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Original Research Article
Extra Virgin Olive Oil Mitigated Uterine Dysfunctions in Female Wistar Rats Exposed to Benzene and Ethanol
Adetunji Opeyemi Adebola, Adeoye Bayo Olufunso, Adeogun Adetomiwa Ezekiel, Akano Oyedayo Philips, Achor Corniluis Bangsi, Nwobi Joseph Chigbogu, Adeoye Ayodeji David, Nwobi Nnenna Linda, Adebayo Barak
EAS J Nutr Food Sci; 2024, 6(3): 70-76
DOI:10.36349/easjnfs.2024.v06i03.001
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ABSTRACT
Background: Exposure to benzene and ethanol is known to predispose to ovarian and uterine retardation, Extra virgin olive oil (EVOO) is an essential oil that is well-reputed for its outstanding nutraceutical and therapeutic properties. The present study is aimed at elucidating the pharmacological potentials of EVOO supplementation on ethanol/benzene-induced female reproductive dysfunctions in rats. Methodology: Forty-eight (48) adult Wistar rats weighing (110kg-130kg) were divided into 8 groups (n = 6). CTR= Control, EVOO= Extra Virgin Olive Oil, ETH= Ethanol, BEN= Benzene, ETH+BEN= Ethanol + Benzene, ETH+EVOO= Ethanol+ Extra Virgin Olive Oil, BEN+EVOO= Benzene+ Extra Virgin Olive Oil, ETH+BEN+EVOO= Ethanol+Benzene + Extra Virgin Olive Oil. They were administered Ethanol, Benzene and Extra Virgin Olive Oil according to the grouped tagging. At the end of the experiment, the rats were sacrificed while tissues were harvested, and processed for H & E stain and Masson Trichrome stain histopathological assessment. Progesterone and estradiol were measured using standard methods. Statistical analysis was done using Analysis of Variance (ANOVA) on GraphPad Prism 5.0 software. Significance was set at p<0.05. Results: Interestingly, EVOO supplementation significantly (p<0.05) increased body weight, estradiol, and progesterone levels, while also mitigating ovarian and uterine histoarchitectural integrity. Conclusion: EVOO may be considered when formulating a dietary regimen in the management of female reproductive dysfunctions associated with benzene and ethanol.
Original Research Article
ABSTRACT
Background: Stunting in toddlers is still a serious health problem in Indonesia. Clean and Healthy Living Behavior (PHBS) is one of the factors that influence the nutritional status of toddlers. Research Objective: To understand the relationship between knowledge of clean and healthy living behavior and the nutritional status of stunted toddlers in West Kupang Regency. Research Method: Using an analytical research design with a chi-square design, this study was conducted by collecting secondary data from the Community Care Network Foundation. The sampling was done using a cluster random sampling technique with a total of 100 respondents. The research was analyzed bivariately using the risk estimate test. Results: The majority of toddler subjects are male. The toddler subjects range in age from 0 to 4 years. The parents of the subjects have educational statuses of elementary school (16%), junior high school (19%), high school/vocational school (49%), and university (16%). The mothers of the subjects have occupations as housewives (85%), civil servants (4%), farmers (4%), and private employees (7%). Respondents with poor knowledge-behavior of clean and healthy living, based on exclusive breastfeeding, account for 19%, poor routine weighing at integrated health posts (Posyandu) 4%, poor childbirth assistance 44%, poor handwashing habits 37%, poor use of clean water 52%, and poor toilet usage 2%. Malnutrition status in toddlers is as follows: 62% underweight (Weight-for-Age), 23% stunted (Weight-for-Height), and 28% underweight (Body Mass Index-for-Age). Bivariate analysis results between knowledge-behavior of clean and healthy living show a significant relationship between exclusive breastfeeding and the use of clean water with the nutritional status of toddlers. Conclusion: There is a significant relationship between exclusive breastfeeding and the use of clean water with the nutritional status of toddlers.
Original Research Article
ABSTRACT
Sorghum has proven to be a super-rich component of nutrition and adds a superb flavour to gluten-free baking. The purpose of this study was to develop shortbread biscuits from sorghum flour. The objectives of the study are to develop a shortbread biscuit using sorghum flour and to determine whether the sorghum-based shortbread biscuits would be acceptable to consumers commercially. To produce biscuits from sorghum flour, sorghum was milled, sieved, mixed, rolled, cut, and baked. An experimental and a descriptive approach design was used for the study. Sixty (60) respondents were purposively selected for the study. Questionnaires were used to collect information from the respondents. Sensory evaluations of the properties such as texture, flavour, taste, appearance and colour were examined. The study found that most of the respondents had seen and tasted sorghum flour and thus, would be able to give vivid responses to questions about sorghum flour and its products. Sorghum as flour in baking is good and can be a perfect substitute for wheat flour in the preparation of many baked products. Thus, the bakery industry will be able to produce shortbread biscuits all year round as a snack.
