Academic literature on the topic 'Aloe juice'
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Journal articles on the topic "Aloe juice"
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Ismiyati, Ismiyati, Ratri Ariatmi Nugrahani, and Tri Yuni Hendrawati. "Diversifikasi menjadi Produk Selai dan Peningkatan Mutu Jus Aloe Vera di SIGMA Food Sawangan Depok." Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) 3, no. 2 (2018): 178–83. http://dx.doi.org/10.22146/jpkm.29242.
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Community engagement activities, science and technology development for community for one of the partner SIGMA Food, Sawangan, Depok, has been done with purpose to overcome the priority problems, which are improving quality and quantity of Aloe vera juice products and diversification of Aloe vera products into jams. The abdimas team, act as the facilitator and instructor, has trained/accompanied (a) quality improvement training/counseling for Aloe vera juice by preservative addition; (b) quality improvement of Aloe vera juice in SIGMA Food by pasteurization and sterilization; and (c) diversification of Aloe vera jam product processing. The result of this training is known for improving partner’s understandings in (a) quality improvement of Aloe vera juices by preservative addition, bottle packaging sterilization process, and Aloe vera juice pasteurization; and (b) diversification of Aloe vera products.
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Matabura, Victor V., and Leonard MP Rweyemamu. "Effects of Xanthan gum on rheological properties of Aloe vera-Moringa leaf juice blends." Tanzania Journal of Science 47, no. 2 (2021): 583–96. http://dx.doi.org/10.4314/tjs.v47i2.14.
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Understanding the impacts of hydrocolloid agents on the rheological properties of nutraceutical beverages like Aloe vera-moringa juice blend is very useful for functional properties and product stability. To this end, the effects of xanthan gum on rheological properties in Aloe vera-moringa leaf juice blends were investigated using a Brookfield rheometer. Aloe vera-moringa leaf juice blends were prepared and then incorporated with xanthan gum at different ratios (w/w) of 0.2%, 0.4%, 0.6%, 0.8%, and 1%. The results revealed that the viscosity of Aloe vera-moringa juice blend was strongly affected by the xanthan gum addition. The viscosity profiles depicted a decreasing trend in viscosity when a shear rate increased. The Aloe vera-moringa leaf juice blend changes from a Newtonian fluid to the non-Newtonian fluid as the xanthan gum fraction increases. Moreover, shear stress was observed to increase with increasing in xanthan gum concentrations. For quantitative analysis, both Power-law and Bingham model equations were fitted to experimental data to easily describe the flow behaviour of the Aloe vera-moringa leaf juice blends. The juices added with xanthan gum of 0.4% to 1% were found to show a shear-thinning behaviour, since the flow behaviour index, n < 1. This implies that the apparent viscosity decreases as the shear rate increases.
 Keywords: Aloe vera juice, Moringa leaf juice, Xanthan gum, Rheological property, Nutraceutical beverage
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Cuvas-Limón, Ruth B., Pedro Ferreira-Santos, Mario Cruz, José António Teixeira, Ruth Belmares, and Clarisse Nobre. "Novel Bio-Functional Aloe vera Beverages Fermented by Probiotic Enterococcus faecium and Lactobacillus lactis." Molecules 27, no. 8 (2022): 2473. http://dx.doi.org/10.3390/molecules27082473.
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Aloe vera has been medicinally used for centuries. Its bioactive compounds have been shown to be very effective in the treatment of numerous diseases. In this work, a novel functional beverage was developed and characterized to combine the health benefits of probiotic bacteria with the Aloe vera plant itself. Two Aloe vera juices were obtained by fermentation either by a novel isolated Enterococcus faecium or a commercial Lactococcus lactis. The extraction of Aloe vera biocompounds for further fermentation was optimized. Extraction with water plus cellulase enhanced the carbohydrates and phenolic compounds in the obtained extracts. The biotransformation of the bioactive compounds from the extracts during fermentation was assessed. Both probiotic bacteria were able to grow on the Aloe vera extract. Lactic acid and short-chain fatty acids (SCFA) together with fourteen individual phenolic compounds were quantified in the produced Aloe vera juice, mainly epicatechin, aloin, ellagic acid, and hesperidin. The amount of total phenolic compounds was maintained through fermentation. The antioxidant activity was significantly increased in the produced juice by the ABTS method. The novel produced Aloe vera juice showed great potential as a functional beverage containing probiotics, prebiotics, SCFA, and phenolic compounds in its final composition.
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Yerenova, Bibipatyma, Dinara Tlevlessova, Aigul Almaganbetova, and Aknur Almasbek. "Development of rational compositions for multicomponent juices based on melon crops." Eastern-European Journal of Enterprise Technologies 4, no. 11 (130) (2024): 87–98. http://dx.doi.org/10.15587/1729-4061.2024.310327.
