Purpose: Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to cardiovascular pathology and cancer, decreased immunity exposin...Purpose: Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to cardiovascular pathology and cancer, decreased immunity exposing to infections. This study of the physico-chemical and nutritional properties of a soumara-based food broth was carried out with the aim of promoting the consumption of organic broth made from nere seeds (soumara). That is to alleviate certain metabolic diseases, which is a matter of food safety, and also to limit the risk for the health about the consumption of some cooking stocks on the market. Methods: Several natural ingredients such as nere seeds (soumara), ginger, black pepper, parsley and garlic were used to create a nere-based stock. All these ingredients were freeze-dried and the powder obtained was used to make the broth, regarding their physical and chemical properties. Results: The broth had a good protein content of 17.41 ± 0.367 g/100g, a lipid content of 16.80 ± 0.08 g/100g and a fiber content of 8.66 ± 0.04 g/100g. In terms of nutritional values, the broth showed good levels of calcium 184.21 ± 0.09 mg/100g, potassium 50.04 ± 1.45 mg/100g and iron and zinc. In terms of antioxidant activity, the broth also showed good antioxidant activity. Conclusion: Regarding the properties of our food broth, whose composition is based on natural ingredients, could be recommended for consumption and, its properties, could play an important role in preventing and combating certain metabolic diseases.展开更多
In 2019, the coronavirus pandemic broke out as a serious public health issue worldwide. In Côte d’Ivoire, the number of cases of COVID-19 has increased rapidly. The Severe Acute Respiratory Syndrome virus (SARS-...In 2019, the coronavirus pandemic broke out as a serious public health issue worldwide. In Côte d’Ivoire, the number of cases of COVID-19 has increased rapidly. The Severe Acute Respiratory Syndrome virus (SARS-CoV-2) binds to angiotensin converting enzyme 2 (ACE2) receptors in the respiratory tracts and enters the respiratory and alveolar cells of infected patients. Deficiency of fat-soluble vitamin D<sub>3</sub> is associated with respiratory distress syndrome and pulmonary fibrosis by activation of the renin-angiotensin system. In Côte d’Ivoire, very little research is being done on SARS-CoV-2 and vitamin D. The objective of this study was to assess the vitamin D status of people infected and suffering from COVID-19 in order to contribute to their medical treatment. The study involved 100 adults infected with SARS-CoV-2 (24 women and 76 men). After confirmation of the patient’s SARS-CoV-2 status by RT-PCR, the 25 (OH) vitamin D assay was performed on the Cobas 6000 device and compared to control subjects, the non-COVID-19 positive. A significant decrease in 25-hydroxy vitamin D<sub>3</sub> concentrations (44 ± 1.29 nmole/L) was observed in patients infected with SARS-CoV-2, compared to control (78 ± 0.68 nmole/L) (p < 0.0001). The 25-hydroxy vitamin D<sub>3</sub> deficiency requires vitamin D supplementation in the management of hospitalized patients infected with SARS-CoV-2.展开更多
文摘Purpose: Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to cardiovascular pathology and cancer, decreased immunity exposing to infections. This study of the physico-chemical and nutritional properties of a soumara-based food broth was carried out with the aim of promoting the consumption of organic broth made from nere seeds (soumara). That is to alleviate certain metabolic diseases, which is a matter of food safety, and also to limit the risk for the health about the consumption of some cooking stocks on the market. Methods: Several natural ingredients such as nere seeds (soumara), ginger, black pepper, parsley and garlic were used to create a nere-based stock. All these ingredients were freeze-dried and the powder obtained was used to make the broth, regarding their physical and chemical properties. Results: The broth had a good protein content of 17.41 ± 0.367 g/100g, a lipid content of 16.80 ± 0.08 g/100g and a fiber content of 8.66 ± 0.04 g/100g. In terms of nutritional values, the broth showed good levels of calcium 184.21 ± 0.09 mg/100g, potassium 50.04 ± 1.45 mg/100g and iron and zinc. In terms of antioxidant activity, the broth also showed good antioxidant activity. Conclusion: Regarding the properties of our food broth, whose composition is based on natural ingredients, could be recommended for consumption and, its properties, could play an important role in preventing and combating certain metabolic diseases.
文摘In 2019, the coronavirus pandemic broke out as a serious public health issue worldwide. In Côte d’Ivoire, the number of cases of COVID-19 has increased rapidly. The Severe Acute Respiratory Syndrome virus (SARS-CoV-2) binds to angiotensin converting enzyme 2 (ACE2) receptors in the respiratory tracts and enters the respiratory and alveolar cells of infected patients. Deficiency of fat-soluble vitamin D<sub>3</sub> is associated with respiratory distress syndrome and pulmonary fibrosis by activation of the renin-angiotensin system. In Côte d’Ivoire, very little research is being done on SARS-CoV-2 and vitamin D. The objective of this study was to assess the vitamin D status of people infected and suffering from COVID-19 in order to contribute to their medical treatment. The study involved 100 adults infected with SARS-CoV-2 (24 women and 76 men). After confirmation of the patient’s SARS-CoV-2 status by RT-PCR, the 25 (OH) vitamin D assay was performed on the Cobas 6000 device and compared to control subjects, the non-COVID-19 positive. A significant decrease in 25-hydroxy vitamin D<sub>3</sub> concentrations (44 ± 1.29 nmole/L) was observed in patients infected with SARS-CoV-2, compared to control (78 ± 0.68 nmole/L) (p < 0.0001). The 25-hydroxy vitamin D<sub>3</sub> deficiency requires vitamin D supplementation in the management of hospitalized patients infected with SARS-CoV-2.
