ABSTRACT
Background: Damage to hepatocytes, e.g., necrosis, inflammation and degenerative disease causes release of liver enzymes into the circulation and they are measured both for diagnosis and prognosis of disease. The objective of this study was to see the protective effect of turmeric powder on liver enzymes against Nimesulide-induced hepatic injury in rat model
Methods: Forty [40] male albino Wistar rats were divided into four groups. In group A, normal diet was given for 9 days while in group B, Nimesulide was given for 9 days followed by turmeric powder for next 9 days; while turmeric powder for 9 days followed by Nimesulide for next 9 days was used in group C. Group D received Nimesulide in adjunct with Turmeric powder for 9 days. After 24 hours of feeding, Blood samples from groups A and D were taken for biochemical analysis of serum levels of ALT, AST, Alkaline Phosphatase and γ-GT at days 0 and 9. For groups B and C blood samples were collected at day 1, day 9 and day 18. The results were statistically analyzed by using SPSS-21 and Statistix 8.1
Results: In control group A, the results were found almost same on day 1 and 9. The group B shows a high value on day 9 in comparison to day 1, but after treatment with turmeric there is a marked reduction towards normal in all parameters on day 18. The group C show initially reduction in the values of all parameter on day 9 after taking the turmeric powder but there is an incline after taking Nimesulide. The group D received Nimesulide in adjunct with Turmeric powder for 9 days show slight increase in the results from day 1 in all parameters. The results were found significant [p<0.05] in the three treated groups
Conclusion: Turmeric has hepatoprotective properties against hepatotoxicity produced by Nimesulide
ABSTRACT
Background: Due to considerable lack of knowledge among working class women and housewives [with no/low literacy level] about the prime sources of dietary iron and the use for their own health during child bearing age is a dilemma that affects the entire family system resulting in decreased haemoglobin level and consequent anaemia during and after pregnancy and its effect on quality of breast milk due to which the child suffers
Objective: To assess the lactoferrin levels in breast milk with haemoglobin percentage among lactating women of low and high socio-economic status and to compare both the groups for the same
Methodology: A total of 60 lactating mothers were involved in this study. Among them 30 belonged to the population of high socioeconomic status [H group] and 30 belongs to the population of low socioeconomic status [L group]. The demographic data was compiled on a questionnaire proforma. 2 ml of blood was collected in EDTA bottles in each case and sent to clinical laboratory for the estimation of haemoglobin%. 5-10 ml of breast milk was collected with breast pump into sterile bottle. The assistance of nurses on duty was employed to aseptically collect the samples. The mother's consent was also obtained before collection. The samples were transported on dry ice to the clinical laboratory for estimation of the lactoferrin levels using ELISA Method
Results: The mean haemoglobin saturation in whole blood was calculated, in L group was 52.9% as compared to 63.6% in H group. These findings were found statistically significant [p<0.05] in each group and also when comparing both groups. The mean lactoferrin level in L group was 2.472 mg/ml as compared to 3.56 mg/ml in H group. These findings were found statistically significant [p<0.05] in each group and also when comparing both groups. The results of lactoferrin level were also found significant in all age groups
Conclusion: The current study highlights the importance of health of lactating women in order to improve the quality of milk for their babies. The data extracted shows significant difference in the lactoferrin levels of milk between low and high socioeconomic population which significantly correlates with percentage of haemoglobin, and also in different age groups of both classes indicated by the level of the lactoferrin in their milk