Objective: To explore the effect of aroma oil acupressure combined with music therapy in pain intervention for tumor patients. Methods: 60 patients with malignant tumors accompanied by cancer pain who were hospitalize...Objective: To explore the effect of aroma oil acupressure combined with music therapy in pain intervention for tumor patients. Methods: 60 patients with malignant tumors accompanied by cancer pain who were hospitalized in the oncology department of a tertiary-level hospital in Jingzhou City, Hubei Province, from January 2022 to December 2022 were selected as the study subjects, and were divided into 30 cases in the control group and 30 cases in the intervention group according to the stratified sampling method. The control group was divided into 30 cases of control group and 30 cases of intervention group according to the stratified sampling method. The control group was given medicine according to the conventional step analgesia, and the intervention group was given medicine according to the conventional step analgesia with the addition of aromatic oil acupressure combined with music therapy, and the effect of the intervention was valued by the NRS, the SAS and the SDS. Results: The NRS, SAS and SDS of patients in the intervention group were lower than those in the control group (p Conclusion: Aromatic oil acupressure combined with music therapy can effectively improve the pain symptoms of tumor patients, relieve anxiety and improve the quality of sleep of patients. Combined with pharmacological methods of pain relief, it can reduce the dose of pain medication and the frequency of administration of medication, and find a safe, low-cost, non-pharmacological pain complementary alternative therapy for tumor patients with cancer pain.展开更多
The fungitoxicity of five Malagasy essential oils (Eos)<span style="font-family:;" "=""> </span><span style="font-family:Verdana;">against</span><span styl...The fungitoxicity of five Malagasy essential oils (Eos)<span style="font-family:;" "=""> </span><span style="font-family:Verdana;">against</span><span style="font-family:;" "=""> </span><i><span style="font-family:Verdana;">Colletotrichum asianum</span></i><i><span style="font-family:;" "=""> </span></i><span style="font-family:Verdana;">was assessed in terms of conidial germination and mycelia</span><span style="font-family:Verdana;">l</span><span style="font-family:" color:red;"=""> </span><span style="font-family:Verdana;">growth. Their effect on defense-related compounds content, physicochemical properties</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">and anthracnose lesions</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">in mango fruits was also determined. Four of the tested </span><span style="font-family:Verdana;">Eos w</span></span><span style="font-family:Verdana;">ere</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> from </span><i><span style="font-family:Verdana;">Ravensara aromatica </span></i><span style="font-family:Verdana;">leaves,</span></span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">and the last Eo was extracted from clove leaves. Their chemical compositions were then determined through GC-MS analysis and the active compound of the most fungitoxic Eo was determined by testing the toxicity of its major component to </span><i><span style="font-family:Verdana;">C</span></i><span style="font-family:Verdana;">.</span></span><i><span style="font-family:;" "=""> </span></i><i><span style="font-family:Verdana;">asianum</span></i><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> s</span><span style="font-family:Verdana;">pore germination, mycelia</span><span style="font-family:Verdana;">l</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> growth and its ability to inhibit anthracnose development on mango fruits. The </span><i><span style="font-family:Verdana;">R</span></i><span style="font-family:Verdana;">.</span><i><span style="font-family:Verdana;"> aromatica</span></i></span><i><span style="font-family:;" "=""> </span></i><span style="font-family:;" "=""><span style="font-family:Verdana;">Eos tested were fungistatic to </span><i><span style="font-family:Verdana;">C</span></i><span style="font-family:Verdana;">.</span><i><span style="font-family:Verdana;"> asianum</span></i><span style="font-family:Verdana;">,</span></span><i><span style="font-family:;" "=""> </span></i><span style="font-family:;" "=""><span style="font-family:Verdana;">whereas clove Eo was fungitoxic and the 4 chemotypes of </span><i><span style="font-family:Verdana;">R</span></i><span style="font-family:Verdana;">.</span><i><span style="font-family:Verdana;"> aromatica</span></i><span style="font-family:Verdana;"> Eo exhibited variable inhibiting capabilities: </span></span><span style="font-family:Verdana;">1</span><span style="font-family:Verdana;">)</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">all tested doses of all Eos</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">(112.5 and 225</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">μL/L of air) were effective against</span><span style="font-family:;" "=""> </span><i><span style="font-family:Verdana;">C</span></i><span style="font-family:;" "=""><span style="font-family:Verdana;">.