Grasshoppers: row materials in traditional medicine

2015 ◽  
Vol 15 (2) ◽  
pp. 75-79
Author(s):  
Ganbold Yandagiin ◽  
Otgonjargal Ulsiibaatariin
Keyword(s):  
Amino Acids ◽  
Adverse Effects ◽  
Life Span ◽  
Traditional Medicine ◽  
Nitrogen Oxide ◽  
Raw Materials ◽  
Oxygen Deficiency ◽  
Respiratory Disorders ◽  
Animal Body ◽  
Agricultural Sciences

Preparations and medicaments derived from grasshoppers are mostly used for curing such diseases as respiratory disorders /65%/, wounds /16%/, poisoning /8%/, and trauma /11%/ in forms of simple extract /35%/, boiled extract /21%/,bolus /35%/ via swallowing /9%/, drinking /80%/, topical use /14%/ and fumigation /6%/. In total 8 species of grasshoppers of therapeutic values belonging to 4 genera have been identified.Caloric value of raw materials 1351,2 joule and contains up to 60 proteins, 16 amino acids, vitamins and various minerals. Toxicity of grasshoppers preparation is 8,1 ml/kg and the preparation has no adverse effects on animal body. The preparation exerts such effects as relieving the severity of edematous pneumonia, prolonging the life span, minimizing concentration of nitrogen oxide during inflammation as inhibitor, stopping oxidation and adaptability during oxygen deficiency and thermal exposures.Mongolian Journal of Agricultural Sciences Vol.15(2) 2015; 75-79

Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry

2019 ◽  
Vol 10 (1) ◽  
pp. 20-26 ◽  
Author(s):  
Jae-Suk Choi
Keyword(s):  
Pharmaceutical Industry ◽  
Adverse Effects ◽  
Shelf Life ◽  
Traditional Medicine ◽  
Functional Foods ◽  
Zingiber Officinale ◽  
Raw Material

Ginger (Zingiber officinale) has been widely used in traditional medicine, and as raw material for cosmetics, beverages, and health functional foods. However, some adverse effects of ginger have been reported. In addition, the hot and pungent taste of ginger leads to reduced consumption. To overcome these problems, methods for the production of fermented, steamed (or steamed-dried), aged, roasted and beopje ginger have been developed. This review provides an overview and summary of new ginger processing procedures, including methods to reduce the pungent flavor of ginger, extend shelf-life, increase the health-functional compound content, and improve safety. These attempts might improve the consumption of ginger as well as prospective applications of processed ginger for food, cosmetics, and the pharmaceutical industry, also as discussed in various patents.

Content of amino acids in raw materials of somespecies of ASTERACEAE family

Fitoterapia ◽  
2020 ◽  
Vol 3 (3) ◽  
pp. 44-50
Author(s):  
S.M. Marchyshyn ◽  
◽  
L.V. Slobodianiuk ◽  
R.Yu. Basaraba ◽  
N.А. Hudz ◽  
...  
Keyword(s):  
Amino Acids ◽  
High Performance Liquid Chromatography ◽  
Free Amino ◽  
High Performance ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Qualitative Composition ◽  
Quantitative Content ◽  
First Time ◽  
Asteraceae Family

Keywords: amino acids; common pussytoes; yacon; stevia; golden marigolds; leaves; herb; aster family; high performance liquid chromatography. For the first time the qualitative composition was studied and the quantitative content of amino acids in the herb of common pussytoes, yacon leaves, stevia leaves, herb of golden marigolds was determined by HPLC. 17 bound and 16 free amino acids were identified in the herb of common pussytoes, in the herb of golden marigolds, yacon leaves and stevia leaves – 12 and 5, 17 and 11 and 16 and 14 amino acids, respectively. The highest content of the sum of essential and substitute amino acids is contained in the leaves of stevia; the lowest content of the sum of essential amino – in the herb of golden marigolds, the sum of essential amino acids – in the herb of common pussytoes.

