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ObjectiveTo sort out the historical evolution， prescription evolution and modern clinical application of Huagaisan. MethodHuagaisan and its synonym Huagaitang are used as keywords to search the databases of Traditional Chinese Medicine Think Tank， Chinese Medical Dictionary， Airusheng Chinese Medical Database and China National Knowledge Infrastructure（CNKI）. According to the inclusion and exclusion criteria， we obtained the information of ancient books and modern clinical research literature related to Huagaisan， and systematically reviewed and analyzed the historical origin， prescription composition， preparation method， dosage， efficacy， medicinal material origin， processing method and modern clinical application of Huagaisan. ResultA total of 198 pieces of ancient book information were included， involving 93 ancient Chinese medicine books. Huagaisan was composed of fried Perillae Fructus， red Poria， fried Mori Cortex， Citri Eoxcarpium Rubrum， stir-fried Armeniacae Semen Amarum， Ephedrae Herba and fried Glycyrrhizae Radix et Rhizoma， which had the efficacy of promoting the lungs and relieving epidemiological symptoms， expelling phlegm and relieving cough， and treating cough with wind-cold bundled epidemiological symptoms and stagnation of phlegm and Qi. The preparation method was suggested as boiling powder， crushing the seven herbs into coarse particles， the dosage of each drug was fried Perillae Fructus of 1.27 g， red Poria of 1.27 g， fried Mori Cortex of 1.27 g， Citri Eoxcarpium Rubrum of 1.27 g， stir-fried Armeniacae Semen Amarum of 1.27 g， Ephedrae Herba of 1.27 g and fried Glycyrrhizae Radix et Rhizoma of 0.64 g， taking 8.26 g when decocting， adding 300 mL of water， decocting to 210 mL， removing the dregs， and taking it warmly after meals. Twenty-one clinical research papers were included to analyze the modern clinical application of Huagaisan， which was mainly used in the treatment of respiratory diseases such as pneumonia， asthma， bronchitis and so on. ConclusionThis paper has verified and summarized the key information of the famous classical formula Huagaisan， which can provide a detailed reference basis for the development and clinical application of its compound preparation.
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Background: Vitamin C is a water-soluble vitamin widely distributed in nature, mostly rich in fresh fruits and green leafy vegetables. The amount of Vitamin C in a given food depends on soil condition, climate in their area of growth, storage condition after harvest, and methods of preparation. Much amount of Vitamin C in vegetables is lost during cooking and there are still limited information on the impact of different cooking methods on the vitamin C content in leafy vegetable like cowpea vegetable (Vigna unguiculata). It is upon this background that this study aimed to determine the concentration of Vitamin C in cowpea vegetable when cooked using different cooking methods. Methodology: Vitamin C concentration in a solution of cowpea vegetable cooked by different cooking methods (boiling, steaming and microwave methods) was determined by a redox titration using iodine in the presence of starch indicator. This was conducted at Busitema University, Faculty of Science and Education, Biology Laboratory in Uganda. Results: The study revealed that cooking cowpea vegetable using microwave yields the highest concentration of vitamin C (154.8 mg/L), followed by steaming (142.9 mg/L) and boiling yielding the least concentration of vitamin C (130.4 mg/L). Conclusion: The concentration of vitamin C obtained by the three methods of cooking cowpea vegetable has shown that microwaving method of cooking yields the highest concentration of vitamin C followed by steaming method and finally boiling. Further studies should be done to explain the variation of vitamin C concentration in cowpea vegetable when cooked using the above cooking methods. Similar studies should be conducted on other leafy vegetables which are potential sources of Vitamin C.
