目的:研究复方甘草甜素氯化钠注射液的生产工艺。
Objective: To study the technology of compound glycyrrhizin and sodium chloride injection.
目的探讨甘草甜素对小鼠皮肤朗格汉斯细胞的影响。
Objective To explore the effects of glycyrrhizin on Langerhans cells of mice.
在这些成份当中,对艾滋病的有效成份是甘草甜素。
Among these components, the active ingredient of AIDS is glycyrrhizin.
研究表明,解甘草甜素dgl立即帮助缓解胃部不适。
Studies have shown that DGL helps relieve stomach discomfort immediately.
甘草甜素对小鼠实验性乳腺炎有一定的保护和免疫调节作用。
The GL had protective and immunoregulatable effect on the mice experimental mastitis.
目的:探讨复方甘草甜素治疗严重急性呼吸综合征(SARS)的疗效。
Objectives:To investigate the efficacy of compound glycyrrhizic acid in treatment of SARS.
结论复方甘草甜素能改善HSP患儿免疫功能,对HSP有较好的治疗效果。
Conclusion Compound glycyrrhizin can improve the immune function of the children with HSP, having a good therapeutic effect on HSP.
方法 将2002年11月至2004年3月收治的48例梗阻性黄疸患者随机分为一般治疗组、甘草甜素组和中药组。
Methods 48 obstructive jaundice patients which hospitalized from 2002.11 to 2004.3 were randomly divided into general therapy group, glycyrrhizin group and Chinese traditional medicine group.
结论:甘草甜素能诱导肝星状细胞铁蛋白重链的表达。调控铁蛋白重链基因的表达可能是甘草甜素抗肝纤维化作用的分子生物学机制之一。
Conclusion: glycyrrhizin could up-regulate the expression of ferritin heavy chain gene in hepatic stellate cells, which may contribute to the anti fibrosis of glycyrrhizin.
富有典型的烟草、黑醋栗、甜醋栗、甘草和香草气味。
Aromas of tobacco, creme DE cassis, licorice and vanilla oak.
散发着另人食欲大增的香气,前味犹如水果味的咖啡与甘草还有黑巧克力的结合带出甜如椰果和白胡椒的第二层味道。
Showing savoury aromas of coffee, liquorice and dark chocolate combined with rich rune, and a secondary layer of sweet coconut and white pepper.
主要成份:红石榴素、水合胶原蛋白,小麦胚芽油、甜茶萃取液、甘草精华。
Main compositions: Pomegranate essence, Hydration collagen, Wheat Germ Oil, Extract of sweet tea, Licorice.
是由乌梅、陈皮、甘草、山楂为配料,包括代替白糖作为甜味添加剂的木糖醇和甜浆。
Ebony, dried orange peel, liquorice and hawthorn are used as ingredients, and xylitol and honey which replace white sugar to be used as sweet additives are comprised.
其主要成分,甘草酸,是蔗糖甜度的50倍。
Its major constituent, glycyrrhizin, is 50 times sweeter than sucrose.
其主要成分,甘草酸,是蔗糖甜度的50倍。
Its major constituent, glycyrrhizin, is 50 times sweeter than sucrose.
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