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Adumanya, O. C.
- Studies on the Antiplasmodial Effects of Metaprim and Alaxin on some Selected Supplements
Abstract Views :593 |
PDF Views:478
Authors
Affiliations
1 Department of Nutrition and Dietetics, Imo State Polytechnic, Umuagwo, Imo State, NG
2 Department of Biochemistry, University of Port Harcourt, Rivers State, NG
1 Department of Nutrition and Dietetics, Imo State Polytechnic, Umuagwo, Imo State, NG
2 Department of Biochemistry, University of Port Harcourt, Rivers State, NG
Source
Indian Journal of Drugs and Diseases, Vol 1, No 1 (2012), Pagination: 26-31Abstract
Malaria is one of the most serious health challenges facing the world today. It is a disease caused by plasmodium. Successful malarial control depends greatly on treatment with effective anti-malarial drugs. Countries have implemented many national malarial treatment policy, which specifies drugs for treatment of both uncomplicated and severe malaria in pregnancy and what to do if first line treatment fails. This investigation is based on the antiplasmodial effects of Metaprim and Alaxin on some selected supplements such as grape juice, orange juice, supermalt and vitamin C. 80 patients (adults) infected with malaria parasites were chosen for this study. After which the anti-malarial drugs and the supplements were co-administered appropriately for 3 days. The result shows that the concomitant administration of the drugs with the multivitamin (super-malt) did not alter the efficacy and potency of the drugs, while grape juice, orange juice and vitamin C altered the efficacy and potency of the drugs. Therefore, the concomitant administration of these anti-malarial drugs with grape juice, orange juice and vitamin C as supplements should be avoided during the period of malaria treatment for the efficacy of drugs.Keywords
Antiplasmodial ,Alaxin, Metaprim, Plasmodium, SupplementsFull Text
References
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- The Vitamin and Mineral Contents of "OKPA" Prepared with Fluted Pumpkin and Scent Leaves
Abstract Views :370 |
PDF Views:822
Authors
O. C. Adumanya
1,
A. A. Uwakwe
2,
R. C. Ohiri
2,
O. B. Odeghe
2,
G. A. Obi-Adumanya
1,
M. O. Chukwu
1
Affiliations
1 Department of Nutrition and Dietetics, Imo State Polytechnic, Umuagwo, Imo State, NG
2 Department of Biochemistry, University of Port Harcourt, Rivers State, NG
1 Department of Nutrition and Dietetics, Imo State Polytechnic, Umuagwo, Imo State, NG
2 Department of Biochemistry, University of Port Harcourt, Rivers State, NG
Source
Indian Journal of Medicine and Healthcare, Vol 1, No 3 (2012), Pagination: 50-53Abstract
The inhabitants of the eastern part of Nigeria often process the Bambara nut flour into "Okpa". The "Okpa" is a well-cherished food, especially among the inhabitants of the eastern part of Nigeria. The vitamin and mineral contents (mg/100g) of "Okpa" prepared with fluted pumpkin and scent leaves were determined. The result shows that the addition of the vegetables increased the vitamin B1, B2, and B3 contents of "Okpa" compared with the control at P ≤ 0.05. Nevertheless, it did not alter that of vitamin C levels at P ≤ 0.05. The order of increase in vitamin B1 levels were, sample B > D > C > A. While that of vitamin B2 levels were, sample C > D>B> A and that of B3 contents were D > C >B > A. This points that the presence of these vegetables could serve as a booster to the vitamin contents of "Okpa". Also the mineral contents, especially phosphorus, magnesium and calcium ions were significantly change compared with the control at P ≤ 0.05. The "Okpa" with fluted pumpkin leaves had the highest phosphorus ion contents (136.623 ± 0.372), followed by "Okpa" with fluted pumpkin and scent leaves combined (114.433 ±0.377) and then "Okpa" with scent leaf (92.783 ± 0.377) compared with the control (22.533 ± 0.448). The magnesium ion levels was highest in "Okpa" with fluted pumpkin (18.400 ±1.131) followed by "Okpa" with combined leaves (16.000 ± 1.131) and then "Okpa" with scent leaf (12.800 ± 2.263) compared with the control (11.200 ± 1.131). The potassium contents was also highest in "Okpa" with fluted pumpkin leaf (165.860 ± 0.377), followed by "Okpa" with scent leaf (153.600 ± 0.653) and "Okpa" with the combined leaves (143.733 ± 28.097) compared with the control (70.133 ± 0.377). The levels of calcium ion was highest in "Okpa" with scent leaf and "Okpa" with the combined leaves (85.50 ±1.890) respectively, followed by "Okpa" with fluted pumpkin leaf compared with the control (78.833 ±1.890). The sodium ion levels was not affected significantly at P ≤ 0.05 compared with the control. These results suggest that the vegetables especially fluted pumpkin leaves could serve as a booster to the mineral and vitamin contents of "Okpa".Keywords
Okpa, Bambara Nut, Fluted Pumpkin, Scent LeavesFull Text
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