Continuous Femoral Nerve Blockade versus Epidural Analgesia for Postoperative Pain Relief in Knee Surgeries: A Randomized Controlled Study.

Background: Peripheral neural blockade provides effective analgesia with potentially less side effects than an epidural blockade. The present study was undertaken to compare continuous femoral nerve blockade (CFNB) with continuous epidural analgesia (CEA) for postoperative pain control in knee surgeries.

Materials And Methods: The patients belonging to the American Society of Anesthesiologists Class I and II scheduled for various knee surgeries under spinal anesthesia were enrolled in this study.

Safety evaluation of Monascus purpureus red mould rice in albino rats.

Monascus purpureus MTCC 410-fermented rice (red mould rice) is one of the food supplements to lower blood-lipid levels and monacolins have been proven to be the main active constituents in red mould rice (RMR). In this study, we have assessed the safety of RMR by conducting toxicological studies in albino rats. Acute and sub-chronic toxicity studies were conducted on both sexes of albino rats.

Sub chronic toxicity studies of lactulose in rats.

Lactulose has profound health benefits by way of increasing bifidobacterial flora in the intestine of infants thereby protecting them against enteric infection, constipation and systemic encephalopathy. In the present study to assess the sub chronic toxicity of lactulose syrup, the rats were fed on a basal feed supplemented with lactulose syrup at 0.5, 1.

Glycemic response to malted, popped and roller dried wheat-legume based foods in normal subjects.

A blend consisting of 75% malted and debranned wheat flour, toasted flours of 10% green gram, 5% Bengal gram, 5% moth bean and 5% skim milk powder, consumed by seven healthy adult subjects in the form of 'chapati' (unleavened bread), showed higher blood glucose response after 30 min, as compared with blends of similar composition prepared by adopting popping or roller drying technique. No significant differences were observed in blood glucose response between the three foods at any other time intervals up to 120 min. However, significantly slower response to the popped product was observed in peak blood glucose, area under the curve (AUC) and slope from 0 time to maximal increase in glycemia.