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Assessment of the status property(boiling time) is a challenge for the quality control of extraction process in pharmaceutical enterprises. In this study, the pilot extraction process of Phellodendron chinense was used as the research carrier to develop an online near-infrared(NIR) quality control method based on the status property(boiling time). First, the NIR spectra of P. chinense were collected during the two pilot-scale extraction processes, and the status property(boiling time) was assessed by observing the state of bubbles in the extraction tank using a transparent window during the extraction process, which was then used as a reference standard. Based on the moving block standard deviation(MBSD) algorithm, the assessment model using online NIR spectra for boiling time during extraction process was established. In addition, the model was optimized as follows: standard normal variable(SNV) for spectral pretreatment, modeling band of 800-2 200 nm, and window size of 4. The results showed that, with 0.002 0 as the MBSD model threshold, the boiling time can be accurately assessed using online NIR spectra during extraction process. Furthermore, the principal component analysis-moving block standard deviation(PCA-MBSD) model was developed by our group to reduce the influence of online NIR spectral noise and background signal on the model, and the number of principal components was optimized into 2 in the PCA-MBSD model. The results showed that, with 0.000 075 as the PCA-MBSD model threshold, the boiling time can be accurately assessed using online NIR spectra during extraction process, with improved reliability. This study can provide a assessment method for boiling time during extraction process using online NIR spectra, which can replace the empirical judgment in manual observation, and realize the digitalization of the extraction process for big brand traditional Chinese medicine.
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Medicine, Chinese Traditional , Principal Component Analysis , Quality Control , Reproducibility of Results , Spectroscopy, Near-InfraredABSTRACT
Aims: In tropical Africa, leafy vegetables are traditionally cooked and eaten as a relish together with a starchy staple food. The current study aimed to evaluate the influence of boiling on bioactive, proximate and antinutrients compounds in Solanum nigrumleaves. Methodology:The leaveswere subjected to boiling in pressure cooker for 10, 15 and 20 min and proximate composition, minerals, nutritive and anti-nutritional components were determined according tostandard methods for nutritional guidelines.Results:The result of the study revealed that longer time of boiling (higher than 10 min) caused negative impact by reducing nutritive value but positive impact by reducing anti-nutrients. The registered losses (p < .05) at 10 min were as follows: ash (12.37%), proteins (33.69%), vitamin C (11.23 mg/ 100 g), polyphenols (125.41 mg/ 100 g) Tannins (81.96 mg/ 100 g) and Flavonoids (14.03 mg/100 g). The average increase of fibers content was (39.41%). Furthermore, after 10 min of boiling time the residual contents (p<0.05) of minerals was:Calcium (1079±29.04 to 386±78 mg/ 100 g), Phosphorus (405..24±10-508.88±2.58 mg/ 100 g), Iron (33.48±0.93–44.50±1.23 mg / 100 g) and Magnesium (572.78±19.76–662.99±27.23 mg/ 100g).The antinutrient composition for oxalic acid were ranged 72.61±6.29 to 223.67±6.35 mg/100 g. The different ratios sodium / potassium (<1) and oxalates/calcium (<2.5) were under the respective critical value for all boiling. Conclusion:These results suggest that the recommended time of domestic cooking must be less than 10 min for the studied leafy vegetables in order to contribute efficiently to the nutritional requirement and to the food security of Ivorian population.
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Objective: To study the formation regularity and kinetic parameters of advanced glycation end-products during the processing of boiled Cervi Cornu Pantotrichum (CCP). Methods: UV-visible spectrophotometry and UPLC-MS/MS method were used to determine the change of browning index and content of typical advanced glycation end-products, Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine, of the processing system of simulated boiled CCP. The formation regularity and kinetic parameters of advanced glycation end-products during the processing of boiled CCP were discussed by constructing glucose and lysine to simulate the Maillard reaction system of CCP processing. Results: The activation energy of browning reaction, Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine reaction during processing of boiled CCP were 5.07, 40.44 and 78.47 kJ/mol, respectively, and all of them were zero-order kinetics. The activation energies of the above reactions in the baking process were 6.72, 89.34 and 164.77 kJ/mol, respectively, and all of them were zero-order kinetics. Compared to the formation of Nε-(carboxymethyl) lysine, the formation of Nε-(carboxyethyl) lysine required higher activation energy and was more difficult to occur. Conclusion: The temperature changed in the baking process has a significantly higher effect on the kinetic parameters of the advanced glycation end-products than in the boiling process. Long-term higher baking temperature resulted in more advanced glycation end-products produced in the boiled CCP. This study provides a solid theoretical basis for the blocking and inhibition strategies of advanced glycation end-products in the processing of CCP, which is also a great significance for the production of green safety CCP and strengthening the safety of traditional Chinese medicine.
