THE EFFECT OF IODINE INTAKE FREQUENCY FROM SALT AND SALT-CONTAINING PRODUCTS ON THYROID DYSFUNCTION

The human body needs small quantities of iodine per day. In 1990, the World Health Organization (WHO) Assembly adopted the universal salt iodization as the method of choice for eliminating iodine deficiency. In order to examine the influence of the frequency of iodine intake from salt and salt-containing products on thyroid dysfunction, a questionnaire was created and its answers were analyzed. The results of the study showed that there are significant statistical differences between subjects with thyroid dysfunction who consume less salt in food and have a reduced frequency of consumption of salt-containing products compared to subjects in the control group

THE EFFECT OF IODINE INTAKE FREQUENCY FROM SALT AND SALT-CONTAINING PRODUCTS ON THYROID DYSFUNCTION

The human body needs small quantities of iodine per day. In 1990, the World Health Organization (WHO) Assembly adopted the universal salt iodization as the method of choice for eliminating iodine deficiency. In order to examine the influence of the frequency of iodine intake from salt and salt-containing products on thyroid dysfunction, a questionnaire was created and its answers were analyzed. The results of the study showed that there are significant statistical differences between subjects with thyroid dysfunction who consume less salt in food and have a reduced frequency of consumption of salt-containing products compared to subjects in the control group

Determination of L-Ascorbic Acid in Pharmaceutical Preparations Using Direct Ultraviolet Spectrophotometry

A new, selective and accurate direct ultraviolet spectrophotometric method was developed for the determination of L-ascorbic acid in pharmaceuticals. The oxidation of L-ascorbic acid by iodate in an acidic medium was used as a means of correcting for background absorption. The molar absorptivity of the proposed method was found to be 8.71x103 dm3 mol-1 cm-1 at 250 nm. Beer’s law was obeyed in the concentration range of 0.46 – 16.00 μg cm-3 for L-ascorbic acid. The relative standard deviation was 0.67 % for a concentration of 8.00 μg cm-3 of ascorbic acid (n = 7). The ingredients commonly found in vitamin C and multivitamin products did not interfere. The proposed procedure was successfully applied to assays of L-ascorbic acid in pharmaceutical preparations. The results obtained with the proposed method showed good agreement with those given by the titrimetric method using iodine

Determination of L-Ascorbic Acid in Pharmaceutical Preparations Using Direct Ultraviolet Spectrophotometry

A new, selective and accurate direct ultraviolet spectrophotometric method was developed for the determination of L-ascorbic acid in pharmaceuticals. The oxidation of L-ascorbic acid by iodate in an acidic medium was used as a means of correcting for background absorption. The molar absorptivity of the proposed method was found to be 8.71x103 dm3 mol-1 cm-1 at 250 nm. Beer’s law was obeyed in the concentration range of 0.46 – 16.00 μg cm-3 for L-ascorbic acid. The relative standard deviation was 0.67 % for a concentration of 8.00 μg cm-3 of ascorbic acid (n = 7). The ingredients commonly found in vitamin C and multivitamin products did not interfere. The proposed procedure was successfully applied to assays of L-ascorbic acid in pharmaceutical preparations. The results obtained with the proposed method showed good agreement with those given by the titrimetric method using iodine

FORMULATION AND EVALUATION OF ASCORBIC ACID EXTENDED RELEASE HYDROPHYLLIC MATRIX TABLETS BY USING HYDROXYPROPYL METHYLCELLULOSE AND POLYETHYLENE OXIDE AS MATRIX FORMING POLYMERS

Aim: Developing extended release matrix tablets containing 350 mg ascorbic acid and hydroxypropyl methylcellulose (HPMC) or polyethylene oxide (PEO) as hydrophilic polymer/s which control the rate and degree of drug release through 12 hour period. Materials and methods: Six batches of matrix tablets (P1, P2, P3, P4, P5, P6) were produced by direct compression. Ascorbic acid 97% was used as active compound. HPMC K4M, HPMC K15M, PEO 1105 and PEO 301 were used as hydrophilic polymers. Cellulose microcrystaline was used as diluent, copovidone was employed as binder, colloidal silica as flow-aid while magnesium stearate was used as lubricant. Before tableting powder mixtures were sieved and evaluated for bulk density, tapped density, angle of repose, compressibility index and Hausner ratio. Compressed tablets were evaluated for average mass, hardness, friability, average drug content and dissolution profile through 12 hours in phosphate buffer pH=7.2 . All test were conducted according pharmacopoeial standards (PhEur 7 and USP 35) Results: All six batches of powder mixtures demonstrated good flow properties and didn’t tend to make any problems during tableting process. Also all six batches of tablets complied the pharmacopeial requirements concerning average mass, hardness, friability and drug content. Dissolution studies demonstrated that all six batches of tablets provided extended release of ascorbic acid through 12 hours period, but only tablets containing PEO 1105, PEO 301 and their 1:1 mixture liberated more than 80% active compound, which is generally due to the lower viscosity and higher erodability of these PEO-s compared with the used HPMC-s. It was also demonstrated that low viscosity PEO 1105 or HPMC K4M released higher percent of active compound compared with higher viscosity PEO 301 or HPMC K15M, while both PEO 1105/PEO 301 1:1 mixture and HPMC K4M/HPMC K15M 1:1 mixture gave intermediate drug release, which is connected to the intermediate viscosity obtained by mixing these polymers. Conclusion: From the results received from all test it was concluded that tablets containing PEO 1105 as hydrophilic polymer (P1) are the most suitable choice for developing 12 hour extended release matrix tablets containing 350mg ascorbic acid as active compound

