ライフサイエンスコーパス: spice

1 offee, fruit and vegetable juices, herbs and spices).

2 lycans was more efficient than transmembrane SPICE.

3 SPICE on cells could be blocked by a mAb to SPICE.

4 e approximately 100-fold less efficient than SPICE.

5 and seeds are widely used as a condiment and spice.

6 T cell subpopulations were visualized using SPICE.

7 VCP is more bovine complement-specific than SPICE.

8 Chili pepper is one of most widely used spices.

9 DM include the use of culinary herbs and/or spices.

10 according to the geographical origin of the spices.

11 inctive features among the studied herbs and spices.

12 shown in seven propolis samples and in four spices.

13 le bond (-CHCH substituent) in their radical spices.

14 he smallpox inhibitor of complement enzymes (SPICE), a homologue of a vaccinia virulence factor, vacc

15 Steptoean Positive Carbon Isotope Excursion (SPICE), a large and rapid excursion in the marine carbon

16 YPHUS multiple alignments are displayed with SPICE, a browser that provides an integrated view of pro

17 Here we present SPICE, a new DAS client that can be used to visualize pr

18 phenolic profiles of the different herbs and spices, accurate quantification of the major phenolics w

19 ion of bioactive compounds in vegetables and spices after hard cap espresso extraction.

20 SPICE and VCP residues, a combination of two SPICE amino acids (H77 plus K120) enhances VCP activity

21 olyfunctionality were defined using ICCS and SPICE analysis.

22 ger, is consumed worldwide in cookeries as a spice and a flavoring agent.

23 ativus stigmas are the source of the saffron spice and accumulate the apocarotenoids crocetin, crocin

24 Curcumin, a commonly available spice and alternative medicine, has been tested in the l

25 protein-protein interaction database and the SPICE and Dasty viewers.

26 trate that the rather complex modules of VCP/SPICE and their mutants exhibit a high degree of intermo

27 ment regulatory and heparin binding sites of SPICE and to evaluate a mAb that abrogates its function.

28 ant for the switch in species selectivity of SPICE and VCP is the presence of oppositely charged resi

29 By creating chimeras with interchanges of SPICE and VCP residues, a combination of two SPICE amino

30 SPICE and VCP, but not MOPICE, possessed decay-accelerat

31 for the electrophoretic differences between SPICE and VCP.

32 bound human C3b/C4b intermediate to that of SPICE and VCP.

33 mesthetic compounds, which are widespread in spices and food plants, including Perilla frutescens.

34 actorial behavioral intervention emphasizing spices and herbs significantly reduced sodium intake.

35 a behavioral intervention, which emphasized spices and herbs, on the maintenance of sodium intake at

36 Different plants (i.e., herbs, spices and medicinal plants) were analysed.

37 g technique to analyse eight plasticisers in spices and roasted chicken meat stored in plastic bags b

38 butyl phthalate were found in the samples of spices and roasted chicken meat.

39 s complement regulatory proteins of variola (SPICE) and vaccinia (VCP).

40 ed smallpox inhibitor of complement enzymes (SPICE) and vaccinia virus complement control protein (VC

41 ), smallpox inhibitor of complement enzymes (SPICE), and cowpox inflammation modulatory protein (IMP)

42 ly used in the Mediterranean basin as a food spice, and also in folk medicine, due to its health-prom

43 ly used in the Mediterranean basin as a food spice, and also in folk medicine, due to its health-prom

44 ted that poxvirus complement regulators VCP, SPICE, and IMP arose from a single ancestral sequence th

45 We present immunophysical modeling for VCP, SPICE, and three mutants using MD simulations and Poisso

46 ultiple expression systems, 5-30% of MOPICE, SPICE, and VCP consisted of function-enhancing disulfide

47 ential oils of commonly used culinary herbs, spices, and herbal teas inhibit mevalonate synthesis and

48 friction, thermal/mechanical injury, metals, spices, and oral care products have been documented to c

49 monitored to assess the effect of cooking on spice antioxidant content.

