Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking.

Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of black pepper, is known to increase the bioavailability of curcuminoids in mouse and human studies when consumed with turmeric. We investigated whether adding black pepper to turmeric powder may further inhibit lipid peroxidation when added to meat patties prior to cooking. The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat. When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity. Therefore, we conclude that other black pepper ingredients are responsible for the increased antioxidant activity of combining black pepper with turmeric powder

Impact of Globalization on Production and Export of Turmeric in India – An Economic Analysis

India is a major supplier of turmeric to the world with more than 60 per cent share in turmeric trade. The production and export performance of turmeric in India have been examined using secondary data for the period from 1974-75 to 2007-08 and exponential form of growth function has been used for the analysis. The growth in production and export of turmeric has been reported significant, because of the high demand coupled with inflation. Instability index has been worked for the production and export for preliberalization and post-liberalization periods. Instability has been observed high for production, export and prices of domestic and international markets and domestic and international prices have shown high integration. For the assessment of direction of trade, the Markov chain model has been used. The data regarding country-wise export of turmeric has shown that the previous export share retention for Indian turmeric has been high in minor importing countries (pooled under others category) (87 %), followed by UAE (49 %), Iran (41 %) and UK (35 %). The countries such as USA and Japan have not been the stable importers of Indian turmeric. The plans for export may be oriented towards these two countries and also plans should be formulated for stabilizing the export of turmeric to other countries. The farmers should be provided training on production of a quality product.Turmeric, Export of turmeric, Indian turmeric, Markov chain model, Agricultural and Food Policy, Q13, Q17,

PENGARUH PEMBERIAN EKSTRAK KUNYIT (Curcuma longa) TERHADAP JUMLAH EOSINOFIL DI JARINGAN PARU PADA PENYAKIT ALERGI : Studi Eksperimental pada Mencit BALB/c yang Diinduksi Ovalbumin

Background: Turmeric (Curcuma longa) is a spice that is often used as traditional medicine. The active ingredient of turmeric, curcumin, acts as an anti-inflammatory on the allergic reaction. Allergy is not a deadly disease, but the disease can be a global health and social economic problems. Aim: This study aimed to prove that turmeric extract influence on the number of eosinophils in the lung tissue of BALB/c mice induced by ovalbumin. Method: This was a true experimental study with post test only controlled group design. The subjects were 18 BALB/c mice, randomly divided into three groups: a negative control group, a positive control group induced by ovalbumin, and a treatment group induced by ovalbumin and administered with turmeric extract at a dose of 100 mg/kgBW. The extract was orally given with sonde for 16 days. At the end of the study mice were terminated, the lung was taken for histopathological examination, and the number of eosinophils calculated in the peribronkhial tissue of lung. Result: This study showed significant differences between the negative control group, the positive control group, and the treatment group (p=0,000). The mean of the number of eosinophils was significantly higher in the positive control group compared to the negative control group (p=0,000) dan significantly lower in the treatment group compared to the positive control group (p=0,016). Conclusion: The turmeric extract can reduce the number of eosinophils in the lung tissue of mice induced by ovalbumin. Keywords: Turmeric extract, eosinophil, mice model of allerg

Organic Farming Technologies and Practices Followed by the Farmers

The study mainly focused on organic farming technologies and practices followed by the farmers for coconut, millets, sugarcane and turmeric. The study was conducted in Coimbatore, Erode and Dharampuri districts of Tamil Nadu. A sample of 100 organic farmers was the respondents for the present study. The data were collected from each respondent through personal interview method with the help of interview schedule. The data were analyzed using percentage analysis. The results revealed that, majority of the respondents followed seed treatment with Azospirillum, beejamrutha and panchakavya, application of jeevamruthum and panchakavya through drip irrigation, application of farm yard manure and insitu ploughing of green manure crops, mulching with crop leaf residues and weeds, spraying of agni astram to repel pests, post harvest technology like oil extraction and jaggary preparation, storage techniques like using neem and pungam leaves. The result of the present study shows that, the farmers have the inclination for adoption of organic production practices. Hence it may be concluded from the study that, there is an imperative need to raise the level of adoption of these organic farming practices in order to reduce the quantum of environmental hazards by inorganic farming

