14 research outputs found
Nutritional Composition of Strobilanthes Crispus Juice and its Effects on Hyperglycaemia, Hyperlipidemia, Wound Healing and Toxicity in Rats
Strobilanthes crispus juice is reported to have good medicinal properties for treating
diabetes mellitus and wound healing. The first part of this study evaluated the effect
of S. crispus juice on hyperglycaemic, hyperlipidemic and antioxidant enzymes in
normal and STZ-induced hyperglycaemic male and female rats at dosages of 140,
210 and 280 mg/kg of body weight (bw) for 30 days. Serum glucose, lipid profile
(total cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol), antioxidant
enzymes (glutathione peroxidase and superoxide dismutase) were determined on day
0, day 15 and day 30. The result showed that significant decrease of serum glucose
levels in male and female diabetic rats with treated glibenclamide and all groups
treated with 140, 210 and 280 mg/kg bw of S. crispus juice on days 15 and 30 when
compared to control group and baseline data (zero day). The highest reduction of
glucose level was 80.9 % on day 30 in male diabetic group treated with 280 mg/kg
bw S. crispus juice, followed by 78.9 % reduction in group treated with 210 mg/kg
bw, and 67.4 % reduction in group treated with 140 mg/kg bw of S. crispus juice. In female diabetic groups, reduction of glucose level was 78.2 %, 68.9 % and 68.6 % in
groups treated with 140, 210 and 280 mg/kg bw of S. crispus juice respectively.
Administration of S. crispus juice also reduced total cholesterol, triglyceride, LDLcholesterol;
increased HDL-cholesterol, the activity of glutathione peroxidase and
superoxide dismutase in STZ-induced diabetic and normal rats.
Second part of this study was to determine the effect of S. crispus juice on wound
healing and antioxidant enzymes (glutathione peroxidase and superoxide dismutase)
in normal and diabetic rats. Three levels of dosage (70, 100 and 140 mg/kg of body
weight) were orally and repeatedly administered for 7 days. Mid-dorsal linear
incisions of 2 cm in length were made on each animal. The results showed that
supplementation of S. crispus juice enhances wound closure in normal and diabetic
rats. Glutathione peroxidase and superoxide dismutase were increased in diabetic
group treated with S. crispus juice.
Third part of this study investigated the proximate composition, vitamin and mineral
contents of Strobilanthes crispus juice. The proximate analysis showed that S.
crispus juice contained high moisture (75.01 %), carbohydrate content (33.47 %) and
dietary fibre (12.29 g/100g). The contents of vitamin A, C and E in S. crispus juice
were found to be 2.32 mg/100g, 9.37 mg/100g and 5.89 mg/100g respectively. S.
crispus juice was found high in minerals including, sodium (37.21 mg/100g),
potassium (124.99 mg/100g), calcium (172.88 mg/100g), ferum (0.57 mg/100g),
phosphorus (8.18 mg/100g), magnesium (27.86 mg/100g), copper (0.14 mg/100g)
and zinc (1.49 mg/100g). The fourth part of this study evaluated the acute toxicity of S.crispus juice. The LD50
was determined with four different dosages of S. crispus juice (700, 2100, 3500 and
4900 mg/kg of body weight) administered orally to normal female and male rats. The
rats were treated with a single dose of juice and toxic effects were observed within 7
days. The results showed that no death or toxicity signs were observed in LD50
tested in normal rats. In the blood chemistry tests, no significant changes (p<0.05)
were observed for most parameters (aspartate aminotransferase, alanine
aminotransferase, alkaline phosphatase, creatinine and albumin) tested in normal
rats. The 30 days toxicity effect were determined by the repeated dosing study using
normal and streptozotocin-induced diabetic rats of both sexes. Three level of dosage
(140, 210 and 280 mg/kg of body weight) were orally and repeatedly administered
for 30 days. The results showed that no significant changes in general behaviour,
body weight and organ weight. No differences were noted between the test and
control groups in haematological, macroscopic and histopathological findings. The
administration of S. crispus juice to normal rats revealed insignificant change in liver
and kidney functions, but significant reduction of aspartate aminotransferase (group
female and male rats with administration 280 mg/kg b.w. of S. crispus juice), alanine
aminotransferase (group female rats with 280 mg/kg b.w. of S. crispus juice) and
alkaline phosphatase (group female rats with 210 mg/kg b.w. of S. crispus juice). In
streptozotocin-induced diabetes, the rise in blood glucose is accompanied by an
increase in serum aspartate aminotransferase (AST), alanine aminotransferase
(ALT), alkaline phosphatase (ALP) and creatinine. After the administration of
diabetic rats with S. crispus juice for 30 days, there was a significant reduction in
AST, ALT, ALP and creatinine. In conclusion, S. crispus juice has high nutritional value and found non-toxic. It shows potential as an antidiabetic drink and additional
nutraceutical supplement for wound healing for diabetic patients
Sains Tumbuhan: Khasiat Belimbing Pasir
Malaysia negara tropika yang kaya dengan tumbuhan herba. Secara biasanya, herba digunakan dalam perubatan traditional
Sains Permakanan: Makanan Berfungsi
Kebanyakan pakar farmakologi
mengakui bahawa permakanan
penting unluk kesihatan dan
kesejahteraan. Pada tahun 500 sebelum
masihi, hubungan antara farmakologi dengan
pemakanan adalah rapat sebagaimana yang
dinyatakan oleh Hippocrates, 'Biarkan
makanan menjadi ubat anda dan biarkan
ubat meniadi makanan anda. Hanya
rawatan semulajadi yang memenuhi
kritera tersebut.'
