An appreciation of free radical chemistry 3. Free radicals in diseases and health

In the last 20-25 years, considerable insight has been gained regarding the pivotal role played by free radicals in controlling and directing biological processes that cause diseases, as well as defend against them to maintain health. The manifestation of several hereditary diseases has been traced to the eventual tissue injury/DNA damage through free radical reactions taking place at various levels in the biological system. A large body of experimental evidence indicates that the chemical transformations that induce cancer, stimulate atherosclerosis, lead to Parkinson's and Alzheimer's diseases, cause ischemia, and impel ageing process are basically free radical in nature. Ironically, free radicals are also part of the body's defence mechanism. If genetic predisposition and the life style favour the former, then health becomes the casualty

The Evaluation, Production, and Derivatisation of the Garcinia Acid in Garcinia Atroviridis

A method for extraction and isolation of garcinia acid from Garcinia atroviridis (G.atr0viridi.s) was developed. Using this method high yields of garcinia acid in the range of 90-95 g from 500 g of the dried rinds were accomplished. This method is low cost and simple. The garcinia acid isolated from this procedure was converted to its calcium salt of HCA lactone to ensure that the compound was stable and less hygroscopic. From the analysis using high performance liquid chromatography (HPLC), three peaks of organic acids were observed and identified as a-hydroxycitric acid lactone (HCA lactone), a-hydroxycitric acid (HCA) and citric acid based on spiking with standard acids and retention time. The amount of the HCA was 72 % wlw, the HCA lactone was 17 % wlw and the citric acid was 0.4 % wlw in the calcium salt of HCA lactone. The calcium salt of HCA lactone was derivatised into ester. The esterification products are dimethyl tetrahydro-3-hydroxy-5-oxo-2,3-furandicarboxylate and diethyl tetrahydro-3-hydroxy-5-oxo-2,3-furandicarboxylateB. oth esters were tested for biological activity towards nitric oxide (NO). Unfortunately, both compounds were found inactive towards NO inhibition RAW 264.7 cell treated with lipopolysaccharide (LPS) and interferon-y (IFN-y)

Ethnomedicinal Plants Used by the ethnic Communities of Tinsukia District of Assam, India

An ethnobotanical study focused on medicinal utility of plants was carried out among the ethnic communities of Tinsukia district of upper Assam with aims to document the traditional knowledge of the medicinal plants used in various ailments. The information was based on normal conversation, interview and discussion with local herbal practitioners, elderly men and women of different tribal communities. In this study, a total of 175 plant species belonging to 76 families were described which have been used in the treatment of around 56 diseases. Herbs, shrubs and trees were the dominant category of the plants. Most frequently medicated claims were stomach ailments, gynaecological problems, lung and respiratory diseases, cuts and wounds, skin diseases, urinary troubles and as well as their use as blood purifier. The most cited family was Euphorbiaceae, the most widely used plant part was the leaf and the most common mode of administration was decoction. All these claims need to be subjected to both phyto- and pharmaco-chemical investigations to discover the potentiality of these plants and plant parts as drugs

Spice Production in Asia - An Overview

Spices are non-leafy parts of plants used as a flavoring or seasoning. They are used to add flavor to foods and beverages, and as herbal medicines. Asia is known as the ‘Land of Spices’ as it is the place of origin, production, consumption and export of most spices. Out of the world’s 70 plant species grown as spices, 13 are considered major spices produced in Asia. They are briefly described below:Black pepper (Piper nigrum) is the whole dried fruit of a perennial climber. India and Indonesia together produce about half of the world’s total production of 180,000 t. Cardamom is a group of herbaceous plants of the ginger family whose fruits are used as spices. Small cardamom (Elettaria cardamomum) grown in India and Sri Lanka is by far the best quality of all. Others include large cardamom (Amomum subulatum), Bengal cardamom (A. aromaticum), Siam cardamom (A. krervanh), and bastard cardamom (A. xanthioides). India and Sri Lanka are the major producers of cardamoms. Cinnamon and cassia are related plants of the genus Cinnamomum whose bark is used as a spice. Important species include the true cinnamon (C. verum), cassia (C. cassia), Indonesian cassia (C. burmannii), Vietnamese cassia (C. loureirii), and Indian cassia (C. tamala). India and Sri Lanka are the major producers. Chili pepper is obtained from dried fruit of Capsicum annuum and C. frutescens. C. annuum or sweet pepper, which is less pungent, is used to make paprika pepper for flavoring and coloring western foods, while C. frutescens or bird pepper is more pungent and can be made into cayenne pepper to flavor more spicy oriental hot foods. Cloves come from unopened flower buds of Syzygium aromaticum. In Asia Indonesia, India, Malaysia, and Sri Lanka produce clove, but greater quantities are produced in other continents, viz. Madagascar, Tanzania and the West Indies. Coriander is the dried seed of Coriandrum sativum, a herbaceous plant. India is the largest producer followed by Pakistan and Thailand. Cumin (Cuminum cyminum) is an annual herb whose fruits are pungent and highly aromatic. India and China are the main producers. Garlic (Allium sativum) is an annual herb whose underground bulb is used as a spice. Major producing countries are India, Korea, and Thailand. Ginger (Zingiber officinale) is a perennial herb whose underground rhizomes, young and old, are used as a spice. India and Thailand are the major producers. Nutmeg and mace are two spices derived from an evergreen tree (Myristica fragrans). Indonesia produces three-quarters of the total world output, while Grenada is second. Turmeric is the underground rhizome of Curcuma longa. It is used as a spice, natural colorant and herbal medicine. India is the major producer and exporter of turmeric. Vanilla comes from a pod of an orchid plant (Vanilla planifolium) whose fragrance reveals itself after a series of successive treatments and fermentation in the sun. Indonesia is the biggest producer in Asia, but much smaller than Madagascar, the world’s largest producer.The paper also discusses the constraints faced by Asian spice growers which are: (a) biotic – including diseases, pests and lack of genetic variability, (b) abiotic – drought, flood, fire, storm, soil toxicity, (c) socio-economic – marketing, quality control, competition with other crops and synthetics, and lack of labor/capital, and (d) technological - lack of technologies and technology transfer