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Objective: To reveal the extraction, distribution, and influencing factors of volatile components in the extraction process of Dalbergiae Odoriferae Lignum (DOL). Methods: Volatile oil was extracted by steam distillation, and the extract was collected every 30 min to separate the aromatic water part and the volatile oil part, of which chemical composition was analyzed by GC-MS. Results: A total of 136 volatile constituents were obtained, of which trans-nerolidol, (E)-β-famesene, and α-farnesene were the main characteristic constituents. A total of 22 kinds of components distributed only in water, 13 kinds only in oil and 101 kinds in both oil and water. The specific components in water were positively correlated with the dissolution/diffusion of the main characteristic components in aromatic water, while negatively correlated with the main components in volatile oil. The water solubility of the unique components in water is the highest. The results of principal component analysis showed that PC1 (melting point, surface tension, polar surface, negative correlation of refractive index) and PC2 (polarizability, molecular weight, boiling point positive correlation, negative correlation of water solubility) were the principal components that lead to the difference of component distribution. Conclusion: Affected by the physical and chemical properties of volatile component itself, some components specifically distributed in water which increased the content of main components in the aromatic water, resulting in volatile oil extraction process easy to “emulsification”, in turn, leading to an important reason for the declining quality of volatile oil.
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Objective Based on the theory of dynamic method for measuring the boiling point-saturated vapor pressure, the functional relationship between the boiling point and saturation vapor pressure was studied for the glycyrrhizic acid solution. To build the relationship among the mass fraction of glycyrrhizic acid solution, boiling point and saturation vapor pressure, in order to provide the experimental data and theoretical basis for the related studies of traditional Chinese medicine concentration process. Methods The concentration of glycyrrhizic acid was determined by UPLC for different concentration of glycyrrhizic acid solution. Also, the surface tension of glycyrrhizic acid solution was measured by platinum plate method. Based on dynamic method, the boiling point was measured with the changing saturated vapor pressure at the different mass fractions of solution. Results The concentration of glycyrrhizin in the original extract was 99.25 mg/mL, which accounted for 21.5% of the total solid soluble substance. The dilution process is fully even and conforms to the gradient ratio. When the solution mass fraction was more than 18%, the micelle was formed gradually in the liquid, reducing the surface tension of the solution. It can be found that the boiling point showed the downward trend with increasing solution concentration of glycyrrhizic acid, while the pressure was maintained constant in the environment. When the temperature of solution was hold constant, the saturation vapor pressure of the solution increased with increasing solution concentration of glycyrrhizic acid, but the trend of this interaction was not obvious between the temperature range (313.0—343.0 K). Conclusion According to the experimental results, the functional relationship among the concentration, boiling point and saturated vapor pressure of glycyrrhizic acid solution was constructed. While maintaining the concentration vacuum and the heating energy consumption unchanged in the production process, the glycyrrhizic acid solution temperature should slowly decrease and the evaporation rate should be moderately accelerated with the increasing mass fraction of solution.