</span><i><span style="font-family:Verdana;"> asianum </span></i><span style="font-family:Verdana;">mycelial growth (10</span></span><span style="font-family:Verdana;">% </span><span style="font-family:Verdana;">-</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">100% inhibition) but doses of 225</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">μL/L were more inhibitory than those of</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">112.5</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">μL/L, </span><span style="font-family:Verdana;">2</span><span style="font-family:Verdana;">) Conidial germination was more resistant to Eos toxicity since only 225</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">μL/L of methyl eugenol</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">chemotype of </span><i><span style="font-family:Verdana;">R</span></i><span style="font-family:Verdana;">.</span><i><span style="font-family:Verdana;"> aromatica</span></i></span><i><span style="font-family:;" "=""> </span></i><span style="font-family:Verdana;">Eo, all tested doses of the sabinene</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">chemotype of </span><i><span style="font-family:Verdana;">R</span></i><span style="font-family:Verdana;">.</span><i><span style="font-family:Verdana;"> aromatica</span></i></span><i><span style="font-family:;" "=""> </span></i><span style="font-family:Verdana;">Eo and</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">clove Eo were found inhibitory toward conidial germination of </span><i><span style="font-family:Verdana;">C</span></i><span style="font-family:Verdana;">.</span><i> <span style="font-family:Verdana;">asianum</span></i><span style="font-family:Verdana;">.</span></span><i><span style="font-family:;" "=""> </span></i><span style="font-family:Verdana;">30</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">μL/L of sprayed clove Eoweretested on inoculated mangoes and were found to be effective against anthracnose development</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">without affecting the resorcinol content in mango peel and the physicochemical properties of mango pulp. Tests on the major components of clove Eo showed fungitoxic activities against mycelial growth and conidial germination of </span><i><span style="font-family:Verdana;">C</span></i><span style="font-family:Verdana;">.</span><i><span style="font-family:Verdana;"> asianum</span></i></span><i><span style="font-family:;" "=""> </span></i><span style="font-family:Verdana;">similar to those of</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">clove Eo.</span>展开更多
Nowadays, use of alternative and complementary therapies with mainstream medicine has gained the momentum. Aromatherapy is one of the complementary therapies which use essential oils as the major therapeutic agents to...Nowadays, use of alternative and complementary therapies with mainstream medicine has gained the momentum. Aromatherapy is one of the complementary therapies which use essential oils as the major therapeutic agents to treat several diseases. The essential or volatile oils are extracted from the flowers, barks, stem, leaves, roots, fruits and other parts of the plant by various methods. It came into existence after the scientists deciphered the antiseptic and skin permeability properties of essential oils. Inhalation, local application and baths are the major methods used in aromatherapy that utilize these oils to penetrate the human skin surface with marked aura. Once the oils are in the system, they remodulate themselves and work in a friendly manner at the site of malfunction or at the affected area. This type of therapy utilizes various permutation and combinations to get relief from numerous ailments like depression, indigestion, headache, insomnia, muscular pain, respiratory problems, skin ailments, swollen joints, urine associated complications etc. The essential oils are found to be more beneficial when other aspects of life and diet are given due consideration. This review explores the information available in the literature regarding therapeutic, medical, cosmetic, psychological, olfactory, massage aromatherapy, safety issues and different plants used in aromatherapy. All the available information was compiled from electronic databases such as Academic Journals, Ethnobotany, Google Scholar, PubM ed, Science Direct, Web of Science, and library search.展开更多