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This study objects are juices from melon, watermelon, and pumpkin, as well as additives from apples, plums, pears, bell peppers, beets, carrots, aloe, melissa, and nettle. The problem addressed is minimizing melon crop losses. The research relevance stems from the need to reduce these losses. The development of multicomponent juices is aimed at the more efficient utilization of melon crops, contributing to the minimization of crop losses. Optimal component proportions were determined using sensory evaluation of organoleptic characteristics on a 5-point scale. The results showed that juice compositions with optimal component proportions have high organoleptic qualities and functional orientation. For melon juice, the optimal ratio was as follows: melon juice – 55 %, apple juice – 30 %, green bell pepper juice – 10 %, aloe juice – 5 %. For watermelon juice: watermelon juice – 65 %, plum juice – 25 %, beet juice – 5 %, melissa juice – 5 %. For pumpkin juice: pumpkin juice – 60 %, pear juice – 20 %, carrot juice – 15 %, nettle juice – 5 %. Critical control point (CCP) analysis was conducted at each production stage, from raw material acceptance to packaging and storage of the final product. This analysis identified potential risks and established control measures to minimize them. Developing multicomponent juices based on melon crops with plant-based enriching additives allows the creation of products with high organoleptic qualities and functional orientation, contributing to efficient use of melon crops and reducing crop losses. Implementing the HACCP system at all production stages ensures product safety and high quality. This research offers a practical approach for the food industry to produce high-quality, functional beverages that maximize crop yields and ensure consumer safety
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Suryaningrum, Septiani, Setyo Prihatin, and Wiwik Wijaningsih. "Pemberian Jus Aloe Guava Terhadap Kadar Glukosa Darah Postprandial." JURNAL RISET GIZI 1, no. 2 (2013): 14–19. http://dx.doi.org/10.31983/jrg.v1i2.76.
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Background : Diabetes mellitus (DM) is a metabolic disease. The early symptoms of pre diabetes can be seen in hyperglycemia postprandial. The functional food such as aloe guava juice can be given to decrease postprandial blood glucose levels. Aloe guava juice contains a substance that can increase the pancreas to produce insulin response and contains soluble fiber which can block the absorption of glucose and decrease the absorption into the blood.Objective : Knowing the effects of aloe guava juice on postprandial blood glucose levels in Semarang Polytechnic students are provided with a meal.Method : This research is an experimental sample-series, with a total sample of 10 people. All subjects receive 2 times the treatment, the first treatment subjects was fed and then an interval of 1 week of feeding subjects treated with aloe guava juice with the same amount of carbohydrate that is 55.5 grams. Methods of measurement of fasting and postprandial glucose levels using a easy touch. Test paired T-test was used to analyze the effect of aloe guava juice on postprandial blood glucose levels.Results : Based on Paired T-test, there was no significant effect of aloe guava juice at minute 0 '(p = 0.834), the 30' (p = 0.566), the 60 '(p = 0.615) and the 120' (p = 0.511), but at minute 180 ' significant effect of aloe guava juice on the postprandial blood glucose levels was detected, (p = 0.012)Conclusion : The aloe guava juice has the potency to decrease postprandial blood glucose levels after three hours.
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Zhou, Minsheng, and Chenyu Wang. "The preparation of aloe-balsam pear compound beverage." Trends in Horticulture 4, no. 1 (2021): 22. http://dx.doi.org/10.24294/th.v4i1.1796.
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In this paper, a new compound health drink of aloe and balsam pear was developed by using high-quality aloe and balsam pear as main raw materials and white granulated sugar and citric acid as auxiliary materials. The effects of the addition of aloe juice, balsam pear juice, white granulated sugar and citric acid on the sensory quality of the beverage were investigated and analyzed. On this basis, the orthogonal test was conducted to determine the best formula for the beverage. The results showed that the order of the factors affecting the quality of the finished product was the addition of aloe juice > white granulated sugar > citric acid > balsam pear juice; the optimal formula is 24% aloe juice, 10% balsam pear juice, 7% white granulated sugar and 0.09% citric acid and the resulting beverage was bright in color, sweet and sour with good flavor, and its physical, chemical and health indicators meet the national standards.
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Sahrwat, Rahul, Samir E. Topno, and Vijay Bahadur. "Standardisation of Recipes for Preparation of Value-Added Products f0072om Dragon Fruit (Hylocereus undatus)." International Journal of Environment and Climate Change 13, no. 9 (2023): 1827–33. http://dx.doi.org/10.9734/ijecc/2023/v13i92413.
