نتایج جستجو برای: nigella sativa l protein electrophoresisimmune systemmice

تعداد نتایج: 1784220  

Journal: :iranian biomedical journal 0
محمدحسین بوسکابادی mohammad hossein boskabady محمدرضا اصلانی mohammad reza aslani

in the previous studies the relaxant, anti-cholinergic (functional antagonism) and anti-histaminic effects of nigella sativa have been demonstrated on guinea pig tracheal chains. to elucidate the main substance responsible for the relaxant effect of this plant, the effect of thymoquinone, one of the main constituent of nigella sativa was examined in this study. the bronchodilatory effects of th...

امامت, سید محمد هادی, حسین پور نیازی, سمیه, میرمیران, پروین, هادی, سعید, هادی, وحید,

Background and purpose: In recent years the role of nutrition and herbal medicine are considered in the control of cardiovascular risk factors. The aim of this review was to evaluate the effect of nigella sativa on glycemic indices, lipid profiles, markers of inflammation, oxidative stress, and anthropometric indices. Materials and methods: An electronic literature search was conducted on we...

A. Mashayekhi-Sardoo F. Farhadi Gh. Karimi H. Mashayekhi-Sardoo* P. Shoae-Hagh

Background and objectives: Nigella sativa is a delicate floral vegetable belonging to Ranunculaceae family. Thymoquinone (TQ) is the dominant active component in Nigella sativa seed oil which has a variety of pharmacological properties such as antioxidant, anticancer, anti-inflammatory and analgesic activities. However, TQ is a quinone derivative, which may le...

2010
Sachin Jain

The present study was undertaken to assess the biochemical changes in goats treated with anthelmintic indigenous herbs. The analysis of data was done in 18 goats, irrespective of age, sex and breed. The experimental goats were randomly divided in six groups. The effect of crude powder and cold aqueous extract of Nigella sativa, Swertia chirata and Piper longum was studied on various biochemical...

Journal: :Food Science and Nutrition 2023

The present study was conducted to evaluate the addition of a mixture oleaster (OL; E. angustifolia L.) and black cumin (BC; Nigella sativa) flours on quality characteristics toast bread. concentration OL BC (1:1 w/w ratio) 0 (T1), 1.5% (T2), 2% (T3), 2.5% (T4) total flour content. bread samples containing had more protein content (8.49%–9.65%) than control (6.81%; p < .05). highest phenolic co...

Journal: :Archiv für Experimentelle Pathologie und Pharmakologie 1883

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