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Alopecia Areata, Pumpkin Seed Oil, Sesame Oil
American Journal of Dermatology and Venereology 2019, 8(2): 28-32 DOI: 10.5923/j.ajdv.20190802.03 Sesame and Pumpkin Seed Oil are New Effective Topical Therapies for Alopecia Areata Khalifa E. Sharquie1,2,*, Adil A. Noaimi1,2, Muna S. Abass3 1Department of Dermatology, College of Medicine, University of Baghdad 2Iraqi and Arab Board for Dermatology and Venereology, Center of Dermatology and Venereology, Medical City, Baghdad, Iraq 3Center of Dermatology and Venereology, Medical City, Baghdad, Iraq Abstract Background: There are numerous topical and systemic therapies for alopecia areata. Pumpkin seed oil and sesame oil are edible food stuff, but they have many active therapeutic agents that could be useful in treatment of inflammatory diseases like alopecia areata. Objectives: To find new topical treatment for alopecia areata using plants extracts like pumpkin seed oil and sesame oil. Patients and methods: This interventional, single blinded comparative, therapeutic study conducted in Center of Dermatology, Medical City-Baghdad, Iraq during the period between September 2017 and September 2018. Forty patients, with patchy alopecia areata were enrolled with a total number of lesions were 122 patches. History and examination were done for each patient regarding all socio-demographics points related to the disease. The patients were divided into 2 groups according to type of treatment: Group using topical pumpkin seed oil: twenty patients with 58 patches were included in this group and topical pumpkin seed oil was applied twice daily to the patches, treatment continued for three months. Group B using topical sesame oil: twenty patients with 64 patches were enrolled in this group and topical sesame oil was applied to the patches twice a day for three months duration. -
Agriculture-Albania-Norway.Pdf
Agreement on Agriculture Between the Republic of Albania and the Kingdom of Norway ARTICLE 1 Scope This Agreement concerning trade in agricultural products between the Republic of Albania (hereinafter referred to as “Albania”) and the Kingdom of Norway (hereinafter referred to as “Norway”) is concluded further to the Free Trade Agreement between Albania and the EFTA States (hereinafter referred to as “the Free Trade Agreement”), which was signed on 17 December 2009, and in particular pursuant to paragraph 2 of Article 6 of that Agreement. ARTICLE 2 Tariff Concessions Albania shall grant tariff concessions to agricultural products originating in Norway as specified in Annex 1. Norway shall grant tariff concessions to agricultural products originating in Albania as specified in Annex 2. ARTICLE 3 Rules of Origin and Customs Procedures 1. The rules of origin and the provisions on co-operation in customs matters set out in Protocol B to the Free Trade Agreement shall apply to this Agreement, except as provided for in paragraph 2. Any reference to “EFTA States” in that Protocol shall be taken to refer to Norway. 2. For the purposes of this Agreement, Articles 3 and 4 of Protocol B to the Free Trade Agreement shall not apply to products covered by this Agreement which are exported from one EFTA State to another. ARTICLE 4 Dialogue The Parties shall examine any difficulties that might arise in their trade in agricultural products and shall endeavour to seek appropriate solutions. - 2 - ARTICLE 5 Further Liberalisation The Parties undertake to continue their efforts with a view to achieving further liberalisation of their trade in agricultural products, taking account of the pattern of such trade between them, the particular sensitivities of such products, and the development of agricultural policy on either side. -
List of Legumes
