Introduction: Parkinsonism is a neurodegenerative disease that is defined by certain symptoms such as muscle rigidity, impaired movement, catatonia, tremor and disorientation of body.
Aim: The aim was to investigate the effect of red lentil extract on perphenazine-induced Catatonia in model of rat.
Materials And Methods: This experimental study was done on 48 male albino rats (weight 180-200g) of the Sprague-Dawley strain. Animals were randomly divided into six groups and were pre-treated with a single dose of red lentil extract (200, 400, 800 and 1000 mg/kg), most effective dose of bromocriptine (30mg/kg) and normal saline (5ml/kg) via intraperitoneal (IP) route. perphenazine (5 mg/kg) was after 30 minutes, administered (IP) to induce catatonia. The scoring method of Morpurgo was used to determine the muscular rigidity of animals.
Results: The results showed that the 200mg/kg red lentil extract treated group had no significant reduction in catatonic responses after perphenazine administration in comparison with control group while the groups that received 800 and 1000mg/kg of red lentil extract showed significant difference (p<0.05) at all the time points.
Conclusion: The results revealed that hydroalcoholic extract of red lentil has protective effect on Catatonia induced by perphenazine in rats. So this extract may be probably beneficial for catatonia in Parkinsonism.
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http://dx.doi.org/10.7860/JCDR/2016/17813.7977 | DOI Listing |
Nutrients
January 2025
Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 21 Mickiewicz Av., 31-120 Krakow, Poland.
Background/objectives: In response to concerns about high-fat and low-fiber diets, this study modified a traditional brownie recipe by replacing butter with plant-based ingredients, including sweet potatoes, red beans, beetroot, zucchini, pumpkin, lentils, and spinach. The goal was to increase vegetable consumption while identifying the best vegetable fat replacer using sensory and instrumental analyses.
Methods: Chemical analyses were conducted to measure dry matter, protein, fat, ash, and dietary fiber, alongside texture, color, and sensory evaluations.
Allergol Immunopathol (Madr)
January 2025
Department of Research and Development, Inmunotek SL, Alcalá de Henares, Madrid, Spain.
Background: Anaphylaxis is a severe allergic reaction with increasing incidence in Europe. It is often caused by food, insect venom, and drugs. White, red, and green beans () are legumes of the family consumed worldwide.
View Article and Find Full Text PDFFoods
December 2024
Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
In this study, panelists in rural Bangladesh ( = 150) assessed the sensory attributes of two cooked and uncooked dehulled red lentils: the control (unfortified lentils) and lentils fortified with eight vitamins and two minerals (multiple micronutrient fortified; MMF). The panelists evaluated the appearance, odor, and overall acceptability using a nine-point hedonic scale (1 = extremely dislike; 9 = extremely like). The taste and texture of the cooked lentils, prepared as South Asian lentil meals, were assessed.
View Article and Find Full Text PDFFront Plant Sci
December 2024
Laboratory of Advanced Studies in Vertical Agriculture, Goiano Federal Institute of Education, Science and Technology, Rio Verde, Brazil.
Vertical Farming Systems (VFS) emerge as an approach to optimize plant growth in urban and controlled environments, by enabling sustainable and intensive production in reduced spaces. VFS allow for greater control over growing conditions, such as light, temperature and humidity, resulting in higher quality crops and with less use of resources, such as water and fertilizers. This research investigates the effects of different lighting regimes (Constant and Gaussian) and spectral qualities (white, RBW, blue and red) on the growth, photosynthesis, and biomass accumulation of lentil microgreens () in VFS.
View Article and Find Full Text PDFNutrients
December 2024
Unité Mixte de Recherche Procédés Alimentaires et Microbiologiques (UMR PAM), Institut Agro, Institut National de Recherche Pour L'agriculture, L'alimentation et L'environnement (INRAE), Université de Bourgogne, 21000 Dijon, France.
L-Carnitine, sourced from red meat, dairy, and endogenous synthesis, plays a vital role in fatty acid metabolism and energy production. While beneficial for cardiovascular, muscular, and neural health, its interaction with the gut microbiota and conversion into trimethylamine (TMA) and trimethylamine N-oxide (TMAO) raise concerns about heart health. TMAO, produced through the gut-microbial metabolism of L-carnitine and subsequent liver oxidation, is associated with cardiovascular risks, including atherosclerosis, heart attacks, and stroke.
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