ARGOS/EUVIP Data Development and Utilization

1999 ◽  
Author(s):  
Mark A. Reynolds
Keyword(s):  
Development And Utilization

Development and Utilization of “JAXA Global Rainfall Watch” System based on Combined Microwave and Infrared Radiometers Aboard Satellites

2011 ◽  
Vol 131 (9) ◽  
pp. 729-737 ◽  
Author(s):  
Misako Kachi ◽  
Takuji Kubota ◽  
Tomoo Ushio ◽  
Shoichi Shige ◽  
Satoshi Kida ◽  
...  
Keyword(s):  
Development And Utilization ◽  
Watch System

scholarly journals Interaction mechanism of aloe-emodin with trypsin: molecular structure–affinity relationship and effect on biological activities

RSC Advances ◽  
2020 ◽  
Vol 10 (35) ◽  
pp. 20862-20871
Author(s):  
Guoyan Ren ◽  
He Sun ◽  
Gen Li ◽  
Jinling Fan ◽  
Lin Du ◽  
...  
Keyword(s):  
Molecular Structure ◽  
Biological Activity ◽  
Biological Activities ◽  
Interaction Mechanism ◽  
Mechanism Of Interaction ◽  
Development And Utilization ◽  
Aloe Emodin

The mechanism of interaction between AE and trypsin was studied firstly. The biological activity of both decreased after the interaction. These results provide a basis for the development and utilization of AE.

scholarly journals Chemical Profile and Antioxidant Activity of the Oil from Peony Seeds (Paeonia suffruticosa Andr.)

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Xin Yang ◽  
Di Zhang ◽  
Li-min Song ◽  
Qian Xu ◽  
Hong Li ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
Extra Virgin Olive Oil ◽  
Chemical Profile ◽  
Paeonia Suffruticosa ◽  
Oxidative Damages ◽  
Development And Utilization ◽  
Key Indicators

Peony seed oil (PSO) is a novel vegetable oil developed from the seeds of Paeonia suffruticosa Andr. The present study aimed to make an overall investigation on the chemical profile and antioxidant activities of PSO for reasonable development and utilization of this new resource food. Chemical analysis revealed that PSO was characterized by an uncommon high portion of α-linolenic acid (>38%), fairly low ratio of n-6 to n-3 polyunsaturated fatty acids (0.69), and much higher content of γ-tocopherol than various conventional seed oils. In vitro assay indicated that PSO is a more potent scavenger of free radicals than extra virgin olive oil. Moderate intake of PSO exhibited obvious protection against various oxidative damages such as tetrachloromethane-induced acute liver injury in mice and diet-induced hyperlipidemia in rats. The changes in the key indicators of oxidative injury and fatty acid composition in the liver caused by PSO administration were measured, and the results demonstrated that antioxidant properties of PSO are closely related to their characteristic chemical composition. Consequently, the present study provided new evidence for the health implications of PSO, which deserves further development for medical and nutritional use against oxidative damages that are associated with various diseases.

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