Healthy Oils & SmokePoints When it comes to the cooking oil in your cupboard, there is a huge difference in healthfulness depending on how the oil is stored and how it will be used. First let’s get some definitions for commonly used terms on labels and discussions about oils. Term Definition Cold Pressed Extracted without using heat. Extracted using a screw-type machine that presses the oil out. Can be done Expeller Pressed slowly, with very little heat, or can be done quickly with lots of friction and high temperatures. The first cold pressing which contains the best tasting and most healthful oils. Must contain less than 1% acids. By definition, this is cold-pressed and first Extra Virgin pressed, so don’t need to see these terms on the label. Must say 100% extra virgin, or may be a blend. The first cold pressing, but can contain a little more acids than the extra-virgin Virgin (1-3 percent). Seeds that have been genetically manipulated to decrease the amount of High Oleic essential fatty acids so that they have a longer shelf life. Are left in their state after pressing – no filtering. These oils tend to be more Unrefined Oils flavorful and richer in nutrients, however they have a very low smoke point. Oils have their impurities filtered out, to increase stability and allow for higher Refined temperature cooking. The processing can use toxic solvents, caustic soda, bleaches and phosphoric acid. Smoke Point Stage at which a heated oil begins to smoke, just before it bursts into flames. HEALTHY OILS & SMOKE POINTS PAGE | 1 © 2021 Health-Naturally.org Term Definition Oil should smell and taste like the food it came from. -
Pistachio Oil
Pistachio Oil Oleum Pistaciae synonyms: Pistazien(kern)öl (D); huile de pistache (F) 1 Source Plant Pistacia vera L. (Anacardiaceae), pistachio © Springer Nature Switzerland AG 2020 593 S. Krist, Vegetable Fats and Oils, https://doi.org/10.1007/978-3-030-30314-3_94 594 Pistachio Oil Habitat P Pistacia vera originates in Central Asia and the Mediterranean area. Alexander the Great brought it to Greece, and the Romans brought to to Sicily. Even today, pista- chios grow wild in several countries, for example in Afghanistan and India. They prefer dry, desert-like regions and are very frost-susceptible. Pistacia vera has a biennial crop sequence, which is why there are in turn small and large amounts of crop (Hager 1978, volume 6a, p. 730; Roth and Kormann 2000, p. 145). Description Pistacia vera is an evergreen, deciduous tree that can reach a height of 8–12 m. The crown is spreading and forms a dense canopy of leaves. The leaves are pinnate or bipinnate, greyish green, with stalkless, ovate leaflets. The panicle is short; the inconspicuous, axillary flowers are a reddish colour. They develop into elongated, oval stone fruit that are about 2–3 cm long. The fruit are brownish red and wrinkly, with a thin layer of fruit pulp that tastes of turpentine. They contain the seeds that are sold as pistachios or “green almonds”. The seed is usually triangular, a green, brownish or violet colour and 20 mm long. It is slightly compressed at the sides and protected by a whitish, hard shell (Hager 1978, volume 6a, p. -
The Growing Importance of Local Pumpkin Seed Oil Production in Slovenia
Acta Ethnographica Hungarica 62(2), 373–388 (2017) DOI: 10.1556/022.2017.62.2.6 The Growing Importance of Local Pumpkin Seed Oil Production in Slovenia Maja Godina Golija Institute of Slovenian Ethnology, ZRC SAZU Abstract: Food represents a significant segment of human culture. It is not only a component of the material world and a means to satisfy basic biological needs, but also plays an important role in the economic and social life of the individual and community. Until the middle of the 20th century, the food culture of the Slovene population strongly depended on regional origin. Pumpkin seed oil has a special dietary role and a long tradition among the inhabitants of North- East Slovenia and the cultivation of oil seed pumpkins and production of pumpkin seed oil in the region was already mentioned in 18th century. Slovene pumpkin seed oil is of high-quality and is processed according to the traditional procedure. Since 2005, Styrian-Prekmurje pumpkin seed oil has been protected in the European Union with the Geographical Indication-PGI. Nowadays, the pumpkin seed oil is also becoming an important expression of regional affiliation and a notable factor of economic development in Prekmurje, Porabje and Štajerska, especially significant for tourism, catering and the production of traditional rural products. Keywords: pumpkin seed oil, food culture, Slovenia, economic development, tourism, heritage INTRODUCTION The production, preparation, and consumption of food are among the most basic of human activities and are associated with those rare cultural goods that are produced on a daily basis (Wiegelmann 2006:13). In past centuries, when the majority of the European as well as the Slovene population depended on their own food production, most of their economic activities were connected with it. -
