scholarly journals Maternal and developmental toxicity induced by Nanoalumina administration in albino rats and the potential preventive role of the pumpkin seed oil

Author(s):  
Hamida Hamdi ◽  
Montaser M. Hassan
2020 ◽  
Vol 51 (2) ◽  
pp. 705-711
Author(s):  
N. Z. Yahya

To evaluate the role of anti-inflammatory and analgesicof Iraqi pumpkin seed oil. The oil seed (25-100 mg / kg) were investigated using various experimental models for analgesic and anti-inflammatory benefit. Acetic acid and thermal induced models of pain were used to examine the anti-nociceptive property. Though models of oedema induced by carragenin were used to evaluate anti-inflammation. Results were reported from these studies that the extract prepared from Iraqi pumpkin seeds possess potential anti-inflammatory and analgesic activity when  compared with standard drug Diclofenac. Even though all the concentrations showed varying degree of inflammatory and analgesic activity, 100mg/kg bw showed better anti inflammatory and analgesic activity


Biomolecules ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 213
Author(s):  
Małgorzata Kowalska ◽  
Paweł Turek ◽  
Anna Żbikowska ◽  
Monika Babut ◽  
Jerzy Szakiel

The study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences. Emulsion systems containing various fatty bases and viscosity modifier contents were evaluated in the terms of their stability (by means of Turbiscan test), texture properties, color, and viscosity. Moreover, the emulsions were assessed by a sensory panel in the context of the intensity of the following parameters: color, fragrance, consistency, greasiness, and hydration. The same characteristics were also subject to consumer evaluation. The results of the sensory assessment showed the sensory panel attributed higher scores to consistency and skin hydration to the emulsions formed with modified fats; these systems were more appreciated by consumers as well. The results confirmed a major role of sensory determinations in the development of new emulsion products. They also provide knowledge on modifications to product characteristics that would lead to the best possible quality and consumer acceptance. This research has also reaffirmed that looking for new fats among waste fats is becoming a solution to finding new fatty bases for emulsions. The natural origin of these components, and thus their agreeability with the human body, appear noteworthy as well. Enrichment with unsaturated fatty acids is an added advantage of the enzymatic modification of rabbit fat with pumpkin seed oil and can be applied not only for food but also for skin applications.


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