Sleep disorders present significant challenges to public health, necessitating effective and sustainable solutions beyond conventional pharmacological interventions. This study aims to investigate the potential of honey and its compositions as a functional food for addressing sleep disorders. A comprehensive review of existing literature explores honey's intrinsic properties and impact on sleep quality. The findings suggest that honey, with its unique composition and soothing effects, offers a promising avenue for enhancing sleep patterns without relying on pharmaceutical drugs. This study also discusses the possible mechanism of action and the challenges of using honey in this field. While further research is needed to elucidate specific mechanisms and optimal utilisation, integrating honey into holistic sleep management strategies holds promise for improving overall well-being and quality of life.
Prolonged fasting prior to oesophagogastroduodenoscopy (OGDS) could be noxious to patients' well-being. Strict fasting protocol has been used prior to OGDS with the concern of reduced visibility or suboptimal endoscopic assessment. Maltodextrin beverages were also commonly used as the pre-operative carbohydrate loading in enhanced recovery after surgery (ERAS) protocol. Our study aimed to look for the effects of maltodextrin beverage 2 h before OGDS on gastric residual volume and patient's well-being scores. This was a single-blinded, stratified randomised controlled trial, comparing control group (A, received 400 ml of plain water) and carbohydrate loading group (B, received 400 ml of Carborie). The primary objectives were to measure the gastric residual volume (GRV) and patient's well-being scores using visual analogue scale (VAS) scores for hunger, thirst, anxiety, tiredness and general discomfort. Of 80 randomised patients, 78 completed the study (38 received plain water and 40 Carborie). The median (IQR) GRV was not significantly different between group A and B (5.0 ml (20) vs 4.0 ml (19), p = 0.777). Both groups showed significant reduction in VAS scores in all five parameters (p ≤ 0.001). There were no complications attributed to endoscopy in either group. Pre-endoscopy maltodextrin beverage is as safe as clear water with improved patient's well-being in both groups.Clinical Trial Registration: NCT05106933.
Corrosion inhibitors have offered new opportunities to bring positive impacts on our society, especially when it has helped in protecting metals against corrosion in an aqueous solution. Unfortunately, the commonly known corrosion inhibitors used to protect metals or alloys against corrosion are invariably related to one or more drawbacks such as the employment of hazardous anti-corrosion agents, leakage of anti-corrosion agents in aqueous solution, and high solubility of anti-corrosion agents in water. Over the years, using food additives as anti-corrosion agents have drawn interest as it offers biocompatibility, less toxic, and promising applications. In general, food additives are considered safe for human consumption worldwide, and it was rigorously tested and approved by the US Food and Drug Administration. Nowadays, researchers are more interested in innovating and using green, less toxic, and economical corrosion inhibitors in metal and alloy protection. As such, we have reviewed the use of food additives to protect metals and alloys against corrosion. The current review is significant and differs from the previous review articles made on corrosion inhibitors, in which the new role of food additives is highlighted as green and environmental-friendly substances in the protection of metals and alloys against corrosion. It is anticipated that the next generation will be utilizing non-toxic and sustainable anti-corrosion agents, in which food additives might be the potential to fulfill the green chemistry goals.