Consumer Acceptance and Quantitative Descriptive Analysis of Pistachio Spread
J. Agr. Sci. Tech. (2017) Vol. 19: 85-95 Consumer Acceptance and Quantitative Descriptive Analysis of Pistachio Spread A. Shakerardekani1 ABSTRACT Pistachio nut (Pistacia vera L.) is one of the popular and nutritious tree nuts in the world. Pistachio spread is a new product which is made from pistachio paste, icing sugar, Soy Protein Isolate (SPI), and Red Palm Oil (RPO). This study involved sensory acceptability (by 32 assessors) using Hedonic scale and development of suitable terminology for describing pistachio spread using Quantitative Descriptive Analysis (QDA). This study represents the first report on using QDA for sensory evaluation of pistachio products. The QDA method is used to determine the sensory profile of the two pistachio spreads with higher acceptability in the Hedonic scale (Formulation 12 including 50% pistachio paste, 30% icing sugar, and 20% RPO and Formulation 16 including 58.3% pistachio paste, 25% icing sugar, and 16.7% RPO). According to the results, RPO has a direct effect on the sensory acceptance of pistachio spread (P< 0.05). Eight panelists were selected for evaluation of pistachio spread. Twenty attributes (in terms of appearance (green color, visible particles, glossy), aroma (sweet, roasted, nutty, milky/creamy), flavor taste (beany, sweet, oily, bitter, nutty, creamy), texture (stickiness, oiliness, firmness, adhesiveness, spreadability), and aftertaste (bitter, astringency) were identified and developed for the product. No significant difference was observed in all pistachio spread formulations attributes, except for sweetness (P< 0.05). Keywords: Hedonic test, Panelist, QDA, Red palm oil, Sensory evaluation. INTRODUCTION The split pistachios are consumed as roasted and/or salted nut snacks. -
Specialty Oils Is Preventing That Remains After Pressing, and Virgin Olive Oxidation―Especially in Those That Contain a High Level of Oil
[Fats/Oils] Vol. 18 No. 9 September 2008 Pouring on Specialty Oil Ideas By Tamie Cook, Contributing Editor They say variety is the spice of life. And, if that’s the case, the product and menu developer’s pantry can be a veritable smorgasbord of piquancy. Literally, we have the world at the end of our whisk, and this has never been truer than when it comes to reaching for oils. In days past, choices were largely limited to vegetable, peanut, soybean, the occasional variety of olive oil and, on a good day, extra virgin olive oil. No longer confined to these basics, myriad choices now address today’s ingredient requirements for health, variety, taste and versatility. Whether it’s for a new dish on the menu or the next big product line, look at the choices, learn about their many uses and try some new oil on your palette. Most fruit, nut and seed oils generally undergo comparatively little processing. Many are mechanically, or “expeller,” extracted and are unrefined so no solvent was used to extract the oil, and no bleach or deodorizing agent was used to refine it. Thus, the oil retains its full, natural flavor, aroma and color, and many of its naturally occurring nutrients. This translates into a product that not only adds flavor to a dish, but also adds value to a menu or product. Shedding new light on an old friend When it comes to olive oil, everything old is new again. The olive tree, a native of Asia Minor, has been around for more than 6,000 years. -
Pistachio Consumption Prevents and Improves Lipid Dysmetabolism by Reducing the Lipid Metabolizing Gene Expression in Diet-Induced Obese Mice
