The deficiency of calcium, magnesium, potassium, and iron leads to severe disorders in human body organs. This study introduces Dooshab as a food source of these useful elements. The Dooshab which translates to grape syrup is widely used in Iran. In the traditional method of the Dooshab production, the white soil is added to the grape juice and the mixture is boiled. After cooling, it is fi...

The purpose of this study was to evaluate the stability of two preparations of vancomycin oral solution in two different storage containers, capped amber oral-dosing syringes and heat-sealed oral-dosing cups, stored under refrigerated conditions. Commercially available grape-flavored vancomycin oral preparation and compounded vancomycin for intravenous use in cherry syrup oral preparation were ...

traditional production of grape syrup in iran inaugurated by addition of natural clay in order to decrease the acidity for subsequent heating. the presence of some mineral residues and sand in the final product which is mainly due to clay impurity might cause and adverse effect. in this study, eleven samples of traditionally produced grape syrup were collected randomly from different regions of...

Flavonoids in plate glass leaves (Gardenia jasminoides J. Ellis) can inhibit the cyclooxygenase enzyme, especially cyclooxygenase-2, which plays a role prostaglandin biosynthesis so that process of fever is inhibited. In addition, flavonoids and paracetamol have similar structure. The aim this research was to test syrup extract G. antipyretic effectiveness against male mice (Mus musculus) induc...

Grape pickle is a traditional food that made with grapes (Vitis vinifera), horseradish (Armoracia rusticana) and grape syrup. In this study, the survival of Bacillus cereus Escherichia coli in pickles produced or without using probiotic Lactobacillus acidophilus La-5 as well microbiological, chemical sensory properties each group were examined during 35 days ripening at 25°C 5 months refrigerat...

A new microplate-adapted DPPH rapid assay was developed to assess the antioxidant capacity of pure compounds and foods. The assay was carried out in buffered medium (methanol: 10mmol/l Tris buffer pH 7.5, 1:1 v/v) and reaction was completed at 10min. The scavenging capacity index (SCI), a theoretical antioxidant parameter directly related to the antioxidant capacity of samples, was calculated. ...