NUTRITIONAL STATUS AND DIETARY HABITS OF MENOPAUSAL WOMEN

Introduction: The majority of menopausal women is changing nutritional status. The causes of this may include: hormonal changes, bad eating habits, heredity, lifestyle etc. The most common symptoms of menopause are hot flushes, sweats and mood swings. Women entering menopause unprepared to cope with the changes of this period of life and with insufficient knowledge of dietary habits that lead to oversupply or lack of nutrients. Objective: The aim of this study was to determine the degree of nutritional status in postmenopausal women and to determine the degree of correlation between nutritional status and dietary habits of women with menopausal symptoms and the frequency of certain health disorders. Methodology: The study was carried out collecting, systematization and statistical analysis of data on the nutritional status and dietary habits of a sample of 300 women aged 45 to 55 years old. For women, the absence of a menstrual cycle longer than three consecutive months, it was considered to be in menopause.The survey was conducted in five ambulance of family medicine. To collect the data is used standardized list of questions about eating habits, based on the Likert scale. Results and discussion: According to the body mass index (BMI), 12:33% of the patients were within the normal range of nutrition, while 87% of respondents were from overweight and obese. BMI was significantly higher in patients with an increased intake of: soft drinks, sweets and white bread. Soy as a food is present in the diet in only 18% of respondents. Women who have never had symptoms of menopause and menopausal disorders have significantly lower BMI (p<0,05). The most common diseases in the period of menopause in a patient were examined: hypertension (57%), diabetes (12%), depressive disorders (25%) and cancer (1%). Conclusion: Food habits of the respondents indicate insufficient knowledge of nutritional needs and recommendations, which resulting in the consumption of food that is not adapted to this period of life. The subjects are not feed buy the standards and recommendations of the WHO, and among them there is an increased risk of diseases typical for menopause, and as a result of the effects of improper nutrition. Nutrition according to the standards and recommendations of the WHO resulting in improved nutritional status of women in menopause, and as result of that is a reduction in the occurrence of diseases and negative symptoms of menopause. Recommendation: It\u27s needed a systematic and organized education in menopausal women in order to achieve proper nutrition and normal nutritional status, which may contribute to a better quality of life, reducing related diseases and negative symptoms of menopause

DIETARY SUPPLEMENTS AND HERBAL PREPARATIONS AS A SUPPORT FOR PATIENTS WITH SOME TYPE OF ARTHRITIS

Introduction: It is estimated that today 54 million people in the world live with some type of arthritis. The three most common forms of arthritis are infectious, rheumatoid and osteoarthritis. Although disease occurs most commonly in the old age, rheumatoid arthritis can affect people in the most productive period of life, between ages of 20 and 40. First line of medical treatment for this disease are anti-inflammatory drugs, but corticosteroids and antibiotics are also used very commonly, along with various measures of physical medicine. Dietary supplements and herbal preparations are used only sporadically, despite accumulated evidence of their beneficial effect on arthritis symptoms. The aim of paper: The aim of the paper was to collect and analyse literature data on dietary supplements and herbal preparations in support of arthritis treatment. Results: Herbal preparations based on willow, red pepper and most recently, turmeric show potential in the treatment of arthritis. Dietary supplements as antioxidants (vitamins C and E, minerals zinc and selenium), chondroitin, glucosamine, collagen and hyaluronic acid also show positive effects. In addition, numerous food ingredients poses anti-inflammatory effects, such as acetylsalicylic acid, omega-3 fatty acids, polyphenols and flavonoids. These research findings suggest that a proper food selection and menu planning, combined with some of the aforementioned could affect the symptoms and progression of the disease. Conclusion: Although medical treatment is still the first choice for people with arthritis, accumulating evidence supports the use of various dietary supplements and herbal preparations to alleviate symptoms of arthritis. Additionally, given that many foods contain ingredients with potent anti-inflammatory characteristics, proper food selection could add the additive effect and improve quality of life of people with arthritis

