Chemistry and mechanism of the diseases caused by digestive disorders

2022 ◽  
pp. 3-14
Author(s):  
Sabyasachi Chatterjee ◽  
A. Mavani ◽  
Jhimli Bhatttacharyya
Keyword(s):  
2019 ◽  
Vol 5 (2) ◽  
pp. 140-146
Author(s):  
Shweta Jain ◽  
Sourabh Jain ◽  
Nagendra S. Chauhan ◽  
Ankur Vaidya

Background: Zizyphus xylopyrus (Retz.) Willd. (Rhamnaceae) is a straggling shrub or a small tree, armed with spines, found throughout north western India, Pakistan and China. Methods: The aerial and root barks, leaves and fruits of Zizyphus species are used in medicine for the treatment of various diseases such as weakness, liver complaints, obesity, diabetes, skin infections, fever, diarrhea, insomnia and digestive disorders. Ethanolic extract of leaves of Zizyphus xylopyrus (Retz) Willd was prepared by solvent extraction and subjected to study the protective effect against Indomethacin and HCl-EtOH induced ulcer using Ranitidine (100 mg/kg) and Omeprazole (8 mg/kg) as standard respectively. Results: Histopathological lesions with marked disorientation of the gastric epithelium was observed in negative control, while extract treated rats showed a better protected mucosa with intact epithelium in comparison to standard treated rats. Ulcer index and percentage ulcer protection also represent protecting effects of the extract. Conclusion: Ethanolic extract of Z. xylopyrus (Retz) Willd leaves extract was found to be significantly protective against gastric ulcers.


Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 894
Author(s):  
Johannes Pitsch ◽  
Georg Sandner ◽  
Jakob Huemer ◽  
Maximilian Huemer ◽  
Stefan Huemer ◽  
...  

Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with diseases such as irritable bowel syndrome. In this study, we determined the FODMAP contents of bread, bakery products, and flour and assessed the effectiveness of sourdough fermentation for FODMAP reduction. The fermentation products were analyzed to determine the DP 2–7 and DP >7 fructooligosaccharide (FOS) content of rye and wheat sourdoughs. FOSs were reduced by Acetobacter cerevisiae, Acetobacter okinawensis, Fructilactobacillus sanfranciscensis, and Leuconostoc citreum to levels below those in rye (−81%; −97%) and wheat (−90%; −76%) flours. The fermentation temperature influenced the sourdough acetic acid to lactic acid ratios (4:1 at 4 °C; 1:1 at 10 °C). The rye sourdough contained high levels of beneficial arabinose (28.92 g/kg) and mannitol (20.82 g/kg). Our study contributes in-depth knowledge of low-temperature sourdough fermentation in terms of effective FODMAP reduction and concurrent production of desirable fermentation byproducts.


2017 ◽  
Vol 07 (04) ◽  
Author(s):  
Bong Hyo Lee ◽  
Hwa Soo Hwang ◽  
Emily Bien ◽  
Arnyce R Pock ◽  
Lisa A Osborne

2018 ◽  
Vol 33 (3) ◽  
pp. 314-326 ◽  
Author(s):  
Justine Benevent ◽  
Caroline Hurault‐Delarue ◽  
Mélanie Araujo ◽  
François Montastruc ◽  
Jean‐Louis Montastruc ◽  
...  

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