COVID-19 preventives consumed in South Africa versus other Sub-Saharan African countries

Background: The current coronavirus disease 2019 (COVID-19) pandemic has been of global concern as it has affected the health of many and the economies of nations. In order to strengthen the immune system against COVID-19, certain plant-source foods were consumed. Aim: This study was designed to identify and compare various special foods and drinks consumed to prevent COVID-19 during the lockdown in various sub-Saharan countries in comparison to South Africa (SA), as well as highlighting some current dietary recommendations. Setting: Online cross-sectional survey in six African countries, namely South Africa, Cameroon, Nigeria, Ghana, Ethiopia and Kenya. Methods: After sample size determination, an online questionnaire was designed and content validated. The survey link was pretested on 25 people and then circulated for 6 weeks during total lockdown. The proportion of responses for each question were reported using descriptive statistics. Results: Half of the 817 participants surveyed were not consuming anything special for COVID-19 prevention. South Africans mostly reported the consumption of supplements or conventional medicines (mainly vitamin C and zinc) while for other countries, a variety of natural foods and drinks were mentioned ­ some having already proved helpful in boosting immune systems. They included infusions of spices with or without honey, fruits and vegetables, medicinal drinks and local beverages. Conclusion: Programmes and campaigns designed to increase awareness of dietary measures for COVID-19 prevention have proved beneficial and should be promoted. Analytical evaluation of the nutritional and health benefits and antiviral potentials of the identified special foods would help in determining which foods to prioritise and promote in the fight against COVID-19. Contribution: This study shows the possibility of finding dietary solutions for managing the pandemic and 'preventive' potentials of certain plant substances.

Honey : a Reservoir for Microorganisms and an Inhibitory Agent for Microbes

Background: Honey is an ancient remedy for the treatment of infected wounds; which has recently been 'rediscovered' by the medical profession.The use to which honey is put in medical care is increasing daily with many authors pointing out its importance and role in wound care.There have been reports that honey contains many microorganisms including bacteria and fungi. Objective:The aim of this paper is to highlight the various uses; organisms commonly found in honey; how the organisms arrived in the honey and their effects on wounds and wound care.Would the presence of these organisms not constitute a limiting factor to the use of honey in wound management? This is what this review aims to answer Methods:A literature search was done on honey using pubmed; google; local books and journals. Relevant journals were extracted and discussed with emphasis on the antimicrobial properties as well as microbial content of honey and the implications of these. Results:The production of honey as well as the storing process account for the presence of microorganisims. Most of these organisms are said to be in inactive forms as they can hardly survive in honey because of its several properties including hygroscopicity; hyperosmolarity; acidity; peroxide content; antibiotic activities etc. However there is a need for caution in the use of honey in wound management. Con- clusion: We suggest that wounds to be treated with honey should be investigated i.e with a swab for the microorganisms present on the wound and their sensitivity to the honey before commencing honey treatment.This will help in carefully selecting wounds that might do well with honey treatment not withstanding other properties of honey that aid wound healing

Les produits de la ruche et leurs utilisations au Burkina Faso

Le miel est de plus en plus consomme au Burkina Faso; mais les autres produits de la ruche le sont moins. A cote de leurs utilisations dans l'alimentation les produits de la ruche ont leur place dans la pharmacopee aussi bien traditionnelle que moderne

Le traitement des gangrènes périnéales et de la sphère genitale par le miel

Les gangrenes du perinee et des parties molles se rencontrent sous les tropiques avec une frequence non negligeable. Leur prise en charge therapeutique se heurte souvent au cout des produits pharmaceutiques utilises. Depuis deux ans ces lesions sont traitees avec du miel en raison de ses proprietes antibiotiques et cicatrisantes(3;7)

Traitement des plaies au miel

Le miel est utilise dans le traitement des plaies depuis la haute antiquite. Son utilisation se poursuit dans les pays africains et indo-pakistanais ou les plaies infectees constituent un probleme majeur de sante dans les populations rurales. Depuis deux ans; les auteurs testent l'efficacite du miel sur les plaie de nature diverses. Ils rapportent dans ce travail; les resultats preliminaires de leur etude

"The in vitro antibacterial activity of ""tazma mar"" honey produced by the stingless bee"

"In 1993 the antibacterial effect of tazma mar was evaluated on Salmonella typhimurium; Salmonella enteritidis; Escherichia coli; Bacillus cereus and Staphylococcus aureus at concentrations of 10; 15 and 20 percent in Brain Heart Infusion Broth. In the absence of ""tazma mar""; the Gram negative test strains reached counts greater than 10 the power of 8 cfu/ml within 12 hours and maintained the count until 48 hours. At 10 percent concentration; S. typhimurium; S. enteritidis and E. coli were not inhibited until 12 hours; but thereafter their number declined faster and complete inhibition was observed at 48 hours. Retarded growth and inhibition was noted at 15 percent and 20 percent concentrations. A more marked growth retardation and inhibition at all concentrations was noted on B. cereus and Staph. aureus. ""Tazma mar"" may be effective to treat food-borne infections at low concentrations."