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Sociodemographic Determinants of Dietary Diversity and Meal Frequency Among Mothers/Caregivers Paired with Infants and Child Age 6 to 23 Months
Techane Sisay Tuji,
Addisu Dabi Wake
Issue:
Volume 10, Issue 1, January 2021
Pages:
1-8
Received:
22 November 2020
Accepted:
3 December 2020
Published:
30 January 2021
Abstract: Introduction: optimal balancing feeding plays crucial role in fighting childhood undernutrition, infectious disease, and mortalities. Globally, just about semi of all children are doesn’t received recommended meal frequency (MMF). Furthermore, only twenty-nine percent of child getting diversified diet in world wide. However, sociodemographic factors associated with recommended meal frequency and minimum dietary diversity (MDD) among infants and children aged between 6 and 23 months existing in study district is unknown. Objectives: this study was aimed to identify sociodemographic factors towards minimum meal frequency and dietary diversity (DD) among infants and children aged between 6 and 23 months in Gimbichu woreda East Shoa zone Oromia, Ethiopia. Methods: A community-based cross-sectional study was conducted among 782 mothers/caregivers paired with infants and children aged 6 to 23 month with a response rate of 97.1%. Data was collected from March 12 to April 08, 2019. Binary and multivariable logistic regression analysis were applied for both MDD and MMF to identify socio-demographic factor associated with them. Results: Mothers’ who have attended secondary and above education [AOR=2.52, 95%CI (1.65, 8.34)], mothers’ who have attended primary education [AOR=1.53, 95%CI (1.26, 4.21)], fathers who have attended secondary and above education [AOR=2.39, 95% CI (1.22, 3.75), family size from 1-3 children [AOR=3.07, 95% CI: (1.42, 6.64)], 4-6 number of children [AOR=2.93, 95%CI (1.5, 5.46)], mothers’ belonged to richest [AOR=2.67, 95%CI (1.74, 3.79)] and richer wealth quintiles [AOR=1.87, 95%CI (1.33, 3.47) was positively associated with MDD. Whereas, mothers’ who had age category of 35-49 years [AOR=1.54, 95%CI (1. 32, 3.29)], fathers who have attended secondary and above education [AOR=2.9, 95% CI (1.06, 5.22), mothers whose wealth status were richest level [AOR=1.47, 95%CI (1.13, 3.185)], and mothers were married and living with their husbands [AOR=4.13, (95%CI; (1.31, 13.07)] was positively associated with MMF. Conclusion: Unmet diversified diet was attributable to unable to read and write, family size of > 7, and household belonged to poorest one. MMF practice was attributable to mothers’ who had age category of 35-49, fathers who have attended secondary and above education, and richest level household. Encouraging paternal education and promoting household wealth status on infant and child feeding are vigorously recommended to alleviate the problem.
Abstract: Introduction: optimal balancing feeding plays crucial role in fighting childhood undernutrition, infectious disease, and mortalities. Globally, just about semi of all children are doesn’t received recommended meal frequency (MMF). Furthermore, only twenty-nine percent of child getting diversified diet in world wide. However, sociodemographic factor...
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The Effect of a Dispersible Palmitoylethanolamide (Levagen+) Compared to a Placebo for Reducing Joint Pain in an Adult Population – A Randomised, Double-Blind Study
David Briskey,
Georgia Roche,
Amanda Rao
Issue:
Volume 10, Issue 1, January 2021
Pages:
9-13
Received:
21 December 2020
Accepted:
29 December 2020
Published:
10 February 2021
Abstract: A commonality of all joint pain is the existence of inflammation. Palmitoylethanolamide (PEA) is an endogenous saturated fatty acid derivative that down-regulates multiple proinflammatory and nociceptive pathways and known to inhibit mast and glial cell activity. This study aimed to assess the efficacy of PEA (Levagen+), for alleviating joint pain and improving quality of life in adults. A randomised, double blind, placebo-controlled study on adults reporting joint pain. 74 participants that received either PEA (n=35) or a placebo (n=39) daily for 2 weeks completed this study. The primary outcome was a self-assessed reduction in pain as assessed by a visual analogue scale (VAS) for pain, completed in the morning and evening. VAS pain scores reduced over the 2 weeks of treatment in both groups. Morning VAS scores were significantly reduced from baseline in the PEA and placebo groups from day 3 and 4 respectively. VAS scores were significantly lower in the PEA group compared to the placebo group on day 14 (P<0.05). Evening VAS scores were significantly reduced from baseline in both the PEA and placebo groups from day 3. Total mood scores for both groups were similar at baseline but was significantly different at the end of the study, with the PEA group decreasing and the placebo group increasing. This study demonstrates that PEA may be a safe and effective option for reducing joint pain. Future studies should investigate whether long-term supplementation can show further improvements in pain scores.
