REMERCIEMENTS Les travaux ont bénéficié du soutien financier de la Commission Nationale pour la Formation de Formateur (CONFOFOR) et technique du Centre National de Recherche pour le Développement (CNRD). Nous tenons à exprimer toute notre reconnaissance aux promoteurs de ce projet ainsi qu'au Ministère de l'Enseignement Supérieur et de la Recherche Scientifique du Tchad. RESUMELe sel iodé est un sel de table mélangé avec une faible quantité de sel d'iode, de façon à diminuer les risques de déficiences en iode dans l'organisme, déficiences qui sont à l'origine de problèmes au niveau de la glande thyroïdienne. Près de 800 millions de personnes dans le monde sont affectées par la carence en iode et sa conséquence la plus visible, le goitre endémique. Cette situation concernerait 20% de la population du globe, ce qui constitue un vrai problème de santé publique. L'objectif de ces travaux scientifiques consiste à étudier la stabilité de l'iode par rapport à la nature du sel et l'emballage utilisé pour mieux appréhender les sources de déperdition pendant la durée de stockage du sel iodé ainsi que le comportement de l'iode lors de la cuisson. L'influence de la nature du sel a été étudiée par le suivi de l'iode pendant trois mois à intervalle d'une semaine sur trois types de sel. Le suivi de l'impact de l'emballage utilisé sur la déperdition d'iode a été effectué sur quatre types d'emballage durant la même période. Les effets de la température et de la durée d'exposition ont également été étudiés pendant la cuisson. Au terme des résultats de cette étude, il ressort que la déperdition d'iode dans le sel est liée à la granulométrie des cristaux et à la présence des matières insolubles. Par rapport à l'impact de l'emballage utilisé, l'iode est quasiment resté stable dans le sel. © 2015 International Formulae Group. All rights reserved.Mots clés : Stabilité, cuisson, sel iodé, emballage, granulométrie, déperdition. Study of the stability of iodine in iodized salt ABSTRACTIodized salt is table salt mixed with a small amount of iodine salt in order to reduce the risk of iodine deficiency in the body, deficiencies that are causing problems at the thyroid gland. Nearly 800 million people worldwide are affected by iodine deficiency and its most visible result, endemic goitre. This would cover 20% of the world population, which is a real public health problem. The purpose of this scientific work is to study the stability of iodine in relation to the nature of the salt and the packaging used to better understand the sources of loss during the period of storage of iodized salt and the behavior of the iodine during cooking. The M. SEID ALI et al. / Int. J. Biol. Chem. Sci. 9(5): 2719-2734, 2015 2720 influence of the nature of the salt was investigated by monitoring the iodine for three months at weekly intervals on three types of salt. Monitoring the impact of packaging used on the iodine loss was performed on four types of packaging in the same period. The effect of temperature and duration of exposure have also been studied dur...
The objective of the present study is to evaluate the proteinaceous digestibility of crude flours and derived protein rich product of three varieties of Mucuna pruriens of the male albino rats in growth. 48 rats have been taken randomly split up into 8 groups where 6 each according to their formulated feedings; those foods are: foods without protein (RSP), foods with casein (RC), food with the black macuna derived protein rich product (RMNc), food with the scratch macuna derived protein rich product (RMRc), food with the white macuna derived protein rich product (RMBc), food with the black macuna crude flours (RMNf), food with the scratch macuna crude flours (RMRf) et food with the white macuna crude flours (RMBf). All those foods content the same quantity of azote excepted foods without protein. Rats have been isolated in the semi metabolic cages which allow gathering the remaining of the foods supplied and the faeces to determine the parameter values of consumption. The experiment has taken 28 days. The apparent and reel protein digestibilities obtained in each food are respectively : RC (76,63±0,36% ; 95,86±0,06%), RMNc (71,20±0,77% ; 91,60±0,99%), RMRc (73,68±0,23% ; 93,49±0,85%), RMBc (71,16±0,59% ; 92,03±0,70%), RMNf (33,25±1,91% ; 53,881±1,70%), RMRf (31,3±2,40% ; 52,12±2,22%) and RMBf (31,12±4,00% ; 51,92±3,8%). The results show that derived protein rich product have ameliorated the protein digestibility and could be the alternative for the use of seeds of Mucuna pruriens to feed human beings and animals.
The purpose of this study was to determine the hypoglycaemic effects of leaf and bark extracts of Bauhinia rufescens Lam, used in traditional medicine for diabetes in Senegal. Phytochemical screening of hydromethanolic and hydro-acetonic extracts obtained from leaves and barks was carried out according to standard analytical methods. Experiments were carried out on normoglycemic and diabetic mice. These were obtained after the injection of a single dose of glucose (4 g/kg of body weight). The results showed that polyphenolic compounds, tannins, and flavonoids were the main phytochemical constituents of the extracts. Then the oral administration of the different extracts of Bauhinia rufescens Lam at doses of 500, 700, and 1000 mg/kg of body weight led to a significant reduction in blood sugar (p < 0.05), similar to the antidiabetic action of glibenclamide (10 mg/kg of body weight). Whatever the organ and the extraction solvent, the doses of 500 and 700 mg/kg of body weight induced dose-dependent hypoglycemia, just like glibenclamide. These results show that the metabolites revealed in the extracts could be responsible for their hypoglycemic effects. Thus, supported by a complete chemical study with a view to isolating the active substances responsible for the antidiabetic effect is possible. It will be allowed to formulate from a phytomedicine with potential for diabetes which makes possible their uses by populations for treatment of diabetes.
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