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An antiemetic is a drug that is effective against vomiting and nausea.Antiemetics are typically used to treat motion sickness and the side effects of opioid analgesics, general anaesthetics, and chemotherapy directed against cancer.
Neurokinin 1 (NK 1) antagonists (-pitants) are a novel class of medications that possesses unique antidepressant, [1] [2] anxiolytic, [3] and antiemetic properties. NK-1 antagonists boost the efficacy of 5-HT3 antagonists to prevent nausea and vomiting.
Ranitidine, previously sold under the brand name Zantac [a] among others, is a medication used to decrease stomach acid production. [12] It was commonly used in treatment of peptic ulcer disease, gastroesophageal reflux disease, and Zollinger–Ellison syndrome. [12]
Essential fatty acids, or EFAs, are fatty acids that are required by humans and other animals for normal physiological function that cannot be synthesized in the body. [1] [2] As they are not synthesized in the body, the essential fatty acids – alpha-linolenic acid (ALA) and linoleic acid – must be obtained from food or from a dietary supplement.
Acemetacin is a non-steroidal anti-inflammatory drug (NSAID) used for the treatment of osteoarthritis, rheumatoid arthritis, lower back pain, and relieving post-operative pain.
In the Keprabon subdistrict, Surakarta, nasi liwet is only served for supper at nighttime. Similar rice-coconut milk dishes can be found in other parts of Indonesia, such as nasi uduk from Betawi cuisine, nasi gurih from Acehnese cuisine, and nasi lemak from Malay cuisine. [citation needed]
In Malaysia and Singapore, nasi lemak comes in many variations as they are prepared by different chefs from different cultures. The original nasi lemak in Malaysia is arguably a typical southern and central peninsular breakfast, and is considered of Malay origin. However, due to the popularity of the dish, it is regarded as a national dish.
The Kamus Besar Bahasa Indonesia describes nasi uduk as rice cooked with coconut milk and seasoned with spices. [3]According to the book Kuliner Betawi Selaksa Rasa & Cerita (2016) written by Akademi Kuliner Indonesia, the term uduk etymology derived from the term that means "difficult" or "struggle", which suggested that this rice dish was originally consumed by farmers and hard labourers.