{"id":53394,"date":"2026-10-20T08:19:20","date_gmt":"2026-10-20T08:19:20","guid":{"rendered":"https:\/\/uomosul.edu.iq\/en\/science\/?p=53394"},"modified":"2026-10-21T08:25:37","modified_gmt":"2026-10-21T08:25:37","slug":"a-workshop-highlighting-bay-leaf-and-its-applications-in-chemistry-and-alternative-medicine","status":"publish","type":"post","link":"https:\/\/uomosul.edu.iq\/en\/science\/2026\/10\/20\/a-workshop-highlighting-bay-leaf-and-its-applications-in-chemistry-and-alternative-medicine\/","title":{"rendered":"A workshop highlighting bay leaf and its applications in chemistry and alternative medicine"},"content":{"rendered":"

The Department of Chemistry at the Faculty of science at the University of Mosul, as part of continuing education activities, held on Monday morning, October 19, 2026, a scientific workshop entitled “bay leaf from the kitchen to the laboratory”, in the presence of a group of professors of the department and those interested in the subject of the workshop from inside and outside the University of Mosul.<\/span> The workshop<\/span> addressed<\/span> the historical and medical significance<\/span> of bay leaf, highlighting its transition from traditional use in improving the flavor of foods and cuisines to being a promising natural material that receives the attention of researchers and is subject to study and analysis in modern scientific laboratories.<\/span> The workshop reviewed the chemical composition<\/span> of bay leaf and similar herbs, focusing on volatile oils and bioactive compounds, including cineole, as well as their potential properties in resisting bacteria, fungi and antioxidants, and their importance in the fields of pharmaceutical and food industries.<\/span> The<\/span> workshop<\/span> also highlighted<\/span> the practical<\/span> applications<\/span> of bay leaf in the fields of cosmetics and food preservation by natural means, stressing the importance of subjecting traditional and heritage knowledge to rigorous scientific study and analysis, which opens new horizons to benefit from natural preparations and alternative medicine applications based on scientific evidence.<\/span> The workshop was presented<\/span> by Prof. Dr. lowai Abdul Ali al Hilali, Prof. Dr. Sakina Hussein Rashid Al Rawi, Assistant Prof. Dr. Saba Zaki Mahmoud, Assistant Prof. Dr. Khalida Mohammed Omar, and Assistant Prof. Dr. Basma Ahmed Abdul Hadi.<\/span> We wish<\/span> the workshop organizers success and success, and to continue<\/span> scientific<\/span> giving<\/span> in<\/span> a way that contributes to enhancing the process of scientific research and community service.<\/span><\/p>\n

Government information and Communication Division<\/span><\/p>\n

Tuesday<\/span>, October 20, 2026<\/span><\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The Department of Chemistry at the Faculty of science at the University of Mosul, as part of continuing education activities, held on Monday morning, October 19, 2026, a scientific workshop entitled “bay leaf from the kitchen to the laboratory”, in the presence of a group of professors of the department and those interested in the subject of the workshop from inside and outside the University of Mosul. The workshop addressed the historical and medical significance of bay leaf, highlighting its transition from traditional use in improving the flavor of foods and cuisines to being a promising natural material that receives the [Read More]<\/a><\/p>\n","protected":false},"author":21,"featured_media":53397,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-53394","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/uomosul.edu.iq\/en\/science\/wp-json\/wp\/v2\/posts\/53394","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/uomosul.edu.iq\/en\/science\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/uomosul.edu.iq\/en\/science\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/uomosul.edu.iq\/en\/science\/wp-json\/wp\/v2\/users\/21"}],"replies":[{"embeddable":true,"href":"https:\/\/uomosul.edu.iq\/en\/science\/wp-json\/wp\/v2\/comments?post=53394"}],"version-history":[{"count":1,"href":"https:\/\/uomosul.edu.iq\/en\/science\/wp-json\/wp\/v2\/posts\/53394\/revisions"}],"predecessor-version":[{"id":53398,"href":"https:\/\/uomosul.edu.iq\/en\/science\/wp-json\/wp\/v2\/posts\/53394\/revisions\/53398"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/uomosul.edu.iq\/en\/science\/wp-json\/wp\/v2\/media\/53397"}],"wp:attachment":[{"href":"https:\/\/uomosul.edu.iq\/en\/science\/wp-json\/wp\/v2\/media?parent=53394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/uomosul.edu.iq\/en\/science\/wp-json\/wp\/v2\/categories?post=53394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/uomosul.edu.iq\/en\/science\/wp-json\/wp\/v2\/tags?post=53394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}