Analysing the Nutritional Values of Moringa oleifera, under the Semi-arid Conditions of Sudan | Chapter 5 | Contemporary Research and Perspectives in Biological Science Vol. 9

Moringa oleifera (miracle plant) is rich in proteins, carbohydrates, vitamins, trace elements fatty acids, fibers, and phytochemical compounds. Moringa oleifera plant is used in semiarid, tropical, and subtropical areas as a food and medicinal plant. Moringa leaves are good food sources for those suffering from malnutrition due to their high protein and fiber content. The aim of the study is to evaluate the nutritional value of Moringa oleifera. The leaf extract of Moringa was studied by evaluating total protein, amino acid, vitamins, minerals, total fat and crude fiber under the semi-arid conditions of Sudan. The study was executed at the experimental farm of the Medicinal and Aromatic Plants Research Institute in Shambat, Sudan. HPLC and amino acid analyzer, atomic absorption spectrophotometry, Soxlet extractor, and Kjeldahl methods were used in this study. Minerals determination was done by using atomic absorption spectrophotometry (AAS). It was found that, carbohydrates 9.1 g, dietary fiber 2.1 g, fat 1.7 g, protein 8.1 g also rich in vitamins such as vitamin A 80 μg, thiamine (B1) 0.103 mg, Riboflavin (B2) 0.112 mg, Niacin (B3) 1.5 pantothenic acids (B5) 0.48 mg, vitamin B6 0.129 mg folic acid (B9) 41 μg Vitamin C 8.6 mg also rich in minerals such as Calcium 99.1 mg, Iron 1.3 mg, Magnesium 35.1 mg Mangenase 0.119 mg, Phosphorus 70.8 mg, Potassium 471 mg, Sodium 70 mg, Zinc 0.85 mg Also rich in essentials amino acids (ug/ml) Threonine 36.77, Valine 22.1, Methionine 2.13, Leucine 20.50, Isoleucine 31.8, Phenylalanine36.8, Histidine 30.88, Lycine 27.67, Argnine 21.45. Based on the results of this study it can be concluded that Moringa oleifera leaf extract had highly nutritive values.

 

Author (s) Details

 

Rasha Khalid Abbas
Department of Biochemistry, Faculty of Applied and Industerial Science University of Bahri, Sudan and Department of Chemistry, Faculty of Science and Arts in Mukhwa, University of Albaha, Saudi Arabia.

 

Fatma S Elsharbasy
Department of Chemistry of Natural and Microbial Products, National Research Center, Egypt and Department of Chemistry, Faculty of Science and Humanity studies, Sattam bin Abdul Aziz University, Saudi Arabia.

 

Abdalfatah Abdalla Fadlelmula
Department of Chemistry, Faculty of Science and Arts in Mukhwa, University of Albaha, Saudi Arabia.

 

 

Please see the book here:- https://doi.org/10.9734/bpi/crpbs/v9/4068

Multinational Trends and Applications Considering Oncologic Risk Potential in Autologous Fat Grafting in the Face and Neck | Chapter 4 | New Horizons in Medicine and Medical Research Vol. 11

 Since there is more evidence to support its usage, autologous fat grafting (AFG) is becoming more used in cosmetic and reconstructive surgeries.

We wanted to analyse present harvesting and processing strategies for AFG in the craniofacial area.

To determine the clinical impact of oncological risk, we performed a study in four European countries. Between the German-speaking and English-speaking groups, we found no significant regional variations in harvesting and processing methods. Half of our responders talked about the likelihood of AFG's pro-oncologic behaviour. Techniques used in AFG harvesting and processing do not significantly differ by region. Since there isn't an exceptional publication on the topic, more investigation into the oncologic risk potential of AFG in head and neck tumour locations is required.

Author(s) Details:

Lukas Fiedler,
Department of Otorhinolaryngology & Head & Neck Surgery, University Medical Center Hamburg-Eppendorf, Hamburg, Germany.