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Dragon fruit is perishable in nature and is available only in season. Value added product from dragon fruit will be available throughout the year Product recipe needed to be developed for maintaining quality and acceptability to the consumers. The present experiment was carried out during 2022 in Post Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomized Design with 9 treatment replicated thrice. The treatments were T0 (Control),T1 (Strawberry Juice (20% of Total Fruit Juice content)),T2 (Strawberry Juice (30% Of Total Fruit Juice content )),T3(Strawberry Juice (50% of Total Fruit Juice content)),T4 (Aloe Vera Gel (5% of Total Fruit Juice content)),T5 (Aloe Vera Gel (10% of Total Fruit Juice content)),T6 (Aloe Vera Gel (15% of Total Fruit Juice content)),T7 (Kiwi Juice (20% of Total Fruit Juice)),T8 (Kiwi Juice (30% of Total Fruit Juice)),T9 (Kiwi Juice (50% of Total Fruit Juice)). On the basis of our experimental finding it was found that the treatment T3 : Strawberry Juice (50% of Total Fruit Juice content) was found best in the terms of taste, shelf life , TSS, Ascorbic acid, Acidity and organoleptic parameters.
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Hari Krishna Shriwas and Sudhanshu Pratap Singh. "Analytical study of different samples of Aloe Vera Juice." Journal of Ayurveda and Integrated Medical Sciences 8, no. 4 (2023): 37–45. http://dx.doi.org/10.21760/jaims.8.4.6.
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Aloe vera juice (Kumari Sawarasa) is a herbal formulation used extensively in Ayurvedic system of Indian Medicine, as Anti-ageing, Prevent skin aging, Anti-microbial, Anti-oxidant and Healing agent. In last few years, there has been a significant increase in the number of doctors, dentists, vets, other health professionals and therapists who have come regard using of Aloe vera abundance of products available in market of different agencies and people are enhancing the use of the Aloe vera in different ways i.e., Juices, Gel in Cosmetics and Beauty products. But on the till date the parameters of active principles have been devoid of search.
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Mohammed, S. K., A. E. Shimelis, K. L. Gesessew, A. A. Agimassie, and A. A. Dessalegn. "Formulation and evaluation of whey based ready-to-serve therapeutic beverage from Aloe debrana juice." Food Research 5, no. 4 (2021): 107–13. http://dx.doi.org/10.26656/fr.2017.5(4).109.
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The research was conducted with the aim to formulate and evaluate whey-based ready-toserve (RTS) therapeutic beverage from Aloe debrana juice and determine the phytochemical composition and sensory acceptability of the formulated therapeutic beverage. The whey and Aloe debrana juice were prepared in three blending ratios including WA1 (70:30), WA2 (80:20), and WA3 (90:10) respectively; and control (100% whey) with the addition of ingredients such as: sugar 15 g/100 mL, vanilla 0.1 g/100 mL, starter culture of Streptococcus thermophiles and Lactobacillus bulgaricus (0.02 g/100 mL). The four formulations were generated by Central composite design (CCD). The formulated raw materials range 70% to 90% whey, 10% to 30% Aloe debrana juice, and control (100% whey). Design expert 7.0 software was used to formulate the two components. Therapeutic beverages were fermented for 9 hrs at 37°C and 120 rpm using shaker incubator. Mineral contents (ppm) of the formulated beverage ranged from 375 to 573.01, 1244.02 to 1491.03, 460.01 to 742, and 93.02 to 107.0 of sodium, potassium, calcium, and magnesium, respectively. Phytochemical composition (mg/100 g) of the formulated beverages and Aloe debrana juice ranged from 43.20 to 147.56, and 4.98 to 11.17 for phytic acid and tannin respectively. The phytic acid and tannin content of Aloe debrana juice was (467.6 mg/100 g) and (130.1 mg/100 g), respectively. The therapeutic beverages were stored at room temperature for nine days without any change in sensory attributes. Sensory quality evaluation results showed that sample containing 70% whey and 30% Aloe debrana juice (WA1) scored the highest in overall acceptability 4.15, 3.7, 3.2, and 3.03 for the first, third, sixth, and ninth days of room storage temperature, respectively. Based on sensory quality evaluation parameters, therapeutic beverage containing 70% Whey and 30% Aloe debrana juice blend ratio revealed sensory acceptable for therapeutic beverage production. Therefore, it can be concluded that Aloe debrana juice can be incorporated with whey up to 30% to produce organolepticaly acceptable therapeutic beverages.
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Azal, Shaikh2 G. V. Zodape1. "Ameliorative Effect Of Aloe Vera Extract On Ethionamide And Para Amino Salicylic Acid Induced Nephrotoxicity In Sprague-Dawley Rats." International Journal in Pharmaceutical Sciences 2, no. 5 (2024): 864–76. https://doi.org/10.5281/zenodo.11208737.