nutrients Article Pistachio Consumption Prevents and Improves Lipid Dysmetabolism by Reducing the Lipid Metabolizing Gene Expression in Diet-Induced Obese Mice Simona Terzo 1, Gaetano Felice Caldara 1, Vincenzo Ferrantelli 2, Roberto Puleio 2 , Giovanni Cassata 2, Flavia Mulè 1 and Antonella Amato 1,* 1 Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche (STEBICEF), Università di Palermo, viale delle Scienze, Edificio 16, 90128 Palermo, Italy; [email protected] (S.T.); [email protected] (G.F.C); fl[email protected] (F.M.) 2 Istituto Zooprofilattico Sperimentale della Sicilia “A. Mirri”, Via Gino Marinuzzi 3, 90129 Palermo, Italy; [email protected] (V.F.); [email protected] (R.P.); [email protected] (G.C.) * Correspondence: [email protected]; Tel.: +39-091-2389-7506 Received: 20 October 2018; Accepted: 16 November 2018; Published: 1 December 2018 Abstract: Pistachios contain beneficial substances such as unsaturated fatty acids, phytosterols, and polyphenols. In the present study, we investigated if pistachio consumption is able to prevent or to revert hyperglycemia, dyslipidemia, hepatic steatosis, and adipose tissue morphological alterations caused by high fat diet (HFD) in the mouse. Moreover, the impact of pistachio intake on the mRNA expression of peroxisome proliferator-activated receptor γ (PPAR-g), fatty acid transport proteins (FAT-P), fatty acid synthase (FAS), stearoyl-CoA desaturase (SCD1), and sterol regulatory element-binding transcription factor-1c (SREBP-1c) in liver and adipose tissue was also analyzed. No change in body weight, food intake, and hyperglycemia was observed between mice consuming pistachios (HFD-P) and HFD mice. Pistachio intake was able to prevent but not to reverse HFD-induced hypertriglyceridemia. -
Bma Usa Loc 12-5-201
סב '' ד ד ׳ לסכ ו שת פ׳׳ December 5, 2019 To Whom it may concern: This is to certify that the following 64 products: BRAND PRODUCT MASSIMO gusto Extra Virgin Olive Oil MASSIMO gusto Pure Grape Seed Oil MASSIMO gusto Blended Grape Seed Oil MASSIMO gusto Extra Virgin Avocado Oil MASSIMO gusto Extra Virgin Avocado Oil with Garlic MASSIMO gusto Blended Vegetable Oil 75% Canola Oil 25% Extra Virgin Olive Oil MASSIMO gusto Extra Virgin Avocado Oil Blend MASSIMO gusto Balsamic Vinegar of Modena MASSIMO gusto Mediterranean Blend MASSIMO gusto Pomace Oil MASSIMO gusto Pure Olive Oil MASSIMO gusto Pomace Olive Oil MASSIMO gusto Grape Seed Oil MASSIMO gusto Canola Oil MASSIMO gusto Soybean Oil MASSIMO gusto Rice Bran Oil MG Estate Reserve Organic Extra Virgin Olive Oil First Cold Pressed MG Estate Reserve Extra Virgin Avocado Oil MG Estate Reserve Grape Seed Oil MG Pure Grape Seed Oil MG Walnut Oil MG Sweet Almond Oil MG Safflower Oil MG Roasted Sesame Oil MG Flax Seed Oil MG Peanut Oil MG Rice Bran Oil MG Limited Reserve Extra Virgin Olive Oil First Cold Pressed Californian Grown MG Limited Reserve First Cold Pressed Avocado Oil with Garlic MG Organic Extra Virgin Olive Oil Infuse with Lemon MG Organic Extra Virgin Olive Oil Infuse with Lime MG Organic Extra Virgin Olive Oil Infuse with Orange North American Kosher Supervision (Flag K) BMA USA Kosher Certificate 5780 Page 1 of 3 MG Organic Extra Virgin Olive Oil Infused with Jalapeno Pepper MG Organic Extra Virgin Olive Oil Infused with Garlic MG Organic Extra Virgin Olive Oil Infused with Basil -
(12) Patent Application Publication (10) Pub. No.: US 2014/0123717 A1 Muller (43) Pub
US 20140123717A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2014/0123717 A1 Muller (43) Pub. Date: May 8, 2014 (54) MIXTURES ON THE BASIS OF (30) Foreign Application Priority Data SULFUR-CROSSLINKED TRIGLYCERIDE, A METHOD FOR THE PRODUCTION Dec. 15, 2010 (EP) .................................. 101951 79.6 THEREOF, AND THE USE THEREOF AS FERTILIZER Publication Classification (75) Inventor: Helmut Muller, Kitzingen (DE) (51) Int. Cl. C05F II/00 (2006.01) (73) Assignee: RHEIN CHEMIERHEINAU GMBH, (52) U.S. Cl. Mannheim (DE) CPC ...................................... C05F II/00 (2013.01) USPC ................. 71/20: 71/11: 71/23: 71/15: 71/19 (21) Appl. No.: 13/993,728 s s s s (22) PCT Filed: Dec. 15, 2011 (57) ABSTRACT The present invention relates to novel mixtures based on (86). PCT No.: PCT/EP11/72937 Sulfur-crosslinked triglyceride, a process for their prepara S371 (c)(1), tion, and their use as fertilizers, in particular for promoting the (2), (4) Date: Jan. 15, 2014 growth of plants which require Sulfur. US 2014/O123717 A1 May 8, 2014 MIXTURES ON THE BASIS OF palm kernel oil, rapeseed oil (colza oil), castor oil, Sardine SULFUR-CROSSLINKED TRIGLYCERIDE, A oil, mustard seed oil, Soya oil, Sunflower oil, shea butter, METHOD FOR THE PRODUCTION grapeseed oil and/or walnut oil. THEREOF, AND THE USE THEREOF AS 0010 Colza oil, soya oil, sunflower oil and/or castor oil are FERTLIZER preferably employed. 0001. The present invention relates to novel mixtures 0011. In a further preferred embodiment of the invention, based on Sulfur-crosslinked triglyceride, a process for their mixtures of triglycerides are employed. -