Abstract: A commonality of all joint pain is the existence of inflammation. Palmitoylethanolamide (PEA) is an endogenous saturated fatty acid derivative that down-regulates multiple proinflammatory and nociceptive pathways and known to inhibit mast and glial cell activity. This study aimed to assess the efficacy of PEA (Levagen+), for alleviating joint pain ...
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Chemical Characterization of Oil Extracted from Two Species of Fish (Ilisha africana and Sardinella maderensis) from the Cameroonian Coast
Jules Christophe Manzkoule,
Mathieu Ndomou,
Merlin Ngafon Nchoutpouen,
Adelaide Mawamba Demasse,
Charlotte Sabine Milong Melong,
Georges Steve Fofou Bekwankoa,
Fabrice Bruno Siewe,
Marlène Tegueu Youogo,
Romeo Auguste Dama,
Rene Paul Njock Ndombol,
Jean Valery François Nsoga,
Christine Ngo Tang,
Francois Tchoumbougnang,
Inocent Gouado
Issue:
Volume 10, Issue 1, January 2021
Pages:
14-19
Received:
16 December 2020
Accepted:
4 January 2021
Published:
23 February 2021
Abstract: Background: Fish is an important source of food for people. According to the FAO, It is man’s most important single source of high-quality protein and dietary omega-three fatty acids. Objective: The study consisted of the chemical characterization of the oil extracted from Ilisha africana and Sardinella maderensis being fish species from the Cameroonian coast. Material and methods: The fish were collected at the fishing port of Douala, transported to the laboratory, washed with distilled water and filleted. Oil was extracted from the fillets using dichloromethane and methanol. The different indexes of the oil were determined using standard methods and the fatty acid profile by gas chromatography/mass spectrometry. Results: Ilisha africana and Sardinella maderensis are oily fish. The oil was of good quality various amounts of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Palmitic acid was the major SFA with 28.56% and 30.54% for Ilisha africana and Sardinella maderensis respectively. Palmitoleic acid and 15octadenoic were the major MUFAs in Ilisha africana and Sardinella maderensis, respectively. Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) the main omega 3 PUFAs. In both species DHA was the predominant fatty acid among PUFAs. Arachidonic acid and linoleic acid were the major omega 6 PUFAs in Ilisha africana and Sardinella maderensis. Conclusion: These results show that Ilisha africana and Sardinella maderensis are a good source of EPA and DHA and the nutritional quality of lipids may beneficit for human health.
Abstract: Background: Fish is an important source of food for people. According to the FAO, It is man’s most important single source of high-quality protein and dietary omega-three fatty acids. Objective: The study consisted of the chemical characterization of the oil extracted from Ilisha africana and Sardinella maderensis being fish species from the Camero...
