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Anthocyanins (ACs) from red cabbage against CPT-11-induced mucositis were studied.
In conclusion, ACs from red cabbage are candidate for supplementary therapy of CPT-11-induced mucositis.
Anthocyanins are the main polyphenol components from red cabbage (Brassica oleracea L. Var. Capitata f. Rubra) extracts that have inherent antioxidant activities.
In this paper, the dyeability of cotton fabrics with natural colorant extracted from red cabbage was improved by applying cationic groups on cotton fibers.
The present work studied the viability of the smectitic clay Tonsil Terrana 580 FF, used in the partial purification of anthocyanin from red cabbage, and the possible mechanisms involved in the column adsorption process.
All sorts of things make a nice addition, particularly creamy things such as cauliflower gratin or dauphinoise, and there many, many other things, from red cabbage to mangetout, that have no role to play whatsoever.
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However, in practice it is possible to use more or less any liquid to make mashed potatoes, so the water from red cabbages provides a distinctly flavored pink mash or the use of a dark beer provides a slightly bitter and malty tasting brown mash.
We eat turkey and cranberries from the Americas, dates from the Levant, candied fruits from Sicily, red cabbage stewed with apples like the Germans do, and strew together meats and fruits and spices as our medieval forefathers did, and as they still do in the Middle East.
Previous studies have shown very low urinary recovery of acylated anthocyanins from steamed red cabbage (<0.05%) and from raw and cooked purple carrots (<0.015%) [ 18, 21].
The fabric square from a red cabbage stew appeared turquoise at first.
Trim the toughest of the stalks from the red cabbage and discard, then slice the leaves into finger-width shreds.
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