Original Research Article
ABSTRACT
In Chad, as in most sub-Saharan African countries, the nutritional situation remains a major concern, and is an underlying cause of many other health problems. The aim of this study is to assess the nutritional status of children aged 6 to 59 months in the provinces of Logone Occidental and Wadi-Fira, in order to contribute to a better management of nutritional problems. The study was carried out between August 16 and October 10, 2022, and involved 207 children aged 6 to 59 months in Wadi-Fira, and 63 aged 6 to 59 months in Logone Occidental. Data collection was carried out using a questionnaire and measurements to collect data on the children's socio-demographic characteristics and anthropometry. Analysis of the children's nutritional status was based on the z-score of nutritional indices and edema according to 2006 WHO references. Analysis of the results showed that the prevalence of global acute malnutrition is 18.84%, chronic malnutrition affects 30.9% and underweight affects 32.9% of children in Wadi Fira. In Logone Occidental, about 1/10 child (9.20%) suffers from acute malnutrition, 33.6% from chronic malnutrition and 22.8% from underweight. In Wadi-Fira, the nutritional situation is considered critical, with more than one child on 15 suffering from global or moderate acute malnutrition. In Logone Occidental, the nutritional situation is precarious for both forms of acute malnutrition. The nutritional situation in both provinces needs a reinforcement of current actions in the fight against malnutrition.
Original Research Article
ABSTRACT
The present study aims to evaluate the bioaccessibility of vitamin C from 4 different Amla-based products compared with the Raw Amla using a modified dynamic customized in vitro digestion model. We chose 4 different amla products including amla juice, honey amla, dry amla, and amla powder for our study for the estimation of vitamin C. The results indicated that before in vitro digestion, the quantity of vitamin C is higher (45 mg/g) compared with other formulations. This may be due to the degradation of the amla matrix during powder making. Then, we carried out a dynamic in vitro digestion process sequentially from the mouth phase into the intestinal phase. Briefly, equal volumes of amla product and salivary enzymes were mixed thoroughly for 5 minutes, transferred to the stomach phase by mixing with porcine gastric juice, and made a pH of 3 for 2 hours. Finally, the digested foodstuffs were transferred and mixed with porcine intestinal juice for 2 hours. Once the intestinal digestion is finished, the overall digest is filtered using 0.3-micron filter paper for collecting micellar phase from the supernatant for vitamin C quantification. The results indicated that the amount of vitamin C entered the micellar is higher in the case of amla powder compared with other formulations (25 mg/g). Therefore, among the different amla products, dry amla (57.8 %) and amla juice (56.8%) exhibited better sources of vitamin C to facilitate bioactivity and also ameliorate vitamin C deficiency disorders.
Original Research Article
ABSTRACT
Background: One part of improving the degree of health that is the responsibility of the government is through efforts to improve nutrition. Poor nutritional status is the impact of multisectoral problems, one of which is poor family food security. Adequate food security is needed as an effort to fulfill nutrition in order to improve nutritional status for the age group of toddlers and pregnant women. Seeing the high nutritional status of toddlers, especially in Kupang Regency, research will be conducted on the relationship between family food access and the nutritional status of stunted toddlers in Kupang Regency. Objective: Analyze the relationship between family food access and the nutritional status of stunted toddlers in Kupang Regency. Method: This study is an observational analytical study with a cross sectional approach and uses secondary data obtained from Yayasan Jaringan Peduli Masyarakat (JPM) Kupang. From this data, a total of 40 toddlers were obtained as research subjects spread across four research locations, namely Tesabela Village (n = 8), Lifuleo Village (n = 5), Sumlili Village (n = 10), and Bolok Village (n = 17). Anthropometric measurements are carried out by health workers and determine the type of nutritional status based on three measurement indices, namely Weight according to Age (BB / U), Height or Length according to Age (TB / U or PB / U), and Weight according to Height or Length (BB / TB or BB / PB). The study respondents were parents of toddlers of the study subjects. Data analysis was carried out non-parametric tests with Spearman's Rho correlation analysis to determine the relationship between family food access as a dependent variable and nutritional status in toddlers as an independent variable. Results: There was a significant relationship between family food access and nutritional status of stunted toddlers only in the measurement of the Weight According to Age index (p value = 0.016); in the other two indices there was no .......
Original Research Article
ABSTRACT
Gebang starch traditionally has been used by Timorese for making local food. However, it is used to told in mass media that people eat feed because rice has become the most prestigious staple food. Therefore, a study has been conducted to know the physicochemical and organoleptic properties of artificial rice made from gebang starch (GS) in combination with mung bean flour (MB). Five combinations of the flours studied were 100% of GS, 95% of GS with 5% of MB, 90% of GS with 10% of MB, 85% of GS 15% of MB, and 80% of GS with 20% of MB. The rice was processed using an extruder. Proximate, physical, and organoleptic of the rice were then evaluated. The nutrient content of all artificial rice is almost similar to natural rice. Mung bean flour supplementation increased the protein content of the rice. Most of the artificial rice has a yellowish-brown to fallow-brown color. The artificial rice dimension is almost similar to natural rice, which is the length is almost 7 mm, and thickness is almost 3 mm. The artificial rice weight of 1000 kernels ranges from 0.45 to 0.49 g/ml. Except for the aroma of the rice, all other organoleptic properties have a positive response from panelists.It can be concluded that artificial rice made from GS and MB has a good potency to be used as a natural rice complement, especially in terms of the nutritional content.