Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 7 of 7 for “"Tart cherry"”.
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Anti-inflammatory and chondroprotective role of tart cherry polyphenols in SW1353 human chondrocytes
… to investigate the chondroprotective effect of tart cherry polyphenols (TCP) using human chondrocytes. Chondrocytes (SW 1353) were pre-treated with TCP at concentrations of 1.25, 2.5, 5, and 10 µg/mL for 24 h then stimulated with the recombinant interleukin-1β (20 ng/mL) for 24 hours. After an …
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Chondroprotective action of tart cherry in the monosodium iodoacetate (MIA) rat model of osteoarthritis
… investigate the dose-dependent effects of whole tart cherry in a monosodium iodoacetate (MIA) induced rat model of osteoarthritis (OA). Methods: A total of forty, 45-day-old female CD rats were used for study. Thirty rats were injected with MIA to induce joint destruction and randomized into …
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Chondroprotective action of tart cherry in the monosodium iodoacetate (MIA) rat model of osteoarthritis
… investigate the dose-dependent effects of whole tart cherry in a monosodium iodoacetate (MIA) induced rat model of osteoarthritis (OA). Methods: A total of forty, 45-day-old female CD rats were used for study. Thirty rats were injected with MIA to induce joint destruction and randomized into …
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GROWING, BUILDING AND REPAING ELITE RUGBY PLAYERS: Nutritional and Energetic Considerations
… in body composition profiles, ready for the start of the season. Measurements of total energy expenditure and inflammation now allows a greater understanding of the in-season demands of elite level Rugby League, therefore allowing coaches to appreciate the role nutrition can play with …
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Inverse methods to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating
… be sourced from inexpensive byproducts, such as cherry pomace. The most common method of using the byproduct is to add it as an ingredient to foods that are thermally processed. To design these processes, the kinetics of ACY degradation must be known as a function of time, temperature, and …