Orang Yunan kuno membahagikan
perubatan kepada tiga kategori, atau diet,
farmasi dan perubatan surgeri. Hal ini
menunjukkan bahawa adalah makanan
sebahagian daripada perubatan yang
diamalkan. Dalam sistem perubatan
tradisional seperti Ayurveda dan perubatan
tradisional Cina, juga tidak ada perbezaan
antara makanan dengan ubalan ialtu
rnakanan adalah bahagan yang penting
untuk mencegah penyakit dan menjaga
kesihatan
Fatty Acid Profiles and Cholesterol Composition of Venison from Farmed Deer
It is important to evaluate venison characteristics as a new high quality red meat in the meat marketing
system. This information is vital to ensure their commercial success and dietary benefits. The aim of this study
is to determine the venison quality from farmed deer according to cuts or muscles based on fatty acid profiles
and cholesterol content and to do comparative study on venison quality between species of farmed deer (rusa,
sarnbar, fallow and imported red deer) and feeding regimens, i.e., grass-fed vs concentrate-fed venison. The
samples of venison were derived from javan rusa (Cervus timorensis russa), moluccan rusa (Cervus timorensis
moluccensis), sarnbar (Cervus unicolor brookei), fallow (Dama dama) and imported red deer (Cervus elaphus).
Moluccan rusa and red deer were grass-fed deer. Javan rusa, sambar and fallow deer were concentrate-fed deer.
Cholesterol content in Longissimus Dorsi (LD) muscles of sambar, fallow and rusa deer were 75.36, 76.61 and
77.58 mg l00g- 1 of fresh venison, respectively. Cholesterol content in Biceps Femoris (BF) muscles of moluccan
rusa, sambar, fallow and red deer were 56.61, 59.26, 86.37 and 98.44 mg 100g-1 of fresh venison, respectively.
Concentrate-fed deer LD and Psoas Major (PM) muscles show higher C18:2 (n-6) than grass-fed deer. Grass-fed
rusa deer shows the highest C18:3 (n- 3) percentages in PM muscle. Grass-fed rusa and red deer gave an ideal
n-6:n-3 ratio of less than 5. Species of deer did not influence n-6:n-3 ratio and fatty acid composition in venison.
Feeding regimens (grass-fed vs concentrate-fed) significantly (p<O.05) influence n-6:n-3 ratio, fatty acid profiles
and cholesterol content in the venison of farmed deer in this study
Fitokimia: Kunyit sebagai antikanser
Kunyit merupakan rizom
daripada pokok Curcuma longa L
Pokok ini ditemui di belukar dan
semak samun. Kunyit berasal dari
Asia Tenggara dan Asia Selatan, tetapi
kini ditanam untuk tujuan komersial di
India, China, Indonesia dan Indochina
Kimia: kopi manfaat atau mudarat?
Pengambilan kopi merangkumi
antara 70 % hingga 80 % populasi dunia.
Menurut Pertubuhan Makanan dan
Pertanian (FAO), pengambilan global
kopi mencapai lebih kurang tujuh juta tan
setahun. Popularitinya dapat dikaitkan
dengan rasa aroma dan kesan kafein
Jintan Bukan Sekadar Rempah Masakan
Masyarakat di Malaysia terutama kaum Melayu terkenal
dengan penggunaan pelbagai rempah
ratus dalam masakan mereka. Antara
rempah ratus yang sering digunakan
ialah Jintan. Terdapal empat jenis yang
biasa digunakan, iaitu jintan, jintan
hitam, jintan putih dan jintan manis.
Jintan alau nama saintifiknya
Carum carvi L. sejenis pokok herba
yang tumbuh liar di tanah tinggi
Pokok ini tumbuhan asli di Eropah dan
Asia. Biji jintan secara tradisionalnya
digunakan untuk merawat demam
panas, masalah pembuangan air
besar, kembung angin, sakit kepala,
diurelik, sawan dan selesema
Herba: Khasiat Buah Zaitun Sarawak
Buah dabai atau Canarium
Odontophyllum Miq. merupakan satu
daripada buah yang tidak asing di negeri
Sarawak. Buah ini hanya ada di kawasan
hutan hujan tropika di negeri Sarawak,
khususnya di bahagian Sibu dan Kapit.
Namun begitu, buah ini juga sering dijual
dan boleh didapati di bahagian lain di
seluruh Sarawak
Sains Pemakanan: Kacang Lindungi Jantung?
Tidak banyak orang yang mengetahui bahawa kacang selalunya dimakan ketika bersantai mempunyai khasiat dan penawar pelbagai penyakit
Masakan tradisional dan komposisi nutrien ikan air tawar di Homestay Kg Batu Ring, Beng, Lenggong, Perak; untuk pembangunan dan kesejahteraan pelancongan lestari
Konsep pembangunan pelancongan lestari menekankan keprihatinan
penggunaan sumber, iaitu pemuliharaan sumber budaya (termasuk warisan)
dan alam sekitar (Wanhill, 1997; Mowrorth dan Munt 1998). Makanan
tradisonal sesebuah tempat, negeri atau negara merupakan sumber warisan
yang seharusnya dipelihara daripada satu generasi kepada generasi yang lain.
la juga seharusnya dipekenalkan kepada pe1ancong. Tambahan, apabila
berada di sesebuah destinasi pelancongan, setiap pelancong memerlukan
makanan dan minuman. Makanan dan minuman adalah salah satu elemen
yang penting bagi sesebuah destinasi pelancongan. Mengikut Farzad (2011),
salah satu faktor utama dalam pemilihan tempat pelancongan oleh pelancong
ialah makanan. Makanan tradisional atau tempatan memainkan peranan yang
penting dalam mempromosikan dan meningkatkan daya tarikan sesebuah
rantau atau tempat (Skinner, 2002; Van Westering; Poria dan Liapis, 2000)