it's an essential oil obtain from thyme. There are commercial thymol based products for Varroa control
and turmeric root (a spice used in Indian curry) before settling upon six#Curcumin known as tumeric Isoflavone from soybeans Indo-3-Carbinol from cruciferous plants C-phycocyanin from spirulina Reservatrol from grapes and Quercetin
#¢Roasted turkey and fried turkey have compounds in common with apples chocolate pumpkin pecans molasses honey parsley leaves ham tomatoes and roasted vegetables.
How does cranberry sauce keep so long in a can vs freshly made?#¢#¢Canned cranberry sauce can last for as long at 2 years in an unopened can
because manufacturers make sure it has the perfect balance of acid and sugars. The absence of air in the can helps retain the flavors
#¢Freshly made cranberry sauce will last for about a month in the refrigerator in a covered container.
It spoils more quickly than canned cranberry sauce because it is exposed to air and the environment repeatedly.
they gently blew vanilla or lemon odour at the restrained locust while they spoon-fed it with artificial food.
do you prefer vanilla odour or lemon odour. We walk the locust on a rod that bifurcates into two arms:
one arm has lemon odour the other vanilla. So the locust has to make up its mind:
do I go to vanilla or to lemon. Without training locusts like vanilla more than lemon. But if you pair nutritious food with lemon during the training they will go to lemon.
And if you train solitary locusts with toxic food and vanilla they will also go to lemon.
The new results show how brains do not solve problems'in a vacuum'but in interaction with the environment.
For some people is hard to believe that the highland papayas from the Andes are not closer related to papaya than are these Mesoamerican herbs.
and the College of Agriculture and Life sciences of Texas A&m University recently announced the release of'Carotex-312'a new high-yielding orange-fruited Habanero type F1 hybrid pepper (Capsicum chinense Jacq.).
According to Kevin M. Crosby from Texas A&m University's Vegetable and Fruit Improvement Center open-pollinated cultivars of Habanero peppers are used extensively by US growers
Crosby said that'Carotex-312'should appeal to consumers of Habanero-type peppers because of the new cultivar's large attractive orange-colored fruit.
''Tigerpaw-NR'seed is interested available to pepper researchers for experimental purposes. Small quantities of'Carotex-312'seed are available for research purposes from Crosby at the Vegetable and Fruit Improvement Center at Texas A&m University.
#Sofrito contains substances that reduce risk of cardiovascular diseasethe combination of tomato olive oil garlic and onion in a sofrito increases the amount of polyphenols and carotenoids.
tomatoes onions garlic and oil. The combination of these foods equals the bio-health compounds of each one separately.
In the northern regions of the boreal the surrounding hillsides have thin infertile soils and lack shrubs or herbs that can fix nitrogen.
weight gainonions a key ingredient in recipes around the globe come in a tearless version that scientists are now reporting could pack health benefits like its close relative garlic which is renowned for protecting against heart disease.
which instead makes a sulfur compound similar to one found in cut garlic that may be the key to its cardiovascular benefits.
Many people eat garlic cloves or take it as a nutritional supplement in pill form to reduce the clumping of platelets in the blood
The scientists found that in lab tests extract from the tearless onion significantly reduced platelet clumping compared to regular onions or even garlic.
Also preliminary testing in rats showed that the tearless onion could help control weight gain--more so than regular onions or garlic.
They then compared kiwifruit to the genomes of other representative plant species including tomato rice grape and the mustard weed Arabidopsis.
It is also found in small quantities in fruit and vegetables like mustard Goji berries almonds sunflower seeds cardamom fennel coriander and cherries.
#Pesticide regulation in California is flawedapproximately 30 million pounds of fumigant pesticides are used each year on soil that yields valuable California crops--strawberries tomatoes peppers and the like--in an attempt to control pests.
