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5 articles for “Rancid”
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Rancid Oil: The Hidden Villain of Psoriasis
Abstract: The role of rancidity of oil in worsening psoriasis and producing various harmful effects are known. Traditional Siddha and Ayurveda systems use oil preparation for the treatment of psoriasis. In the present study we have evaluated the rancidity of various Siddha and Ayurveda oils for the treatment of psoriasis available in the market. The findings are presented in the paper.
Published in Research & Reviews : A Journal of Unani, Siddha and Homeopathy · Vol. 2, Issue 2, 2015 · pp. 22–25 Read article
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THE REGULATORY ROLE OF FOOD SPICES AGAINST LIPID PEROXIDATION IN MEAT PRODUCTS
Abstract: Spices are plant-based materials used for enhancing the flavor, taste and aroma of meat and have been employed in cooking and meat processing for many decade. Interestingly, some of these spices have found relevance in meat preservation as they not only enhance the flavor and taste of meat product but can also reduce meat spoilage. One of the major causes of meat spoilage outside those induced by microbes is Lipid …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 3, 2024 · pp. 21–25 Read article
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Uniqueness of Sanjeevi’s 777 Oil for the Management of Psoriasis: Cell Culture Based Study
Abstract: The present study discuss about the importance of Hydnocarpus igdhiana for the treatment of Psoriasis and drug development. Sanjeevi’s 777 oil is the combination of Wrightia tinctoria and Hydnocarpus igdhiana which is studied to be superior over single herb based 777 oil. We have employed the acid value analysis, challenge study of the oil to understand its ability to resist rancidity and keratinocyte based assay to establish the effects at …
Published in Journal of AYUSH: Ayurveda, Yoga, Unani, Siddha and Homeopathy · Vol. 7, Issue 1, 2018 · pp. 1–4 Read article
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Total Lipids and Storage Quality of Oil Seeds and Nuts as Influenced by Yeast Fermentation
Abstract: Oilseeds and the products made from them have a role in a healthy balanced diet, even though they are energy dense and contain a high proportion of fat. Most oilseeds are made up of protein and oil. In general, fat is 18–45% by weight of oilseeds and protein is about 16–40%. Fluctuations in oil yields can cause significant fluctuations in their rates. The oils contain fat-soluble vitamins and unsaturated fats …
Published in International Journal of Fungi · Vol. 1, Issue 2, 2024 · pp. 29–35 Read article
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Understanding Food Spoilage: Mechanisms, Shelf-Life Determination, and Safety Standards
Abstract: Food spoilage poses significant challenges to the global food industry, impacting both food safety and economic sustainability. The main causes of food quality deterioration are microbial and non-microbial spoiling. Microbial spoilage primarily results from the activity of bacteria, yeasts, and molds, which thrive under favorable environmental conditions. These microorganisms can lead to food poisoning and spoilage through the production of off-flavors, discoloration, slime formation, and the accumulation of harmful toxins. …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 6–9 Read article