coriandrum sativum/калий

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Potassium permanganate cleansing is an effective sanitary method for the reduction of bacterial bioload on raw Coriandrum sativum.

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OBJECTIVE Raw vegetables including flowers, leaves, stems, and roots are important carriers of food borne pathogens. We evaluated the bacteriological contamination of unwashed coriander leaves, and effectiveness of cleansing with 0.1% potassium permanganate solution as decontamination

Cilantro leaf harbors a potent potassium channel-activating anticonvulsant.

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Herbs have a long history of use as folk medicine anticonvulsants, yet the underlying mechanisms often remain unknown. Neuronal voltage-gated potassium channel subfamily Q (KCNQ) dysfunction can cause severe epileptic encephalopathies that are resistant to modern anticonvulsants. Here we report that

Arbuscular mycorrhizal fungi are an alternative to the application of chemical fertilizer in the production of the medicinal and aromatic plant Coriandrum sativum L.

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The widespread use of agrochemicals is detrimental to the environment and may exert harmful effects on human health. The consumer demand for organic food plants has been increasing. There is thus a rising need for alternatives to agrochemicals that can foster sustainable plant production. The aim of

Acute diuretic effect of continuous intravenous infusion of an aqueous extract of Coriandrum sativum L. in anesthetized rats.

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OBJECTIVE The present investigation was carried out to evaluate the acute diuretic activity of continuous intravenous infusion of an aqueous extract of the seed of Coriandrum sativum L. Apiaceae (coriander) in rats. METHODS The aqueous extract of coriander seed was administered by continuous

Occurrence of ochratoxin A in black pepper, coriander, ginger and turmeric in India.

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Ochratoxin A (OA) contamination of black pepper, coriander seeds, powdered ginger and turmeric powder was estimated using indirect competitive ELISA. Samples (1 g) were extracted with 0.5% potassium chloride (KCl) in 70% methanol (5 ml) and diluted subsequently to give two-fold to ten-fold step-wise

Physico-chemical properties, bioactive compounds and color parameters of coriander puree: effect of pretreatments and freezing.

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Coriander, one of the most widely utilized herb, is a short duration herb having very short shelf life. The present investigation involved development of an innovative process for enhancing the utilization and the availability of this herb. This process involves pretreatment, blanching and freezing

Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer.

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The world urgently needs a new sustainable way of satisfying the increasing demand for food. One of the main challenges is replacing chemical fertilizers with biofertilizers, which include plant root-associated beneficial microorganisms. The present study reports for the first time the

First Report of Bacterial Leaf Spot of Parsley Caused by Pseudomonas syringae pv. coriandricola in Ohio.

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A severe leaf spot of parsley (Petroselinum crispum L. cvs. Dark Green Italian and Gigante) was observed on ∼1.5 ha in 2007 and 8 ha in 2012 on three vegetable farms in northern Ohio. Tiny, water-soaked spots that enlarged to necrotic lesions (∼5 mm wide) were first observed in June of each year.

Uptake and distribution of minerals and heavy metals in commonly grown leafy vegetable species irrigated with sewage water.

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Heavy metal uptake and accumulation behavior in dietary vegetables irrigated with sewage waters is an important issue worldwide. The main objective of this study was to examine and compare the physiological and growth responses of leafy vegetables irrigated with sewage water. A pot experiment was

Nutrient content of spices and herbs.

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Values for the nutrient content of spices and herbs culled from an extensive search of the literature and of unpublished sources are tabulated. Spices were generally high in ash and fiber. The protein content of many spices was comparable to that of whole grains and mature dry legumes. Average

Genetic analysis of chemosensory traits in human twins.

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We explored genetic influences on the perception of taste and smell stimuli. Adult twins rated the chemosensory aspects of water, sucrose, sodium chloride, citric acid, ethanol, quinine hydrochloride, phenylthiocarbamide (PTC), potassium chloride, calcium chloride, cinnamon, androstenone,

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