50 VCP and SPICE are homologous viral proteins that control the com

51 Spices are rich sources of antioxidants due to the prese

52 h salts") and synthetic cannabinoids (i.e., "spice") are two types of NPS that have received substant

53 Moreover, SPICE attached to glycosaminoglycans was more efficient

54 passes, business cards, fruits, vegetables, spices, beverages, body fluids, horticultural leaves, co

55 We demonstrate that SPICE binds to a variety of cell types and that the hepa

56 omized order: one burger was seasoned with a spice blend, and one burger was not seasoned with the sp

57 nd, and one burger was not seasoned with the spice blend.

58 DAF, and CR1) and a smallpox virus homolog (SPICE) bound to complement component C3b.

59 of the added rosmarinic acid remained in the spiced burger (SB) after cooking.

60 lity of synthetic analogues (commonly termed spice), cannavaping and an emphasis on the purported the

61 d significantly in their citrus, celery, and spice characteristics.

62 herbs (rosemary, thyme, oregano and bay) and spices (cinnamon and cumin).

63 Bananas, mangos, several nuts, spices, coffee, and cacao are widely traded and much sou

64 and 328nm, allowed a good distinction of the spices coming from different sites.

65 umin (CDF), a novel analogue of the turmeric spice component curcumin that has antioxidant properties

66 icacy and apparent low toxicity, this Indian spice component shows promise for the prevention of Alzh

67 ough low recreational doses of bath salts or spice compounds can produce desirable effects, high dose

68 VCP and SPICE consist of four CCP modules connected with short f

69 ositions and antioxidant capacities of seven spices consumed in Southern Nigeria were determined.

70 ps in the Americas, is the most widely grown spice crop in the world.

71 Moreover, saffron spices cultivated in Sardinia and Central Italy can be d

72 ng results in a case of contamination of the spice cumin.

73 pecies, almond and mahaleb, in two different spices, cumin and paprika.

74 he UniProt database for integration with the SPICE DAS client.

75 nsities of woody, coconut, vanilla and sweet spices descriptors were obtained when a large dose rate

76 t cancer (MCF-7) cells were pre-treated with spice extracts and then exposed to H(2)O(2) and nicotine

77 studied, including the zebra, Bengalese, and spice finches.

78 Both herbs and spices fit these criteria perfectly and yet strategies t

79 garlic," "fish," "sweet," "fruit," "burnt," "spices," "flower," and "sour").

80 been recognized since antiquity as important spices for human consumption (e.g. cloves) and have high

81 r, turmeric, and cumin, and the use of these spices for prevention and management of diabetes and ass

82 Thus, even within the more complex spice formulation, oxidized curcumin intermediates appea

83 Among the 9 spices, ginger, at 50 mug/ml protected against 68% of DN

84 tent with the host tropism of these viruses, SPICE has been shown to be more human complement-specifi

85 Curcumin, in addition to its role as a spice, has been used for centuries to treat inflammatory

86 Several spices have been shown to exhibit activity against obesi

87 The spices have good nutrient profile and antioxidant potent

88 Spices have long been known for their antioxidant, anti-

89 Herbs and spices have long been used to improve the flavour of foo

90 is an aromatic plant that has been used as a spice in Brazilian culinary and in traditional medicine

91 amily Zingiberaceae that is widely used as a spice in food preparations in addition to its biological

92 rom carbonate and organic matter through the SPICE in North America, Australia, and China that reveal

93 te sensitivity has coevolved with the use of spices in cooking, which, in turn, is thought to be a cu

94 ctor 5 (IRF5), and that this variant altered spicing in a way that might provide a functional explana

95 Many spices, including plants of the ginger family, possess a

96 eered version as well as soluble recombinant SPICE inhibited complement activation at the C3 converta

97 These results identify the SPICE interval as the best characterized ocean anoxic ev

98 different flavouring techniques (infusion of spices into the oil vs. combined malaxation of olives pa

99 SPICE is also more human complement-specific than is VCP

100 The SPICE is followed by an increase in plankton diversity t

101 SPICE is nearly 100-fold more potent than VCP at inactiv

102 for these structure-function adaptations of SPICE is proposed.

