Investigate the effectiveness of cognitive-behavioral stress management intervention on aggression in women with hypertension

Background and aims: Aggression with physiological arousal can lead to worsening hypertension. The use of non-medical and cognitive approaches can help to reduce these effects. This study was aimed to investigate the effectiveness of group cognitive-behavioral stress management intervention on aggression in women with hypertension. Methods: This quasi-experimental study was done with a pretest-posttest control group for a month in 2013. Statistical population were women with hypertension who admitted to 22 Bahman hospital of Masjed-Soleyman that informed consent. Samples were 40 women with hypertension who were randomly selected and divided into two groups of 20 people testing and control. Stress management cognitive behavioral training in 10 sessions of 60 minutes (twice a week) in the experimental group was provided. This intervention was generally content: Identify rational self-talk and replace rational thought, learning types coping style, diaphragmatic breath practice and muscle relaxation, mental imagery training and anger management and problem solving skills and stress management.The assessment tool was Ahvaz Aggression questionnaire. Data using SPSS software through multivariate analysis of covariance (MANCOVA) and Pearson, were analyzed. Results: In this study, 40 women with an average age of 35.03 years with hypertension were enrolled. There was no statistically significant difference between the experimental and control groups in terms of age, marital status and occupation (P>0.05). The results showed that stress management teaching intervention based on cognitive behavioral approach was significant on reducing aggression in the experimental group (P>0.0001). Conclusion: Stress management training can be used as a model for intervention to reduce aggression in the women with hypertension

Bactericidal and Bacteriostatic effect of sesame oil, olive oil and their synergism on Escherichia coli in vitro

Background and aims: Escherichia coli is one of the important bacteria in nosocomial infections and its resistance to a wide range of antibiotics caused many problems for doctors and patients. So, it was attempted to find new substitution for these antibiotics. The aim of the present study was to determine the antimicrobial effect of olive oil, sesame oil and their synergism on E. coli. Methods: In this study, olive oil and sesame oil were extracted by cold press assay and standard strain of lyophilized E. coli ATCC 25922 was prepared from the Iranian Research Organization for Science and Technology. Olive oil, sesame oil and their synergism, with the same proportion, in concentrations of 2 mg/ml to 1024 mg/ml were made individually and their MBC and MIC amounts were determined by broth micro dilution. Results: This study declared MIC and MBC for olive oil; 16 mg/ml and 64 mg/ml, for sesame oil and their mixture; 64 mg/ml and 265mg/ml, respectively. Conclusion: The study showed that both oils and their synergism inhibits the growth of bacteria and the antibacterial properties of sesame oil is approximately equal to the mixture of olive oil and sesame oil and although the oils have good antibacterial effect, there was no synergetic effect in these oils

Study of the bactericidal and bacteriostatic effects of olive oil, sesame oil and their synergism on Pseudomonas aeruginosa in vitro

Background and aims: Nosocomial infections are common problems in developing and developed countries. One of the pathogens that causes these infections is Pseudomonas aeruginosa. According to the antibiotical resistance of this bacteria, It is essential to find new treatments like new herbal medicine. This study was aimed to determine in vitro antibacterial effects of sesame oil, olive oil and their synergism on P. aeruginosa. Methods: In this experimental study, first, olive oil and sesame oil were obtained by cold-pressing assay. Then, P.aeruginosa ATCC 27853 was prepared from Iranian Research Organization for Science and Technology. Oils and their mixture with the same proportion were made in concentrations from 2 to 1024 mg/ml and the antibacterial character of these oils on P.aeruginosa was investigated by broth micro dilution method and then the amounts of the MIC and the MBC were demonstrated. Results: The MIC of olive oil, sesame oil and their synergism on P.aeruginosa were reported; 16 mg/ml, 128 mg/ml and 128 mg/ml and the MBC of these oils were indicated; 64 mg/ml, 512 mg/ml and 512 mg/ml, respectively. Conclusion: This study showed that sesame oil, olive oil and their synergism can inhibit bacterial growth. Olive oil has more antibacterial effect on this bacteria than sesame oil and their synergism. So, we conclude that there was no synergistic effect in these oils