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Part 1 Challenges and trends in apomorphine dru...
Nrupa Borkar a,*, Huiling Mu a, René Holm b Graphical abstract Open in a new tab Keywords: Apomorphine, Drug delivery, Parkinson's disease, Alternative apomorphine therapy, Non-invasive delivery, Excipients Abbreviations: PD, Parkinson's disease; SEDDS, Self-emulsifying drug delivery system;...
Part 1 Challenges and trends in apomorphine dru...
Nrupa Borkar a,*, Huiling Mu a, René Holm b Graphical abstract Open in a new tab Keywords: Apomorphine, Drug delivery, Parkinson's disease, Alternative apomorphine therapy, Non-invasive delivery, Excipients Abbreviations: PD, Parkinson's disease; SEDDS, Self-emulsifying drug delivery system;...
Part 2 Apomorphine for Parkinson’s Disease: Eff...
High-level evidence for the efficacy and safety of CSAI was recently provided by the TOLEDO trial, the first-ever randomized, placebo-controlled, double-blind, multicenter trial to assess apomorphine subcutaneous infusion in patients...
Part 2 Apomorphine for Parkinson’s Disease: Eff...
High-level evidence for the efficacy and safety of CSAI was recently provided by the TOLEDO trial, the first-ever randomized, placebo-controlled, double-blind, multicenter trial to assess apomorphine subcutaneous infusion in patients...
Part 3 Quantitative Determination of Alkaloids ...
3. Materials and Methods 3.1. General Experimental Procedures The following instruments were used to obtain physical data: melting points, Yanagimoto micromelting point apparatus (Yanaco New Science Inc., Kyoto, Japan); specific...
Part 3 Quantitative Determination of Alkaloids ...
3. Materials and Methods 3.1. General Experimental Procedures The following instruments were used to obtain physical data: melting points, Yanagimoto micromelting point apparatus (Yanaco New Science Inc., Kyoto, Japan); specific...
Part 3 Phytochemical Profile and Biological Act...
5.16. Nutritional Value Rhizomes consist of 1.7% protein, 0.1% fat, 9.7% carbohydrate, and 1.1% ash [73]. The taste of rhizome is like beet and exhibits moderate flavor and is used...
Part 3 Phytochemical Profile and Biological Act...
5.16. Nutritional Value Rhizomes consist of 1.7% protein, 0.1% fat, 9.7% carbohydrate, and 1.1% ash [73]. The taste of rhizome is like beet and exhibits moderate flavor and is used...
Part 2 Relationship between the Composition of ...
Qualitative analysis for Flavonol and Chalcone. Using analysis by HPLC-DAD, 22 glycosides of flavonol (f1–f12, f14–f23) and one glycosides of chalcone (f13) (Fig. 4) have been detected by the characterization of...
Part 2 Relationship between the Composition of ...
Qualitative analysis for Flavonol and Chalcone. Using analysis by HPLC-DAD, 22 glycosides of flavonol (f1–f12, f14–f23) and one glycosides of chalcone (f13) (Fig. 4) have been detected by the characterization of...
Part 3 Profile of bioactive compounds in Nympha...
Conclusion The results highlight the high phenolic content of N. alba leaves, denoting the predominance of hydrolysable tannins, mainly ellagitannins, in addition to the flavonoid content of major antioxidant activity. N. alba also appeared...
Part 3 Profile of bioactive compounds in Nympha...
Conclusion The results highlight the high phenolic content of N. alba leaves, denoting the predominance of hydrolysable tannins, mainly ellagitannins, in addition to the flavonoid content of major antioxidant activity. N. alba also appeared...