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Health Benefits of Musa Spp Species (Bananas) in Inflammatory Bowel Disease
Published in Megh R. Goyal, Preeti Birwal, Santosh K. Mishra, Phytochemicals and Medicinal Plants in Food Design, 2022
Ana Elisa V. Quaglio, Luiz Domingues de Almeida Junior, Luiz Claudio Di Stasi
Musaceae is restricted to only two botanical genera: Musa and Ensete. Linnaeus was the first researcher to assign scientific nomenclature to bananas when he described at the first time the plant species Musa paradisiaca. After this, numerous wild species have been described, domesticated, and categorized into genome groups based on their ploidy levels and the genomes which they contain. Simmonds and Shepherd [55] suggested that edible bananas were originated from two wild species, Musa acuminata (2n = 22) and Musa balbisiana (2n = 22), resulting in a series of seedless diploid, triploid, and tetraploid bananas having genome A, relative to M. acuminata, and genome B, relative to M. balbisiana [23]. M. acuminata and M. balbisiana are species diploids with genomes AA and BB, respectively [39, 56].
Ethnic Food Plants of Indo-Gangetic Plains and Central India
Published in T. Pullaiah, K. V. Krishnamurthy, Bir Bahadur, Ethnobotany of India, 2017
The unripe green fruits of 44 plants species are used as vegetables and in some cases used as pickles. Commonly consumed plants in study area are Ensete superbum (Plate 4.1D), Artocarpus heterophyllus, Cerescoides túrgida, Cordia dichotoma, Carica papaya, Elaeocarpus serratus, Mangifera indica, Solanum xanthocarpum, Cassia mimosoides, Cucumis prophetarum (Plate 4.1B), Momordica balsimina, M. cochinchinensis, M. dioica (Plate 4.1C), Leptadenia reticulata, Coccinia grandis, Spondiaspinnata, Zehneria umbellata and Hibiscus sabdariffa.
Novel Starch-Derived Topical Delivery Systems
Published in Andreia Ascenso, Sandra Simões, Helena Ribeiro, Carrier-Mediated Dermal Delivery, 2017
Joana Marto, Inês Jorge, Antonio de Almeida, Helena Ribeiro
Gabriel et al. [67] studied the use of modified Enset2 and cassava starches as gelling agents. Translucent gels with good and smooth homogeneous appearance were obtained, with pH values ranging from 6.8-7.2, within physiologically accepted pH. The formulations with lower starch concentration presented better extrudability and higher spreadability. The release studies conducted using ibuprofen demonstrated that the cumulative percentage of drug released over 12 h ranged from 43.8% to 84.5%. The release profiles exhibited a burst effect in the first hour followed by a sustained and controlled release profile. The authors concluded that the nature of the modified starches influenced the rheological properties (spreadability and extrudability) and the release properties (cumulative release and diffusion coefficient). The modified release of the drug can be of valuable advantage, when delivering drugs such as, analgesics or anti-inflammatories, providing extended drug action.
Dietary Intake and Cancer in Sub-Saharan Africa: A Critical Review of Epidemiological Studies
Published in Nutrition and Cancer, 2022
Galya Bigman, Linda Otieno, Sally N. Adebamowo, Clement Adebamowo
Two studies in Ethiopia were conducted on diet and esophageal cancer as well (23, 31). The first study compared a diet of Teff, a cereal cultivated almost exclusively in that country, with Wheat and Qocho diets (based on the Enset plant, Ethiopian banana). The authors found that the Qocho diet increased risk of esophageal cancer compared to the Teff and Wheat diets (23). The second study was a matched case-control study employed in the Arsi zone of Oromia Regional State in Ethiopia (31). A total of 104 cases and 208 controls were matched by age, sex, and residence and were interviewed including questions on dietary intake and related behaviors using food frequency questionnaires (structured questionnaires), which included 27 local food items. The author showed in the multivariable analysis that drinking very hot coffee or porridge, eating porridge or drinking coffee fast, having low intake of dairy products, and drinking non-alcohol homemade drinks (e.g., Kennetoo) were associated with increased risk for esophageal cancer. The authors stated that the probable risk in Ethiopian traditional fermented beverages is the formation of harmful chemicals such as acrylamide during the brewing process of homemade nonalcoholic drinks (31).