The Main Stages of the Development of Incense Culture in China

2021 ◽  
Vol 20 (10) ◽  
pp. 24-37
Author(s):  
Elena E. Voytishek
Keyword(s):  
Traditional Medicine ◽  
Middle Ages ◽  
Raw Materials ◽  
Spiritual Healing ◽  
New Age ◽  
Animal Origin ◽  
Aesthetic Attitude ◽  
Ritual Practices ◽  
The Middle Ages

The article provides an overview of the main stages and trends in the development of the incense culture of China from antiquity to the present day. It covers religious and magical rituals, sanitary and hygiene, traditional medicine, a set of spiritual, healing, artistic, and game practices and rituals of Taoist-Buddhist and Confucian character. In China, over several millennia, a colossal experience has been accumulated in terms of the use of aromatic raw materials of plant, mineral and animal origin: thousands of treatises and reference books have been written, the properties of individual incense and their combinations have been studied, detailed classifications have been drawn up and principles of religious cults and ritual practices have been developed. Along with the applied value of incense, an aesthetic attitude toward incense aromas also developed, which repeatedly ensured periods of rapid flourishing of incense culture in antiquity, the Middle Ages and on the cusp of the New Age. Currently, the traditional aromatic culture in China is experiencing a period of upsurge and revival. This provides ample opportunities for its study in various fields of knowledge, which indicates the relevance and multidimensional nature of the study of this topic.

PHARMACOGNOSTICAL EVALUATION OF JUSTICIA GENDARUSSA BURM.

INDIAN DRUGS ◽  
2012 ◽  
Vol 49 (06) ◽  
pp. 18-22
Author(s):  
◽  
K. L. Krishna ◽  
K. Mruthunjaya
Keyword(s):  
Moisture Content ◽  
Qualitative Analysis ◽  
Traditional Medicine ◽  
Muscle Pain ◽  
Chinese Traditional Medicine ◽  
Foreign Matter ◽  
Respiratory Disorders ◽  
Evergreen Shrub

Justicia gendarussa (JG) is a shade-loving, quick-growing, evergreen shrub mostly found in moist areas,which grows along the beds of streams in the Himalayas. In Indian and Chinese traditional medicine,the leaf of the plant is recommended to treat ailments such as fever, hemiplegia, rheumatism, arthritis, headache, earache, muscle pain, respiratory disorders and digestive trouble. The physicochemical and pharmacognostical evaluation was carried out according to the official methods mentioned in The Ayurvedic Pharmacopoeia of India. The parameters such as foreign matter, ash value, moisture content were determined. Qualitative analysis of different phytochemicals present in the plant was done and powder microscopical characters were recorded. The microscopical feature of leaf of Justicia gendarussais reported. In the study, an attempt is made to fix the standards for Justicia gendarussa, which can be utilised in identification and authentification of purity of the plant.

scholarly journals Characteristics of Cottage Industries in Kakamega County, Kenya

2014 ◽  
Vol 4 (4) ◽  
pp. 73
Author(s):  
PaulPeter M. Makokha
Keyword(s):  
Traditional Medicine ◽  
Raw Materials ◽  
Research Paper ◽  
Sugar Production ◽  
Charcoal Production ◽  
Home Based ◽  
Low Costs ◽  
Cottage Industries

Cottage industries are the home-based units of production which rely on human- or animal-propelled skills and technology. They are characterized by accessibility to raw materials, low costs of operation, and proximity to markets. The cottage industries highlighted in this research paper are: pottery, crude sugar production, brick-making, liquor production, quarrying and masonry, carpentry, traditional medicine production, charcoal production, basketry and weaving, baking, bicycle repair, flour-grinding, and shoe-making and repair. 

Media ownership and market structures: banes of news media sustainability in Nigeria?

2018 ◽  
Vol 40 (8) ◽  
pp. 1270-1280
Author(s):  
Tokunbo Ojo
Keyword(s):  
Adverse Effects ◽  
Life Span ◽  
News Media ◽  
Media Industry ◽  
Media Ownership ◽  
Short Life ◽  
Market Structures ◽  
Short Life Span ◽  
Democratic Norms ◽  
Privately Owned

With the mixture of government-owned media outlets and private media establishments, Nigerian news media industry is deemed as one of the leading media industries in Africa. But, in spite of its leading status on the continent, the industry is plagued with a series of multi-faceted challenges of sustainability that is rooted in the socio-economic and political contexts. Consequently, privately owned media outlets have short-life span in Nigeria. This article assesses the challenges of news media sustainability in Nigeria. The article underscores the adverse effects of structural deficit in the democratic norms and institutional capabilities on the news media sustainability in Nigeria.

scholarly journals Use of medicinal raw materials of licorice (Glycyrrhiza L., Fabaceae) in Chinese Traditional Medicine

