ライフサイエンスコーパス: spice

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

2 VCP is more bovine complement-specific than SPICE.

3 lycans was more efficient than transmembrane SPICE.

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

5 e approximately 100-fold less efficient than SPICE.

6 n resulted in distinct PCA patterns for each spice.

7 ) emerge as promising natural sources of the spice.

8 e improvement of quality of this much traded spice.

9 ps was observed, but varied with the kind of spice.

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

11 T cell subpopulations were visualized using SPICE.

12 shown in seven propolis samples and in four spices.

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

14 e likely consumed as oils, dried fruits, and spices.

15 Chili pepper is one of most widely used spices.

16 wareness of potential contaminants in ground spices.

17 ltures, plants, crops or naturally occurring spices.

18 'Black Gold', is one of the most widely used spices.

19 on following exposure to odorants present in spices.

20 egally, particularly in candies, sauces, and spices.

21 yanate) at concentrations found in foods and spices.

22 lized for pre-concentration of Sudan dyes in spices.

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

24 according to the geographical origin of the spices.

25 inctive features among the studied herbs and spices.

26 kg; potato: -0.24 +/- 0.20 kg; potato + herb/spices: 0.47 +/- 0.21 kg).

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

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

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

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

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

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

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

34 SPICE analyses revealed that ILC3 and NK cells displayed

35 olyfunctionality were defined using ICCS and SPICE analysis.

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

37 py was used to analyse extracts from saffron spice and a range of potential adulterants and mixtures.

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

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

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

41 plant Curcuma longa and part of turmeric, a spice and herbal remedy in traditional medicine.

42 s significantly determine the quality of the spice and the presence of virus modifies the content of

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

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

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

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

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

48 for the electrophoretic differences between SPICE and VCP.

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

50 m L.) is considered one of the most valuable spices and a promising candidate in natural product rese

51 Element contents in different types of spices and aromatic herbs collected from Italy and Tunis

52 etween Italian and Tunisian samples for each spices and aromatic herbs under analysis was achieved by

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

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

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

56 s methodology can be applied to a variety of spices and herbs, whose geographical indication or simil

57 -known antioxidants found in several fruits, spices and herbs.

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

59 foodware, ceramics, cosmetics, paints, toys, spices and other foods).

60 eterioration flavor properties in red pepper spices and revealed the importance of appropriate storag

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

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

63 sed for the extraction of Pb(II) (lead) from spices and water samples in the dispersive solid phase m

64 k pepper (Piper nigrum), dubbed the 'King of Spices' and 'Black Gold', is one of the most widely used

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

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

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

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

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

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

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

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

73 tly in multicomponent mixtures (e.g., foods, spices, and botanicals).

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

75 s are studied such as wine, rice, olive oil, spices, and honey among the top five.

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

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

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

79 Aroma properties of spices are related to the volatile organic compounds (VO

80 Spices are rich sources of antioxidants due to the prese

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

82 l association of IKZF1 and AP1 and establish SPICE as a valuable new pipeline for predicting novel tr

83 Moreover, SPICE attached to glycosaminoglycans was more efficient

84 Intake of a single meal containing herbs and spices attenuates postprandial lipemia, hyperglycemia, a

85 The system is demonstrated in SPICE based on MNIST digit dataset, yielding 90% accurac

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

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

88 versity of VOC profiles of six common market spices (black/white pepper, chili paprika, cinnamon, nut

89 d the effect of longer-term consumption of a spice blend incorporated in a meal.

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

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

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

93 fied 3 % pre-salting brine (SB and SB-A) and spice brine (SP and SP-A) contained 69-72 % and 20-31 %

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

95 e anti-inflammatory properties of individual spices, but none have examined the effect of longer-term

96 ntrations were highest in dried fruit, Dutch spiced cake, and candy bars (>400 mg/kg).

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

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

99 e extraction (M-d-uSPE) of cadmium in water, spice, chocolate, tea, and tobacco samples prior to the

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

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

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

103 ilicon technology using an industry-standard SPICE-compatible BSIM-BULK model.

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

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

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

107 Some spices comprised key character aroma compounds, e.g. cin

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

109 minated by methyl salicylate, while Marlboro Spice consists of a more complex profile including pinen

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

111 Herb and spice consumption can positively modulate gut microbes a

112 conducted to confirm the impact of herb and spice consumption on gut microbiota in connection with p

113 nt paper, current literature around herb and spice consumption, gut microbiota modulation and prospec

114 Recalls of spice containing products due to undeclared peanut have

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

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

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

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

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

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

121 cellular vacuoles and reach up to 10% of the spice dry weight.

122 Saffron is a highly adulterated spice due to its limited production and high costs.

123 lant essential oil and thyme oil was used as spice essential oil.

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

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

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

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

128 Cinnamomum verum is the widely used spice for its medicinal and culinary uses since ages.

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

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

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

132 Natural antioxidants from peels, seeds, spices, fruits, and vegetables effectively reduce hydrol

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

134 ch fries with herb/spices mix (potato + herb/spices group).

