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It is a 3-in-1 reference e-book. It offers a whole clinical dictionary masking hundreds of thousands of phrases and expressions in terms of cinnamon. It additionally provides large lists of bibliographic citations. eventually, it presents details to clients on the best way to replace their wisdom utilizing numerous net assets. The e-book is designed for physicians, clinical scholars getting ready for Board examinations, clinical researchers, and sufferers who are looking to get to grips with learn devoted to cinnamon. in case your time is efficacious, this booklet is for you. First, you won't waste time looking out the web whereas lacking loads of appropriate info. moment, the booklet additionally saves you time indexing and defining entries. ultimately, you won't waste money and time printing 1000's of websites.
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Extra info for Cinnamon - A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References
More particularly, the invention relates to the use of said compounds or said extract, to prepare a pharmaceutical composition useful to inhibit the growth of Helicobacter pylori and urease activity of Helicobacter pylori. Helicobacter pylori, a bacteria isolated in 1982 from the stomach of patients with gastritis lesions and peptic ulceration, is a genus which formerly was related to Camphylobacter. Helicobacter pylori bacteria is the most common known cause of peptic ulcers and accounts for the majority of cases.
Northbrook, IL), Johnson; Sonya D. (Brookfield, IL) Assignee(s): Wm. Wrigley Jr. Company (Chicago, IL) Patent Number: 5,167,972 Date filed: September 4, 1990 Abstract: A chewing gum composition having improved stability of sweetener is disclosed. At least one cinnamic aldehyde acetal is substituted for cinnamic aldehyde in gums containing peptide sweeteners such as aspartame, alitame and combinations thereof. Of the acetals, most preferred is cinnamic aldehyde propylene glycol acetal. This acetal is particularly useful in cinnamon and fruit-flavored gums and especially in sugarless gum.
Historically, The preservation of fruit has been attempted by use of chemical preservatives, such as sulfites, sodium bicarbonate, and chlorides. S. Pat. No. 5,914,143 to Carroll, Jr. S. Pat. No. 3,754,938 to Ponting teach the use of some of such preservatives. While effective, these methods of preservation have come into some disfavor with the consumer, as they involve the use of chemicals whose longterm consumption presents unknown health hazards. Accordingly, there is a continuing need for a preservation method to be developed that will both preserve fruit and not use artificial chemicals, in other words, is organic or natural.
Cinnamon - A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References by Health Publica Icon Health Publications