HBK-14 and HBK-15 do not influence blood pressure, lipid profile, glucose level, or liver enzymes activity after chronic treatment in rats

Older and even new antidepressants cause adverse effects, such as orthostatic hypotension, hyper- or hypoglycemia, liver injury or lipid disorders. In our previous experiments we showed significant antidepressant- and anxiolytic-like activities of dual 5-HT1A and 5-HT7 antagonists with α1-adrenolitic properties i.e. 1-[(2,6-dimethylphenoxy)ethoxyethyl]-4-(2-methoxyphenyl)piperazine hydrochloride (HBK-14) and 1-[(2-chloro-6-methylphenoxy)ethoxyethyl]-4-(2-methoxyphenyl)piperazine hydrochloride (HBK-15). Here, we evaluated the influence of chronic administration of HBK-14 and HBK-15 on blood pressure (non-invasive blood pressure measurement system for rodents), lipid profile (total cholesterol, low density lipoproteins-LDL, high density lipoproteins-HDL, triglycerides), glucose level, and liver enzymes activity (aspartate aminotransferase, alanine aminotransferase, γ-glutamyl transferase). We determined potential antihistaminic (isolated guinea pig ileum) and antioxidant properties (ferric reducing ability of plasma-FRAP, non-protein thiols-NPSH, stable free radical diphenylpicrylhydrazyl-DPPH) cytotoxicity. Our experiments revealed that HBK-14 and HBK-15 did not influence blood pressure, lipid profile, glucose level or liver enzymes activity in rats after 2-week treatment. We also showed that none of the compounds possessed antioxidant or cytotoxic properties at antidepressant- and anxiolytic-like doses. HBK-14 and HBK-15 very weakly blocked H1 receptors in guinea pig ileum. Positive results of our preliminary experiments on the safety of HBK-14 and HBK-15 encourage further studies concerning their effectiveness in the treatment of depression and/or anxiety disorders

Effects of Resveratrol Supplementation in Patients with Non-Alcoholic Fatty Liver Disease—A Meta-Analysis

Non-alcoholic fatty liver disease (NAFLD) is regarded as one of the most common liver pathologies in many societies. Resveratrol, as a phenolic compound with powerful antioxidant and anti-inflammatory properties exerting positive effects on the lipid profile and lipid accumulation and also on insulin resistance, appears to be an effective, natural, and safe complementary treatment option in NAFLD therapy. This meta-analysis was undertaken to evaluate the effects of resveratrol supplementation in NAFLD patients. To this end, scientific databases PubMed/Medline/Embase were searched up to 19 March 2020. We included seven randomized clinical trials (RCTs) with a total of 302 patients with NAFLD. In all the trials included in the analysis, resveratrol was administered daily over periods between 56 and 180 days in doses ranging from 500 mg to 3000 mg a day. The results of this meta-analysis reveal that resveratrol supplementation, irrespective of the dose or duration, did not affect the analyzed parameters (p < 0.05). The sole exception was an increase in alanine aminotransferase following the administration of resveratrol (p = 0.041). Currently available evidence is insufficient to confirm the efficacy of resveratrol in the management of NAFLD. Due to the inconsistencies between the existing scientific reports, a number of which found a positive effect on NAFLD-related parameters; further research in this area is needed

