown mustard was 1620 kg/ha. The variety ‘Picra’ was slightly better than the other varieties with respect to yield and early ripening. The sinigrine content in brown mustard seeds were approximately from traces to 4.4 g/100 g those of‘Dome’, ‘Blaze’, ‘Sv 8341001’ and ‘Trowse’ being highest. Black mustard yielded less than 700 kg/ha, the sinigrine content of the seeds being 1.8—4.5 g/100g. -
POMEGRANATE Did You Know: Breaking Into a Pomegranate Will Reward You with Hundreds of Tiny Seeds (Called Arils) Surrounded by a Translucent Pith
TRY THIS: POMEGRANATE Did you know: breaking into a pomegranate will reward you with hundreds of tiny seeds (called arils) surrounded by a translucent pith. The arils are sweet and juice-packed with a white crunchy seed inside. Most people eat the whole aril, including the fiber-rich seed, but you can also spit the seed out. Pomegranates are an excellent source of fiber, vitamin C and K, also packing in a good source of potassium, folate, and copper. Give them a try- they are easy to use and their taste won’t disappoint. How to: Pick it: Choose pomegranates that are plump, round, heavy for their size, and have a glossy, deep red skin. Store it: Store it in a cool dry cupboard to stay fresh for several weeks or in your fridge for up to 2 months Use it: To free the tiny seeds and avoid spraying yourself with the seed’s juice place a halved or quartered pomegranate in a bowl of water. Once in the water, simply use your fingers to loosen the red seeds. The seeds will sink, the white pith floats. Enjoy the seeds by popping a few in your mouth, topping onto salads or yogurt, or trying one of the recipes below! When it’s in season: August to January POMEGRANATE CHICKEN SALAD POMEGRANATE SALSA Servings: 6 Servings: about 10 Ingredients: Ingredients: 1 c. canned pineapple tidbits, drained, juice reserved 1 ¾ c. pomegranate seeds (from 2 pomegranates) 3 c. cooked chicken, diced 1/3 c. 100% pomegranate juice ½ c. diced celery Juice of 1 lime 1 c. -
Chapter 1 Definitions and Classifications for Fruit and Vegetables
Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding -
In Vitro Production of Somaclones with Decreased Erucic Acid Content in Indian Mustard [Brassica Juncea (Linn.) Czern&Coss]
plants Article In Vitro Production of Somaclones with Decreased Erucic Acid Content in Indian Mustard [Brassica juncea (Linn.) Czern&Coss] Chitralekha Shyam 1, Manoj Kumar Tripathi 2,*, Sushma Tiwari 2, Niraj Tripathi 3, Ravindra Singh Solanki 2, Swapnil Sapre 4 , Ashok Ahuja 2 and Sharad Tiwari 4 1 Department of Genetics & Plant Breeding, College of Agriculture, RVS Agriculture University, Gwalior 474002, India; [email protected] 2 Department of Plant Molecular Biology & Biotechnology, College of Agriculture, RVS Agriculture University, Gwalior 474002, India; [email protected] (S.T.); [email protected] (R.S.S.); [email protected] (A.A.) 3 Directorate of Research Services, JN Agriculture University, Jabalpur 482004, India; [email protected] 4 Biotechnology Centre, JN Agriculture University, Jabalpur 482004, India; [email protected] (S.S.); [email protected] (S.T.) * Correspondence: [email protected] Abstract: Brassica juncea is a crucial cultivated mustard species and principal oilseed crop of India and Madhya Pradesh, grown for diverse vegetables, condiments, and oilseeds. Somaclonal variation was explored as a probable source of additional variability for the manipulation of fatty acids, especially low erucic acid contents that may be valuable for this commercially important plant species. The Citation: Shyam, C.; Tripathi, M.K.; plantlets regenerated from tissue cultures (R0), their R1 generation and respective parental lines Tiwari, S.; Tripathi, N.; Solanki, R.S.; were compared for morpho-physiological traits and fatty acid profile for the probable existence of Sapre, S.; Ahuja, A.; Tiwari, S. In Vitro somaclonal variations. The first putative somaclone derived from genotype CS54 contained 5.48% Production of Somaclones with and 5.52% erucic acid in R and R regenerants, respectively, compared to the mother plant (41.36%). -
Five Flavor Profiles Fennel Salad with Feta, Pomegranate Seeds, and Sumac *
John Shaver JCC Winter Camp 2015 Cooking Together Today we learned how to balance flavors. We identified five distinct flavor profiles and discussed how they work together to create a delicious dish. Five Flavor Profiles FAT - Creamy, rich and luscious. Soft and silky on the tongue. Mellow and satisfying. - Ex. butter, olive oil, veg. oil, lard, cheese, nuts and seeds, avocados ACID - Sour, tart, and zesty. Sharp on the tongue. Perky and refreshing. - Ex. citrus fruits: lemon, lime, grapefruit; vinegars; cranberries; tomatoes SWEET - Sugary. Very pleasant on the tongue. Soothing and indulgent. - Ex. sugar; honey; fruits: pomegranates, strawberries, figs, bananas, apples AROMATICS - Impart character and quality of flavor. Provides the spirit and style of the dish. - Ex. herbs: parsley, cilantro, tarragon, basil, dill, thyme, bay leaf, rosemary, mint spices: pepper, cumin, coriander, cardamom, chilies, paprika, sumac vegetables: garlic, onions, carrots, celery, fennel, parsnips, asparagus SALT - Briny, earthy, pungent. Stinging on the tongue. Alluring and provocative. - Accentuates and focuses flavor. - Ex. sea salt, Kosher salt, Fleur de Sel, rock salt, Celtic sea salt, table salt Fennel salad with feta, pomegranate seeds, and sumac * We tasted each ingredient individually and discovered how they fit into the five flavor profiles. Fat: Lebanese extra virgin olive oil, Greek sheep’s milk feta cheese Acid: lemon juice Sweet: pomegranate seeds Aromatics: tarragon leaves, flat-leaf parsley, sumac, freshly ground black pepper Salt: Kosher salt Serves 4-6 For the dressing: 2-4 tbsp olive oil 1-2 tbsp lemon juice 1 tbsp sumac, start with half and add more to taste 4-6 tbsp tarragon leaves, whole 2-3 tbsp coarsely chopped flat-leaf parsley Salt, start with 1-2 teaspoons salt and add more to taste Freshly ground pepper, a twist or two 1.