It has been in commercial use for years as a flavoring for foods and beverages and as a fragrance ingredient in perfumes.
whether with smokiness and a whiff of vanilla or a spicy character with hints of caramel and now the emerging chemistry of brown spirits is proving that they have distinct chemical signatures to match the complex combinations of grains barrels aging and other
and other compounds that infuse flavors of vanilla caramel and others. Lastly how long a spirit ages plays an important role in its final character.
The methods to calculate the carbon intensity of individual products--from tomato paste and milk to beer and wine--will help California more accurately determine the number of allowances allocated to these manufacturing facilities.
and Sustainability worked on the seasonings brewery poultry processing and sugar industries. Ecofys focused on petroleum refining and glass manufacturing.
For example manufacturing one can of tomato paste produces more emissions than one can of diced tomatoes.
and herbs especially Mexican oregano all contain apigenin and luteolin flavonoids that kill human pancreatic cancer cells in the lab by inhibiting an important enzyme according to two new University of Illinois studies.
E-cigarettes are powered battery devices that provide inhaled doses of nicotine vapors and flavorings. The Centers for Disease Control and Prevention estimates that about 6 percent of adults have tried e-cigarettes a number that has doubled nearly since 2010.
and characterized by an enhanced environmental malaria risk despite intensive mosquito control efforts said Pascual the Rosemary Grant Collegiate Professor of Ecology and Evolutionary Biology at U-M and a Howard
Try teaming frozen broccoli with raw radishes cabbage arugula watercress horseradish spicy mustard or wasabi to give those bioactive compounds a boost she advised.
or in the case of one broccoli study offering a side of ranch dip to entice the child.
#Spicing up food can make up for missing fatadding just a small amount of everyday herbs
and spices to vegetables and reduced-calorie meals may make those foods more appetizing to consumers
The test group of 150 subjects tasted the meal with full fat (610 calories reduced fat and reduced fat with everyday spices added such as onion oregano paprika and garlic
#¢The full-fat meal and the reduced-fat meal with spices both scored the same (about a 7. 0). The reduced-fat meal with no spices scored about a 6. 25.
Peters noted that simply adding herbs and spices was enough to improve the reduced-fat version enough that it was rated as highly as the full-fat version.#¢
#¢The reduced-fat meatloaf with spices scored slightly higher than the full-fat version (6. 75 vs. 6. 50)
while the reduced-fat only version was rated just above 6. 0.#¢The spiced-up reduced-fat vegetables scored slightly above 7. 0
for the spicy reduced-fat version and slightly below 6. 0 for the reduced-fat with no spice.
Still he noted that adding spices made up some of the ratings deficit between the full-fat version and the non-spicy reduced-fat version.
Peters urged the food industry to continue studying the relationship between herbs and spices and dietary satisfaction.
Substituting herbs and spices for fat may be a promising strategy for helping people meet the Dietary Guidelines especially
and disseminate information on the health benefits of culinary herbs and spices. Spice manufacturer Mccormick & Company Inc. supports the initiatives of the Mccormick Science Institute through funding.
Story Source: The above story is provided based on materials by Institute of Food Technologists (IFT. Note:
Food and nutrition researchers have found that by offering a dip flavored with spices children were more likely to try vegetables--including those they had rejected previously.
Savage and colleagues found that children were three times more likely to refuse eating a vegetable alone than they were to eat the same vegetable when paired with a reduced-fat flavored dip.
And the children were twice as likely to reject a vegetable with no dip than they were given
if the same vegetable with plain dip. The researchers report in a recent issue of the Journal of the Academy of Nutrition
The children were reintroduced then to the same vegetables this time with a dip and each child's likes
when it was paired with a dip flavored with spices than when it was eaten alone. The children tasted
carrots cucumbers celery green beans red peppers and yellow squash. After tasting each vegetable the children were shown three cartoon faces
In the next session the children were introduced to five different Miracle Whip-based reduced-fat dips one plain and the other four flavored with different combinations of spices.
The most well-liked dips were flavored pizza and ranch; the least-liked dips were herb and garlic.
