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Head of the Department of Pharmaceutical and Biological Chemistry, Pharmacognosy
Kyiv Medical University
Kyiv, Ukraine
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Chromium (Cr) For the plant – productivity of photosynthesis. A number of researchers have noted the positive effect of chromium on plant growth. Small concentrations of chromium (0.05–0.0005%) stimulate the activity of catalase and proteases, and chromium nonspecifically activates some other enzymes as well. Chromium also increases…
CORN Corn serves as a source of specific vitamins, minerals, proteins, and essential amino acids. It is characterized by a significant content of phytosterols, carbohydrates (predominantly starch and fiber), and purines. Corn is rich in biotin (42.0% of the daily requirement per 100 g), vitamin B6 (pyridoxine) (31.0%), vitamin B1 (thiamine) (22.9%), vitamin PP (nicotinic…
MERRY (Sweet Cherry) Sweet cherries (Prunus avium) exhibit a relatively limited vitamin profile, with the notable exception of ascorbic acid (15.7% of the Daily Value [DV] per 100 g). In this biochemical context, they are analogous to their taxonomic relatives, cherries (Prunus cerasus), with one distinct phytochemical variation: cherries are characterized by a significantly…
COMMON EGGPLANT (Solanum melongena L.) The nightshade family – Solanaceae I. BOTANICAL DESCRIPTION AND BIOLOGICAL CHARACTERISTICS II. PHYTOCHEMICAL COMPOSITION (per 100 g of product) EGGPLANT Eggplant (Solanum melongena) is characterized by a significant concentration of mineral elements, notably: boron (143.0% of the Daily Value [DV] per 100 g), silicon (97.0%), lithium (68.0%), and rubidium…
Tin (= Stannum) (Sn) The cause of the fall of the Great Roman Empire. In the human body more tin accumulates in the enamel of teeth, nails, and bones; it is part of the gastric enzyme gastrin, influences the activity of flavin enzymes, and…
SOFT WHEAT The most commonly used species in the food industry from the genus wheat are hard wheat Triticum durum Desf. and soft wheat Triticum aestivum L. Both species are highly polymorphic and have numerous varieties. Main differences in the chemical composition of soft and hard wheat are as follows:…