PEMBUATAN TABLET Effervescent KUNYIT (Curcuma domestic) DAN ASAM (Tamarindus indica) :KAJIAN JENIS BAHAN PENSTABIL DAN KONSENTRASI GRANULA INTI

Acid turmeric beverage represents beverage of tonic type, recipe from our ancestor’s inheritance of Indonesian people. Tablet of acid turmeric made from combination of turmeric rhizome (curcum adomestic) and acid (Tamarindus Indica) that has extracted become powder and added main supporter material that is sodium bicarbonate and citrate acid, also other material as stabilizer of effervescent that is sucrose and dextrose, later printed become tablet. The objective of this research in general is to diversification of acid turmeric become functional food product in the form of effervescent table. The special purpose is to study type of stabilizer material and concentrate of core granule so obtain quality of good last product, also the effect toward physical, chemistry, and organoleptik. This research use group random planning arranged as factorial by 2 factors that are stabilizer material and concentrate of core granule. Parameter used cover soluble power, pH, Texture, level of water, viscosities, color test consist of brightness, reddish, yellowish, and organoleptik (taste, aroma, color and a view of tablet). Data was obtained analyzed by various analysis method (Anova), continued by real difference test (DMRT) α = 5% to organoleptik test by hedonic scale. The research indicate that in effervescent tablet of acid turmeric in De Garmo test known that the best treatment is in treatment of stabilizer material type of sucrose 70% and core granule concentrate 30% with result, soluble power 0.0278 g/second, texture 23.167 mm/second, viscosities 24.45 cps, color of brightness tablet (L) 65,93, reddish (a+) 13,40, yellowish (b+) 45,67, color of tablet dissolved (L) 4,70, color of tablet dissolved (a+) 4,70, color of tablet dissolved (b+) 23,60, pH 5,33, level of water 13,07%, a view of tablet 3,5, taste 1,93, aroma 3,64, and color 3,57

An Investigation of the Efficacy of Curcumin for Treatment of Alzheimer\u27s Disease

Curcumin is the primary curcuminoid found in the rhizome of the turmeric plant (Curcuma longa), responsible for the spice’s distinctive yellow color. Research conducted within the past two decades suggests that the compound may be an effective treatment for Alzheimer’s disease, the most prevalent form of dementia affecting nearly 5.2 million Americans. This paper investigates the efficacy of curcumin as treatment for the pathogenesis and symptoms of Alzheimer’s. Research was conducted pertaining to the pathogenesis of Alzheimer’s, the in vitro applications of curcumin, the chemical properties of curcumin, and the in vivo clinical applications of curcumin. The pathogenesis of Alzheimer’s is defined by the aggregation of amyloid-beta plaques, dissociation of tau protein, propagation of reactive oxygen species, and neuroinflammation. Alzheimer’s is also characterized by symptoms of cognitive decline and memory loss. The physiochemical nature of curcumin enables it to interact with multiple biochemical pathways in the central nervous system (CNS), inhibiting the pathogenesis of the disease. In vitro applications of curcumin show much promise to this end. In vivo studies of curcumin on living subjects provide mixed results for the substance’s efficacy on symptoms and pathogenesis. Furthermore, the complex chemical properties of curcumin make drug development very difficult. Curcumin shows much promise in inhibiting the pathogenesis of Alzheimer’s, according to in vitro studies. However, the lack of definitive conclusions from in vivo applications and difficulty in overcoming curcumin’s complex chemical properties for drug development show that the substance cannot yet be designated as an effective treatment for the disease

Branding Practices on Four Dairies in Kantale, Sri Lanka.