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Forty eight (48) Sprague- dawley rats (average weight 150 - 250 g) of either sex were used for the experiment. Aloe vera juice and the respective drugs were given orally to each group daily for 28 days. After 28th day the rats were sacrifices and blood and kidney tissues were withdrawn from each group to study serum biochemistry and histology of rats. The results of the present study showed that, the maximum food consumption was observed in group treated with ETH+PAS+ Aloe vera juice ( R= 40.75gm ± 5.30 C= 59.25gm ± 5.30 and C/A = 19.75 gm ± 1.77 ) respectively. The maximum body weight and relative weight of kidney were noted in rats treated with ETH+ Aloe vera juice (314.0 gm ±49.1) and ETH (2.478 gm ± 0.588) respectively. In case of biochemical studies the maximum levels of total serum protein ETH (8.73mg/dL ±0.85) in ETH, total serum globulin (4.11 mg/dL ±0.79) in ETH, total serum albumin (4.83 mg/dL ±0.97) in ETH + Aloe vera Juice, total creatinine (1.26 mg/dL ±0.06) in PAS , total urea (88.58 mg/dL ± 4.83) in ETH, and (BUN) in ETH (50.36 mg/dL ± 1.44) was found in treat groups respectively. The Kidney showing normal histomorphological cellular features of renal tubules and glomeruli in the renal cortex and medulla region were observed. No inflammatory or pathological changes were noted in renal parenchyma in rats treated with ETH+PAS+ Aloe vera juice. It was found that the rats orally co-administered with Aloe vera juice in combination with the ETH and PAS or independently found effective to ameliorate the toxic effect of the drugs. In case of histomorphological analysis of kidney it was found that, Aloe vera juice co-administered rats showed normalization of histoarchitecture of the kidney. Based on the above results it is concluded that the Aloe vera juice act as nephroprotective agent and a good bio-enhancer against ETH and PAS drugs in Sprague-dawley rats.
Dissertations / Theses on the topic "Aloe juice"
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Schurman, John Jackson. "Antibacterial Activity of Hydrogen Peroxide Against Escherichia Coli O157:H7 and Salmonella Spp. in Fruit Juices, Both Alone and in Combination With Organic Acids." Thesis, Virginia Tech, 2001. http://hdl.handle.net/10919/34302.
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The antibacterial efficacy of hydrogen peroxide treatments in four fruit juices was determined. Preservative free apple cider, white grape, and purple grape juice were inoculated with ~ 6.4 log CFU/ml of a five strain, acid adapted, nalidixic acid resistant E. coli O157:H7 cocktail. Orange juice was inoculated with a comparable Salmonella spp. cocktail. In the first study, 0.017% and 0.012% H2O2 was added in combination with 0.1% and 0.3% of the dominant organic acid (OA) to 4oC and 25oC juices, with samples taken each day for 21 days. H2O2 was a significant factor in all juices (p < 0.05) except white grape (lack of data), and both 0.017% H2O2 treatments reduced counts in apple cider, orange juice, and white grape to undetectable numbers within 48 hrs as cultured on tryptone soy agar + 0.05% nalidixic acid (TSAN). Treatments in purple grape juice were less effective overall, and more dependent on OA concentration (p < 0.001) than H2O2.
There were instances where bacterial survival in apple cider, purple grape, and orange juice continued for 21 days after treatment, and sometimes outlasted the control. These occurrences were dependent on temperature (25oC) and H2O2 (0.012%), but not on
OA. However, OA concentration was a significant factor (p < 0.05) overall in apple cider and purple grape juice, but not in orange juice.
In the second study, 0.015% and 0.03% H2O2 was added to 10, 25, and 40oC apple cider and orange juice inoculated with 6.4 log CFU/ml E. coli O157:H7 and Salmonella spp. respectively. Only 0.03% H2O2 was effective in reducing counts to undetectable numbers in both juices. However, both temperature and H2O2 were significant factors (p < 0.0001) in bacterial destruction, with 0.03% H2O2 at 40oC giving
undetectable numbers at < 3 and < 6 hours in orange juice and apple cider respectively.
It has been demonstrated that at ~ > 0.017%, H2O2 can provide a 5 log reduction of these pathogens in fruit juice. Increasing temperature and organic acid concentration can improve its rate of effectiveness in certain juices. However, sensory concerns may negate its use in some products.<br>Master of Science
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Koma, Seboeng Portia. "An investigation of the anti-oxidant, antimicrobial and wound healing properties of whole leave juice and gelpowders of Aloe ferox and Aloe vera." Diss., 2014. http://hdl.handle.net/2263/40712.
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Aloe vera is found in the Northern Africa and the Mediterranean areas while Aloe ferox is found in Southern Africa. Aloe ferox and Aloe vera prepared by different methods have been shown to possess the following properties: Stimulatory effects on different cell types (e.g human fibroblasts, rat adrenal cells, calf pulmonary artery endothelial cells etc.), wound healing, antimicrobial, antioxidant, antidiabetics etc.
