High dose tirofiban versus standard therapy in primary PCI for ST-segment elevation myocardial infarction (STEMI)

Background: The goal of this randomized controlled study was to evaluate the safety and efficacy of high-dose tirofiban compared to standard care in patients undergoing primary PCI for ST-segment elevation myocardial infarction (STEMI). Methods: This study was carried out at the Tertiary care hospital Rawalpindi (Pakistan) from June 2021 to December 2022. The administration of high-dose tirofiban or usual treatment was randomly assigned to a total of 600 individuals. The main outcome was the 30-day composite of major adverse cardiovascular events (MACE), that involved stroke, target vessel revascularization, repeat myocardial infarction, and all-cause mortality. Aside from problems related to bleeding, stent thrombosis was one of the secondary outcomes. Results: When compared to the group receiving conventional medication, the rate of the main endpoint was significantly reduced in the tirofiban group (5.7% vs. 10.3%, p=0.03). This was principally caused by a decline in target vessel revascularization and recurring myocardial infarction in the tirofiban category. In terms of stent thrombosis or hemorrhage problems, there wasn't no discernible difference among both groups. Conclusion: In patients receiving primary PCI for STEMI, high-dose tirofiban added to conventional treatment lowers the risk of MACE at 30 days.&nbsp

Assessment of Physicochemical, Functional, Rheological and end-use properties of Tribulus terrestris

ABSTRACTPlants are excellent food and medicinal resources because of their unique composition. Researchers have discovered that thousands of plants can help in achieving the desired health status through advanced research. This research article reveals the nutritional composition and significance of Tribulus terrestris. In addition, it also analyzed the physio-chemical evolution of nutraceutical products from Tribulus terrestris. From the proximate analysis, it was found that T. terrestris is rich in fiber and fat 24.28 ± 0.93% and 14.49 ± 1.42%, respectively. The rheological properties of the product were observed. The results reveal that water activity, stability of product, and dough development time increased 59.0 ± 0.06%, 15.0 ± 0.06 min, and 4.3 ± 0.07 min, respectively, by increasing the powder percentage. The functional behavior of the samples was examined, and significant results were depicted. Bulk density and oil absorption increased by increasing the percentage of powder 83.86 ± 1.36% and 69.16 ± 3.61%. The results of emulsifying stability were recorded as non-significant. Results regarding color analysis showed non-significant behavior of supplemented biscuits. The textural behavior of the product increased from 1.47 Nm−2 to 2.27 Nm−2. Results regarding the spread factor increased from 3.01 ± 0.04 to 3.83 ± 0.01 from T1 to T4. The sensory results indicated that T1 (2% Tribulus powder), T2 (3% Tribulus powder), T3 (4% Tribulus powder), and T4 (5% Tribulus powder) were acceptable after the control group. Thus, Tribulus terrestris can be used as a nutraceutical and functional ingredient in baked goods