135 Variation within the spice groups was observed, but varied with the kind of s

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

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

138 Several spices have been shown to exhibit activity against obesi

139 The spices have good nutrient profile and antioxidant potent

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

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

142 Culinary herbs and spices have previously been recognised for their potenti

143 Antiglycation activities of herbs and spices, have been described in relation to their in vivo

144 P = 0.006, respectively), with potato + herb/spices having intermediate effects.

145 ds: We included 1,177 patients randomized in SPICE III to receive dexmedetomidine and given supplemen

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

147 taria cardamomum (L.)) is a well-appreciated spice in food and pharmaceutical industries owing to its

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

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

150 and CD44's ten exons are also alternatively spiced in a cell/tissue-specific manner, although very l

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

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

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

154 e loss of antioxidant compounds while adding spices increases their concentration in rums.

155 lomics approaches for quality control in the spice industry.

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

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

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

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

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

161 Determining the provenance of this spice is imperative to protect all stakeholders in the v

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

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

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

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

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

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

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

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

170 ties, notably in harm reduction for users of Spice/K2.

171 The spice made from the fruits of Piper nigrum L.

172 Disabling SPICE may be therapeutically useful if smallpox reemerge

173 nd and potato consumption [combined +/- herb/spices; mean +/- SE almond: 230.87 +/- 114.01 g; potato:

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

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

176 It is used as a spice medicine and fresh vegetable.

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

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

179 (potato group), or 3) French fries with herb/spices mix (potato + herb/spices group).

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

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

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

183 ed on whole-genome sequencing (WGS), and the SPICE mnemonic lost its relevance.

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

185 In particular, through SPICE modeling, we demonstrate the realisation of space-

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

187 In food spices no uric acid was detected, creatinine (16 +/- 2 m

188 /fruity, green, flower, distasteful, fat and spices notes in the films and it was observed that the q

189 f all samples decreased when the toasted and spices notes increased.

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

191 Alternative spicing of Cd44 in WNT5A expressing cells was confirmed

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

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

194 two functional sugar-free gums infused with spices on antioxidant capacity and phenolic content of s

195 y, the effect of essential oils of herbs and spices on the protection of homemade tomato paste withou

196 beer-based marinades infused with herbs and spices on the quality, safety, and sensory perception of

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

198 ations experienced when one consumes pungent spices or mint.

199 nnabinoid receptor agonists (SCRAs), termed "Spice" or "K2", are molecules that emulate the effects o

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

201 The saffron spice owes its red color to crocins, a complex mixture o

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

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

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

205 and ICP-MS were within 5% of each other for spice powders and 24% for dried roots.

206 lting in a detection limit of 2 mg Pb/kg for spice powders, which is comparable to national food stan

207 kg in dried turmeric roots and 1000 mg/kg in spice powders; however, it was ineffective for the spice

208 Lead adulteration of spices, primarily via Pb chromate compounds, has been do

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

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

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

212 27 Saffron spices produced in three Italian regions, Abruzzo (L'Aqu

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

214 formed for pesticide analysis in homogeneous spice products such as paprika.

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

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

217 SPICE provides the first evidence that variola proteins

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

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

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

221 Currently, Pb detection in spices relies primarily on expensive and time-consuming

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

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

224 llowed by stem & shoot vegetables, herbs and spices, root vegetables, flower vegetables, tuber vegeta

225 the first long steps in a trade network (the spice route) that would drive maritime technology and sh

226 Among spices, Saffron is among the most extensively interrogat

227 powders; however, it was ineffective for the spice-salt mixture.

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

229 By pXRF, spice samples were analyzed within collection plastic ba

230 INTRODUCTION The mnemonic SPICE (Serratia, Pseudomonas, indole-positive Proteus, C

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

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

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

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

235 steps (filtration, addition of additives or spices, solera aging method, use of different types of a

236 s of magnitude faster than a commercial fast SPICE solver in predicting the evolution of a coupled os

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

238 Andaliman is a highly perishable Indonesian spice that could be preserved by drying.

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

240 erence Identification of Composite Elements (SPICE), that can systematically predict protein binding

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

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

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

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

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

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

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

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

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

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

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

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

253 Curcumin found in the spice turmeric derived from the Curcuma longa plant was

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

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

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

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

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

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

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

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

262 principal flavor and color component of the spice turmeric.

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

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

265 As a widely used spice, turmeric is rich in curcuminoids, which are known

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

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

268 gos Thermocline Ridge, salinity rises due to spice under pure freshening.

269 use is not explained by temperature and that spice use cannot be accounted for by diversity of cultur

270 ent spices, we demonstrate that variation in spice use is not explained by temperature and that spice

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

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

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

274 Crocus sativus, is one of the most precious spices used as food colorant and flavoring agent.

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

276 Coriander is a widely used spice, valued for its flavor, aroma, and nutritional ben

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

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

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

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

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

282 SPICE was the most potent regulator of human complement

283 ut vortexing of cadmium, copper, and lead in spices, water, and vegetables.

284 pes from 70 cuisines containing 93 different spices, we demonstrate that variation in spice use is no

285 Twelve samples per spice were subjected to PTR-Quadrupole MS (PTR-QMS) and

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

287 traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and

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

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

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

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

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

293 Garlic is a popular food spice with diverse and well-established medicinal proper

294 The classifier is designed in SPICE with feature size of 15 nm and operates at 250 MHz

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

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

297 Black pepper is one of the most widely used spices with high market value globally.

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

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

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