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arctium lappa/carbohydrate
Nuoroda įrašoma į mainų sritį
5 rezultatus
Nitrogen and carbohydrate storage in biennials originating from habitats of different resource availability.
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Four biennial species (Arctium tomentosum, Cirsium vulgare, Dipsacus sylvester and Daucus carota) which originate from habitats of different nutrient availability were investigated in a 2-year experiment in a twofactorial structured block design varying light (natural daylight versus shading) and
[The influence of nettle and burdock extracts in combination with different diets on dyslipidemia in diabetes mellitus model].
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The influence of low-fat diet, nettle (Urtica dioica) leafs and burdock (Arctium lappa) roots extracts on lipid metabolism and glycosylation reactions has been investigated in experimental diabetes mellitus. These extracts were applied in diets with both high and low fat content. The experiments
Carbon and nitrogen partitioning in the biennial monocarp Arctium tomentosum Mill.
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Growth and nitrogen partitioning were investigated in the biennial monocarp Arctium tomentosum in the field, in plants growing at natural light conditions, in plants in which approximately half the leaf area was removed and in plants growing under 20% of incident irradiation. Growth quantities were
Burdock fructooligosaccharide induces stomatal closure in Pisum sativum.
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Burdock fructooligosaccharide (BFO) isolated from the root tissue of Arctium lappa is a reserve carbohydrate that can induce resistance against a number of plant diseases. Stomatal closure is a part of plant innate immune response to restrict bacterial invasion. In this study, the effects of BFO on
Sucrose transportation control mediates the fresh-keeping effects of burdock fructooligosaccharide in 'Crimson Seedless' grapes
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In 'Crimson Seedless' grapes, the appearance of senescence caused by abnormal dark red color, the loss of crisp taste caused by the decrease in firmness, and the fading of sweetness caused by the decrease in total soluble sugar (TSS) are the main problems affecting its edible qualities after
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