After the initial tastings and ratings the preschoolers were given veggies and dip together. Thirty-one percent of them deemed a vegetable alone to be yummy
but when paired with a flavored dip 64 percent of the children found the vegetable yummy.
On the other end of the spectrum 18 percent of children refused to eat a vegetable by itself
while only six percent would refuse to eat a vegetable when paired with a flavored dip.
and yellow squash paired with a preferred flavored dip. These vegetables were chosen because they were liked the least of the six tested.
when paired with a dip than when it was served alone. The amount of squash eaten by the preschoolers more than doubled
when paired with a flavored dip. The quantity of celery eaten increased 62 percent when paired with a flavored dip.
Just because a child refuses to taste a vegetable doesn't mean they don't like it Savage said.
some that contained only native grasses and herbs others that had plants and an herbivore grasshopper and some others that had plants and herbivores along with a carnivore spider species--all three tiers of the food chain.
The grasshoppers also shifted towards eating more herbs instead of grass under fearful scenarios. At the same time the grasses stored more carbon in their roots in a response to being disturbed at low levels
and mustard ethylene functions as a key hormone in all plants he adds. The researchers looked at
Herbal additives to the wine were identified also including rosemary basil and/or thyme which are native to central Italy where the wine was made likely.
In the case of Celtic Europe grape wine displaced a hybrid drink of honey wheat/barley and native wild fruits (e g. lingonberry and apple) and herbs (such as bog myrtle yarrow and heather.
non-grassy herbs and forbs. C4 plants are warm-season or tropical grasses and sedges and their seeds leaves or storage organs like roots and tubers.
Brands with flavours such as vanilla or chocolate attract children and put them at increased risk of experimenting with cigarettes
#Whodunnit of Irish potato famine solvedan international team of scientists reveals that a unique strain of potato blight they call HERB-1 triggered The irish potato famine of the mid-nineteenth century.
The HERB-1 strain of Phytophthora infestans likely emerged in the early 1800s and continued its global conquest throughout the 19th century.
Only in the twentieth century after new potato varieties were introduced was replaced HERB-1 by another Phytophthora infestans strain US-1. The scientists found several connections with historic events.
Tomatoes potatoes aubergines peppers and wolfberries are all representatives of the family present on many tables across the world.
Tomatoes potatoes aubergines peppers and wolfberries are all representatives of the family present on many tables across the world.
Unlike coffee or vanilla the biochemical processes that produce the strawberry aroma are very complex.
#Could eating peppers prevent Parkinsons? Dietary nicotine may hold protective keynew research reveals that Solanaceae--a flowering plant family with some species producing foods that are edible sources of nicotine--may provide a protective effect against Parkinson's disease.
and Child Neurology Society suggests that eating foods that contain even a small amount of nicotine such as peppers
but as consumption of edible Solanaceae increased Parkinson's disease risk decreased with peppers displaying the strongest association.
Similar to the many studies that indicate tobacco use might reduce risk of Parkinson's our findings also suggest a protective effect from nicotine or perhaps a similar but less toxic chemical in peppers and tobacco.
#Coumarin in cinnamon and cinnamon-based products and risk of liver damagemany kinds of cinnamon cinnamon-flavored foods beverages and food supplements in the United states use a form of the spice that contains high levels of a natural
Ikhlas Khan and colleagues explain that cinnamon which comes from the bark of certain trees is one of the most important flavoring agents used in foods and beverages.
and other products in the United states use dried cassia bark or cassia cinnamon. Ceylon cinnamon contains very little coumarin a naturally occurring substance that has been linked to liver damage in people sensitive to the substance.
However cassia cinnamon can contain larger amounts. Khan's team decided to check on the coumarin content of a wide variety of food products.
As found in this study coumarin was present sometimes in substantial amounts in cinnamon-based food supplements
and cinnamon-flavored foods they say. Story Source: The above story is provided based on materials by American Chemical Society.