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Um dos mais relevantes problemas em uma Unidade de Alimentação e Nutrição (UAN), referente a surtos alimentares, é a contaminação cruzada. Desta forma, acredita- -se que a esponja de cozinha seja um possível vetor da contaminação microbiológica em alimentos. De fato não existem padrões de tempo de uso para esponjas e este pode ser um problema, pois estas são acondicionadas à temperatura ambiente em meio umedecido rico em matéria orgânica. Além de se conhecer o nível de contaminação microbiológica, é também necessário descobrir qual o melhor método de higienização, a fim de se manter a segurança microbiológica do local, prevenindo assim a contaminação cruzada e consequentemente a ocorrência de um surto de doença transmitido por alimentos. Foram utilizadas esponjas com 24 a 48 horas de uso regular na cozinha de uma UAN hoteleira, estas foram submetidas à contagem microbiológica e aos métodos de desinfecção: imersão em solução de hipoclorito por 15 minutos e em água fervente por 5 minutos. A carga microbiana das esponjas sem higienização analisadas foi de 4,29x105 UFC/cm² (± 1,2x105 UFC/cm²), das tratadas com hipoclorito foi 5,64x103 UFC/cm² (± 1,63x10³ UFC/cm²) e das submetidas à fervura foi 1,1x10-1 UFC/cm² (± 1,26x10-2 UFC/cm²). Diante destas análises é possível afirmar que a esponja é sim um vetor em potencial de contaminação microbiológica e que a imersão em água fervente é o processo de desinfecção mais eficiente, entre os avaliados neste estudo, para reduzir a carga microbiológica de esponjas de cozinha.
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Humans , /analysis , Hotel Sanitation , Cooking and Eating Utensils , Food Services , Sodium Hypochlorite/administration & dosage , Drinking Water/administration & dosage , Disinfection/methods , Hot TemperatureABSTRACT
Boiling processing is commonly used in post-harvest handling of White Paeony Root (WPR), in order to whiten the herbal materials and preserve the bright color, since such WPR is empirically considered to possess a higher quality. The present study was designed to investigate whether and how the boiling processing affects overall quality of WPR. First, an ultra-high performance liquid chromatography quadrupole/time-of-flight mass spectrometry-based metabolomics approach coupled with multivariate statistical analysis was developed to compare the holistic quality of boiled and un-boiled WPR samples. Second, ten major components in WPR samples boiled for different durations were quantitatively determined using high performance liquid chromatography to further explore the effects of boiling time on the holistic quality of WPR, meanwhile the appearance of the processed herbal materials was observed. The results suggested that the boiling processing conspicuously affected the holistic quality of WPR by simultaneously and inconsistently altering the chemical compositions and that short-time boiling processing between 2 and 10 min could both make the WPR bright-colored and improve the contents of major bioactive components, which were not achieved either without boiling or with prolonged boiling. In conclusion, short-term boiling (2-10 min) is recommended for post-harvest handling of WPR.
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Chromatography, High Pressure Liquid , Methods , Drugs, Chinese Herbal , Chemistry , Reference Standards , Hot Temperature , Mass Spectrometry , Methods , Paeonia , Chemistry , Plant Roots , Chemistry , Technology, Pharmaceutical , WaterABSTRACT
Objective To explore the effects of different processes on the contents of three alkaloid ingredients in Coridalis Rhizoma.Methods The contents of three alkaloid ingredients (protopine, dehydrocorydaline, tetrahydropalmatine) were determined by HPLC. Agilent HC-C18(2) column (4.6 mm × 250 mm, 5μm) was set at 35℃; acetonitrile-0.1% phosphoric acid solution (triethylamine adjusted pH 5.3) (26:74) was set as mobile phase; the flow rate was 1.0 mL/min and detection wavelength was set at 280 nm; the injection volume was 10μL. The three components were separated well under these chromatographic conditions. The linear relationship between the mass of each component and the peak area was good (r2≥0.9996). The average recoveries were 100.31%, 99.34%, and 99.34%, respectively (RSD≤2.70%).Results The contents of protopine, dehydrocorydaline, tetrahydropalmatine and the total contents of three alkaloids were higher than other groups in large size samples (diameter of fresh products was 2.0–3.0 cm) which were boiled 5–6 minutes, the medium size samples (diameter of fresh products was 1.5–1.9 cm) which were boiled 2–4 minutes and the small size samples (diameter of fresh products was 0.7–1.4 cm) which were boiled 1–2 minutes. The contents of alkaloid in boiled process were lower than steamed process.Conclusion The Results of study provide an experimental basis for origin processing of Coridalis Rhizoma.
