Background: Oral mucositis is one of the common complications of cancer chemotherapy and about 40% of the patients who take chemotherapy protocols, experience this irritating problem. The purpose of this study was to draw comparison between the therapeutic effects of our treatment modalities (topical steroid, honey, honey plus coffee) in patients suffering from oral mucositis.
Methods: This was a double blinded randomised clinical trial of a total of 75 eligible adult participants which they randomly fell into three treatment groups. For all the participants a syrup-like solution was prepared. Each 600 grams of the product consisted of "20 eight-mg Betamethasone solution ampoules" in the Steroid (S) group, "300 grams of honey plus 20 grams of instant coffee" in the Honey plus Coffee (HC) group, and "300 grams of honey" for the Honey (H) group. The participants were told to sip 10 ml of the prescribed product, and then swallow it every three hours for one week. Severity of lesions was clinically evaluated before the treatment and also one week after the initiation of the intervention. This study adhered to the principles of the Declaration of Helsinki and guidelines of Good Clinical Practice.
Results: This study showed that all three treatment regimens reduce the severity of lesions. The best reduction in severity was achieved in HC group. H group and S group took the second and third places. In other words, honey plus coffee regimen was the most effective modality for the treatment of oral mucositis.
Conclusion: Oral mucositis can be successfully treated by a combination of honey and coffee as an alternative medicine in a short time. Further investigations are warranted in this field.
Trial Registration: Iranian Registry of Clinical Trials IRCT: 201104074737N3, (9 May 2011).
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http://dx.doi.org/10.1186/1472-6882-14-293 | DOI Listing |
Environ Sci Pollut Res Int
January 2025
Department of Textile Chemistry, Bandung Polytechnic of Textile Technology, Bandung, West Java, 40272, Indonesia.
Kombucha is a popular fermented beverage that involves fermentation using a symbiotic culture of bacteria and yeast (SCOBY) and produces bacterial cellulose (BC). Carbon and nitrogen sources are essential in kombucha processing and BC production. However, studies on cost-effective BC production as an alternative source of leather have remained scarce.
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January 2025
Instituto Nacional de Ciência e Tecnologia do Café (INCT), Lavras CEP 37203-202, MG, Brazil.
One strategy for adding unique characteristics and flavors to improve coffee quality is the selection of starter microorganisms. Here, we aimed to evaluate the effect of LNFCA11 and B10 as starter cultures on the quality of four different wet-fermented coffee varieties. Microbiological, molecular, and chemical analyses were carried out to identify yeast, bacteria, volatile compounds, carbohydrates and bioactive compounds in coffee.
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December 2024
Physiology Department, Faculty of Basic Medical Sciences, University of Uyo, Uyo, Akwa-Ibom State, Nigeria.
Background: The consumption of coffee as a beverage and honey as a sweetener is prevalent worldwide, with each having potential health implications. However, studies on the combined effect of coffee and honey on blood pressure, heart rate, and blood glucose level are lacking.
Objective: The objective of this study is to determine whether a three-day consumption of honey- sweetened coffee will significantly alter the systolic blood pressure (SBP), diastolic blood pressure (DBP), mean arterial pressure (MAP), heart rate (HR), and fasting blood glucose (BG) levels in young, healthy female adults.
Sci Total Environ
January 2025
Sociedad Latinoamericana de Investigación en Abejas (SoLatInA), Montevideo, Uruguay; Laboratorio de Microbiología y Salud de las Abejas, Departamento de Microbiología, Instituto de Investigaciones Biológicas Clemente Estable (IIBCE), Avda. Italia 3318, Montevideo, Uruguay; Centro de Investigación en Ciencias Ambientales (CICA), Instituto de Investigaciones Biológicas Clemente Estable (IIBCE), Avda. Italia 3318, Montevideo, Uruguay. Electronic address:
Stingless bees (tribe Meliponini), comprising over 600 known species within the largest group of eusocial bees, play a critical role in ecosystem functioning through their pollination services. They contribute to the reproduction of numerous plant species, including many economically important crops such as cacao, coffee, and various fruits. Beyond their ecological significance, stingless bees hold cultural and economic importance for many native and rural communities, where they are managed for their honey, pollen, and propolis for nutritional and health purposes.
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October 2024
Department of Food and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary.
During food quality control, NIR technology enables the rapid and non-destructive determination of the typical quality characteristics of food categories, their origin, and the detection of potential counterfeits. Over the past 20 years, the NIR results for a variety of food groups-including meat and meat products, milk and milk products, baked goods, pasta, honey, vegetables, fruits, and luxury items like coffee, tea, and chocolate-have been compiled. This review aims to give a broad overview of the NIRS processes that have been used thus far to assist researchers employing non-destructive techniques in comparing their findings with earlier data and determining new research directions.
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