The data set collected from 2001 to 2008 includes a sample of all trees shrubs vines herbs grasses fern
Echinacea St john's wort and other medicinal herbs; and what Khoury calls iconic U s. crops including sugar maple and wild rice.
and Brown-MBL faculty members Stephen Porder Leah Vanwey and Jack Mustard. Tanguro Ranch is the focus of a huge amount of the science on land transitions
To understand how land use is associated with economic development Vanwey teamed with John Mustard professor of geological sciences at Brown and Stephanie Spera Mustard's graduate student.
Spera and Mustard used imaging from NASA's Terra satellite to track land use changes in Mato grosso from 2000 to 2011.
Spera and Mustard recorded images from 2000 to 2001 and again from 2010 to 2011 to see how usage had changed over the decade.
#Self-medication in animals much more widespread than believedit's been known for decades that animals such as chimpanzees seek out medicinal herbs to treat their diseases.
Outbreaks of Salmonella associated with dried foods such as nuts cereals spices powdered milk and pet foods have been associated with over 900 illnesses in the last five years.
and cosmetic skin creams and monosodium glutamate is used a food additive to enhance the flavor of some foods.
Although recipes vary Yak-a-mein typically is made with a salty beef-and-soy-sauce-based broth;
which algae grow in open ponds Solazyme grows microalgae in total darkness in the same kind of fermentation vats used to produce vinegar medicines and scores of other products.
and moregenes from the family of bacteria that produce vinegar Kombucha tea and nata de coco have become stars in a project
In the 1800s French scientist Louis Pasteur first discovered that vinegar-making bacteria make a sort of moist skin swollen gelatinous and slippery--a skin now known as bacterial nanocellulose.
which are mainly photosynthetic bacteria much like the vinegar-making bacteria in basic structure; however these blue-green algae or cyanobacteria as they are called can produce nanocellulose.
Other members of the Acetobacter family find commercial uses in producing vinegar and other products.
and other nutrients to grow in the huge industrial fermentation tanks that make everything from vinegar and yogurt to insulin and other medicines.
Berkebile has uncovered many examples of other plant life the Puebloans might have used as a food source such as purslane pinyon nut juniper berries globemallow and even cactus.
Examples at MU 125 include pinyon nut juniper berries and cactus. -Domesticated resources: These are brought plants to the Southwest by humans
and cancer biology scientists at the Johns Hopkins Kimmel Cancer Center tested the potentially harmful effect of foods and flavorings on the DNA of cells.
They found that liquid smoke flavoring black and green teas and coffee activated the highest levels of a well-known cancer-linked gene called p53.
or flavorings but do suggest the need for further research. The Johns Hopkins study began a year ago
For the study published online February 8 in Food and Chemical Toxicology Kern and his team sought advice from scientists at the U s. Department of agriculture about food products and flavorings.
and flavorings with human cells and grew them in laboratory dishes for 18 hours. Measuring and comparing p53 activity with baseline levels the scientists found that liquid smoke flavoring black
and green teas and coffee showed up to nearly 30-fold increases in p53 activity which was on par with their tests of p53 activity caused by a chemotherapy drug called etoposide.
and gallic acid but there could be ways to remove the two chemicals from foods and flavorings.
Other flavorings like fish and oyster sauces tabasco and soy sauces and black bean sauces showed minimal p53 effects in Kern's tests as did soybean paste kim chee wasabi powder hickory smoke powders and smoked paprika.
Funding for the study was provided by the National institutes of health's National Cancer Institute (CA62924) and the Everett and Marjorie Kovler Professorship in Pancreas Cancer Research.
which is eaten often with a vegetable-based relish. Story Source: The above story is provided based on materials by University of Nottingham.
Dr Julie Mustard a contributor to the study from Arizona State university explains further: Although human and honeybee brains obviously have lots of differences
which is one of the first steps in producing this delicious condiment. However the mechanisms behind sap exudation--processes that trigger pressure differences causing sap to flow--in maple trees are a topic of much debate.