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Assaying the Relationship Between Resistivity and Concentration in Ocimumgratissium Flavor Extracted by Traditional and Conventional Methods
Uhiara Ngozi Sunday,
Onuoha Ogbonnaya Gideon,
Adesanya Oluwatosin Dorothy,
Eduzor Esther,
Anayo Gabriel Jacob,
Adeosun Florence Funke
Issue:
Volume 10, Issue 1, January 2021
Pages:
20-23
Received:
17 November 2020
Accepted:
25 January 2021
Published:
23 February 2021
Abstract: The extract of basil leave were prepared by two different methods; modification of an African cultural practice where specified weights in grams (between 100 and 300) of (non blemished, dust free) fresh basil leaves were harvested stalk free and heated (incinerated) stuffed in a clay earthenpot on a charcoal stove for nine (9) hours. The partially charred leaves were discarded and the pot thoroughly washed with 300ml distilled water. Finally, 200ml of distilled water was poured into the pot, covered and allowed to stand for 12 hours, before storing the water at 4°C in tightly sealed plastic containers, labeled as subunits of sample A. In the second procedure, basil leaves collected as in the first procedure were in separate batches stuffed into the distillation bottle with 200ml of distilled water. Distillation was carried out for 2 hours and distillates collected and stored in tightly sealed plastic bottle labeled as subunits of sample B. The samples (A and B) including their subunits were (within 30 minutes of extraction) subjected to spectrophotometry, pH, and Total soluble solids (TSS) analysis. A 20 man trained panelist were employed in sensory evaluation of the (300g leaf) extracts (after storing at 4°C for 96hours) in terms of colour, flavour, flavour interference and general acceptability. Furthermore, 20ml of each (300g leaf) extract of Aand B were poured into a curvet of 2mm pathway. These were one after the other placed into an electric circuit with the poles submerged into opposite ends of the curvet. The following parameters were read from the meters when the circuit was completed: current, voltage and resistance to flow of electricity across the sample. Sample A (the extract made by the modified traditional practice) had the highest general acceptability compared to sample B and the natural leaf (control sample). It had significantly lower color and flavor interferences, with average of 8/10 flavor intensity recording. Resistance to flow of electricity for both samples (A and B), were inversely proportional to leaf orflavour extract concentration with a gradient of 0.001. It is therefore possible to compute concentrations of flavor components from resistance to flow of electricity with gradient and intercepts derived from graph (Figure 1). TSS, pH and temperature of samples followed the same pattern as electrical resistivity.
Abstract: The extract of basil leave were prepared by two different methods; modification of an African cultural practice where specified weights in grams (between 100 and 300) of (non blemished, dust free) fresh basil leaves were harvested stalk free and heated (incinerated) stuffed in a clay earthenpot on a charcoal stove for nine (9) hours. The partially ...
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The Research Progress of Main Chemical Constituents and Functional Activity in Purple Tea
Yaoyao Li,
Peipei Yuan,
Chengyan Wang,
Zhengqi Wu
Issue:
Volume 10, Issue 1, January 2021
Pages:
24-32
Received:
2 October 2020
Accepted:
12 October 2020
Published:
22 March 2021
Abstract: Purple tea is made from the traditional processing of green tea, black tea and dark tea, which will maintain the purple characteristic of the tea soup during the processing. It has been widely concerned and studied due to its high anthocyanin content, unique color and biological activities such as scavenging free radicals, anti-oxidation, anti-cancer, anti-inflammatory, anti-bacterial, protecting eyesight and relieving visual fatigue. In addition, purple tea also contains active ingredients such as tea polysaccharides and tea polyphenols. At present, although purple tea is widely used in skin care, food, medicine and other fields, the research on purple tea is still in the exploratory stage, and its unique economic value has not been fully utilized. In order to improve processing technology, develop high-quality products to meet market demand, and improve the stability of anthocyanins in tea extracts, this paper is about of the varieties of purple tea, the effects of different processing methods on the quality, the analysis of color change mechanism of purple tea leaf, the chemical composition and its physiologically active substances, metabolic pathways and gene expression. And the key research directions and new product development of purple tea are prospected, which provides a further reference for related research on purple tea.
Abstract: Purple tea is made from the traditional processing of green tea, black tea and dark tea, which will maintain the purple characteristic of the tea soup during the processing. It has been widely concerned and studied due to its high anthocyanin content, unique color and biological activities such as scavenging free radicals, anti-oxidation, anti-canc...
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