Prevalence of Psychiatric Morbidity and Alcohol use Disorders Among Adolescent Indigenous Tribals from Three Indian States

Background: Among the Indian adolescents, the prevalence of psychiatric morbidity and alcohol use disorders (AUD) are 7.3% and 1.3%. However, no separate data are available for indigenous tribal populations. This study estimated the prevalence of psychiatric morbidity and AUD and associated socio-demographic factors among adolescents in the tribal communities in three widely varying states in India. Methods: Using validated Indian versions of the MINI 6.0, MINI Kid 6.0, and ICD-10 criteria, we conducted a cross-sectional survey from January to May 2019 in three Indian sites: Valsad, Gujarat (western India); Nilgiris, Tamil Nadu (south India); and East Khasi Hills district of Meghalaya (north-east India) on 623 indigenous tribal adolescents. Results: Aggregate prevalence of any psychiatric morbidity was 15.9% (95% CI: 13.1–19.0) (males: 13.6%, 95% CI: 10.0–18.1; females: 17.9%, 95% CI: 13.9–22.6), with site-wise statistically significant differences: Gujarat: 23.8% (95% CI: 18.1–30.2), Meghalaya: 17.1% (95% CI: 12.4–22.7), Tamil Nadu: 6.2% (95% CI: 3.2–10.5). The prevalence of diagnostic groups was mood disorders 6.4% ( n = 40), neurotic- and stress-related disorders 9.1% ( n = 57), phobic anxiety disorder 6.3% ( n = 39), AUD 2.7% ( n = 17), behavioral and emotional disorders 2.7% ( n = 17), and obsessive-compulsive disorder 2.2% ( n = 14). These differed across the sites. Conclusion: The prevalence of psychiatric morbidity in adolescent tribals is approximately twice the national average. The most common psychiatric morbidities reported are mood (affective) disorders, neurotic- and stress-related disorders, phobic anxiety disorder, AUD, behavioral and emotional disorders, andobsessive-compulsive disorder

Vegetable parts, herbs, and essential oils

This chapter highlights composition, processing, and quality aspects of various herbs and spices. There is a growing interest in herbs and spices for food, pharmaceutical, or cosmetic applications in proportion to the rising global demand for natural products. The herbs and spices are rich in volatile essential oils giving pleasant aromas. They may also contain alkaloids and glycosides, which are of greater interest to pharmacologists. Other compounds such as coumarins and flavones have been known for their anti‐bacterial and anti‐inflammatory properties, respectively. Herbs and spices have been investigated for anti‐diabetic, antioxidant, anti‐inflammatory, anti‐hypercholesterolemic, and anti‐carcinogenic effects in medicine. Refrigeration slows microbial growth in ground or whole spices. Colder temperatures also help preserve volatile oil's flavor and aroma, freshness, and sanitary quality. Some spices need cooler refrigeration temperatures to prevent mold infestation, color deterioration, and rancidity. Water activity and temperature plays important roles in determining the shelf‐life of stored herbs and spices