Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics
REFERENCES See the General References forBAILEY2;FEMA;LUST;ROSENGARTEN;TERRELL;UPHOF. J. H. Zwaving et al.,Pharm. Weekbl., 106 ...
REFERENCE See the General References forBAILEY2;BIANCHINI AND CORBETTA;BLUMENTHAL1;FEMA;FERNALD; KROCHMAL AND KROCHMAL;MCGUFFIN1 ...
COMMERCIAL PREPARATIONS Crude herb; extracts. Regulatory Status. Class 1 dietary supple- ment (herbs can be safely consumed when ...
Refined chicle for use in chewing gums does not contain the water-soluble constitu- ents present in crude chicle. However, data ...
GENERAL DESCRIPTION Biennial or perennial herb with spindle- shaped taproot, bright blue flowers, and cau- line hairy leaves (bo ...
levelreportedfortheextract(typeunspecified) is about 0.61% (6116 ppm) in frozen dairy desserts, though use level in instant coff ...
M. B. Roberfroid et al.,J. Nutr., 128 ,11 (1998). G. R. Gibson et al.,Gastroenterol., 108 , 975 (1995). J. L. Causey et al.,Nut ...
carrageenin, prostaglandin, and serotonin.^10 In a mouse model of arthritis, an aqueous extract of the stems administered orally ...
CINCHONA (RED AND YELLOW) Source: Red cinchona:Cinchona officinalis L.,C.pubescensM.Vahl.(syn.C.succirubra Pavo ́n ex Klotzsch) ...
malaria.^9 Ground cinchona bark and quinine have been reported to cause urticaria, contact dermatitis, and other hypersensitivit ...
A. Haznagy,Acta Pharm. Hung., 47 , 249 (1977); through Chem. Abstr., 88 , 158517a (1978). P. Niaussat et al.,P. V. Seances Soc. ...
yflavan-3,4-diol units;^1 large amounts of ca- techins and proanthocyanidins (condensed tannins)^2 and procyanidins; resins; muc ...
Micrococcus luteus,Staphylococcus aureus, Streptococcus faecalis, and others).^17 A meth- anol extract exhibited significantin v ...
membrane and dermal irritation, both effects being attributed to cinnamaldehyde (DE SMET ET AL;RAVINDRAN). An alcoholic extract ...
oil) is official in N.F., where it is simply monographed as cinnamon oil; it is also offi- cial in F.C.C. Sri Lankan cinnamon ba ...
H. S. Lee and Y. J. Ahn,J. Agric. Food Chem., 46 , 8 (1998). Y. Shimada et al.,Phytother. Res., 14 , 466 (2000). H. Lee et al., ...
having a higher concentration of these con- stituents than the Ceylon type; the relative proportions of these components vary gr ...
REFERENCES See the General References forARCTANDER;DER MARDEROSIAN AND BEUTLER;FEMA;GUENTHER;MASADA; MCGUFFIN1&2;ROSE;TERREL ...
CHEMICAL COMPOSITION Contains civetone (9-cis-cycloheptadece- none) as its major aromatic principle; others include butyric acid ...
are the flowering tops and leaves, from which an essential oil is obtained by steam distilla- tion and an absolute obtained by s ...
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