ABSTRACT
Introduction:Prediabetes is associated with dysglycemia, endothelial dysfunction,obesity and inflammation, placing them at an increased risk of cardiovascular events.Aims: The present study aimed to investigate the risk of cardiovascular disease associated with prediabetes by estimation of serum interleukin-6, myeloperoxidase and urine microalbumin and their correlation with fasting plasma glucose and anthropometric measurements.Study Design:Cross sectional study.Place and Duration of Study: Study was conducted at Department of Biochemistry, Kasturba Medical College Hospitals, Mangaluru between 2014 and 2015.Methodology:Eighty subjects were categorised into prediabetes and healthy controls based on their fasting plasma glucose values. Anthropometric data (weight, body mass index, waist circumference, hip circumference and waist-to-hip ratio from all subjects were recorded. Interleukin-6 & myeloperoxidase were estimated in serum sample whereas microalbumin was estimated in random urine sample Results:The mean anthropometric measurements and cardiovascular disease risk markers (interleukin-6, myeloperoxidase and urine microalbumin) were found to be significantly higher (p < 0.05) in prediabetes group. Myeloperoxidase had significant correlation with fasting plasma glucose (r-0.388) in the prediabetes group. Interleukin-6 and myeloperoxidase also showed a positive correlation with body mass index (r -0.339, r -0.327), waist circumference (r -484, r -0.493) and waist-to-hip ratio (r -0.430, r -0.493) while urine microalbumin did not correlate with fasting plasma glucose and anthropometric measurements in prediabetes group.Conclusion:This study suggests that prediabetes is associated with central adiposity and have an increased risk for cardiovascular disease.
ABSTRACT
Aim: This study evaluates the physicochemical properties and fatty acid composition of “Gbafilo” (Uapaca guineesis), “Omilo” (Parinari excelsa), “Country onion” (Afrostyax lepidphyllus), and “Taiko” (Zanthoxyllum zanthoxylloids). Methods: The oil was extracted using n-hexane in a soxhlet apparatus and evaluated for their physical and chemical properties. Fatty acids profile was determined by Gas Chromatography (GC). Results: The Refractive Index, Specific gravity and Oxidative stability values range between 1.44- 1.46, 0.930-.0970, 40-72hr, respectively; While Iodine, Acid, Ester and Saponification values range between 94.14-105.20 I2/100g, 2.58-19.25mgKOH/g, 164.28-231.14mgKOH/g and 170.92-233.72mgKOH/g, respectively. Oleic acid was the predominant fatty acid in Omilo (92.98%) and Country onion (72.73%); While palmitic acid was predominant in Gbafilo (30.45%) and Taiko (28.09%). Linoleic acid was present only in Country onion (12.84%) and Omilo (2.04%). Conclusion: These results suggest that the oil from these spices have potentials for use as food supplements and industrial raw materials in addition to their traditional use as condiments.