In this study solvent extracted gel powders and whole leaf juice of Aloe ferox and Aloe vera prepared specifically without bitter components were tested. The aim was to assess if the samples could be used orally for therapeutic purposes with regards to wound healing, antimicrobial and antioxidant properties avoiding the laxative effects of the bitter components.
The following were used: Human lymphocytes cells to determine cytotoxicity effects, chicken fibroblasts cells for potential wound healing properties, Candida albicans, Staphylococcus aureus and Pseudomona aeruginosa microorganisms for antimicrobial properties and ORAC, DPPH, TEAC and chemiluminescence assays for antioxidant properties.
Most of the results obtained were contrary to the bulk of the literature available about these beneficial plants’ extract. Bitter components have been reported to stimulate different cell types and to have antimicrobial and antioxidant properties. Thus the removal has been suggested as the main reason why the effects of the tested extracts did not correspond to much of the reported literature. From the results obtained from various aspects of this study it could be concluded that the removal of bitter components contributed to the apparently contradictory results.
From this study it might be concluded that the four Aloe extract samples tested could not be used therapeutically for wound healing, antimicrobial or antioxidant properties. However they could still be effective for cosmetics purposes as obtained from the literature.<br>Dissertation (MSc)--University of Pretoria, 2014.<br>gm2014<br>Pharmacology<br>unrestricted
Books on the topic "Aloe juice"
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EDWARD, Albert. Aloe Vera Juice: Organic Aloe Vera Gel,side Effects,benefits,uses,dosage,drug Interaction,precautions&where to Buy Aloe Vera Juice? Independently Published, 2018.
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Seifried, Amee. Aloe Vera : Everything You Need to Know about Natural Healing Power of Aloe Vera: Aloe Vera Juice. Independently Published, 2021.
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Shout It Loud! We Are Not Alone!: Let's Share the Juice of Our Flavor! Dorrance Publishing Company, Incorporated, 2022.
Find full textBook chapters on the topic "Aloe juice"
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Ramadhini, Delfi, and Nefonafratilova Ritonga. "The Effect of Aloe Vera Juice (Aloe Vera) on Blood Glucose Levels of Female White Rats (Rattus Norvegicus) Streptozotocin Induced Hyperglycemic." In Proceedings of the Tapanuli International Health Conference 2022 (TIHC 2022). Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-032-9_7.
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Pugazhendhi, Aarthi. "PROSPECTS OF ALOE VERA IN FMCG PRODUCTS." In Futuristic Trends in Biotechnology Volume 3 Book 6. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bjbt6p2ch1.
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This report explores the prospects of incorporating Aloe vera in FMCG products.Aloe vera, a plant renowned for its therapeutic and cosmetic advantages, has experienced a surge in popularity within the FMCG sector. With increasing awareness, customers are seeking natural and herbal options for their skincare and personal care products. The antimicrobial qualities and skin-soothing and nourishing abilities of aloe vera present a significant prospect for FMCG companies.The antibacterial characteristics of aloe vera make it a significant component in skincare and personal care products. It possesses the ability to counteract harmful bacteria like Staphylococcus aureus and Escherichia coli, which corresponds to the increasing need for skincare products that are both natural and efficient. Moreover, its calming and hydrating characteristics render it a perfect ingredient in items such as moisturizers, ointments, and face masks.The multifaceted application of aloe vera in the manufacturing of pre-packaged beverages, health beverages, and carbonated beverages presents FMCG firms with prospects to expand and vary their beverage offerings. The possibility for creating unique beverages using aloe vera is extensive, ranging from aloe vera lemon juice to aloe sports drinks enriched with electrolytes.Given the increasing use of aloe vera products as substitutes for antibiotics in the poultry industry, there exists a potential to create nutritional supplements for human use. Aloe vera capsules, gel, and juice can be developed to meet different health and wellness needs, addressing the increasing need for natural supplements.FMCG firms must guarantee the integrity and genuineness of aloe vera products. To ensure trustworthy and effective products, it is crucial to do comprehensive testing and quality assurance procedures due to the existence of adulterants, contaminants, and uneven quality in the market.Ultimately, the inclusion of aloe vera in fast-moving consumer goods (FMCG) offers numerous prospects in the realms of skincare, beverages, and dietary supplements. Nevertheless, to fully use the potential of aloe vera in the FMCG sector, companies must prioritize the resolution of quality control and consumer safety issues.
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"Eect of external use of fresh aloe juice on the scald model of rats." In Medicine Sciences and Bioengineering. CRC Press, 2015. http://dx.doi.org/10.1201/b18418-60.