Values and professional burnout syndrome among firefighters

Celem niniejszych badań było sprawdzenie istnienia związku pomiędzy osobistymi wartościami a poziomem wypalenia zawodowego u zawodowych strażaków. Przeanalizowano wyniki 92 polskich funkcjonariuszy (czterech kobiet i 88 mężczyzn) w wieku od 21 do 60 lat (M=39). Do pomiaru zmiennych użyto krótkiego kwestionariusza danych socjodemograficznych własnego autorstwa, polskiej wersji skróconego Portretowego kwestionariusza wartości Shaloma Schwartza PVQ-21 oraz polskiej wersji Kwestionariusza do pomiaru wypalenia zawodowego (OLBI). Badanie przeprowadzono w formie online oraz „papier-ołówek”. Wykazano istotne związki następujących pojedynczych wartości z wypaleniem zawodowym: życzliwości, stymulacji oraz osiągnięć. Skorelowane były z wypaleniem w następujący sposób: wyższy poziom życzliwości współwystępował z niższym poziomem braku zaangażowania, wyższy poziom osiągnięć również towarzyszył niższemu poziomowi braku zaangażowania, a wyższy poziom stymulacji skorelowany był z niższym poziomem obu komponent wypalenia zawodowego – wyczerpania i braku zaangażowania. Wykryto także istotny związek wyższego poziomu całej grupy wartości „otwartość na zmiany” z niższym poziomem obu wymiarów wypalenia zawodowego. Nie stwierdzono istotnych statystycznie związków komponent wypalenia z pojedynczymi wartościami: uniwersalizmem, samosterownością, hedonizmem, władzą, bezpieczeństwem, tradycją, ugodowością, ani grupami wartości: przekraczaniem ja, umacnianiem ja, zachowawczością.The purpose of this study was to explore the relationship between personal values and professional burnout syndrome among firefighters. The results of 92 polish officers were analysed (four women and 88 men) The age of participants varied between 21 and 60 (M=39).To measure the variables, three research tools were used: a short questionnaire of personal information composed by the author of this study, the polish version of the Schwartz’ Portrait Value Questionnaire PVQ-21 (shortened version) and the polish version of The Oldenburg Burnout Inventory (OLBI).Significant relationship between single values and professional burnout were found for: benevolence, stimulation and achievement. The corelations were as follows: higher scores in benevolent related to lower scores in lack of engagement, higher scores in achievement also related to lower scores in lack of engagement and higher scores in stimulation correlated with lower scores in both components of professional burnout – exhaustion and lack of engagement. The results also indicated that the group of values called “openness to change” was negatively correlated with both components of burnout. There was no significant relationship found between professional burnout and the single values: universalism, self-direction, hedonism, power, security, tradition, conformity as well as three groups of values: self-transcendence, self-enhancement, conservation

Antioxidant Potential of Curcumin—A Meta-Analysis of Randomized Clinical Trials

Background: Antioxidant potential is defined as the ability to neutralize oxygen free radicals that are generated in excess due to environmental influences. The body’s defense mechanisms often require support in preventing the effects of oxidative stress. The literature data suggest that curcumin has antioxidant activity that can significantly reduce oxidative stress levels. The aim was to assess the impact of curcumin on oxidative stress markers. Methods: PubMed and Embase were searched from database inception until 27 September 2019 for randomized clinical trials in >20 patients treated with curcumin supplements and randomized to placebo/no intervention/physical activity to verify the antioxidant potential of curcumin. Results: Four studies were included in the meta-analysis, three of which were double-blind and one single-blind. A total of 308 participants took part in the research. A total of 40% of the respondents were men. The average age of participants was 27.60 ± 3.79 years. The average supplementation time was 67 days and the average dose of curcumin administered was 645 mg/24 h. Curcumin significantly increased total antioxidant capacity (TAC) (SMD = 2.696, Z = 2.003, CI = 95%, p = 0.045) and had a tendency to decrease malondialdehyde (MDA) concentration (SMD = −1.579, Z = −1.714, CI = 95%, p = 0.086). Conclusions: Pure curcumin has the potential to reduce MDA concentration and increase total antioxidant capacity

