S Fasihzadeh, Z Lorigooini, N Jivad - Der Pharmacia Lettre, 2016 - core.ac.uk
ABSTRACT A. stipitatum (Synonym: A. hirtifolium) or Persian shallot from Amaryllidaceae family with indigenous name of ''Mooseer''is one of the important edible Alliums in Iran. It is …
R Sharafati Chaleshtori… - … of Medical Sciences, 2012 - jmums.mazums.ac.ir
Background and purpose: Nowadays, adding natural preservatives is one of the main methods for increasing shelf-life. This study evaluated the antioxidant activity of Zataria …
FR Asl, M Khosravi, R Hajikhani, J Solati… - International Journal of …, 2021 - ncbi.nlm.nih.gov
Objective To evaluate the combined effects of LS and CoQ10 on reproductive function in adult male NMRI mice. Materials and Methods Eighty three-months-old male mice (35–40 …
E Heidarian, G Movahed-Mohammadi… - … of Medical Sciences, 2013 - jmums.mazums.ac.ir
Background and purpose: Acetaminophen is a routine analgesic and antipyretic agent that in overdose causes liver and kidney necrosis in both humans and animals. The cress …
N Hajian, Z Rezayatmand… - Journal of Herbmed …, 2018 - herbmedpharmacol.com
Introduction: In this study the kidney protective effects of methanolic and aqueous extracts of Allium hirtifolium Boiss (shallot) were evaluated on kidney toxicity induced by lead (Pb) in …
Abstract Background and Aim: Herbal medicines are used in the treatment of many diseases, including blood-related disorders. Mediacgo sativa, which is used in traditional …
Shallot, Allium ascolanicum L., is one of the leading horticultural commodities that are widely cultivated in Indonesia. Shallot is a commonly used seasoning for various types of dishes …
M Hakimi, R Soltani, M Keshvari… - … of Medical Sciences, 2014 - search.ebscohost.com
Background and aims: Hyperlipidemia, or increased of blood fat, is known as an independent and curable risk factor in cardiovascular disease. The aim of this study was to …
M Hejazy, M Abdollahzadeh, F Javid - Journal of Nutrition and Food …, 2022 - jnfs.ssu.ac.ir
Background: Fat peroxidation is one of the problems in food processing, cooking, and storage. Oxidative changes cause pathological effects in biological systems and reduce the …