Two types of multipurpose essential oil blends, blend11 containing eleven different essential oils and blend12 containing twelve, were tested against bacterial strains of Pseudomonas aeruginosa ATCC 9027, Serratia mar...Two types of multipurpose essential oil blends, blend11 containing eleven different essential oils and blend12 containing twelve, were tested against bacterial strains of Pseudomonas aeruginosa ATCC 9027, Serratia marcescens ATCC 13880 and Staphylococcus aureus ATCC 6538 and against the fungi, Candida albicans ATCC 10231, Aspergillus fumigatus ATCC 10894 and Fusarium solani ATCC 36031 to determine the spectrum of in vitro antimicrobial activity using aromatograms (paper disc diffusion assays). Microbial growth was decreased by multipurpose blend11 and blend12 in a similar manner. The saline control disc did not inhibit antimicrobial growth while the two blends exhibited significant zones of inhibition for all 3 bacteria and for the 3 fungi. The greatest antibacterial activity of blend11 and blend12 was exhibited with P. aeruginosa and S. marcescens followed by S. aureus. A high level of activity was associated with C. albicans and a lower level with F. solani followed by A. fumigatus. It is clearly evident from previous published studies that no single essential oil will effectively inhibit the growth of all of the organisms in our study. However, our results demonstrate that blend11 and blend12 have a broad range of inhibitory activity affecting all of the microorganisms tested.展开更多
Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of...Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of Pimpinella anisum(Green anise)using three different methods:classic maceration,ultrasonic assisted maceration and direct addition of the essential oil(EO).These methodswere compared under two main criteria:time and level of aromatization.The physico-chemical parameters and the thermal stability of flavored oils prepared by the three methods were determined by AOAC titration method and GC–MS analysis so as to compare the aromatization effect of the three methods.The trans-anethole is the major component of the EO of anise seeds as well as the indicator of the level of aromatization.GC/MS analysis results of the flavored oils showed that the diffusion of trans-anethole in the flavored oil by direct addition of EO was very important(36.3%of the total volatile fraction of the flavored oil)in comparison to the oil flavored by ultrasonic assisted maceration or classic maceration(respectively 26.59%and 23.85%).These different aromatization methods ensure an improvement in the quality of VOO with an enrichment in polyphenols estimated at 35%in the case of ultrasonic flavored oil,an increase in the content of carotenoids and chlorophylls(67%and 21%respectively)in the event of aromatization by classic maceration,and a decrease in specific absorbency at 232 nmestimated at 29%during aromatization by addition of EO as well as a decrease in the peroxide value estimated at 26%in oil flavored by classic maceration unlike in oil flavored by ultrasoundwhich has seen an increase of around 20%.The aromatization was able to maintain the stability of the oils and its qualification as VOO with a gain in induction time in the case of treatment at 60℃ estimated at 29 and 27.5 d respectively in oils flavored by addition of EO and by conventional maceration,an improvement resistance to degradation concerning K_(232) and K_(270) of all flavored oils which varied from 15 to 40 d in the case of treatment at 60℃ and 3 h resistance to degradation of oils treated at 130℃ for K_(232).Polyphenols,chlorophyll pigments and carotenoids play an important role in oxidative stability due to their antioxidant nature and their degradation during heating is very complex.All of these physico-chemical changes have increased the thermal stability of flavored oils with better resistance to oxidation of flavored oil by classic maceration in compared to oil flavored by adding EO and the oil flavored by using ultrasound.展开更多
文摘Objective: To explore the effect of aroma oil acupressure combined with music therapy in pain intervention for tumor patients. Methods: 60 patients with malignant tumors accompanied by cancer pain who were hospitalized in the oncology department of a tertiary-level hospital in Jingzhou City, Hubei Province, from January 2022 to December 2022 were selected as the study subjects, and were divided into 30 cases in the control group and 30 cases in the intervention group according to the stratified sampling method. The control group was divided into 30 cases of control group and 30 cases of intervention group according to the stratified sampling method. The control group was given medicine according to the conventional step analgesia, and the intervention group was given medicine according to the conventional step analgesia with the addition of aromatic oil acupressure combined with music therapy, and the effect of the intervention was valued by the NRS, the SAS and the SDS. Results: The NRS, SAS and SDS of patients in the intervention group were lower than those in the control group (p Conclusion: Aromatic oil acupressure combined with music therapy can effectively improve the pain symptoms of tumor patients, relieve anxiety and improve the quality of sleep of patients. Combined with pharmacological methods of pain relief, it can reduce the dose of pain medication and the frequency of administration of medication, and find a safe, low-cost, non-pharmacological pain complementary alternative therapy for tumor patients with cancer pain.