103 live oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastro

104 Cs), commonly marketed under the trade name "Spice" is explored for the first time.

105 Crocin, a component of saffron spice, is known to have an anticancer activity.

106 Curcumin, a common ingredient of Asian spices, is known to disrupt Abeta fibril formation and t

107 nent of tumeric, one of the most widely used spices, is linked to several beneficial health effects,

108 Here we show that the turmeric spice isoflavone curcumin suppresses p300 and CBP occupa

109 Disabling SPICE may be therapeutically useful if smallpox reemerge

110 Ready-to-eat spiced meat roll from a single production facility cause

111 An isolate from a delicatessen meat (spiced meat roll) from company A was identical to the ou

112 h an apple-smoking spice mix, cherry-smoking spice mix, and a mix of juniper berries and bay leaves w

113 lder, beech, and beech with an apple-smoking spice mix, cherry-smoking spice mix, and a mix of junipe

114 e, cooking hamburgers with a polyphenol-rich spice mixture can significantly decrease the concentrati

115 We studied the effect of an antioxidant spice mixture on malondialdehyde formation while cooking

116 The overall effect of adding the spice mixture to hamburger meat before cooking was a red

117 nths (0.5Y) and 5 years (5Y), were used as a spice model for assessment of comparative aroma quality.

118 hibits the complement regulatory activity of SPICE, MOPICE, and VCP and thus could be used as a thera

119 As the adage says, variety is the spice of life, and despite our best attempts, cells, eve

120 Alternative spicing of Cd44 in WNT5A expressing cells was confirmed

121 changes in splicing factors and alternative spicing of other genes during development.

122 demonstrate that this virulence activity of SPICE on cells could be blocked by a mAb to SPICE.

123 vs. combined malaxation of olives paste and spices) on chemical and sensory quality of flavoured oli

124 those found in fruits, nuts, vegetables, and spices, or even reduced caloric intake, may lower age-re

125 A) methods for the detection of aflatoxin in spice paprika matrix.

126 The AFB1 content of sixty commercial spice paprika samples from different countries were meas

127 Spice peppers (Capsicum annuum L.) var. Lemeska and Lako

128 For every kilogram of saffron spice produced, about 63 kg of floral bio-residues (FB)

129 The results revealed that spices produced at different sites of the Italian territ

130 Good differentiation of spices produced in close sites of Central Italy was also

131 27 Saffron spices produced in three Italian regions, Abruzzo (L'Aqu

132 of floral bio-residues are wasted in saffron spice production, which need to be stabilized because of

133 "K2/SPICE" products are commonly laced with aminoalkylindole

134 The results of this study prove that spices protect DNA and inhibit cancer cell migration.

135 SPICE provides the first evidence that variola proteins

136 mple, is a cytoplasmic, nonconventional mRNA spicing reaction, initiated by a bifunctional transmembr

137 d cell migration, whereas pre-treatment with spices reduced this migration.

138 noids were most closely related to green and spice-related sensory descriptors.

139 Also, SPICE residue L131 is critical for both complement regul

140 while, among vegetables, cacao/chocolate and spices resulted in contamination levels comparable with

141 Sixteen elements found in 33 cumin spice samples from China, India, Syria, and Turkey were

142 By inactivating complement components, SPICE serves to inhibit the formation of the C3/C5 conve

143 Overall, spices should be irradiated under an O2-free atmosphere

144 We demonstrate the use of SPICE (Simulation Program with Integrated Circuit Emphas

145 -T-rich tract just 5' to the intron 7/exon 8 spice site.

146 he anti-diabetic properties of commonly used spices, such as cinnamon, ginger, turmeric, and cumin, a

147 Steptoean Positive Carbon Isotope Excursion (SPICE) that indicates a major increase in atmospheric O(

148 r (Capsicum frutescens) is a highly consumed spice throughout the world.

