FOOD & HERB RESEARCH INFORMATION


This site provides information on research conducted by the author on the functionality and structure of selected food proteins, the safety of a number of monoterpene flavors and research findings on some food and medicinal herbs. There are also links to useful web sites and databases.
The research information is classified into three main categories:

Food Proteins

This section consists of articles taken from the Doctoral (PhD) thesis of Georges-Louis Friedli. Some of the findings were as follows:

Food Flavors

Selected food flavors were tested for their ability to induce cytochrome P450 and peroxisome proliferation. This thesis was submitted as part of the examination for the degree of Master of Science (MSc) in Toxicology of the University of Surrey, England, UK.

Food & Medicinal Herbs

Articles in this section were taken from the research findings of the author as presented to the University of Strathclyde in Glasgow, Scotland for the award of a postgraduate diploma (PgD) in Pharmacology and a compilation of other interesting research findings made by other Scientists.