NUTRITIONAL STATUS AND DIETARY HABITS OF MENOPAUSAL WOMEN

Introduction: The majority of menopausal women is changing nutritional status. The causes of this may include: hormonal changes, bad eating habits, heredity, lifestyle etc. The most common symptoms of menopause are hot flushes, sweats and mood swings. Women entering menopause unprepared to cope with the changes of this period of life and with insufficient knowledge of dietary habits that lead to oversupply or lack of nutrients. Objective: The aim of this study was to determine the degree of nutritional status in postmenopausal women and to determine the degree of correlation between nutritional status and dietary habits of women with menopausal symptoms and the frequency of certain health disorders. Methodology: The study was carried out collecting, systematization and statistical analysis of data on the nutritional status and dietary habits of a sample of 300 women aged 45 to 55 years old. For women, the absence of a menstrual cycle longer than three consecutive months, it was considered to be in menopause.The survey was conducted in five ambulance of family medicine. To collect the data is used standardized list of questions about eating habits, based on the Likert scale. Results and discussion: According to the body mass index (BMI), 12:33% of the patients were within the normal range of nutrition, while 87% of respondents were from overweight and obese. BMI was significantly higher in patients with an increased intake of: soft drinks, sweets and white bread. Soy as a food is present in the diet in only 18% of respondents. Women who have never had symptoms of menopause and menopausal disorders have significantly lower BMI (p<0,05). The most common diseases in the period of menopause in a patient were examined: hypertension (57%), diabetes (12%), depressive disorders (25%) and cancer (1%). Conclusion: Food habits of the respondents indicate insufficient knowledge of nutritional needs and recommendations, which resulting in the consumption of food that is not adapted to this period of life. The subjects are not feed buy the standards and recommendations of the WHO, and among them there is an increased risk of diseases typical for menopause, and as a result of the effects of improper nutrition. Nutrition according to the standards and recommendations of the WHO resulting in improved nutritional status of women in menopause, and as result of that is a reduction in the occurrence of diseases and negative symptoms of menopause. Recommendation: It\u27s needed a systematic and organized education in menopausal women in order to achieve proper nutrition and normal nutritional status, which may contribute to a better quality of life, reducing related diseases and negative symptoms of menopause

DIETARY SUPPLEMENTS AND HERBAL PREPARATIONS AS A SUPPORT FOR PATIENTS WITH SOME TYPE OF ARTHRITIS

Introduction: It is estimated that today 54 million people in the world live with some type of arthritis. The three most common forms of arthritis are infectious, rheumatoid and osteoarthritis. Although disease occurs most commonly in the old age, rheumatoid arthritis can affect people in the most productive period of life, between ages of 20 and 40. First line of medical treatment for this disease are anti-inflammatory drugs, but corticosteroids and antibiotics are also used very commonly, along with various measures of physical medicine. Dietary supplements and herbal preparations are used only sporadically, despite accumulated evidence of their beneficial effect on arthritis symptoms. The aim of paper: The aim of the paper was to collect and analyse literature data on dietary supplements and herbal preparations in support of arthritis treatment. Results: Herbal preparations based on willow, red pepper and most recently, turmeric show potential in the treatment of arthritis. Dietary supplements as antioxidants (vitamins C and E, minerals zinc and selenium), chondroitin, glucosamine, collagen and hyaluronic acid also show positive effects. In addition, numerous food ingredients poses anti-inflammatory effects, such as acetylsalicylic acid, omega-3 fatty acids, polyphenols and flavonoids. These research findings suggest that a proper food selection and menu planning, combined with some of the aforementioned could affect the symptoms and progression of the disease. Conclusion: Although medical treatment is still the first choice for people with arthritis, accumulating evidence supports the use of various dietary supplements and herbal preparations to alleviate symptoms of arthritis. Additionally, given that many foods contain ingredients with potent anti-inflammatory characteristics, proper food selection could add the additive effect and improve quality of life of people with arthritis

FUNCTION OF FOOD ADDITIVES IN CHOCOLATE PRODUCTION

Chocolate is a complex product that has a specific texture. This complexity is due to the interactions between the ingredients used in production: cocoa butter, cocoa mass and sugar. Sugar gives bulk to chocolate and any change in the recipe changes the textural properties of the chocolate. Recently, there has been considerable production of low-sugar chocolates using other bulking agents and sweeteners. Some of the most common are isomalt, maltitol, lactitol, polydextrose etc. Emulsifiers that have been used in chocolate production almost from the beginning are also responsible for its texture and rheological properties. They reduce the interaction between the solid particles and increase the lipophilicity of the sugar particles. Lecithin and polyglycerol polyricinoleate are most commonly used, but some other emulsifiers have also been reported in production