Quality characteristics of kimchi with Artemisia annua extracts
نویسندگان
چکیده
منابع مشابه
Antioxidant Properties of Artemisia annua Extracts in Model Food Emulsions
Artemisia annua is currently the only commercial source of the sesquiterpene lactone artemisinin. Although artemisinin is a major bioactive component present in this Chinese herb, leaf flavonoids have shown a variety of biological activities. The polyphenolic profile of extract from leaves of A. annua was assessed as a source of natural antioxidants. Total phenolic content and total flavonoid c...
متن کاملArtemisia annua L
Shoot cultures of Artemisia annua L. were cultivated in three different micropropagation systems: an ultrasonic nutrient mist bioreactor (UNMB), a modified ultrasonic nutrient mist bioreactor (MUNMB) and solid culture in Magenta boxes. The shoots cultivated in the UNMB and MUNMB showed excellent growth. The dry weight increase (35 times) of shoot cultures in the MUNMB was higher than those (25 ...
متن کاملAnnual Wormwood ( Artemisia annua L
Uses Traditional and Artisanal Used traditionally in China to treat fevers and hemorrhoids. Used in the crafting of aromatic wreaths, as a flavoring for spirits such as vermouth, and as a source of essential oils for the perfume industry.
متن کاملPharmacognostical Studies on Artemisia Annua
With increasing demand in the field of herbal medicines and cosmetics, it has become necessary and pertinent to probe into the area of systematic knowledge about herbal drugs. There is a need for the application of this knowledge in authentification, detailed study and practical utilization of crude drugs. The present paper deals with the taxonomy, anatomy, powder study pertaining to organolept...
متن کاملStudies on the Constituents of Artemisia annua
The present paper is a continuation of our study on the Chinese traditional herb Arternisia annua L. [1— 5], describing several additional constituents: quinghaosu IV and V (V, VII), quinghao acid (VIII) [6], chrysosplenol (VIa) [7] and a paraffinic alcohol; V, VII and VIII are compounds with unreported structures.
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ژورنال
عنوان ژورنال: Korean Journal of Food Preservation
سال: 2015
ISSN: 1738-7248,2287-7428
DOI: 10.11002/kjfp.2015.22.5.666