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Stephen, Alistair M., Peter W. Linder, and Shirley C. Churms. "Calcium-dependent solubility and rheological properties of some plant polysaccharides." In Gums and stabilisers for the Food industry 6. Oxford University PressOxford, 1992. http://dx.doi.org/10.1093/oso/9780199632848.003.0021.
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Abstract Extraction of pectic material from the leaves of Aloe ferox is largely dependent on the removal of calcium ions. Juice squeezed from leaf, and hot-water extracts of the residual pulp, contain mineral salts and polysaccharides low in uronic acid residues. Treatment with aqueous oxalate, citrate or phosphate permits the extraction from pulp of good yields of polysaccharide that forms viscous solutions and, on restoration of Ca2+ ion, gels. Dialysis of the ammonium salt of the pectic polysaccharide ( 50% -GalEA content) against flowing tap water yielded a gel inside the membrane, the metal ion content of which, in comparison with that in the exterior aqueous medium, showed the relative selectivity coefficients for Ca:Mg:Na:K to be in the approximate ratio 100:20:7:20. Further dialysis against distilled water lowered the percentages of ions present in dried gel to Ca2+ 8.7, Mg2+ 0.14, Na+ 0.32 and K+ 0.23. Steric-exclusion chromatography showed a value of 40 000 for the molecular weight of the soluble pectic salt, raised to 330 000 on addition of Ca2+; this was followed by gel formation. Exudate from Cycad cones, a mannoglucuronoglycan with ramified acidic rhamnoarabinogalactan attached to Man in the core, consists of a weak gel from which a low molecular weight (10 000) fraction is extractable with aqueous ethanol. The residual gel is readily dispersed in aqueous sodium carbonate and then has mol. wt. 180 000, not increased on Ca2+ addition although viscosity lowering does result. The solution properties of the two types of polysaccharide, which resemble those of Khaya grandifoliola gum and gum ghatti respectively, are dependent on the relative dispersions of uronic acid groups in the different molecular structures.
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Hoffbrand, A. V. "Megaloblastic anaemia and miscellaneous deficiency anaemias." In Oxford Textbook of Medicine, edited by Chris Hatton and Deborah Hay. Oxford University Press, 2020. http://dx.doi.org/10.1093/med/9780198746690.003.0536.
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Megaloblastic anaemias are characterized by red blood cell macrocytosis. They arise because of inhibition of DNA synthesis in the bone marrow, usually due to deficiency of one or other of vitamin B<sub>12</sub> (cobalamin) or folate, but sometimes as a consequence of a drug or a congenital or acquired biochemical defect that disturbs vitamin B<sub>12</sub> or folate metabolism, or affects DNA synthesis independent of vitamin B<sub>12</sub> or folate. Acquired pernicious anaemia—antibodies in serum and gastric juice directed against parietal cells (85–90% of cases) and intrinsic factor (50%), and raised serum gastrin are associated with autoimmune gastritis and failure of absorption of vitamin B<sub>12</sub>. Treatment and prevention of megaloblastic anaemia—vitamin B<sub>12</sub> deficiency—may be treated with intramuscular hydroxocobalamin (1-mg doses, six given in the first 2–3 weeks, then every 3 months). Oral therapy is practised by a minority and is unlikely to be useful in pernicious anaemia. Neurological complications are irreversible unless treated early. Folate deficiency—high-dose oral folic acid (5 mg daily) overcomes folate malabsorption, but this should not be given alone where vitamin B<sub>12</sub> deficiency coexists because neurological disease may be precipitated or exacerbated (although the haematological abnormalities improve). Where folate metabolism is disturbed by methotrexate, oral or parenteral folinic acid is given to restore DNA synthesis. Prevention—dietary folate fortification is an accepted and highly effective public health measure in many countries (none in Europe) for reducing the incidence of neural tube birth defects.
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Brilhante, Christianne Emmanuelle Andrade Pires, Camilla Flávia Avelino de Farias, Maria Madalena Pessoa Guerra, and Sildivane Valcácia Silva. "USE OF ETHANOLIC EXTRACT OF PEAR ORANGE PEEL IN THE CRYOPRESERVATION OF BOVINE SPERMATOZOA." In Roots of the Future: Innovations in Agricultural and Biological Sciences. Seven Editora, 2024. https://doi.org/10.56238/sevened2024.032-015.