Daniel B. Saleh,
Plastic and Reconstructive Surgery, Royal Victoria Infirmary, Newcastle Upon Tyne, UK, Queen Victoria Road, NE1 4LP, Newcastle-Upon-Tyne, England.

Alicia Mukrowsky,
Department of General Surgery, University Medical Center Hamburg-Eppendorf, Hamburg, Germany.

Please see the link here: https://stm.bookpi.org/NHMMR-V11/article/view/7139

The Balance between Carbohydrate and Fat Utilization at Rest and in Progressive Intensity Exercise in the Insulin Resistence | Chapter 05 | Issues and Developments in Medicine and Medical Research Vol. 7

 The goal of this study is to look at how insulin resistance affects the balance of carbohydrate and fat utilisation at rest and during escalating intensity exercise. The use of a predetermined percentage of maximum VO2 for intensity control is a frequent characteristic of many research that examined substrate balance in people with insulin resistance, diabetes, and obesity.

Twelve sedentary male individuals were separated into two groups based on their insulin resistance index (>RI and RI) (HOMA-IR). Carbohydrate and fat utilisation at rest, the crossover point, the exercise intensity that elicits maximal fat oxidation (Fatmax), and carbohydrate and fat utilisation at Fatmax were all studied using indirect calorimetry. The MANN-WHITNEY test was used to compare all variables.

The Fatmax (37,357,99 vs. 39,813,84 percent VO2max) and Crossover points (40,087,19 vs. 40,675,12 percent VO2max) were not significantly different across the groups. At rest (0,0950,009 vs. 0,0690,028 g/min, 0,2440,082 vs. 0,2500,073 g/min, fat and carbohydrate, respectively) and at Fatmax (0,3970,087 vs. 0,2300,076 g/min, 0,6890,229 vs. 0,8670,222 g/min, fat and carbohydrate, respectively), no significant

Insulin resistance had no effect on the Crossover and Fatmax points, as well as the substrate balance at rest and at Fatmax.

Author(S) Details

Fabiano de Macedo Salgueirosa
Department of Physical Education, Federal University of Paraná, Curitiba - PR, Brazil.

Maria Gisele dos Santos
Department of Physical Education, Federal University of Paraná, Curitiba - PR, Brazil.

Richard B. Kreider
Exercise & Sport Nutrition Lab/Human Clinical Research Facility, Texas A&M University, USA.

View Book:- https://stm.bookpi.org/IDMMR-V7/article/view/5760

Carcass Characteristics of Commercial Broiler Chicks Affected by Probiotic Supplementation | Chapter 4 | Research Aspects in Agriculture and Veterinary Science Vol. 3

 The goal of this study was to see how probiotics affected the carcass characteristics of commercial broiler chicks. The study looked at two probiotic levels (without and with probiotic supplementation). The probiotic groups had two replicates in the trial. At the 6th week of age, the carcass characteristics and conformation traits of broilers were assessed. The data was evaluated based on the number of survivors and the number of birds in each subclass. Because the differences between replicates for the different variables under research were not significant after analysis of variance, all following analysis was done on a combined sex basis. The results of the current investigation on percent shrinkage, percent dressing, percent giblet, and total percent meat yield revealed a substantial influence on males, females, and combined sex basis when probiotics were included. Most carcass components in the control group had a higher percent yield than those in the probiotic-supplemented diet. The cut-up components yield (leg, breast, back with neck, and wings) were almost identical in the control and probiotic supplemented dietary groups, and the percentage was likewise lower in the probiotic supplemented food group than in the control group. The treatments had no influence on the moisture, fat, or ash content of the meat, according to the proximate principles of the meat. The protein content of broiler diets containing Probiotics, on the other hand, was dramatically lowered. Lactobacillus counts were greater in the probiotic-fed groups than in the control group.

Author(S) Details

Gopal Ray Bansal
JNKVV, Jabalpur MP, India.

View Book:- https://stm.bookpi.org/RAAVS-V3/article/view/4032