ライフサイエンスコーパス: curry

1 zinc), mixed dhal (62mug/100g folate), fish curry (1.4mug/100g vitamin D), ghee (968mug/100g retinol

2 nt activity of different solvent extracts of curry and mint leaf and their effect on colour and oxida

3 om ground pepper, curcumin from turmeric and curry, and myristicin from nutmeg.

4 matoes and processed foods, such as pizza or curry, are common food triggers.

5 nced symptoms of anaphylaxis after consuming curry bread bought directly from a store, although the c

6 NS can, furthermore, be roasted to give curries, breads, and other dishes a smoky, nutty flavor.

7 urvey in Malaysian markets revealed 71% beef curries contained buffalo but there was no buffalo in be

8 w consumption of meat dishes; with vegetable curries contributing most towards energy intake.

9 rvision for 6 wk, a vitamin A-fortified rice curry dish providing 850 microg retinal activity equival

10 d sesquiterpenes, which comprise much of the curry essential oil, were found to be significantly upre

11 pore-forming peptide magainin, the turmeric (curry) extract curcumin, and detergent Triton X100.

12 Curcumin, the yellow pigment of turmeric in curry, has received attention as a promising dietary sup

13 (-1), guanine 163 +/- 12 mug g(-1)), high in curry, herbal pepper, and chicken seasoning, the lowest

14 Curry-Jones syndrome (CJS) is a multisystem disorder cha

15 dual leaf categories, the ethanol extract of curry leaf (EHEC) and the water extract of mint leaf (WE

16 Curry leaf (Murraya koenigii L.) is valued for its chara

17 the phytochemical and physical properties of curry leaf dried as leaf or as pulp was evaluated.

18 an excellent approach for the production of curry leaf powder.

19 ethod was applied to analyse sample to fresh curry leaf samples, and analysis of potential health ris

20 as used to generate the transcriptome of the curry leaf to detect changes in gene expression during l

21 rmination of 10 organophosphorus residues in curry leaf using gas chromatography with flame photometr

22 e the concentration of pesticide residues in curry leaf were evaluated and found to remove 2-65% of r

23 highest amounts of BRCs are present in green curry leaves (Murraya koenigii (L.) Sprengel) followed b

24 amethrin from fresh chili, chili flakes, and curry pastes.

25 The phenolic yellow curry pigment curcumin has potent anti-inflammatory and

26 he spice turmeric (an essential component of curry powder), has been investigated most extensively as

27 rcumin is a biologically active component of curry powder.

28 93 and 112 for green tea and 98 and 111 for curry respectively.

29 rcumin, a chemical compound derived from the curry spice tumeric, releases the ER-retained MPZ mutant

30 ernative NSAID is curcumin, derived from the curry spice turmeric.

31 Powder of turmeric rhizomes is consumes as curry spicy worldwide, especially in Asia.

32 er, and curcumin, a component of mustard and curry structurally and functionally related to sulindac

33 Curcumin, a dietary pigment in curry, suppresses tumor initiation and tumor promotion.

34 The curry tree (Bergera koenigii L.) is a widely cultivated