The effect of physical activity intervention on blood pressure in 18 low and middle-income countries: a systematic review and meta-analysis of randomized controlled trials.

Background: In especially, low and middle-income nations (LMICs), where healthcare access may be restricted, high blood pressure (BP) is a major risk factor for cardiovascular disease and stroke, both of which can even lead to death. Altering one's lifestyle, in conjunction with medical therapy, has been demonstrated to be effective in lowering BP. Recent research has shown that physical activity (PA), in a variety of guises and to varying degrees, can be an effective means of lowering BP.

Characterizations and effects of pectin-coated nanoliposome loaded with Gijavash () extract on the physicochemical properties of cheese.

In this study, pectin-coated nanoliposomes containing extract were used to formulate cheese and evaluate its shelf life, physicochemical, and sensory aspects. The study used a central composite design with three independent variables to prepare the cheese. The results showed that the optimal particle size, zeta potential, encapsulation efficiency, and DPPH radical antioxidant activity were 201.

Nonsteroidal Anti-Inflammatory Drugs in Viral Infections Disease, Specially COVID-19.

During the current SARS-CoV-2 (COVID-19) pandemic, some reports were presented based on those nonsteroidal anti-inflammatory drugs (NSAIDs) and corticosteroids may exacerbate symptoms in COVID-19 patients. According to this, we aimed to collate information available in published articles to identify any evidence behind these statements with the aim of helping clinicians on how best to treat patients. We could not find published conclusive evidence for or against the use of NSAIDs in COVID-19 patients.

Formulation of nanoemulsion carriers containing Pennyroyal (Mentha pulegium) and Gijavash (Froriepia subpinnata) essential oils for enriching Doogh (Iranian dairy drink).

Today, the increasing use of chemical preservatives in foods is considered one of the main problems in food industries. This study aimed to produce the pasteurised Doogh (Iranian yogurt drink) containing a nanoemulsion of essential oil (EO) with appropriate quality. A factorial test based on a completely randomised design with two treatments in three levels, including EO type (pennyroyal, Gijavash, and their equal combination) and a control sample was applied to assess the physicochemical and sensory properties of Doogh.