Social and cultural construction of obesity among Pakistani Muslim women in North West England

Higher rates of obesity, Type 2 diabetes and coronary heart disease are observed in British Pakistani women compared to the general UK population. This qualitative research explored the links between the participant’s understanding of health risks related to obesity, body image and dietary patterns in a cohort of first- and second-generation Pakistani women, living in Greater Manchester, England. Pakistani women act as gatekeepers to family nutrition and health. The research aims to inform promotion strategies, focusing on healthier changes, and to create increased levels of awareness of the strategies. Beyond South Asian [SA] languages, effective and ethnically appropriate approaches are essential to reach these goals. Research outcomes can no longer just be interesting or show potential, as they ought to contribute to improving women’s health and advice public health professionals when making relevant recommendations. Qualitative techniques, using focus groups and one-to-one interviews, with 55 women, were recruited from the Pakistani community via snowballing and cold calling at community and resource centres. The participants were either active in their local communities or were deemed “hard to reach” in relation to accessibility. The interviews were conducted in the participants’ homes or at the venues. Third-person fictitious vignettes were used to stimulate and promote discussion. A series of vignettes were intended to resonate with the participant’s own lives. The interviews were audio-recorded, transcribed then analysed. One researcher as a community insider and the other as an outsider, along with sociological analysis, reflected upon then coded the data. Using ethnography and an interpretive, phenomenological framework, allowed for data description and interpretation of an emerging understanding. The rich data uncovered issues relating to faith, family and broader socio-cultural influences, all of which had an impact on daily life and in particular to food choices. Despite an acknowledgement of obesity in themselves and around them, there appeared to be a lack of awareness linking obesity to health outcomes. The participants in both generations turned to and, in part, relied upon both traditional food and western health beliefs. As an outcome of the data analysis, a multi-directional theoretical model was developed specifically for this group of women in Manchester, called the Health Action Transition (HAT) model. The HAT model is intended to be used as a working tool in a clinical setting to aid in understanding of the Pakistani women’s socio-cultural structures and to provide a framework for recommendations relating to health promotion for these women.Sponsored by University of Liverpoo

Antioxidative Activities of Selected Malaysian Herb Extracts during Accelerated Oxidation Test and Deep- Fat Frying

The potential use of selected Malaysian herb (Murraya koenigii, Curcuma longa, Citrus hystrix and Pandanus amaryllifolius) leaf extracts as natural antioxidant were evaluated in antioxidant assay, accelerated oxidation test and deep fat frying. They were analyzed for antioxidant activity using 1-1-diphenyl-2-hydrazyl (DPPH) radical- scavenging activity assay and linoleic acid model system. The extracts at different concentrations were added to refined, bleached and deodorized (RBD) palm olein and heated to frying temperature, analyzed for peroxide value, anisidine value, free fatty acid and oxidative stability index (OSI). From there, optimum concentration was chosen and 40 hr frying experiment was being carried out. The polyphenol content ranged from 101.4 mg in P. amaryllifolius to 116.3 mg C. longa. The antioxidative activity of the extracts in both assays followed the decreasing order of: C. longa> M. koenigii> C. hystrix> P. amaryllifolius. 2000 ppm was chosen as the optimum concentration to be used in deep frying experiment. Extracts of Pandanus amaryllifolius and Citrus hystrix exhibited protective activity towards RBD palm olein that was comparable to BHT (p>0.05) during frying. The extracts were useful in improving and also maintaining the sensory characteristics of French fries. The French fries treated with herb extracts were acceptable by panelists until day 5 of frying. The natural antioxidants significantly (p<0.05) lowered the rate of oil oxidation during deep- fat frying and maintaining the quality of French fries. They exhibited excellent heat- stable antioxidant properties are good natural alternative to existing synthetic antioxidants for the food industry