Determination of in vitro antidiabetic effects of Zingiber officinale Roscoe

Aqueous extracts of Zingiber officinale rhizomes were studied to evaluate their antidiabetic effects on protein glycation and on the diffusion of glucose in vitro in the present study. Zingiber officinale rhizome aqueous extract were examined at concentrations of 5, 10, 20 and 40 g/L. The antidiabetic effects were found to be dose-dependent. Antidiabetic potential of Zingiber officinale was mainly through inhibition of the glucose diffusion and to a limited extent by reducing the glycation. However, further studies are needed to determine in vitro effects of therapeutic potential by restraining postprandial glucose absorptions and plasma protein glycations in diabetic subjects.Extratos aquosos de rizomas Zingiber officinale foram estudados para avaliar os seus efeitos antidiabéticos em glicação de proteínas e sobre a difusão de glicose in vitro, no presente estudo. Extratos aquosos de Zingiber officinale foram examinados nas concentrações de 5, 10, 20 e 40 g extrato de planta/L. Os efeitos antidiabéticos observados eram dependentes da dose. O potencial antidiabético de Zingiber officinale se verificou, principalmente, através da inibição da difusão de glicose e, em menor extensão, através da redução da glicação. Estudos adicionais são necessários para elucidar se efeitos in vitro representam potencial terapêutico, restringindo a absorção de glicose pós-prandial e a glicação de proteínas plasmáticas em indivíduos diabéticos

Cooking Eggs with Chemicals Lowers its Fat-Soluble Vitamins, Proteins, Fats and Cholesterol Contents

The effects of cooking eggs with chemicals on its nutrient contents were studied in eggs from four bird species (Gallus gallus): quail (Corturnix delegorgei), guinea fowl (Numida meleagris), local chicken (Gallus varius) and high-breed chicken (Gallus gallus domesticus). A total of 60 eggs, consisting of 15 eggs from each bird specie were studied. Eggs from each bird species were divided into groups A, B, C, D and E, of three eggs per group. Eggs in groups A, B, C and D were boiled with omo, klin, table salt and alum, respectively while group E eggs were boiled with water only and served as the control. Vitamins were determined using High Performance Liquid Chromatography (HPLC, AKAPTA), while protein, fat and cholesterol were determined using standard methods. Our results showed that quail egg was superior in fat-soluble vitamins content in comparison to the other eggs species. While the chemicals prevented cracking of the shell during boiling and enhanced peeling of the shell after cooking, significantly (p<0.05) lower concentrations of vitamins, proteins, fat and cholesterol were observed in eggs cooked with these chemicals in comparison to the control, with the detergents having more devastating effects than table salt and alum. Keywords: Chemical additives, nutrient composition, food processing, denaturation, biomolecule