Different dishes prepared each week included handmade pastry bread and pasta salads curries and desserts. According to Lisa Gibbs Phd principal investigator one of the major themes that emerged from the study was children eating
and gingers according to Caroline Strã mberg UW assistant professor of biology and lead author of an article in Nature Communications.
and dips per day and sustained it through the end of the study. About one-third of study participants continued using 75 percent less smokeless tobacco use 26 weeks after the study
Research (grant R01-NR012459) the Wake Forest University Claude D Pepper Older Americans Independence Center (P30-AG21332) and an individual postdoctoral fellowship (F32-AG039186;
The researcher selected three winter cover crops often grown in the Salinas Calif. area--rye mustard
The legume-rye and rye cover crops produced approximately 25 percent more dry matter biomass than the mustard crops.
while rye and mustard crops appeared to suppress weeds adequately with typical seeding rates. The long-term study also provided Brennan with more data about year-to-year yield variations in the legume-rye mix including why legumes
The scientists grew seedlings of a laboratory plant (Arabidopsis) that is a relative of mustard using a custom imaging system
Some are sandstone with grains up to about peppercorn size. One grain has an interesting gleam
One of them is the light-footed clapper rail a cinnamon-and-gray long-legged wading bird that lives only in Southern California and the northern Baja Peninsula.
The nonsynthetic bed bug pesticides--which contain ingredients such as geraniol rosemary oil mint oil cinnamon oil peppermint oil eugenol clove oil lemongrass oil sodium lauryl sulfate
and 2%sodium lauryl sulfate) and Bed bug Patrol (0. 003%clove oil 1%peppermint oil and 1. 3%sodium lauryl sulfate)--killed more than 90 percent of them.
Even spices and cooking oil can be produced by algae. The brown algae known as sugar kelp (Saccharina latissima) for example contain up to three times as much sugar as sugar beet.
The study was led by Associate professor Rosemary Sherriff of Humboldt State university and involved Research Scientist Tania Schoennagel of CU-Boulder's Institute of Arctic and Alpine Research CU-Boulder doctoral
and substitute Greek yogurt for sour cream or cream cheese dips. â#¢Because sodium causes fluid retention--something especially bad for heart patients--a good rule of thumb is to avoid foods that have more than 1 mg of sodium per calorie.
One is based on shrubs trees and herbs whose photosynthesis contains intermediate products with three carbon atoms (C3).
Small antelopes such as springbok or steenbok specialise on shrubs and herbs whereas the oryx antelope feeds on grass--just like the cattle.
or additives within similarly shaped wine jars including honey storax resin terebinth resin cedar oil cyperus juniper and possibly mint myrtle and cinnamon.
African mothers normally treat sick children with natural substances such as herbs. My mum certainly used a lot of those substances.
#Turning waste from rice, parsley and other foods into biodegradable plasticyour chairs synthetic rugs and plastic bags could one day be made out of cocoa rice
They mixed the acid with parsley and spinach stems and husks from rice and cocoa pods.
It also has various commercial applications serving as building material laminates and particleboard and in the manufacture of beverages paper charcoal and vinegar.
A new mango drink enriched with antioxidants from mas cotekresearchers at the Universiti Teknologi MARA have enhanced the antioxidants present in mango fruit drink by adding the extracts of naturally occuring traditional herbs in Malaysia.
Malaysia has been blessed with a variety of fruits and herbs. Our daily diet includes the consumption of raw vegetables and herbs.
Scientific studies have been carried out to evaluate the beneficial effects of Malaysian herbs. A number of studies support the intake of local herbs to prevent diseases mainly caused by oxidative stress.
These studies have enabled some of our herbs to be turned into products either in tablet form
or mixed into drinks to simplify and assist the pharmacological effects of the herbs. Known to be rich in Vitamin c the mango is regarded as one of the most popular fruits from the tropics.
