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Explain about the Lignans?
Lignans are diphenolic compounds formed by dilnerization of 2 cinnamic acid residues. Most lignans apparently pass through the GIT as fibre. Some lignans may be converted by intestinal microflora to mammalian lignans-enterodiol and enterolactone, which are absorbed through enterohepatic circulation. Flaxseed meal and flour are said to be the richest sources of 2 lignans - Secoisolariciresiizol diglycoside (SDG) and matctiresinol. Other good sources of lignans are pumpkin seeds and sunflower seeds.
Q. If a person eats raw or badly cooked meat infected by Taenia solium or Taenia saginata will this person develop taeniasis or cysticercosis? If a person eats badly cooked or
Explain Protein hydrolysates It is valued for their superior nutritional qualities, including increased bioavailability and reduced antigenecity. Several enzymatic modification
1. DNA damage can occur spontaneously or be induced by external factors. Describe the types of DNA damage caused by external factors and how they are repaired in prokaryotes and eu
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A woman who is heterozygous for a particular X-linked recessive trait marries a phenotypically normal man. What percentage of their sons will show the recessive phenotype?
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