Hot-iron branding is illegal in Sri Lanka, but is still commonly used to identify dairy herds in extensive farming systems, which are primarily located in the countrys Dry Zone. Despite the negative welfare implications of this practice, there is no written documentation of branding in this region. We observed branding on four smallholder farms in Kantale, Eastern Province to understand the welfare implications associated with the procedure and challenges limiting the uptake of more welfare-friendly alternatives, such as ear tagging. Areas of welfare concern included the duration of restraint, the size and location of the brand, and the absence of pain relief. Animals were restrained with rope for an average duration of 12 min (range 8⁻17 min). Farmers used multiple running irons to mark their initials and, in some cases, their address, with the largest brands extending across the ribs and hip. Three farmers applied coconut or neem oil topically to the brand after performing the procedure. No analgesics were given before or after branding. Farmers reported that poor ear tag retention in extensive systems and theft were the main factors impeding the uptake of alternative forms of identification. Branding is also practiced as part of traditional medicine in some cases. Given the clear evidence that hot-iron branding impairs animal welfare and there is no evidence that this can be improved, alternative identification methods are needed, both in Sri Lanka, as well as in other countries engaging in this practice

Phytochemical Content and Antioxidant Activity in Tradisional Balinese Babi-guling Spices

The traditional Balinese richly spiced swine-grill (Babi-guling) has been increasingly popular even among both the domestic and foreign tourists. The traditional grill is very unique in taste as it contains two main components, i.e. the pork and the unique Balinese spices, which probably could work antagonistically one against the other in affecting people health. The pork because of its rich content of saturated fatty acid is a risk of atherosclerosis, while the spices appear to be rich in antioxidatns. This is a preliminary atherosclerosis experimental study designed to screen qualitatively the phytochemical contents of the spices and to test their antioxidant activity and strength in different concentrations in vitro. The methods used included Willstater test, NaOH 10% test, Meyer test, Leiberman-Burchard test, test for saponin, and test for phenol. The antioxidant activity was estimated by using DPPH (2,2-diphenyl-1-pricrylhydrazyl) test. The treatment applied to the spice before testing was raw and cooked by heating it inside the pig's body cavity. The concentrations of spices tested were 100, 1000 and 8000 ppm. The results of our study revealed that the phytochemical content of the spices were flavonoids, terpenoids and phenolic compounds, but saponin and alkaloids were not detected. The antioxidant activity was ineffective in concentration of 100 ppm (percentage of reduction < 50%), effective in concentration of 1000 ppm (percentage of reduction 50-60%), and too thick in concentration of 8000 ppm (percentage of reduction >100%. We inferred that the traditional Balinese richly spiced swine-grill contains flavanoids, terpenoids and phenol which can act as antioxidants in vitro, and the most effective concentrations to decrease the free radicals were between 1000-8000 ppm

The effect of polyphenol-rich Interventions on cardiovascular risk factors in haemodialysis: A systematic review and meta-analysis

End-stage kidney disease is a strong risk factor for cardiovascular-specific mortality. Polyphenol-rich interventions may attenuate cardiovascular disease risk factors; however, this has not been systematically evaluated in the hemodialysis population. Using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, the following databases were searched: Cochrane Library (http://www.cochranelibrary.com/), MEDLINE (https://health.ebsco.com/products/medline-with-full-text), Embase (https://www.elsevier.com/solutions/embase-biomedical-research), and CINAHL (https://www.ebscohost.com/nursing/products/cinahl-databases/cinahl-complete). Meta-analyses were conducted for measures of lipid profile, inflammation, oxidative stress, and blood pressure. Risk of bias was assessed using the Cochrane Collaboration Risk of Bias tool and quality of the body of evidence was assessed by the Grading of Recommendations, Assessment, Development and Evaluation (GRADE) methodology. Twelve studies were included for review. Polyphenol-rich interventions included soy, cocoa, pomegranate, grape, and turmeric. Polyphenol-rich interventions significantly improved diastolic blood pressure (Mean Difference (MD) −5.62 mmHg (95% Confidence Interval (CI) −8.47, −2.78); I2 = 2%; p = 0.0001), triglyceride levels (MD −26.52 mg/dL (95% CI −47.22, −5.83); I2 = 57%; p = 0.01), and myeloperoxidase (MD −90.10 (95% CI −135.84, −44.36); I2 = 0%; p = 0.0001). Included studies generally had low or unclear risks of bias. The results of this review provide preliminary support for the use of polyphenol-rich interventions for improving cardiovascular risk markers in haemodialysis patients. Due to the limited number of studies for individual polyphenol interventions, further studies are required to provide recommendations regarding individual polyphenol intervention and dose