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Therapeutic Efficacy of Black Pepper in Gastrointestinal Disorders
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
Pepper has a high degree of stimulating and carminative characteristics, resulting in reflex saliva flow, with enhanced gastric juice secretion and increased appetite. GI movements are increased, resulting in gas eructation and colic relief. The black pepper can dilate the skin’s surface vessels in adequate doses, causing a sensation of warmth, followed by diaphoresis and some temperature reduction. They are widely used as condiments because of these properties, particularly in warm climates. Also called stacks, black pepper is used as a remedy for hemorrhoids. A pepper oleoresin is prepared by acetone extraction and piperine separation.40
Physiology
Published in Peter Sagar, Andrew G. Hill, Charles H. Knowles, Stefan Post, Willem A. Bemelman, Patricia L. Roberts, Susan Galandiuk, John R.T. Monson, Michael R.B. Keighley, Norman S. Williams, Keighley & Williams’ Surgery of the Anus, Rectum and Colon, 2019
Anwen Williams, Martyn D. Evans
Flatulence is defined as the expulsion of gastrointestinal gas from the anorectal canal and eructation as the expulsion of gas from the oral cavity. The rumbling noise of gas propagated through the gastrointestinal tract is borborygmus. The volume of gas is dependent on the dynamic balance between input and output. Healthy human individuals produce 500–1500 mL of gas daily, and retain a relatively constant small amount, approximately 200 mL. Gastrointestinal gas is derived from four sources: aerophagia, bacterial fermentation, luminal chemical reactions and diffusion from circulation into the lumen. Excretion involves eructation, bacterial consumption, absorption into blood and anal evacuation.
Identifying Pharmaceutical-Grade Essential Oils and Using Them Safely and Effectively in Integrative Medicine
Published in Aruna Bakhru, Nutrition and Integrative Medicine, 2018
Essential oils can be administered orally, which allows for greater precision in dosing, increased convenience, and good bioavailability. Oral administration may also increase the risk of drug interactions and gastrointestinal complaints, and may decrease absorption due to degradation by stomach acid and enzymes when administered in liquids as opposed to capsules. The preferred oral delivery method for essential oils is in a capsule to improve compound dispersion and reduce side effects. A pH-dependent (delayed release) or enteric coated capsule is even better. The risk of gastrointestinal complaints can be reduced if the essential oil capsules are taken with food and a full glass of water. Eructation is commonly reported after oral administration, but it is usually mild and not serious.
Does cybersickness affect virtual reality training using the Computer Assisted Rehabilitation Environment (CAREN)? Preliminary results from a case-control study in Parkinson’s disease
Published in Physiotherapy Theory and Practice, 2022
Federica Impellizzeri, Antonino Naro, Giorgio Basile, Alessia Bramanti, Francesco Gazia, Francesco Galletti, David Militi, Francesco Petralito, Rocco Salvatore Calabrò, Demetrio Milardi
VR is considered an innovative technology with several applications in healthcare and research. In the field of neurological rehabilitation, growing evidence is supporting VR as an effective tool to improve functional outcomes by promoting neuroplasticity and motor learning (Calabrò et al., 2016). However, the use of VR may cause some adverse reactions, including cyber-sickness (CS) a type of motion-sickness arising from the immersion in a VE (Rizzo and Buckwalter, 1997), especially in predisposed subjects. Individuals with CS complain of nausea, vomiting, pallor, eructation, salivation, drowsiness, disorientation, dizziness, headaches, illusion of movement and postural instability. Also, changes in heart and respiratory rate, as well as in skin conductance, can be induced by the use of VR devices (Dennison, Wisti, and D’Zmura, 2016; Mazloumi Gavgani, Walker, Hodgson, and Nalivaiko, 2018).
Treatment recommendations for small gastric gastrointestinal stromal tumors: positive endoscopic resection
Published in Scandinavian Journal of Gastroenterology, 2019
Lanping Zhu, Samiullah Khan, Yangyang Hui, Jingwen Zhao, Bianxia Li, Shuang Ma, Junyi Guo, Xin Chen, Bangmao Wang
The baseline information is shown in Table 2. Total 250 patients were enrolled on the basis of meeting criteria for the diagnosis of small gastric GISTs, including 74 men and 176 women, and the ratio of male to female was 1:2.38. The average age was 58.10 ± 9.28 years (range: 29–79). Overall, 217 cases (86.8%) presented with gastrointestinal symptoms before resection, including epigastric pain (89 cases, 35.6%), abdominal bloating (71 cases, 28.4%), epigastric discomfort (55 cases, 22.0%), regurgitation (38 cases, 15.2%), heartburn (30 cases, 12.0%), nausea and vomiting (16 cases, 6.4%), and eructation (14 cases, 5.6%). The remaining 33 cases were asymptomatic, and the tumors were incidentally found. On the basis of the EUS, pathology, and operative reports, 195 tumors were located in the gastric fundus, 43 tumors in the gastric body, and 12 tumors in the gastric antrum. All tumors were originated from the muscularis propria. Besides, 122 out of 250 cases (48.8%) had adverse factors under EUS, mainly including strong echo and heterogeneity. The tumor diameters ranged from 0.2 cm to 2 cm with an average of 1.03 ± 0.47 cm. Immunohistochemical analyses revealed that 96.0% were CD117 positive, 97.6% were CD34 positive, and 99.0% were DOG-1 positive. There were 47 cases which were lacking Dog-1 staining results, so the number of re-enrolled cases was 203. All patients had less than 5 mitotic figures per 50 high-power fields, and 5 patients had a positive staining (>5%) for Ki-67.
The rumen microbiome: a crucial consideration when optimising milk and meat production and nitrogen utilisation efficiency
Published in Gut Microbes, 2019
Chloe Matthews, Fiona Crispie, Eva Lewis, Michael Reid, Paul W. O’Toole, Paul D. Cotter
Methane production through fermentation involves the conversion of almost all polymers to methane and carbon dioxide under anaerobic conditions. It is the result of a number of metabolic interactions among the microbial ecosystem described above. As reviewed by Sirohi et al.,35 Wolfe began the first studies of CO2 reduction to methane in the early 1970s, discovering six new coenzymes in the following years. He found that the process of methanogenesis requires seven coenzymes and eight enzymes.35 CO2 and methane are removed by eructation to the atmosphere while acetate, propionate and butyrate travel across the rumen wall to the blood stream. Methane is produced by utilising simple substrates at low reduction potential to produce cellular energy.35 Methane synthesis contributes to the efficiency of the entire system and avoids the build-up of H2, which would inhibit the normal function of microbial enzymes involved in electron transfer.8 Indeed, if ruminants did not produce any methane, the rumen pH would drop and fibre digestion would no longer be feasible.