AIM AND OBJECTIVES: (1) To evaluate antifungal properties of triphala churna on the heat cure denture base material. (2) To evaluate the antifungal effect of chlorhexidine gluconate on the heat cure denture base material. (3) To compare the antifungal effect of triphala churna and chlorhexidine gluconate with a control. (4) To evaluate which among triphala churna and chlorhexidine gluconate has a better antifungal property on the heat cure denture base material.
MATERIALS AND METHODS: Study population consisted of sixty dentures wearers from those attending the Outpatient Department of Prosthodontics of the School of Dentistry, Krishna Institute of Medical Sciences Deemed University, Karad. Swabs were collected from the dentures before and after the use of triphala and chlorhexidine. The swabs were cultured on Sabouraud dextrose agar and the total Candida counts were determined.
CONCLUSION: Triphala as an antifungal is shown to have more efficacy than the conventional chlorhexidine mouthwash. Résumé Arrière-plan: Candida albicans est l'un des micro-organismes qui abritent la cavité buccale surtout chez les personnes âgées. Cependant, l'incidence de l'existence de cette augmentation chez les patients utilisant des prothèses dentaires amovibles. Il est donc nécessaire de tester l'efficacité anticancédique de ces produits rentables et faciles à utiliser pour être utilisés comme nettoyants de routine pour prothèses dentaires. Buts et Objectifs: (1) Évaluer les propriétés antifongiques de Triphala churna sur le matériau de base de la prothèse thermo-durcissable. (2) Évaluer l'effet antifongique du gluconate de chlorhexidine sur le matériau de base de la prothèse thermo-durcissable. (3) Comparer l'effet antifongique de Triphala churna et du gluconate de chlorhexidine avec un témoin. (4) Évaluer lequel parmi Triphala churna et le gluconate de chlorhexidine a une meilleure propriété antifongique sur le matériel de base de la prothèse de durcissement à chaud. Matériaux et Méthode: La population de l'étude était constituée de soixante porteurs de prothèses dentaires de ceux qui fréquentaient le Département de Prosthodontie de l'École des Sciences Dentaires de l'Institut Krishna des Sciences Médicales de l'Université de Karad. Des prélèvements ont été effectués sur les prothèses avant et après l'utilisation de Triphala et de chlorhexidine. On a cultivé les écouvillons sur de l'agar Sabouraud dextrose et on a déterminé le nombre total de candida.
CONCLUSION: Triphala comme un anti fongique est démontré pour avoir plus d'efficacité que le lavage de la bouche classique chlorhexidine.
RESULTS: A combined process of microwave pretreatment and solvent extraction to mill crude palm oil, without introducing water or steam, is described. An excellent yield (up to 30%) of oil was obtained with pretreatment in a 42 L, 1000 W and 2450 MHz microwave oven followed by hexane extraction. The optimum conditions (10 min microwave pretreatment and 12 h solvent extraction) yielded an oil with a low free fatty acid content (<1.0%) and an acceptable anisidine value (<3.0 meq kg(-1) ). The oil had a fatty acid composition not resembling those of conventional crude palm oil and crude palm kernel oil. In the pretreatment, the leached oil had 6.3% lauric acid whereas the solvent extracted oil had only 1.5% lauric acid. Among the factors affecting the oil quality, microwave pretreatment affected the oil quality significantly; however, an optimised duration that would ensure high efficiency in solvent extraction also resulted in ruptured fruitlets, although not to the extent of causing excessive oxidation. In fact, microwave pretreatment should exceed 12 min; after only 15 min, the oil had 1-methylcyclopentanol (12.96%), 1-tetradecanol (9.44%), 1-nonadecene (7.22%), nonanal (7.13%) and 1-tridecene (5.09%), which probably arose from the degradation of fibres.
CONCLUSION: Microwave pretreatment represents an alternative milling process for crude palm oil compared with conventional processes in the omission of wet treatment with steam. © 2016 Society of Chemical Industry.
AIMS: We assessed the dietary intake of female Saudi Arabian adolescents living in Arar.
METHOD: In this randomised cluster study, female students were selected randomly from assigned schools to form the intervention (n = 68) and control (n = 70) groups. Initially, a 60-minute seminar was held for mothers of students in the intervention group. Subsequently, 6 90-minute sessions were held over 3 months for the intervention group on topics such as food groups, healthy and unhealthy eating, body image and physical activity. The data were analysed using generalized estimating equations.
RESULTS: The interaction effect (group by time) between the groups revealed statistically significant differences for dairy products (P < 0.001), sweetened beverages (P < 0.001), sweetened baked goods (P = 0.022) and fruits and vegetables (P < 0.003). The intervention significantly increased the intake of dairy products (P < 0.001) and fruits and vegetables (P = 0.003). It reduced the intake of sweetened beverages (P < 0.001) and sweetened baked goods (P = 0.010) in the intervention group.
CONCLUSION: This intervention showed a grater positive effect on the intervention than the control group; it increased dietary intake of dairy products, fruits and vegetables, and reduced intake of sweetened beverages and sweetened baked goods among the intervention group participants. We recommend similar nutrition interventions among other young Saudi Arabian population groups to prevent obesity and other diseases.