No abstract

Background/Aim. Vinegars are of the main international traditional nutraceuticals which have been used as vaginal health protectant due to vagina pH balance maintenance and antimicrobial properties. Since the main used form of vinegar was liquid, it was difficult for vaginal application with low residence time; in this study a vaginal mucoadhesive gel of vinegar was designed. Methods. Xanthan gum (XG) and tragacanth (TG) were utilized as natural gel forming polymers. The effects of Xanthan gum and tragacanth on mucoadhesion strength and drug release of the gel formulations were optimized using a 3 level (32) factorial design. Several physico-chemical properties of the gel formulations including gel viscosity, spreadability, scanning electron microscopy (SEM) images of hydrogel chains, and release kinetic were also investigated. Results. demonstrated that tragacanth possesses a statistically significant effect on release rate control (p-value=0.0027) while both tragacanth and xanthan gum have significant effect (p value= 0.0001 and 0.0017, respectively) on mucoadhesion property. Conclusion. Design of experiment suggested that formulation F7 with 5% xanthan gum and 1% tragacanth (mucoadhesion = 0.4632 N and release rate = 88.8% in 6 hours) can be considered as the optimum formulation with some modifications.

High blood pressure, diabetes, hyperlipidemia and obesity are risk factors for cardiovascular diseases. With regard to the significant role of a healthy diet in the prevention and even treatment of diseases together with the high cost and side effects of drugs, finding foods effective in the treatment of metabolic disorders has been widely considered. This study aimed to evaluate the effect of oxymel – an Iranian traditional syrup with vinegar base – on cardiovascular risk indicators in obese and overweight people. Candidates were selected based on a set of inclusion criteria and were divided into two groups of control and test. The control group received 250 cc of water, while the test group received 250 cc water containing 30 cc of the oxymel for 30 days. Anthropometric and biochemical indicators were measured at the beginning and end of the study. The results showed that there were no significant changes in the body mass index, waist circumference, hip circumference, waist to hip ratio, HDL, LDL, Triglycerides, systolic and diastolic blood pressure, and blood glucose level. However, weight (P = 0.053) and cholesterol (P = 0.083) decreased relatively significantly in the test group compared to the control group. This study shows that consumption of oxymel has positive cardiovascular effects such as lowering the blood cholesterol level and can contribute to weight loss; however, studies with a larger sample size are recommended.

No abstract