The use of plants in the traditional management of diabetes in Nigeria: Pharmacological and toxicological considerations

Ethnopharmacological relevance: The prevalence of diabetes is on a steady increase worldwide and it is now identified as one of the main threats to human health in the 21st century. In Nigeria, the use of herbal medicine alone or alongside prescription drugs for its management is quite common. We hereby carry out a review of medicinal plants traditionally used for diabetes management in Nigeria. Based on the available evidence on the species׳ pharmacology and safety, we highlight ways in which their therapeutic potential can be properly harnessed for possible integration into the country׳s healthcare system. Materials and methods: Ethnobotanical information was obtained from a literature search of electronic databases such as Google Scholar, Pubmed and Scopus up to 2013 for publications on medicinal plants used in diabetes management, in which the place of use and/or sample collection was identified as Nigeria. ‘Diabetes’ and ‘Nigeria’ were used as keywords for the primary searches; and then ‘Plant name – accepted or synonyms’, ‘Constituents’, ‘Drug interaction’ and/or ‘Toxicity’ for the secondary searches. Results: The hypoglycemic effect of over a hundred out of the 115 plants reviewed in this paper is backed by preclinical experimental evidence, either in vivo or in vitro. One-third of the plants have been studied for their mechanism of action, while isolation of the bioactive constituent(s) has been accomplished for twenty three plants. Some plants showed specific organ toxicity, mostly nephrotoxic or hepatotoxic, with direct effects on the levels of some liver function enzymes. Twenty eight plants have been identified as in vitro modulators of P-glycoprotein and/or one or more of the cytochrome P450 enzymes, while eleven plants altered the levels of phase 2 metabolic enzymes, chiefly glutathione, with the potential to alter the pharmacokinetics of co-administered drugs. Conclusion: This review, therefore, provides a useful resource to enable a thorough assessment of the profile of plants used in diabetes management so as to ensure a more rational use. By anticipating potential toxicities or possible herb–drug interactions, significant risks which would otherwise represent a burden on the country׳s healthcare system can be avoided

Effects of transcranial direct current stimulation over the Broca’s area on tongue twister production

<p><i>Purpose</i>: The present study aimed to explore the short-term effect of anodal transcranial direct current stimulation (tDCS) on tongue twister production.</p> <p><i>Method</i>: Thirty healthy native Cantonese adult speakers were randomly assigned to the anodal tDCS group or the sham tDCS group. Anodal tDCS of 2 mA was applied over the Broca’s area of the brain. The stimulation lasted for 20 min for the anodal tDCS group and 30 s for the sham tDCS group. The participants were instructed to produce a list of tongue twisters before, immediately after and 4 h after tDCS.</p> <p><i>Result</i>: Speech rate and response accuracy measured immediately after stimulation were significantly faster and higher, respectively, than before stimulation. Although there was no change in speech rate measured at 4 h after stimulation, response accuracy at that time point was significantly lower than that measured immediately after stimulation. However, there were no significant differences between the anodal tDCS and sham tDCS groups in either speech rate or response accuracy.</p> <p><i>Conclusion</i>: The findings revealed that a single session of anodal tDCS over the Broca’s area did not significantly improve speech production during tongue twister production.</p

Augmenting foodservice experiences through cultural eatertainment at tourist destinations

As rivalry in the foodservice industry becomes more cut-throat, restaurateurs have to constantly seek new sources of competitive advantage. Cultural “eatertainment” offers them an opportunity for creating a sense of local culture that can differentiate their products from those of competitors. In this article the author discusses how foodservice experiences at tourist destinations can be augmented with aspects of indigenous culture. The discussion engages authenticity, commodification, and cultural authorization discourses to position foodservice and cultural eatertainment within the broader context of tourism experience. To illustrate how cultural augmentations can be implemented, the author refers to the case of hotel restaurants in the town of Victoria Falls, Zimbabwe. These restaurants strive to provide a Zimbabwean/African experience for tourists from around the world. Finally, recognizing that cultural eatertainment is an under-researched area, the author makes suggestions for future research directions