文摘The fungitoxicity of five Malagasy essential oils (Eos)<span style="font-family:;" "=""> </span><span style="font-family:Verdana;">against</span><span style="font-family:;" "=""> </span><i><span style="font-family:Verdana;">Colletotrichum asianum</span></i><i><span style="font-family:;" "=""> </span></i><span style="font-family:Verdana;">was assessed in terms of conidial germination and mycelia</span><span style="font-family:Verdana;">l</span><span style="font-family:" color:red;"=""> </span><span style="font-family:Verdana;">growth. Their effect on defense-related compounds content, physicochemical properties</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">and anthracnose lesions</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">in mango fruits was also determined. Four of the tested </span><span style="font-family:Verdana;">Eos w</span></span><span style="font-family:Verdana;">ere</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> from </span><i><span style="font-family:Verdana;">Ravensara aromatica </span></i><span style="font-family:Verdana;">leaves,</span></span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">and the last Eo was extracted from clove leaves. Their chemical compositions were then determined through GC-MS analysis and the active compound of the most fungitoxic Eo was determined by testing the toxicity of its major component to </span><i><span style="font-family:Verdana;">C</span></i><span style="font-family:Verdana;">.</span></span><i><span style="font-family:;" "=""> </span></i><i><span style="font-family:Verdana;">asianum</span></i><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> s</span><span style="font-family:Verdana;">pore germination, mycelia</span><span style="font-family:Verdana;">l</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> growth and its ability to inhibit anthracnose development on mango fruits. The </span><i><span style="font-family:Verdana;">R</span></i><span style="font-family:Verdana;">.</span><i><span style="font-family:Verdana;"> aromatica</span></i></span><i><span style="font-family:;" "=""> </span></i><span style="font-family:;" "=""><span style="font-family:Verdana;">Eos tested were fungistatic to </span><i><span style="font-family:Verdana;">C</span></i><span style="font-family:Verdana;">.</span><i><span style="font-family:Verdana;"> asianum</span></i><span style="font-family:Verdana;">,</span></span><i><span style="font-family:;" "=""> </span></i><span style="font-family:;" "=""><span style="font-family:Verdana;">whereas clove Eo was fungitoxic and the 4 chemotypes of </span><i><span style="font-family:Verdana;">R</span></i><span style="font-family:Verdana;">.</span><i><span style="font-family:Verdana;"> aromatica</span></i><span style="font-family:Verdana;"> Eo exhibited variable inhibiting capabilities: </span></span><span style="font-family:Verdana;">1</span><span style="font-family:Verdana;">)</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">all tested doses of all Eos</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">(112.5 and 225</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">μL/L of air) were effective against</span><span style="font-family:;" "=""> </span><i><span style="font-family:Verdana;">C</span></i><span style="font-family:;" "=""><span style="font-family:Verdana;">.</span><i><span style="font-family:Verdana;"> asianum </span></i><span style="font-family:Verdana;">mycelial growth (10</span></span><span style="font-family:Verdana;">% </span><span style="font-family:Verdana;">-</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">100% inhibition) but doses of 225</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">μL/L were more inhibitory than those of</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">112.5</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">μL/L, </span><span style="font-family:Verdana;">2</span><span style="font-family:Verdana;">) Conidial germination was more resistant to Eos toxicity since only 225</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">μL/L of methyl eugenol</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">chemotype of </span><i><span style="font-family:Verdana;">R</span></i><span style="font-family:Verdana;">.</span><i><span style="font-family:Verdana;"> aromatica</span></i></span><i><span style="font-family:;" "=""> </span></i><span style="font-family:Verdana;">Eo, all tested doses of the sabinene</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">chemotype of </span><i><span style="font-family:Verdana;">R</span></i><span style="font-family:Verdana;">.</span><i><span style="font-family:Verdana;"> aromatica</span></i></span><i><span style="font-family:;" "=""> </span></i><span style="font-family:Verdana;">Eo and</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">clove Eo were found inhibitory toward conidial germination of </span><i><span style="font-family:Verdana;">C</span></i><span style="font-family:Verdana;">.</span><i> <span style="font-family:Verdana;">asianum</span></i><span style="font-family:Verdana;">.</span></span><i><span style="font-family:;" "=""> </span></i><span style="font-family:Verdana;">30</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">μL/L of sprayed clove Eoweretested on inoculated mangoes and were found to be effective against anthracnose development</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">without affecting the resorcinol content in mango peel and the physicochemical properties of mango pulp. Tests on the major components of clove Eo showed fungitoxic activities against mycelial growth and conidial germination of </span><i><span style="font-family:Verdana;">C</span></i><span style="font-family:Verdana;">.</span><i><span style="font-family:Verdana;"> asianum</span></i></span><i><span style="font-family:;" "=""> </span></i><span style="font-family:Verdana;">similar to those of</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">clove Eo.</span>
基金Funded by the Deanship of Scientific Research,King Abdulaziz University,Jeddah under grant number(G-1436-156-590)
文摘Nowadays, use of alternative and complementary therapies with mainstream medicine has gained the momentum. Aromatherapy is one of the complementary therapies which use essential oils as the major therapeutic agents to treat several diseases. The essential or volatile oils are extracted from the flowers, barks, stem, leaves, roots, fruits and other parts of the plant by various methods. It came into existence after the scientists deciphered the antiseptic and skin permeability properties of essential oils. Inhalation, local application and baths are the major methods used in aromatherapy that utilize these oils to penetrate the human skin surface with marked aura. Once the oils are in the system, they remodulate themselves and work in a friendly manner at the site of malfunction or at the affected area. This type of therapy utilizes various permutation and combinations to get relief from numerous ailments like depression, indigestion, headache, insomnia, muscular pain, respiratory problems, skin ailments, swollen joints, urine associated complications etc. The essential oils are found to be more beneficial when other aspects of life and diet are given due consideration. This review explores the information available in the literature regarding therapeutic, medical, cosmetic, psychological, olfactory, massage aromatherapy, safety issues and different plants used in aromatherapy. All the available information was compiled from electronic databases such as Academic Journals, Ethnobotany, Google Scholar, PubM ed, Science Direct, Web of Science, and library search.