2018 ◽  
Author(s):  
E. E. Komarova ◽  
Iu. V. Belonogova ◽  
M. A. Berezutskii ◽  
A. I. Osiaeva ◽  
M. V. Vasilenko
Keyword(s):  
Traditional Medicine ◽  
Raw Materials ◽  
Chinese Traditional Medicine

scholarly journals Optimization of food compositions according to the ideal protein profile

Food systems ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 4-11
Author(s):  
S. V. Zverev ◽  
V. I. Karpov ◽  
M. A. Nikitina
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Raw Materials ◽  
Protein Profile ◽  
Protein A ◽  
Sum Of Squares ◽  
Reference Protein ◽  
Ideal Protein ◽  
Amino Acid Score

The paper emphasizes the importance of not only the quantitative but also qualitative composition of protein in nutrition. The authors propose protein classification into three main groups according to the concept of reference (ideal) protein. A mathematical model is examined to solve the task of rational mixture production upon the given profile of reference protein. Two variants of the criterion for formation of optimal composition are described. One of them presents the classical sum of squares of the residual for essential amino acid scores and 1. The second also presents the sum of squares of the residual for essential amino acid scores and 1 but with regard to only those amino acids, which scores are less than 1. The minima of these criteria at the set of variants for the content of ingredients are taken as targeted functions. The algorithm and the program of calculation were realized in the program environment Builder C++ 6.0. The macro flowchart of the algorithm is presented and detailed description of each block is given. The program interface before and after the start of the calculation module is shown. The main windows and interpretation of the presented data are described. An example of realization of the proposed mathematical apparatus when calculating a food model composition is given. Plant components (white kidney beans, flax, peanut, grit “Poltavskaya», dry red carrot) were used as an object of the research. Most plant proteins were incomplete. It is possible to regulate the chemical composition including correction of a protein profile by combination of plant raw materials. Analysis of alternative variants demonstrated that minimum essential amino acid score in the first composition was 0.79 (by the first criterion), in the second 1.0 (by the second criterion); the reference protein proportion in the mixture was 10.8 and 13.5, respectively, according to the first and second criterion. The comparative results by other quality indicators for protein in the mixture are also presented: the coefficient of amino acid score difference (CAASD), biological value (BV), coefficient of utility, essential amino acids index (IEAA).

scholarly journals Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 205-213
Author(s):  
N. V. Linovskaya ◽  
E. V. Mazukabzova ◽  
O. S. Rudenko ◽  
T. V. Savenkova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Whey Protein ◽  
Acid Composition ◽  
Raw Materials ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Milk Chocolate ◽  
Biological Value

Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins deficiency the selection of high-quality protein-containing ingredients for food production is very relevant. The aim of this work is to study the protein adequacy of various components of milk chocolate to enhance its biological value. The amino acid scale method has been used to assess the biological value of proteins; it is based on the determination of amino acid (chemical) score. It has been found that the limiting biological value amino acid for classical white raw ingredients of milk chocolate (cocoa products and milk powder) is methionine + cysteine. For constructing chocolate formulas with increased biological value it is advisable to use protein-containing raw materials (whey protein concentrate, oat flour, etc.) to compensate for the limiting amino acids. The indicator of amino acids utilitarianity of proteins of raw milk chocolate components has been calculated. On the basis of the utilitarian index we have established the coefficient of utilitarian of the amino acid composition of the raw materials characterizing essential amino acids' balance. We have determined the biological value of protein and the amino acid composition imbalance coefficient. It has been found that the amino acid composition of milk and whey protein concentrates is most balanced compared to the amino acid composition of traditional protein-containing raw components of milk chocolate. The limiting acid of whey protein concentrate is valine, which makes its use in the manufacture of chocolate products more attractive compared to milk protein concentrate (the limiting amino acid is methionine + cysteine). In the group of vegetable non-conventional raw materials oat and buckwheat flour are characterized by the best indicators of biological value. The amino acid adequacy of oat flour is comparable to the qualitative protein indicators of cocoa products, the limiting amino acid is lysine. Buckwheat flour is characterized by the smallest imbalance in amino acid composition, which distinguishes the proteins of this raw material with the highest degree of digestibility compared with the proteins of all the studied protein-containing components of milk chocolate.

DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

2019 ◽  
Author(s):  
В.С. КУЦЕНКОВА ◽  
Н.В. НЕПОВИННЫХ ◽  
В.С. ГРИНЁВ ◽  
Е.В. ЛЮБУНЬ ◽  
А.А. ШИРОКОВ ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Production Process ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

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