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Objective: To investigate the correlation of water and different volume fractions of ethanol boiling point and saturated steam pressure when using the vacuum extraction technology, and to compare the impact on saturation steam pressure of the addition of different medicine materials (Andrographis paniculata, Carthamus tinctorius, Angelica dahurica, Uncaria rhynchophylla, Scutellaria baicalensis, Salvia miltiorrhiza, Citrus reticulata) or the addition of materials with different particle sizes. Methods: To obtain the theoretical value and measured value of saturated steam pressure under different boiling points by the combined method of theoretical calculation, experiment measurement, and statistical analysis Results: The regression equation for the saturated steam pressure (P) with the volume fraction of ethanol solvent (V) and the boiling point (T) was P = 76.467 1+0.035 2 T2+1.201 0 TV-30.749 4 V2-3.123 9 T-14.966 7 V. The results showed that measured values of the saturated steam pressure of pure solvent, water and different concentration of ethanol, was less than the theoretical value. After adding herbs, the measured value of saturated steam pressure was higher than the pure solvent. The saturated steam pressure would reduce exactly as the extraction temperature reaches a certain temperature after the herbs were added. Conclusion: The addition and crush of herbs have influence on the saturated vapor pressure of solvent with small range.
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Objective:To study the boiling water brewing extraction of astragalus polysaccharides in order to solve the problems of long cycle , high energy consumption and poor clarity in the traditional extraction , and lay foundation for the industrial production . Methods:Using the extraction yield of astragalus polysaccharide as the evaluation index and phenol -sulfuric acid method applied to de-termine the content of astragalus polysaccharide , the boiling water brewing extraction was used for astragalus polysaccharides .The effects of brewing time , boiling water amount and brewing times on the polysaccharide content were studied by single factor experi -ments, and then an orthogonal design method was used to screen the optimum technology parameters .The traditional water decoction extraction process was employed as the control .Results:The optimum conditions of boiling water brewing were as follows:adding 9-fold amount of water and soaking 60 min for three times.The astragalus polysaccharides extraction yield (4.81) of the optimal technology was higher than that of the traditional water decoction extraction (4.06%).Conclusion:Boiling water brewing method used to extract astragalus is with high extraction yield , simple operation , short cycle and low energy consumption , the color of astragalus polysaccha-ride is light, and it is clear after dissovled in water , which is superior to the traditional water decoction extraction method , and provide a new method with broad application prospect for the preparation of astragalus related preparations .
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Objective: To optimize the extracting process for Sini Boiling Powder at the condition of optimum particle size. Methods: The optimum size of particle was prepared, HPLC method was used for the determination of the content of ammonium glycyrrhetate and UV spectrophotometry was used for the determination of the content of total alkaloids. The decoction process was optimized by single factor test with boiling time, amount of water, and boiling times as factors. Then compared with traditional decoction, we can have a basis on clinic. Results: The optimal conditions of decoction process were soaking 20 min,14-fold water, boiling 30 min, once. The results showed that both the yield of dry extract and the content of active ingredient at different time points from the boiling powder granule were greatly more then its traditional one during the whole decoction process, and it suggested that Sini Boiling Powder is more safe then Sini traditional decoction. Conclusion: The advantage of high decoction rate and short preparing time on boiling powder can solve the problems that the traditional Chinese medicine is currently facing and should not be ignored.