文摘Two types of multipurpose essential oil blends, blend11 containing eleven different essential oils and blend12 containing twelve, were tested against bacterial strains of Pseudomonas aeruginosa ATCC 9027, Serratia marcescens ATCC 13880 and Staphylococcus aureus ATCC 6538 and against the fungi, Candida albicans ATCC 10231, Aspergillus fumigatus ATCC 10894 and Fusarium solani ATCC 36031 to determine the spectrum of in vitro antimicrobial activity using aromatograms (paper disc diffusion assays). Microbial growth was decreased by multipurpose blend11 and blend12 in a similar manner. The saline control disc did not inhibit antimicrobial growth while the two blends exhibited significant zones of inhibition for all 3 bacteria and for the 3 fungi. The greatest antibacterial activity of blend11 and blend12 was exhibited with P. aeruginosa and S. marcescens followed by S. aureus. A high level of activity was associated with C. albicans and a lower level with F. solani followed by A. fumigatus. It is clearly evident from previous published studies that no single essential oil will effectively inhibit the growth of all of the organisms in our study. However, our results demonstrate that blend11 and blend12 have a broad range of inhibitory activity affecting all of the microorganisms tested.
文摘Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of Pimpinella anisum(Green anise)using three different methods:classic maceration,ultrasonic assisted maceration and direct addition of the essential oil(EO).These methodswere compared under two main criteria:time and level of aromatization.The physico-chemical parameters and the thermal stability of flavored oils prepared by the three methods were determined by AOAC titration method and GC–MS analysis so as to compare the aromatization effect of the three methods.The trans-anethole is the major component of the EO of anise seeds as well as the indicator of the level of aromatization.GC/MS analysis results of the flavored oils showed that the diffusion of trans-anethole in the flavored oil by direct addition of EO was very important(36.3%of the total volatile fraction of the flavored oil)in comparison to the oil flavored by ultrasonic assisted maceration or classic maceration(respectively 26.59%and 23.85%).These different aromatization methods ensure an improvement in the quality of VOO with an enrichment in polyphenols estimated at 35%in the case of ultrasonic flavored oil,an increase in the content of carotenoids and chlorophylls(67%and 21%respectively)in the event of aromatization by classic maceration,and a decrease in specific absorbency at 232 nmestimated at 29%during aromatization by addition of EO as well as a decrease in the peroxide value estimated at 26%in oil flavored by classic maceration unlike in oil flavored by ultrasoundwhich has seen an increase of around 20%.The aromatization was able to maintain the stability of the oils and its qualification as VOO with a gain in induction time in the case of treatment at 60℃ estimated at 29 and 27.5 d respectively in oils flavored by addition of EO and by conventional maceration,an improvement resistance to degradation concerning K_(232) and K_(270) of all flavored oils which varied from 15 to 40 d in the case of treatment at 60℃ and 3 h resistance to degradation of oils treated at 130℃ for K_(232).Polyphenols,chlorophyll pigments and carotenoids play an important role in oxidative stability due to their antioxidant nature and their degradation during heating is very complex.All of these physico-chemical changes have increased the thermal stability of flavored oils with better resistance to oxidation of flavored oil by classic maceration in compared to oil flavored by adding EO and the oil flavored by using ultrasound.