ABSTRACT
In order to investigate the sleep quality and influencing factors in patients with Parkinson's disease (PD),201 PD patients were enrolled and underwent extensive clinical evaluations.Subjective sleep evaluation was assessed using the Pittsburgh Sleep Quality Index (PSQI),and the Epworth Sleepiness Scale (ESS).It was found that poor sleep quality (77.11％) and excessive daytime sleepiness (32.34％) were commonly seen in PD patients and positively correlated with disease severity.Then 70 out of the 201 PD patients and 70 age-and sex-matched controls underwent a polysomnographic recording.The parameters were compared between PD group and control group and the influencing factors of sleep in PD patients were analyzed.The results showed that sleep efficiency (SE) was significantly decreased (P＜0.01),and sleep latency (SL) and the arousal index (AI) were increased (P＜0.05) in the PD group as compared with those in the control group.SE and total sleep time (TST) were positively correlated with the Hoehn and Yahr (H&Y) stage.There was significant difference in the extent of hypopnea and hypoxemia between the PD group and the control group (P＜0.05).Our results indicate that PD patients have an overall poor sleep quality and a high prevalence of sleep disorder,which may be correlated with the disease severity.Respiratory function and oxygen supply are also affected to a certain degree in PD patients.
ABSTRACT
Aims: With pickled perilla leaves as raw materials, this paper proposed the optimal ethanol extraction conditions and made a profound analysis for extract in the compositions of major active ingredients, nutrients, mineral elements and amino acid to characterize the nutritional and biological properties of pickled perilla leaves, which could aid its finely processing and future application in the development of functional food. Methods: The optimum ethanol extraction process for preparing freeze-dried powder from pickled perilla was studied by means of orthogonal experiments, with the concentration of ethanol, extracting temperature and extracting time as factors. Meanwhile, the contents of the activity components, such as polysaccharide, flavones and rosmarinic acid, as well as the mineral elements and nutritional contents in the freezedried powder were determined according to the methods reported by relevant literatures without or with a few modifications. Results: The optimal extracting conditions as follows: 50ºC of temperature, 60 min of extraction time and 80% of ethanol concentration. Under the optimal extracting conditions, the extraction rate of the freeze-dried powder was 1.71%. Moreover, perilla leaf extract contained rich biological and nutritional ingredients, including 33.39% of flavonoids, 9.24% of polysaccharides, 22.79% of rosmarinic acid, 5.47% of protein, 7.61% of fat, 2354 mg/kg of Ca, 111.4 mg/kg of Fe, 5.045 mg/kg of Zn, 1817 mg/kg of K , 12.66 mg/kg of Mn and nine of essential amino acids. In addition, perilla leaf extract exhibited obvious scavenging effects on the DPPH•, •OH and O2 •. Conclusion: In summary, pickled perilla leaf ethanol extract was rich in biological ingredients as well as a variety of nutrients, and showed antioxidant activities in vitro, thus it is valuable and promising in the development of functional foods in the future.