Computational analysis of high precision nano-sensors for diagnosis of viruses: Effects of partial antibody layer

Impact of Incorporating the Aqueous Extract of Hawthorn (C. oxyanatha) Leaves on Yogurt Properties and Its Therapeutic Effects against Oxidative Stress Induced by Carbon Tetrachloride in Rats

“…The scavenging activity was calculated with the formula to determine the DPPH radical scavenging % = (Absorbance of sample-Absorbance of blank)/Absorbance of control × 100. The yogurt samples underwent a sensory evaluation to determine its flavor (45), texture (30), acidity (15), and appearance (10) following the method reported by [34]. The sensory evaluation was carried out by a team of 10 trained professional panelists.…”

“…The use of polyphenols has also been shown to have potent antioxidant activity, anti-inflammatory action, and the capability to inhibit the enzymes that are involved in the development of eicosanoids [7,8]. Recently, food producers have shown interest in substitution with synthetic additives (including nutritional and preservative agents, coloring, flavoring, and miscellaneous agents) [9][10][11][12][13] to improve the features of processed foods with natural ones [14][15][16][17][18]. Interestingly, the supplementary antioxidants from natural sources, such as plants, have proven to be efficient in providing protection against oxidative stress due to enzymatic and non-enzymatic elements, some of which are only synthesized in plants and can only be taken in by the body through food [19].…”