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Objective: To study the powder characteristics and dissolution behavior of the composition in decoction for boiling powders of Chinese materia medica, and to provide scientific evidence for particle size control and its application. Methods: Four kinds of herbal pieces such as Scutellariae Radix, Coptidis Rhizoma, Puerariae Radix, and Glycyrrhizae Preparata Radix were prepared in powders. Powder characteristics including particles distribution and mobility, and dispersion properties of particles in the water decoction were investigated. Additionally, dissolution behaviors of the composition in decoction made from powders and pieces were compared. Results: Well-distributed particles and high mobility were observed in Scutellariae Radix, Coptidis Rhizoma, and Glycyrrhizae Radix Preparata powders, rather than in Puerariae Radix powder. The suspended particles in the decoction in both powders and pieces were submicron. However, optical and electrical properties showed that the suspended particles in the decoction made from powders were more, bigger, and easier to settle as heterogeneous liquid was. Dissolution velocity and amount of the active ingredients in the decoction made from powders were significantly higher than those of pieces. Conclusion: As a new type of herbal decoction which could increase the dissolution of active ingredients, it could shorten decocting duration and improve the availability of herbs. The boiling powders are worth being studied and promoted.
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Objective To investigate the concentrated liquid doses ,oscillation intensity and cracking boiling time to the influence of pre‐treatment HBV‐DNA .Methods The concentrate doses was 90 ,95 ,105 ,110 μL respectively ;mixing methods :vortex mixing 15 seconds group and 30 seconds group ,56 ℃ preheated 120 seconds and then vortex mix 15 seconds group ,56 ℃ preheated 180 seconds and then swirl mix 15 seconds group ;cracking boiling time was 6 ,8 min ,under 12 min ,14 min respectively .Under the a‐bove conditions ,80 samples prepared by the laboratory were measured ,comparing with standard operating ,concentrate 100μL ,beat mix 15 seconds ,cracking boiling 10 min ,which HBV‐DNA concentration was 103 -104 IU/mL .Results Vortex mixing 15 s group and 56 ℃ preheat 180 s then swirl mixing 15 s were both a significant difference(P<0 .05) in the mix mode groups ,comparing with the standard operating group .There were significant differences between the groups boiling lysis time of 6 min and 10 min group ( P<0 .05) .Conclusion Within a certain range ,changing the dose of the concentrated solution ,mixing mode and the time of boiling lysis in extraction process of HBV‐DNA does not affect the test results ,But mixing ways after a certain period preheating make it easier to mix precipitation and release nucleic acid .
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A decline in organ function, accompanying risk factors, and diseases altogether make disease presentation-diagnosis-management obscure. Geriatric clinical situations are rarely simple. Geriatric syndromes are clinical conditions that are highly prevalent in aged persons, have multifactorial pathophysiology, and associated with considerable morbidity and poor quality of life. Geriatric syndromes are associated with increased risk of activities of daily livings) loss and death rate. There are 3 approaches to Geriatric syndrome management, such as traditional approach by diagnosis and treatment, geriatric approach by risk factor assessment and reduction, and 'mom' approach through 3 domains. In older patients, complicated associations of multiple contributors generally cause a single symptom, which is accompanied and accumulated by multiple impairments. The management of geriatric syndromes includes the treatment of multiple contributors, the treatment of one geriatric symptom or sign, the management of multiple outcomes, and prevention. I'd like to name this approach as 'mom' approach after the acronym of multiple contributors, one phenotype, and multiple outcomes. The understanding of geriatric syndromes will be an important stepping stone in clinical practice of geriatrics.