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Brazil is the country with the largest commercial cattle herd, and with that, there is a need to increasingly improve the efficiency of the processes involved in this sector. For this, biotechniques applied to reproduction, such as cryopreservation, are used. In order to avoid the damage caused by this technique, seminal diluters are used. However, the standard dilutors routinely used have ingredients of animal origin, such as egg yolk and skim milk. These are difficult to standardize and present a risk of contamination. There is therefore a great interest in the development of plant-based extenders. Orange is a fruit rich in secondary metabolites, such as carbohydrates and phenolic compounds, these are related to its antioxidant activity. In Brazil, the pear orange (Citrus sinensis (L.) Osbeck) is the most important citrus variety and its use by the juice industry generates tons of agricultural waste, mainly from its peel. This work seeks to use pear orange peel, a residue with possible bioactive potentials, for the production of crude extract. These can be beneficial within the formulation of a seminal diluter due to their antioxidant and antimicrobial characteristics. Thus, this study aimed to evaluate the use of ethanolic extract from the husk in the production of a new extender for the conservation of bovine spermatozoa. The ethanolic extract of orange peel was obtained and characterized for its phytochemical composition, antioxidant potential and antimicrobial activity. After obtaining, the ethanolic extract was included in sperm freeze thinners, with or without the presence of egg yolk and addition of 10 and 20% of this extract. The results showed that the ethanolic extract of orange peel has alkaloids, steroids, tannins and flavonoids, in addition to a high concentration of reducing sugars and antioxidant potential, however, the sperm evaluations indicated that there was no difference between the standard diluter added to the extract and the standard extender alone. In view of these results, it is concluded that the ethanolic extract of orange peel should be better evaluated for its cryoprotective potential in bovine sperm cells.
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Li, Jie Jack. "More Blockbuster Drugs for Ulcers: Prilosec, Nexium, and Other Proton-Pump Inhibitors." In Blockbuster Drugs. Oxford University Press, 2014. http://dx.doi.org/10.1093/oso/9780199737680.003.0006.
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In the first half of the 19th century, British physician William Prout conclusively showed that gastric juice contains hydrochloric acid. U.S. Army officer William Beaumont examined the physiological control mechanism of gastric acid secretion by studying Alexis St. Martin’s chronic gastric fistula that had resulted from a gunshot wound in the 1820s. Gastric acid is essential to digest protein and emulsify fats. It breaks down food so it can go on to the small intestine where nutrients are absorbed. Low levels of gastric acid can contribute to a myriad of discomforts and diseases. On the other hand, too much of a good thing is bad. High levels of gastric acid often result in heartburn and ulcers. Heartburn is a symptom produced by reflux when digesting food and gastric acid passes back up into the esophagus through the sphincter muscle at the top of the stomach. It is also known as GERD, for gastroesophageal reflux disease. If reflux occurs often and the body fails to sufficiently clear the acidic mixture back into the stomach, the tissue of the esophagus can be damaged, and that is when ulcers develop. Forty million Americans experience heartburn two days a week, and 60 million have it at least once a month. The disorder costs an estimated $10 billion in the United States, counting visits to doctors and hospitals, medications, and time lost from work, according to the American Gastroenterology Association. Before the emergence of Tagamet and Zantac as H2 histamine-receptor blockers for the treatment of heartburn and ulcers, numerous medicines were available, but none were satisfactory. For over a century, heartburn sufferers had been taking over-the-counter (OTC) antacid products such as Alka-Seltzer, Maalox, Mylanta, Pepto-Bismol, Rolaids, and Tums. Most of them contain simple inorganic bases as the principal active ingredients. Americans alone spend approximately $1 billion a year on these antacids, which bring relief within minutes and work by neutralizing the stomach acid that causes heartburn.
Conference papers on the topic "Aloe juice"
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Miao, Mingsan, Lin Guo, Yalei Yang, Bolin Cheng, and Pengran Han. "Topical anti-inflammatory effects of Aloe Vera juice." In International conference on Human Health and Medical Engineering. WIT Press, 2014. http://dx.doi.org/10.2495/hhme130631.
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Afifah, Nok, Wawan Agustina, Dewi Desnilasari, et al. "Optimization of mango-aloe vera juice using D-optimal combined design methodology." In 2ND INTERNATIONAL CONFERENCE ON ENERGETICS, CIVIL AND AGRICULTURAL ENGINEERING 2021 (ICECAE 2021). AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0111806.
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Mladenovic, Jelena, Nebojsa Markovic, Ljiljana Boskovic-Rakocevic, Milena Đuric, and Nenad Pavlovic. "ODREĐIVANJE HEMIJSKOG SASTAVA RAZLIČITIH EKSTRAKATA ČUVARKUĆE." In XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.413m.
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Sempervivum tectorum has a similar effect as aloe vera, which is known in the treatment of various skin diseases. This herb is considered one of the safest remedies for a wide range of skin diseases. Due to its anti-inflammatory and antiseptic properties, it also serves as an excellent first aid for burns, stings and bites, because it provides quick relief and calming. Freshly squeezed juice from the leaves of the houseplant is used in the treatment of nervous disorders, epilepsy and restless dreams. The leaves are edible and can be used as an addition to salads or stews. They are not particularly tasty, but as they are rich in water, they can be put in a juicer together with other fruits or vegetables and become a refreshing drink. It is used in folk herbal medicine and as a medicine. The aim of this study was to determine the moisture content, total extracted substances, extract density, vitamin C, organic acids and proteins in house extracts.
