Search results for "extract"

Patient perception about the need for antibiotics after tooth extractions: A cross-sectional study

2021

Background: Although the current scientific literature does not support the routine use of antibiotics after dental extractions, patients believe that these drugs offer clear benefit during the postoperative period. The main objective of this study was to describe patient perception of the need for antibiotics after routine tooth extraction and to assess knowledge about the benefits and adverse effects of antibiotic therapy. Material and methods: A cross-sectional study was carried out. A total of 452 participants requiring tooth extraction and seen in the Dental Clinic of the University of Barcelona (Barcelona, Spain) were given a specific questionnaire on the need for antibiotics after de…

Phytochemicals Approach for Developing Cancer Immunotherapeutics

2017

Phytochemicals or their derived compounds are being increasingly recognized as potentially potent complementary treatments for cancer. Among them, some phytochemicals are being actively evaluated for use as adjuvants in anticancer therapies. For instance, shikonin and hypericin were found to induce immunogenic cell death (ICD) of specific cancer cells, and this effect was able to further activate the recognition activity of tumor cells by the host immune system. On the other hand, some derivatives of phytochemicals, such as dihydrobenzofuran lignan (Q2-3) have been found to induce the secretion of an endogenous anticancer factor, namely IL-25, from non-malignant cells. These findings sugges…

Microwear and isotopic analyses on cave bear remains from Toll Cave reveal both short-term and long-term dietary habits

2019

Dietary habits of the extinct Ursus spelaeus have always been a controversial topic in paleontological studies. In this work, we investigate carbon and nitrogen values in the bone collagen and dental microwear of U. spelaeus specimens recovered in Level 4 from Toll Cave (Moia, Catalonia, NE Iberian Peninsula). These remains have been dated to > 49,000 C-14 BP. The ability of both proxies to provide data on the diet of U. spelaeus at different times in the life-history (isotopes: average diet of life; microwear: last days/weeks before death), allows us to generate high-resolution and complementary data. Our results show lower values (delta C-13 & delta N-15) in cave bears than in strict herb…

Fostering the antiviral activity of green tea extract for sanitizing purposes through controlled storage conditions

2018

Food-contact surfaces is considered an important vehicle for the indirect transmission of foodborne viral diseases with enteric viruses, especially human norovirus (HuNoV) and hepatitis A virus (HAV). The aim of the present study was to evaluate the antiviral activity of green tea extract (GTE) at room temperature as a function of pH and storage time and to relate it with changes in composition as a consequence of degradation and epimerization reactions in the storage conditions. The obtained results revealed that freshly prepared GTE was very effective in inactivating murine norovirus (MNV) and HAV at neutral and alkaline pH but was ineffective at pH 5.5. Additionally, storage of the solut…

Identification of tasty compounds of cooked cured ham : physico-chemical and sensory approaches

1997

Abstract Tasty compounds from meat have not been studied in depth. The aim of this work was to isolate, identify and quantify tasty compounds from cooked cured ham and to link them to the sensory evaluations of the fractions from which they are extracted. The extraction of the water-soluble fraction from ham was done by an hydraulic press. The crude extract was ultrafiltered and both gel filtration and nanofiltration allowed to obtain edible fractions. Some links between the physicochemical and sensory data have been found, in particular, the umami taste was related to the presence of IMP and monosodium glutamate. The direct influence of proteolytic peptides on this taste is discussed. More…

« Nez et langues électroniques » : bilan et perspectives pour les huiles alimentaires

2003

Le « Nez electronique », et plus recemment la « Langue electronique » ont ete fort mediatises durant la derniere decennie. Aussi est-il necessaire, avec le recul, de faire le point sur les benefices que ces technologies peuvent apporter dans le domaine des produits alimentaires, et en particulier pour huiles vegetales. On trouve une litterature relativement abondante dans ce domaine, mais les applications qui ont reussi a franchir le cap de l’utilisation industrielle sont extremement restreintes. S’agit-il d’une frilosite des industriels pour des investissements de controle-qualite ou d’un manque de fiabilite des resultats de laboratoire ? Pourtant, la demande en outils rapides de controle-…

Innovative Green Technologies of Intensification for Valorization of Seafood and Their By-Products

2019

The activities linked to the fishing sector generate substantial quantities of by-products, which are often discarded or used as low-value ingredients in animal feed. However, these marine by-products are a prominent potential good source of bioactive compounds, with important functional properties that can be isolated or up-concentrated, giving them an added value in higher end markets, as for instance nutraceuticals and cosmetics. This valorization of fish by-products has been boosted by the increasing awareness of consumers regarding the relationship between diet and health, demanding new fish products with enhanced nutritional and functional properties. To obtain fish by-product-derived…

Characterisation of odour active compounds along extraction process from pea flour to pea protein extract

2013

International audience; Pisum sativum, rich in proteins, represents a main interest for human food. Nevertheless, pea products are underused because of their organoleptic characteristics. The extraction process of the proteins can partly explain the development of the typical flavour.The objective of the present study was to identify odour active compounds and to follow their evolution during four steps of the process (from pea flour to pea protein).Firstly, volatile compounds were extracted by Solvent Assisted Flavour Evaporation from each step and analysed by Gas Chromatography coupled with Mass Spectrometry and Olfactometry. Secondly, the volatile compounds, identified as odour active in…

2017

Introduction Mental disorders are characterised by a high likelihood of symptom recurrence or chronicity. Thus, in the vulnerable post-discharge phase, aftercare and follow-up aim at stabilising treatment effects, promoting functionality and preventing relapse or readmission. Internet- and mobile-based interventions may represent low threshold and effective extensions to aftercare in tertiary prevention of mental disorders. Objectives The planned systematic review and meta-analysis aims to synthesise and analyse existing evidence on the effectiveness of psychological internet- and mobile-based aftercare or follow-up in maintaining treatment effects and/or preventing recurrence in adults wit…

Performance Study of Twisted Darrieus Hydrokinetic Turbine With Novel Blade Design

2021

Abstract Twisted Darrieus water turbine is receiving growing attention for small-scale hydropower generation. Accordingly, the need for raised water energy conversion incentivizes researchers to focus on the blade shape optimization of twisted Darrieus turbine. In view of this, experimental analysis has been performed to appraise the efficiency of a spiral Darrieus water rotor in the present work. To better the performance parameters of the studied water rotor with twisted blades, three novel blade shapes, namely U-shaped blade, V-shaped blade, and W-shaped blade, have been numerically tested using a computational fluid dynamics three-dimensional numerical model. The maximum power coefficie…