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| SILVA,GABRIELA L. DA; LUFT,CAROLINA; LUNARDELLI,ADROALDO; AMARAL,ROBSON H.; MELO,DENIZAR A. DA SILVA; DONADIO,MÁRCIO V.F.; NUNES,FERNANDA B.; AZAMBUJA,MARCOS S. DE; SANTANA,JOÃO C.; MORAES,CRISTINA M.B.; MELLO,RICARDO O.; CASSEL,EDUARDO; PEREIRA,MARCOS AURÉLIO DE ALMEIDA; OLIVEIRA,JARBAS R. DE. |
| Several studies have investigated the antinociceptive, immunomodulatory and anti-inflammatory properties of compounds found in the lavender essential oil (LEO), however to date, there is still lack of substantial data. The objective of this study was to assess the antioxidant, anti-inflammatory and antinociceptive effects of lavender essential oil. The 1,1-diphenyl-2-picrylhydrazyl radical decolorization assay was used for antioxidant activity evaluation. The anti-inflammatory activity was tested using two models of acute inflammation: carrageenan-induced pleurisy and croton oil-induced ear edema. The antinociceptive activity was tested using the pain model induced by formalin. LEO has antioxidant activity, which is dose-dependent response. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidants; Inflammation; Lavender; Nociception. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652015000301397 |
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| TAŞKAYA,Latif; HASANHOCAOĞLU YAPICI,Hatice; METİN,Cansu; ALPARSLAN,Yunus. |
| Abstract This study aimed to determine the effect of Lavandula stoechas, which is intensively grown in Muğla and known as lavender, on the meat quality and shelf life of hamsi kaygana, a traditional food in the Black Sea Region of Turkey. The study groups consist of the control group (K), a group containing 0.1% (A), 0.5% (B), and 1% (C) lavender. After performing the initial analyses, all groups were stored at 4 ± 1 °C. During the storage, the proximate composition, sensory, physicochemical, chemical and microbiological analyses were carried out. According to the chemical results, the lavender added to hamsi kaygana at the rates of 0.5% and 1% had an antioxidant effect and TBA obtained on day 20 in group C did not exceed the limit values. It draws... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hamsi kaygana; Anchovy; Lavender; Spices; Shelf life; Ready to eat food. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400711 |
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| Giray,Fatma Handan; Kadakoğlu,Bektaş; Çetin,Fatmagül; Bamoi,Abdou Gafarou Abdoulaye. |
| ABSTRACT: This study aimed to comprehend rural tourism marketing through the visitors’ eyes and discuss its sustainability. What makes rural tourism marketing more sophisticated and complex is that it is a service marketing, associated with agricultural activities, natural conditions and rural areas, and the main providers have no experience in rural tourism or service marketing. The study investigated perception of visitors in a small village, Kuyucak, in the Southwest part of Turkey, where rural tourism based on lavender production has recently developed. Results of the analysis of 175 questionnaires completed by visitors online showed that more than half of the respondents had heard and got information about the village via social media. Although, the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rural tourism marketing; Visitors’ perception; Visitors’ motivation; Marketing strategy; Lavender; Kuyucak. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000200931 |
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