References

References:

1- Brennan CS, Cleary LJ. THE POTENTIAL USE of Cereal (1 - 3,1 – 4)-B-d-glucans as functional food ingredients. J Cereal Sci. 2005; 42 (1) : 1-1 3

2- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7185606/

(Studies of the properties of Elderberry as antioxidant, antiviral, etc.)

3- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7761993/

(Studies of the properties of Elderberry as antioxidant, antiviral, etc.)

4- https://pubmed.ncbi.nlm.nih.gov/16102249/

(Study of the properties of Echinacea)

5- https://pubmed.ncbi.nlm.nih.gov/27951745/

(Study of echinacea with anti-inflammatory/antioxidant properties)

6- https://pubmed.ncbi.nlm.nih.gov/31146392/

(Study of antibacterial properties of propolis)

7- Brennan CS, Cleary LJ. The potential use of cereal (1→3,1→4)-ß-d-glucans as functional food ingredients. J Cereal Sci. 2005; 42(1):1-13.

8- Stuart IM, Loi L, Fincher GB. Immunological comparison of (1→3,1→4)-ß-glucan endohydrolases in germinating cereals. J Cereal Sci. 1987; 6(1):45-52.

9- A. Bacic GBF, B. A. Stone. Chemistry, Biochemistry, and Biology of (1-3)-[beta]-Glucans and Related Polysaccha-rides. Academic Press, Amsterdam, The Netherlands. 2009.

10- Teas J. The dietary intake of laminaria, a brown seaweed, and breast cancer prevention. Nutr Cancer. 1982; 4(3):217-22.

11- Weis AL, Wasser SP. Therapeutic Effects of Substances Occurring in Higher Basidiomycetes Mushrooms: A Modern Perspective. 1999; 19(1):32.

12- Lazaridou A, Biliaderis CG. Molecular aspects of cereal ß-glucan functionality: Physical properties, technological applications and physiological effects. J Cereal Sci. 2007; 46(2):101-18.

13- Wood PJ. Cereal ß-glucans in diet and health. J Cereal Sci. 2007; 46(3):230-8

14- Butt M, Tahir-Nadeem M, Khan M, Shabir R, Butt M. Oat: unique among the cereals. Eur J Nutr. 2008; 47(2):68-79.

15- Kim HS, Hong JT, Kim Y, Han S-B. Stimulatory Effect of ß-glucans on Immune Cells. Immune Netw. 2011; 11(4):191-5.