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Abstract: Post-infarction heart failure with preserved ejection fraction (HFpEF) determines a great morbidity and mortality, and given the physiopathology implications of advanced glycation end products (AGEs) in the genesis of myocardial dysfunction. As known endothelial dysfunction is an independent predictor for cardiovascular disease. L-Arginine is the amino acid with potential to improve endothelial function which leading to prevention and treatment of cardiovascular diseases, and we think that L-Arginine may decrease the serum AGEs. We aimed to estimate the value of AGEs in post-infarction HFpEF patients, and detect the effect of L-Arginine on the serum level of AGEs in post-infarction HFpEF pts. all individuals (25) included aged 40 to 80 years, 20(80%) males and 5(20%) females were diagnosed with (HFpEF) according to ESC guidelines (2012), and their functional class according to NYHA classification for HF. 20(80%) patients of them have myocardial infarction in anamnesis. 1st group:13 patients with HFpEF and history of myocardial infarction with L-Arginine added to their standard treatment. 2nd group:7 patients with HFpEF and history of myocardial infarction with standard treatment (without L-Arginine). Comparsion group: 5 patients with HFpEF with standard treatment. We prescribed L. Arginine aspartate (Tivortin 4.2gm) intravenously once daily for 10 days for all 1st group patients. The levels of total cholesterol, triglycerides, glucose, white blood cells, erythrocyte sedimentation rate and AGEs serum level were deterimined. AGEs serum level increased markedly increased in middle-age pts with post infarction HFpEF. Inclusion of L-arginine aspartate in complex of treatment for post infarction HFpEF contributed to the significant decrease AGEs level in >60 years old patients. Keywords: Heart failure with preserved ejection fraction, advanced glycated end products, endothelialdys function, myocardialinfarction, L-Arginine. |
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Abstract: Objective: To assess the level of awareness and adherence of patients to dietary recommendations in the management of Cardiovascular Diseases (CVDs). Methods: This cross-sectional study included CVD patients on medical visits at the cardiology unit of Ngaoundere Regional Hospital. Well informed and consenting participants filled a pre-tested questionnaire on dietary knowledge and practice. Results: 129 patients were retained in this study out of 151 enrolled. 58.9% of participants knew that the consumption of vegetables is beneficial for their status. Fruit consumption recorded the same level of awareness. All other dietary variables studied revealed less than 50% level of awareness among participants. Concerning recommended dietary practices, 73.64% of participants consumed oils rich in saturated fatty acids. Meat and fish consumption were recorded at 62.01% and 65.12% respectively, with a 94.57% preference to red meat consumption. Almost 19.38% of the study population consumed eggs more than 3 times per week, 31.78% and 41.09% consumed vegetables and fruits at least thrice and twice a week respectively. The overall mean adherence to the studied cardiovascular disease dietary recommendations was 38.31%, with only fish, vegetable and tea/coffee recommendations recording adherences of 50% and above. Conclusion: The findings demonstrate a low level of awareness and adherence to dietary recommendations in the management of CVDs, thus the need for the strengthening of health promotion programs and improvement of the nutritional advices in our context. Keywords: Cameroon, Ngaoundere Regional Hospital, Cardiovascular diseases, Diet, Knowledge, Practice. |
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Abstract:Vegetables are indispensable for equilibrated diets since they charge dietary fiber, phytochemicals, vitamins, and minerals. Each vegetable comprise a distinct amalgam and amount of these compounds, which differentiate them from other vegetables. Vegetable intakes has been highly correlated with improved gastrointestinal health, reduced risk of heart attack, some types of cancer and chronic ailments such as diabetes. Type 2 diabetes is a lifestyle ailment. Our vegetables selection and amount of dietary fiber, phytochemicals, vitamins and minerals consumed can either prevent or promote diabetes. This article highlights the nutritional and health benefits of different vegetables and their dietary fiber, vitamin C, vitamin E, carotenoids, flavonoids, thiosulfides, magnesium, selenium, chromium, and zinc contents, to prevent and reverse diabetes. The proper order of eating vegetables before carbohydrate and its effect on postprandial blood glucose levels, and glycemic control is also discussed. Data shows that eating vegetables before carbohydrates is effective to reduce postprandial hyperglycemia in Type 2 diabetes patients, as well as in healthy people. So vegetables should be eaten before carbohydrates at every meal. Keywords:Vegetables, dietary fiber, phytochemicals, resistant starch, Type 2 diabetes, glucose control, healthier life. |
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Abstract: Effect of chronic administration of hydromethanol leaf extract of Helianthus annuus on erythrocytic profile in normal rat was investigated. The extract was prepared using cold maceration method and concentrated at 40˚C. It was incorporated in feed at 2.5, 5 and 10 mg per 100 g feed. Albino rats were randomly assigned to 4 (A – D) groups of 14 rats each. Group A received standard feed while groups B – D received feed incorporated with H. annuus at 2.5, 5 and 10 mg/10 g feed, respectively. They were fed 10% of their body weight daily for 90 consecutive days. Blood samples were collected via retroorbital venous plexus from four rats selected at random from each group without replacement on day 30, 60 and 90 for the determination of erythrocytic profile. There was no significant (p > 0.05) change on the erythrocytic profile of the various groups on day 30 and 60 while the packed cell volume and hemoglobin concentration of H. annuus treated groups were significantly (p < 0.05) lower than group A rats on day 90. This study suggests that the chronic use of Helianthus annuus for up to 90 days in rat may lead to anemia and should be avoided. Keywords: Helianthus annuus, chronic toxicity, erythrocytic profile, anemia, terpenes. |
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Abstract: Allium vegetables are highly nutritional, its dietary use improves digestion and mental health and lower down cholesterol level. Use of onions, garlic, scallions, chives and leeks show therapeutic efficacy against cardiovascular disease, hyperglycemia, and stomach cancer, Onions contain allylsulfides and flavonoids particularly quercetin that is an important anti-oxidative and reduces hepatocytes apoptosis in streptozotocin-induced diabetic rat. Steroid saponins and sapogenins present in garlic bulbs are used to prepare soft soaps. β-chlorogenin is a characteristic steroid sapogenin from garlic that is used for skin ointment and as a shiner. Both garlic paste and soft garlic preparations are used for flavoring the food items. Garlic products that contain the most safe, effective, stable, and odorless components are the most valuable as dietary supplements. Garlic also contains non sulfur compounds such as steroid saponins. Alliums showed antimicrobial, antithrombotic, antitumor, anti-hyperlipidaemic, antiarthritic, anti-hyperglycemic anticarcinogenic potential. Allium vegetables contain organosulfur compounds, including DATS, diallyl disulfide (DADS), ajoene, and S-allylmercaptocysteine (SAMC), have been found to induce cell cycle arrest in cancer cells. Alliums have great ethnomedicinal importance as these are used as native remedies against wide spectrum of diseases including diabetes.Allium origin natural products are of great therapeutic and dietary use. These are most preferred items used by nutritionists, physicians, food technologists, food chemists. Green allium vegetables are good source of natural pharmaceutics which are good for health and act against nutritionally induced acute and chronic diseases. Their possible inclusion in diets could explore new therapeutic avenues to enhance immunity against diseases. Keywords: Allium vegetables, antioxidant, cytotoxic, polyphenols, allicin, quercetin. |