Pistachio Oil Cold Pressed Virgin Oil
Pistachio Oil cold pressed virgin oil INCI Name: Pistacia Vera Seed Oil Furthermore, pistachio oil is a natural source of Stigmasterol and Δ-5-Avenasterol, linoleic acid and Key Benefits: β-sitosterol, which are 5α-reductase inhibitors, as well • Anti-oxidant properties as effective lenitive compounds. Moreover, linoleic • Rich in emollient properties acid helps to re-fat and boost the intercorneocyte • Hydration lipids. • Strengthens hair An additional benefit of pistachio oil is its ability to Background help strengthen hair over time. Pistachio oil protects Native to the Middle East, pistachios are one of and repairs the hair shaft, prevents split ends, and the oldest flowering nut trees. Ancient people is an effective detangler for all hair types. Thanks appreciated the medicinal and aphrodisiac to the amount of Omegas-3, -6, and -9, it provides properties, according to the Old Testament. It was softness, elasticity, gloss, and shine to hair. It is low imported for the first time by the Romans in Italy, spreading and absorbs well into the skin leaving it and a second time when the Arabs conquered nourished and smooth. Sicily. Pistachios flourish in hot, dry climates from the Middle East to the Mediterranean. The pistachio oil is Typical Properties Greenish-Yellow to obtained by cold pressing the seeds. This oil is mainly Appearance @ 25°C used in the food industry for its potent aroma and it Yellow Liquid has recently been considered a cosmetic ingredient. Oleic acid, % 68 - 78 Linoleic acid (C18:2), % 9 - 19 Insoluble in water Cosmetic Properties Solubility Soluble in fats and oils Pistachio oil has a very well-balanced ratio of Heavy Metals <20 ppm Omega-6 (essential fatty acids) and Omega-9, Recommended Use Level 0.5 - 5.0% responsible for its nourishing and emollient properties, resulting in silky soft and smooth skin. -
Canola Oil, Originally Known As Low Erucic Acid Rapeseed, Is a Vegetable Oil Derived from a Variety of Rapeseed That Is Low in Erucic Acid, As Opposed to Colza Oil
Canola oil, originally known as low erucic acid rapeseed, is a vegetable oil derived from a variety of rapeseed that is low in erucic acid, as opposed to colza oil. There are three distinct methods of extracting oil from canola: One is cold-pressed, where the seed goes in with no heating. Another is expeller crush, where the seed is heated to bring better extraction rates, and the third is solvent extraction, where the seed goes through a pre- press and is then washed with hexane. KROL is naturally cold-pressed, no heat added, no chemicals added. Moreover, it is a wonderfully balanced and nutritionally significant oil containing a healthy ratio of omega-6 to omega-3 essential fatty acids. Canola oil has a unique fatty acid profile very similar to extra virgin olive oil. Based on the fact that this oil has half the amount of saturated fat found in olive oil, many say it has the best fatty acid profile of any edible oil. Very low levels of saturated fats and high level of monounsaturated fats make this cold- pressed oil a staple for every health-conscious chef or home cook. Health benefits of canola oil Canola oil has very low saturated fats. It contains linoleic (omega-6) and a-linolenic acid (omega -3) essential fatty acids at 2:1 ratio, marking it as one of the healthiest cooking oils. It has highest levels of plant sterols, especially ß-sitosteroland campesterol. The US FDA has approved the following claim for phytosterols: "Foods containing at least 0.4 gram per serving of plant sterols, eaten twice a day with meals for a daily total intake of at least 0.8 gram, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." Phyto-sterols competitively inhibit cholesterol absorption in the gut and thereby can reduce cholesterol levels by 10% to 15%.