The use of honey for therapeutic purposes is on the increase and many studies have shown that honey has the ability to influence biological systems including pain transmission. Therefore, this study was designed to investigate the analgesic and anti-inflammatory effects of honey and the effects of concurrent administration of autonomic nervous system blocking drugs. Studies on analgesic activities was carried out using hotplate and formalin-induced paw licking models while the anti-inflammatory activity was by the carrageenan paw oedema method. Animals were distributed into six groups consisting of five animals each. They were administered saline, honey (600 mg/kg), indomethacin (5 mg/kg), autonomic blockers (3 μg/kg of tamsulosin, 20 mg/kg (intraperitoneally) of propranolol, 2 ml/kg of atropine or 10 mg/kg (intra muscularly) of hexamethonium) or honey (200 and 600 mg/kg) with one of the blockers. The results showed that honey reduced pain perception especially inflammatory pain and the administration of tamsulosin and propranolol spared the effect of honey. Hexamethonium also spared the effects of honey at the early and late phases of the test while atropine only inhibited the early phase of the test. However, atropine and hexamethonium spared the anti-inflammatory effects of honey but tamsulosin abolished the effects while propranolol only abolished the anti-inflammatory effects at the peak of the inflammation. The results suggest the involvement of autonomic receptors in the anti-nociceptive and anti-inflammatory effects of honey although the level of involvement depends on the different types of the receptors.
Purpose -The objective of this study is to develop two nutrient-dense and acceptable weaning foods -Prowena and Propalm -using high-protein food ingredients: crayfish (Macrobachium spp), soybeans (Glycine max) and groundnut (Arachis hypogea) to enrich the sole starch based weaning food locally known as "ogi". Design/methodology/approach -The weaning food mixture was formulated by mixing yellow maize ogi flour, soyflour, groundnut meal and crayfish flour for Prowena (PROW) while palm oil was added to the mixture for Propalm (PROP). PROW and PROP were compared with the commercial weaning food Nutrend (NUTR) and the traditional weaning food, yellow maize gruel, or ogi (YOG), in terms of energy, nutrients and sensory scores. Findings -Chemical analysis showed that PROW contained 2.71 per cent moisture, 22.95 per cent protein, 5.86 per cent fat, 3.75 per cent fibre, 62.39 per cent carbohydrate, 4.31 per cent ash and 3.75 kcal of energy, while PROP had 2.78 per cent moisture, 21.99 per cent protein, 8.86 per cent fat, 3.89 per cent fibre, 59.29 per cent carbohydrate, 4.77 per cent per cent ash and 3.78 kcal of energy. The sensory evaluation showed that both PROW and PROP were equally acceptable as NUTR and more acceptable than YOG in terms of taste, flavour and texture (p , 0:05). However, there was no significance difference (p . 0:05) in acceptability of PROW, PROP, NUTR and YOG in terms of colour. Originality/value -The paper shows that the two weaning foods would be suitable for the commercial market to increase the protein intake and to combat protein energy malnutrition (PEM) amongst infants.
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