Institute of Chemistry Ceylon Digital Repository

Browsing by Author "Theeshya Dulmini, A. D."

Browsing by Author "Theeshya Dulmini, A. D."

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  • Aflatoxins 
    Perera, K. Sarath. D.; Theeshya Dulmini, A. D. (Institute of Chemistry Ceylon, 2021-04)
    Nowadays, “Aflatoxin and Coconut oil” has become a provocative topic in Sri Lanka. However, aflatoxins (AFs) were first discovered in England, around 1960s, after the outbreak of turkey X disease. In 2012, the International ...
  • Chemical Constituents of Murunga Tree 
    Perera, K. Sarath. D.; Theeshya Dulmini, A. D. (Institute of Chemistry Ceylon, 2021-04)
    It is obvious to introduce Moringa oleifera (MO) or “Murunga” as the “miracle tree”, since every part of it has a prodigious medicinal value. Moringa is a genus of medicinal plants that consists of 13 species. ...
  • Chemical Nature of Pesticides 
    Perera, K. Sarath. D.; Theeshya Dulmini, A. D. (Institute of Chemistry Ceylon, 2020-05)
    The phrase, “The Granary of the East” was used to describe the success of agriculture-based economy of our ancient nation.
  • Importance of Garlic (Allium sativum) 
    Perera, K. Sarath D.; Theeshya Dulmini, A. D. (Institute of Chemistry Ceylon, 2023-09)
    Garlic (Allium sativum) is not only a spice, but also a plant with immense medicinal value. According to historical records, soldiers and athletes in ancient Greece and Egypt had taken garlic containing diets to ...
  • Phytochemicals and Importance of Cinnamon 
    Perera, K. Sarath. D.; Theeshya Dulmini, A. D. (Institute of Chemistry Ceylon, 2021-09)
    Ancient Sri Lanka was well known as it was situated at the centre of the Silk Road. Ceylon cinnamon has become one of the main exports over a long period of time. According to “Mahavamsa” or the great chronicle of Sri ...
  • Phytochemicals in Sri Lankan Curry Powder 
    Perera, K. Sarath. D.; Theeshya Dulmini, A. D. (Institute of chemistry Ceylon, 2022-10)
    Nowadays people feel the need to enhance their immunity by consuming various nutritional food and beverages. From ancient times, Asian women have been using spices, not only to boost the taste and aroma, but also to ...