149 is study showed that R. eriocalyx might be a spice to be included in the European food additive list

150 of turmeric (curcuma longa) and is used as a spice to give a specific flavor and yellow color in Asia

151 ervations in humans and in animal models add spice to the debate.

152 he smallpox inhibitor of complement enzymes, SPICE, to regulate human complement on the cell surface.

153 , a chemical compound derived from the curry spice tumeric, releases the ER-retained MPZ mutants into

154 Curcumin is a compound derived from the spice, tumeric.

155 curcumin, a yellow pigment derived from the spice turmeric (an essential component of curry powder),

156 pigment compound found in the popular Indian spice turmeric (Curcuma longa), has been extensively inv

157 (diferuloylmethane), a component of dietary spice turmeric (Curcuma longa), has been shown in recent

158 ssion, whereas curcumin, a derivative of the spice turmeric and a recently described inhibitor of c-J

159 Curcumin is the active ingredient of the spice turmeric and has been shown to have a number of ph

160 nditions that promote oxidation, the dietary spice turmeric enhanced topoisomerase II-mediated DNA cl

161 Curcumin in the spice turmeric, genistein in soya, and catechins in tea

162 urcumin, the yellow colored component of the spice turmeric, has been reported to rescue defective De

163 Because oral curcumin, a component of the spice turmeric, has been shown to relieve endoplasmic re

164 an antioxidant present in the commonly used spice turmeric, in preventing cataractogenesis in an in

165 Curcumin, the major component of the spice turmeric, is used as a coloring and flavoring addi

166 (diferoylmethane), a major component of the spice turmeric, potently inhibits PrP-res accumulation i

167 The spice turmeric, with its active polyphenol curcumin, has

168 ve NSAID is curcumin, derived from the curry spice turmeric.

169 principal flavor and color component of the spice turmeric.

170 ive molecules originating from the important spices turmeric and ginger, respectively.

171 revealed that the commonly used cholekinetic spice, turmeric, affects gut motility through a mechanis

172 in is a compound in the widely used culinary spice, turmeric, which possesses potent and broad biolog

173 ive ingredient of turmeric powder, a natural spice used for generations in traditional medicines.

174 Ginger (Zingiber officinale R.) is a popular spice used in various foods and beverages.

175 Ginger (Zingiber officinale R.) is a popular spice used worldwide.

176 entrations of plasticisers were found in the spices used to cook the chicken meat.

177 responses of the VPAC receptors and the hop1 spice variant of the PAC(1) receptor but not its null fo

178 Two of these new receptors are spice variants and are called Y5 receptors, whilst a thi

179 iesterases (of which there are 24 genes plus spice variants).

180 f smallpox, vaccinia, and monkeypox known as SPICE, VCP (or VICE), and MOPICE, respectively.

181 analysis of the content of Cu, Ni and Pb in spice, vegetable and fruit samples by flame atomic absor

182 SPICE was the most potent regulator of human complement

183 nicotine-induced cancer cell migration of 9 spices were analysed.

184 Edible portions of the spices were ground into fine powder and their nutrient a

185 The spices were rich in macro-and micro-nutrients.

186 ion of a 63-mg dose of oxalate from the test spices, were performed after each 4-wk experimental peri

187 fron is one of the oldest and most expensive spices, which is often target of fraudulent activities.

188 rall positive electrostatic potential of VCP/SPICE with binding and activity.

189 igests covering all aspects of parasitology, spiced with smaller items of general interest--including

190 study looks at the adulteration of culinary spices with banned dyes such as Sudan I, II, III and IV.

191 ved from citrus products and Asian foods and spices with potential clinical promise.

192 , is considered as one of the most expensive spices worldwide, and as such, it is prone to adulterati

193 tion of the aril of Myristica fragrans (mace spice) yielded five phenolic compounds, one new acyclic