Numerous high quality mango clones are available in Malaysia. Our interest has been at incorporating an extract from local Malaysian herbs into the mango drink to create a new way of enjoying the goodness of mango.
The antioxidant properties of herbs have been proven to deliver beneficial effects and phenolic compounds such as flavonoids have been observed to provide antioxidant effects.
Thus herbs known to possess high antioxidant properties were selected for use in this study. However some herbs are not suitable for incorporation into mango drink due to the pungent taste and colour of the herb extract
which could interrupt the organoleptic properties of the mango drink. The objective of the present work was to produce a new mango drink enriched with the antioxidants of the mas cotek (Ficus deltoidea) herb.
This traditional herb is a plant from the Family moraceae that has been used traditionally for its medicinal properties.
Mas cotek is used for example to treat pneumonia diabetes hypertension diarrhoea and gout. We found that dried Ficus deltoidea leaves extracted with water at 50 degree celsius for 20 hours yielded an aqueous extract with the highest content of flavonoids and total phenolics.
A total of 25 flavonoid compounds consisting of 9 flavonols and 16 flavones were identified tentatively from dried leaves of mas cotek using high performance liquid chromatography (HPLC) coupled to a photodiode array and electrospray ionization mass spectrometry.
Our results suggest that mas cotek could be a suitable herb for adding to mango drink.
Moreover mas cotek has positive effects on glucose and lipid levels and has been found safe for use in humans.
and hookah with cigarettes such as requiring minimum pack sizes introducing flavoring restrictions and implementing greater stringencies on packing colors and fonts along with stronger warnings.
With cinnamonseeking ways to prevent some of the most serious foodborne illnesses caused by pathogenic bacteria two Washington state University scientists have found promise in an ancient but common cooking spice:
cinnamon. Recent findings published in Food Control journal online suggest Cinnamomum cassia oil can work effectively as a natural antibacterial agent in the food industry.
The cinnamon cassia oil is effective in low concentrations she said--about 10 drops diluted in a liter of water killed the bacteria within 24 hours.
and Sheng to include the beef industry in the large-scale application of their findings on cinnamon.
Cassia cinnamon is produced primarily in Indonesia and has a stronger smell than the other common cinnamon variety Ceylon.
In addition to Cinnamomum cassia oil Sheng plans to take a look at another natural source to kill bacteria. She and her coworkers will study the potential of dandelions to inhibit bacteria related to bovine mastitis an infection in the mammary glands of dairy cows.
By'staining'the plaque with curcumin a component of the common spice turmeric we could detect it in the retina even before it began to accumulate in the brain.
A research team led by Michael Jenkins associate professor of forest ecology found that a 17-yearlong Indiana Department of Natural resources policy of organizing hunts in state parks has spurred successfully the regrowth of native tree seedlings herbs
Herbs such as asters violets and goldenrods increased from about 20 percent to 32 percent cover
#Cinnamon may be used to halt progression of Parkinsons disease, study suggestsneurological scientists at Rush University Medical center have found that using cinnamon a common food spice
and flavoring material can reverse the biomechanical cellular and anatomical changes that occur in the brains of mice with Parkinsonâ##s disease (PD).
The results of the study were published recently in the June 20 issue of the Journal of Neuroimmune Pharmacology. â#oecinnamon has been used widely as a spice throughout the world for centuriesâ#said Kalipada Pahan Phd study lead researcher
Chinese cinnamon (Cinnamonum cassia) and original Ceylon cinnamon (Cinnamonum verum) are two major types of cinnamon that are available in the US. â#oealthough both types of cinnamon are metabolized into sodium benzoate by mass
and DJ-1 decrease in the brain of PD patients. â#The study found that after oral feeding ground cinnamon is metabolized into sodium benzoate
This research was supported by grants from National institutes of health. â#oenow we need to translate this finding to the clinic and test ground cinnamon in patients with PD.
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