Synthesis and estrogenic properties of 17-epi-ethynylestradiol and its ether derivatives epimestranol and epiquinestrol

1979 ◽  
Vol 22 (12) ◽  
pp. 1538-1541 ◽  
Author(s):  
Ramesh M. Kanojia ◽  
George O. Allen ◽  
Joanne M. Killinger ◽  
J. L. McGuire
Keyword(s):  
Estrogenic Properties

scholarly journals Modification of the Estrogenic Properties of Diphenols by the Incorporation of Ferrocene. Generation of Antiproliferative Effects in Vitro

2005 ◽  
Vol 48 (12) ◽  
pp. 3937-3940 ◽  
Author(s):  
Anne Vessières ◽  
Siden Top ◽  
Pascal Pigeon ◽  
Elizabeth Hillard ◽  
Leila Boubeker ◽  
...  
Keyword(s):  
Antiproliferative Effects ◽  
Estrogenic Properties

Piwo i surowce browarnicze w kosmetologii oraz kąpiele piwne jako forma zabiegowa

2019 ◽  
Vol 20 (2) ◽  
Author(s):  
Julia Pal ◽  
Anna Piotrowska ◽  
Justyna Adamiak ◽  
Olga Czerwińska-Ledwig
Keyword(s):  
Raw Materials ◽  
General Information ◽  
Potential Impact ◽  
Estrogenic Properties ◽  
Low Alcohol

Beer is a popular low-alcohol liquor, consumed from antiquity. In addition to the taste values, it can also be considered a natural cosmetic and medicine. The purpose of the work was to describe the use and impact on the skin of beer and brewing raw materials. Beer baths as a therapeutic form were also characterized. Based on the analysis of scientific and industry literature, the types of beer baths and their procedure as well as the potential impact on the organism were described, the knowledge of hops and its antioxidant, bacteriostatic, sedative and estrogenic properties was deepened. The topic of yeast has also been developed as a source of ingredients useful in cosmetology. General information on malt and its potentially anaphylactic activity were presented. Brewery raw materials can be an interesting local specialty of Polish SPAs, but this requires conducting directional analyzes of their cosmetic properties.

Estrogenic properties of spices of the traditional Cameroonian dish “Nkui” in ovariectomized Wistar rats

2016 ◽  
Vol 13 (2) ◽  
Author(s):  
Edwige Nana Tchoupang ◽  
Sylvin Benjamin Ateba ◽  
Stéphane Zingue ◽  
Martin Zehl ◽  
Liselotte Krenn ◽  
...  
Keyword(s):  
Wistar Rats ◽  
Health Benefits ◽  
Ethanol Extract ◽  
Mammary Glands ◽  
Traditional Food ◽  
Uterotrophic Assay ◽  
Female Wistar Rats ◽  
Wet Weight ◽  
Estrogenic Properties

Abstract: Besides the basic role to flavor and color foods, several health benefits have been attributed to spices. The traditional Cameroonian food “Nkui” is prepared using several spices (: OVX female Wistar rats were randomly separated in several groups of five animals each and submitted to a 3-day uterotrophic assay (: These extracts increased the uterine wet weight, the uterine and vaginal epithelial heights, and the lumen and diameter of alveoli in the mammary glands. They also altered the estradiol-induced increase of uterine wet weight. The dichloromethane and methanol fractions of the ethanol extract exhibited estrogenic properties as well by increasing uterine and vaginal endpoints.: These results suggest that the spices of “Nkui” contain estrogenic phytoconstituents and this traditional food may be considered as functional.

scholarly journals Preparation and Certification of Zearalenone Mass Concentration of Two Low-Level Maize Reference Materials

2004 ◽  
Vol 87 (4) ◽  
pp. 892-908
Author(s):  
Rudolf Krska ◽  
Ralf D Josephs ◽  
Hans Pettersson ◽  
Susan MacDonald
Keyword(s):  
Reference Materials ◽  
Mass Concentration ◽  
Fusarium Species ◽  
Farm Animals ◽  
Uncertainty In Measurement ◽  
Low Level ◽  
European Maize ◽  
Estrogenic Properties ◽  
Expression Of Uncertainty ◽  
Human And Animal Diseases

Abstract The contamination of maize by fungi, especially by Fusarium species, is a worldwide problem. One of the most prevalent Fusarium mycotoxins frequently found on European maize is zearalenone (ZON), which has been implicated in a range of human and animal diseases. It shows remarkable estrogenic properties and can cause severe infertility problems in farm animals. Currently, 9 countries have set maximum tolerable levels for ZON in food, ranging from 0 to 1000 μg/kg. This paper describes the preparation of 2 maize reference materials (BCR-716 very low level ZON and BCR-717 low level ZON) and the certification of their individual ZON contents (mass concentration and mass fraction). Uncertainties were calculated in compliance with the Guide to the Expression of Uncertainty in Measurement and include uncertainties that are due to possible inhomogeneity and instability. Finally, BCR-716 was certified at a level of <5 μg/kg and BCR-717 at a level of 83 μ/kg with an expanded uncertainty (k = 2) of 9 μg/kg.

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