Passiflora incarnata in Neuropsychiatric Disorders—A Systematic Review

Background: Stress is a natural response of the body, induced by factors of a physical (hunger, thirst, and infection) and/or psychological (perceived threat, anxiety, or concern) nature. Chronic, long-term stress may cause problems with sleep, concentration, and memory, as well as affective disorders. The passionflower (Passiflora incarnata) is a perennial plant with documented therapeutic properties. The literature data suggest that the passionflower itself, as well as its preparations, helps reduce stress and can therefore be helpful in the treatment of insomnia, anxiety, and depression. The objective of this systematic review was to evaluate Passiflora incarnata in terms of its neuropsychiatric effects. Methods: The scientific databases PubMed, ClinTrials.gov, and Embase were searched up to 22 October 2019. The search identified randomized clinical trials describing the effects of Passiflora incarnata in neuropsychiatric disorders. Results: The systematic review included nine clinical trials. The duration of the studies included in the analysis varied widely, from one day up to 30 days. Study participants were no less than 18 years old. In each of the papers, the effects of passionflower were measured by using a number of different tests and scales. The majority of studies reported reduced anxiety levels following the administration of Passiflora incarnata preparations, with the effect less evident in people with mild anxiety symptoms. No adverse effects, including memory loss or collapse of psychometric functions, were observed. Conclusion: Passiflora incarnata may be helpful in treating some symptoms in neuropsychiatric patients

Healthy properties of selected national fruits

Owoce i ich przetwory stanowią źródło cennych i niezbędnych substancji odżywczych. Są niskokaloryczne, bogate w witaminy, związki mineralne, błonnik pokarmowy, pektyny, łatwo przyswajalne cukry i kwasy organiczne. Zawierają wiele substancji bioaktywnych, np. polifenole czy fitoestrogeny, odpowiedzialne za ich właściwości prozdrowotne. Odpowiednia ilość owoców w diecie jest szczególnie ważna dla utrzymaniu prawidłowego stanu zdrowia. Dobór surowców o największej wartości odżywczej, bogatych w wiele substancji naturalnie aktywnych stanowi o właściwościach i jakości owoców. Szczególną uwagę należy zwrócić na owoce krajowe, których dostępność dla konsumentów jest większa, a krótszy okres przechowywania oraz transportu czynni je atrakcyjnym i wartościowym surowcem. Celem pracy było przedstawienie właściwości prozdrowotnych wybranych owoców uprawianych w Polsce: aronii, czarnego bzu, żurawiny, jagody kamczackiej i maliny właściwej, ze względu na ich właściwości profilaktyczne w leczeniu wielu chorób i schorzeń.Fruits and fruit preserves are the source of valuable and essential nutrients. They are low-calorific, rich in vitamins, minerals, dietary fiber, pectin, easily absorbed sugars and organic acids. They contain valuable bioactive substances such as polyphenols or phytoestrogens that are responsible for the health benefits of fruits. The right amount of them in a diet is especially important for maintaining good health. Selection of the most nutritious raw materials, rich in many naturally occurring substances, is the property and quality of the fruit. Particular attention should be paid to domestic fruits, whose greater accessibility for consumers, shorter shelf -life and transport make them more attractive and valuable raw materials. The aim of this paper was to present the pro-health properties of selected fruits cultivated in Poland: black chokeberry, elderberry, cranberry, honeyberry and raspberry, because of their valuable prophylactic properties in the treatment of many diseases

Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea

Kombucha is a fermented tea beverage prepared as a result of the symbiotic nature of bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and Yeasts). Kombucha is characterised by rich chemical content and healthy properties. It includes organic acids, minerals and vitamins originating mainly from tea, amino acids, and biologically active compounds—polyphenols in particular. Kombucha is prepared mainly in the form of black tea, but other tea types are increasingly often used as well, which can significantly impact its content and health benefits. This work shows that the type of tea has a significant influence on the parameters associated with the antioxidant potential, pH, as well as the content of acetic acid, alcohol or sugar. Red tea and green tea on the 1st and 14th day of fermentation are a particularly prominent source of antioxidants, especially polyphenols, including flavonoids. Therefore, the choice of other tea types than the traditionally used black tea and the subjection of these tea types to fermentation seems to be beneficial in terms of the healthy properties of kombucha

Edible Flowers as a Source of Dietary Fibre (Total, Insoluble and Soluble) as a Potential Athlete’s Dietary Supplement