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Humans , Diagnosis , Geriatrics , Mortality , Phenotype , Quality of Life , Risk FactorsABSTRACT
<p><b>OBJECTIVE</b>To investigate the effect of different processing methods on antioxidant properties of acetone extract of aerial parts from Boerhaavia diffusa and Portulaca oleracea.</p><p><b>METHODS</b>The total phenolic and flavonoid contents were determined by Folin-Ciocalteau and aluminum chloride method, respectively. FRAP, metal chelating activity, DPPH, ABTS, nitric oxide, hydroxyl and superoxide radical scavenging activities, carotene/linoleic acid bleaching activity were used for the determination of antioxidant capacity.</p><p><b>RESULTS</b>The total phenolics in Boerhaavia diffusa (82.79-162.80 mg GAE/g extract) were found to be higher when compared to that of Portulaca oleracea (22.94-10.02 mg GAE/g extract). Hydrothermal processing enhanced the level of inhibition on synthetic radicals such as DPPH (3 439-309 549 mmol TE/g extract) and ABTS (17 808-53 818 mmol TE/g extract) as well as biologically relevant radicals such as superoxide anion (70%-90%) and nitric oxide (49%-57%). In addition, boiling of the vegetables were found to be maximum capacity of FRAP (6 404.95 mmol Fe (II)/g extract) and metal chelating activity (1.53 mg EDTA/g extract) than the respective raw samples.</p><p><b>CONCLUSIONS</b>The present investigation suggests that the processing enhance the functionality and improves the availability of bioactive substances of these vegetables. In addition, they also exhibited more potent antioxidant activity. Therefore these natural weeds from the crop land ecosystem could be suggested as cost effective indigenous green vegetables for human diet and potential feed resources for animals. Further extensive studies on role and importance of those weeds in sustaining the agro biodiversity are also needed.</p>
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Objective: To investigate the effect of different processing methods on antioxidant properties of acetone extract of aerial parts from Boerhaavia diffusa and Portulaca oleracea.Methods:The total phenolic and flavonoid contents were determined by Folin-Ciocalteau and aluminum chloride method, respectively. FRAP, metal chelating activity, DPPH, ABTS, nitric oxide, hydroxyl and superoxide radical scavenging activities, carotene/linoleic acid bleaching activity were used for the determination of antioxidant capacity.Results:The total phenolics in Boerhaavia diffusa (82.79-162.80 mg GAE/g extract) were found to be higher when compared to that of Portulaca oleracea (22.94-10.02 mg GAE/g extract). Hydrothermal processing enhanced the level of inhibition on synthetic radicals such as DPPH (3439-309549 mmol TE/g extract) and ABTS (17808-53818 mmol TE/g extract) as well as biologically relevant radicals such as superoxide anion (70%-90%) and nitric oxide (49%-57%). In addition, boiling of the vegetables were found to be maximum capacity of FRAP (6 404.95 mmol Fe (II)/g extract) and metal chelating activity (1.53 mg EDTA/g extract) than the respective raw samples. Conclusions: The present investigation suggests that the processing enhance the functionality and improves the availability of bioactive substances of these vegetables. In addition, they also exhibited more potent antioxidant activity. Therefore these natural weeds from the crop land ecosystem could be suggested as cost effective indigenous green vegetables for human diet and potential feed resources for animals. Further extensive studies on role and importance of those weeds in sustaining the agro biodiversity are also needed.
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From theYellow Emperorand other representative Chinese classics of the Tang and its previous dynasties we assorted the contents of extracting solvent, boiling time, boiling heat and special frying methods. By studying these contents, we found that immersion can reduce side effects and improve efficacy;boiling solvents include water, vinegar and so on;6-8 times the amount of water than the drug is preferred, boiling times is usually once;special frying methods include decoction first, decoction later, decocted medicine water used in place of water as solvent, infused decoction, etc. Decoctions were generally not allowed to stand overnight. TCM decocting methods had great impacts on its effectiveness. It can provide more medication ideas for doctors and provide boiling guidance to patients.
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Two strains of Nocardia spp. were isolated from bovine milk of two individual bulk tank. Molecular identification classified the strains as Nocardia farcinica and Nocardia cyriacigeorgica. The thermorresistance to boiling of the isolates was carried out and was observed bacterial growth after boiling. Our findings indicate the potential risk of pathogen transmission to humans through contaminated milk with Nocardia spp.