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Zamel KHALAF, Zainab, Mokhtar Jawad AL-IMAM, and Amjed Torki AL-RUDAINI. "THE ANTIBIOFILM ACTIVITY OF LIME JUICE AND Lio2NPs AGAINST K. PNEUMONIAE." In VI.International Scientific Congress of Pure,Applied and Technological Sciences. Rimar Academy, 2022. http://dx.doi.org/10.47832/minarcongress6-49.
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Thirty specimens of fresh white cheeses, presented for sale in different markets at different cities of Iraq were analyzed microbiologically in this study. Isolates of Klebsiella, included in the specimens collected from November 2017 to January 2018. Two methods, the Congo red agar method and the tissue culture plate method (TCP) used to demonstrate the ability to produce biofilms (CRA). The antibiofilm activity of lime extract and LiO2NPs was then examined individually, and the TCP method used to determine the synergistic impact. The findings demonstrated that, although to varying degrees, all Klebsiella isolates form biofilm. The results also shown that LiO2NPs and lime extract, both alone and in combination had an antibiofilm impact against Klebsiella. In conclusion, shown that the fresh white cheese samples used in this investigation had microbiological contamination at a level that was hazardous to human health, but this contamination could be removed using lime extract and LiO2NPs.
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Widmer, Wilbur, Weiyang Zhou, and Karel Grohmann. "Converting Citrus Waste to Ethanol and Other Co-Products." In ASME 2009 Citrus Engineering Conference. American Society of Mechanical Engineers, 2009. http://dx.doi.org/10.1115/cec2009-5502.
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Conversion of citrus processing waste (CPW) generated during juice production into value added co-products is an important aspect of the juice industry as it offers a solution to waste disposal issues. Currently the practice of drying citrus waste to produce citrus pulp pellets (CPP) for use as cattle feed is profitable. However, until the recent rise in value, CPP value was marginal and often did not meet production costs. Another concern has been volatile organic emissions during CPP production. Only one third of the residual peel oil present in citrus waste is recovered during CPP production with most being vented to the atmosphere during drying and is a growing environmental concern. Improvements in limonene recovery and development of alternative value added co-products obtained from CPW could add substantial value to the citrus crop. For current CPP production, the energy required to dry CPW is the major cost involved and approximately 25 lb of limonene are obtained per ton of CPP produced. Since limonene is recovered during evaporation/concentration of pressed peel juice using a waste heat evaporator, little additional cost is associated with limonene recovery. The concentrated citrus molasses produced may be added back to the press cake or fermented to make ethanol, but only contains a third of the sugars in CPW that are fermentable by conventional yeast. While utilizing the entire CPW stream for ethanol using hydrolysis and fermentation is more involved, three times the amount of ethanol can be obtained compared to using press liquor alone. Most of the limonene must be removed as it inhibits fermentation. In the process developed 85–95% of the limonene contained in CPW can be removed and recovered by steam stripping. This greatly reduces concerns associated with the release of volatile organic compounds (VOCs) during processing of CPW and the limonene recovered has a value equal or greater than stripping costs. Using a mixture of enzymes and yeast, the CPW is then hydrolyzed and fermented simultaneously to produce ethanol followed by distillation to remove and recover the ethanol. Enzyme costs to hydrolyze and liquefy CPW have been reduced to less than a dollar per gallon of ethanol produced, and the economics for distillation are still being optimized. The distillation residues contain half the solids of raw citrus waste that can still be utilized as a CPP product. Other uses for the residues such as incorporation of the pectic materials into building product and paper additives, and ion exchange materials for wastewater remediation are also in development. Paper published with permission.
Reports on the topic "Aloe juice"
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Bejar, Ezra. Adulteration of Aloe Vera (Aloe vera) Leaf Ingredients. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, 2019. https://doi.org/10.59520/bapp.bapb/myxg9481.
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The goal of this bulletin is to provide timely information and/or updates on issues of adulteration and mislabeling of aloe vera leaf juice ingredients that purport to meet the quality standard established by the International Aloe Science Council (IASC), an international trade association of aloe vera leaf juice ingredient producers and product manufacturers based in the United States and founded in 1980, applicable for use in dietary supplement, personal care, and cosmetic products. The bulletin may serve as guidance for quality control personnel, the international herbal products industry, and the extended natural products community in general. It is also intended to present a summary of the scientific data and methods on the occurrence of species substitution and adulteration, the market situation, and economic and safety consequences for the consumer and the industry.