Edible flowers have been gaining popularity among researchers, nutritionists and chefs all around the world. Nowadays, flowers are used to make food look and/or taste better; however, they are also a very good source of valuable nutrients (antioxidants, vitamins, proteins, fats, carbohydrates, macro and microelements). The aim of our study was to determine the content of dietary fibre and total protein in selected edible flowers; we also compared the nutritional content of petals, differentiating between the representatives of the Oleaceae and Asteraceae families, as well as herbaceous vs. woody plants. The study material consisted of petals of 12 edible flower species (Magnolia × soulangeana, Sambucus nigra L., Syringa vulgaris L. (white and violet flowers), Robinia pseudoacacia, Forsythia × intermedia, Cichorium intybus L., Bellis perennis, Tussilago farfara L., Taraxacum officinale F.H. Wiggers coll., Centaurea cyanus L., Calendula officinalis). Dietary fibre content was determined by the enzymatic-gravimetric method and ranged from 13.22 (Magnolia × soulangeana) to 62.33 (Calendula officinalis L.) g/100 g. For insoluble dietary fibre (IDF), the values ranged from 8.69 (Magnolia × soulangeana) to 57.54 (Calendula officinalis L.) g/100 g, and the content of soluble dietary fibre (SDF) was between 1.35 (Syringa vulgaris L.-white flowers) and 7.46 (Centaurea cyanus L) g/100 g. Flowers were also shown to be a good, though underappreciated, source of plant protein, with content ranging from 8.70 (Calendula officinalis L.) to 21.61 (Magnolia × soulangeana) g/100 g dry matter (Kjeldahl method). Considerable amounts of protein were found in the flowers of the olive family (Oleaceae) and woody plants, which can enrich the daily diet, especially vegan and vegetarian. Edible flowers of the Asteraceae family, especially the herbaceous representatives, contained high levels of both total dietary fibre and its insoluble fraction; therefore, they can be a rich source of these nutrients in the daily diet of athletes, which would perform a prebiotic function for gut bacteria

The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars

Fermented foods have been an integral part of the cuisines of almost all cultures in the world. In recent years, they have gained ground again, mainly due to their potential health benefits. One such product is grape vinegar, which apart from characteristic taste, is also a source of compounds with antioxidant activity. The aim of the study was to determine the changes in the antioxidant potential and the content of polyphenols that occur during the storage of grape vinegar obtained by spontaneous fermentation. The research material consisted of vinegar made from different white grape varieties grown in Poland. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The antioxidant potential, polyphenol content, soluble solids content and pH were monitored both during the two-month fermentation process and the subsequent 6-months storage under various conditions. Storage conditions and time of the storage affected the antioxidant activity and polyphenol content. The content of these compounds was also influenced by the variety of grapes used as well as the method of vinegar preparation

Antioxidant Properties and Nutritional Composition of Matcha Green Tea

Matcha green tea (Camellia sinensis), which originates from Japan, is commonly considered as particularly beneficial to health. A large content of polyphenols, amino acids (mainly tannins) and caffeine potentially increase the antioxidant properties of the drink. The aim of the study was to determine the antioxidant potential and the content of substances with an antioxidant effect—vitamin C, total polyphenol content including flavonoids—in infusions made from Traditional Matcha (from the first and second harvests) and Daily Matcha (from the second and third harvests) at different temperatures. The infusions were made by pouring 100 mL of distilled water once at various temperatures (25 °C, 70 °C, 80 °C and 90 °C) over 1.75 g of the plant material. Matcha tea is characterized by a high level of antioxidant substances (flavonoids 1968.8 mg/L; polyphenols 1765.1 mg/L; vitamin C 44.8 mg/L) as well as antioxidant potential (41.2% DPPH (10× dilution); 6129.5 µM Fe(II)/dm3 FRAP). The concentration of these compounds depends on the time at which the plant material was harvested as well as on the temperature of water used to prepare the infusions. For most parameters, the highest values were observed in infusions prepared at 90 °C and from the daily Matcha