Anti-carcinogenic and Anti-bacterial Properties of Selected Spices: Implications in Oral Health

Effect of Honey-based Oral Care on Oral Health of Patients With Stroke Undergoing Rehabilitation: A Randomized Controlled Trial

PURPOSE

To investigate the effects of honey-based oral care on the oral health of patients with stroke undergoing rehabilitation.

METHODS

In this randomized controlled trial, 44 stroke patients from a tertiary hospital's rehabilitation ward were assigned to receive either honey-based oral care or normal saline, with treatments administered twice daily for 2 weeks. The study, conducted from November 2021 to August 2022, employed a double-blind method, blinding both participants and evaluators to treatment allocations. The key outcomes measured included oral status, dental plaque index (DPI), and xerostomia. The final analysis included 13 patients in the experimental group and 16 in the control group.

RESULTS

The intervention significantly changed the oral status, DPI, and xerostomia between the groups. The experimental group showed significantly improved oral status (Z = -4.63, p < .001), DPI (Z = -4.58, p < .001), and xerostomia (t = -6.33, p < .001) compared with the control group. The experimental group showed significant improvements in oral status (Z = -3.27, p = .001), DPI (Z = -3.19, p = .001), and xerostomia (t = 7.37, p < .001) after the intervention, confirming the efficacy of honey-based oral care.

CONCLUSIONS

Honey-based oral care effectively improves oral status and xerostomia, and reduces DPI in patients with stroke.

CLINICAL TRIAL REGISTRATION NUMBER

Clinical Research Information Service, KCT0008201. Registered on 04 February 2023. The first patient was enrolled on November 16, 2021, at https://cris.nih.go.kr/cris/search/listDetail.do?searchWord=KCT0008201&search_yn=Y.

A Review of the Role of Natural Products as Treatment Approaches for Xerostomia

Xerostomia, commonly known as dry mouth, is a widespread oral health malfunction characterized by decreased salivary flow. This condition results in discomfort, impaired speech and mastication, dysphagia, heightened susceptibility to oral infections, and ultimately, a diminished oral health-related quality of life. The etiology of xerostomia is multifaceted, with primary causes encompassing the use of xerostomic medications, radiation therapy to the head and neck, and systemic diseases such as Sjögren's syndrome. Consequently, there is a growing interest in devising management strategies to address this oral health issue, which presents significant challenges due to the intricate nature of saliva. Historically, natural products have served medicinal purposes, and in contemporary pharmaceutical research and development, they continue to play a crucial role, including the treatment of xerostomia. In this context, the present review aims to provide an overview of the current state of knowledge regarding natural compounds and extracts for xerostomia treatment, paving the way for developing novel therapeutic strategies for this common oral health issue.

The potential preventive effect of dietary phytochemicals In Vivo

INTRODUCTION

Chemoprevention refers to using specific substances during oncogenesis. Curcumin and catechins are both polyphenol types of phytochemicals present in curcuma longa and green tea. The effect of curcumin is synergistic with epigallocatechin gallate, the most abundant polyphenol in tea.

AIM

To evaluate and compares the chemopreventive effect of both green tea and curcumin (each individually and in combination) through induction of hamster buccal pouch carcinoma.

MATERIALS AND METHODS

Squamous cell carcinoma was chemically induced in fifty Syrian golden hamsters divided into 5 groups (10 each). The first group was used as a normal control group. The second group received the carcinogenic agent only. The other three groups received green tea, curcumin, and a combination of both, respectively. Flow cytometry, immunofluorescence, and immunohistochemical assays were used to evaluate apoptosis, proliferation, and angiogenesis. ANOVA test was used to analyze the results between the study groups.

RESULTS

The cells of the positive control group (B) resulted in 11.57% apoptosis. In the study groups, treatment of the cells with green tea (C), and curcumin (D) and both of them (E) showed increased apoptosis. The fluorescent image in group B showed an increase of the red fluorescence in the nucleus and cytoplasm of the squamous cell carcinoma cells while groups C, D, and E showed a decrease of the red fluorescence in the nuclei of the squamous cell carcinoma cells. The microvessel density was higher in the positive control group as compared to the treated groups.

CONCLUSIONS

The combination of green tea and curcumin has a significant chemopreventive effect against oral carcinogenesis.

Beneficial effects of Gynostemma pentaphyllum honey paste on obesity via counteracting oxidative stress and inflammation: An exploration of functional food developed from two independent foods rich in saponins and phenolics

The development of functional foods that possess a combination of biological functions and good sensory properties is an emerging topic in the field of food and function. Gynostemma pentaphyllum (G. pentaphyllum) is widely considered to exert anti-obesity effect owing to its abundant saponins and other bioactive components, but bitter and unacceptable taste limit its utilization. While honey, a natural sweetener, not only has the pleasure sense but is also usually used as the carrier of functional food due to its phenolic oligosaccharide, etc. In the present study, we proposed the preparation method of a G. pentaphyllum honey paste (GH) and its beneficial effects on obese mice. The results showed that GH contented 0.055 mg/g Gypenoside XLIX, 0.01 mg/g Gypenoside A, and 11 kinds of phenolics. It could down-regulate 23.3% of liver TC level, increase serum ALT activity, improve liver tissue damage and epididymal adipocyte hypertrophy than obese mice. Besides, GH regulated enzyme activities such as SOD and GSH to enhance oxidative stress defense and exerted anti-inflammatory activity via IL-6 (52.4%), TNF-α (38.7%), IFN-γ (32%) and NF-κB (28%) genes down-regulation, which also reshaped the gut microbiota structure, exerting anti-obesity effects. More importantly, GH promoted obese mice appetite with orexin-A compared to G. pentaphyllum alone. This study provided a new perspective on the development of G. pentaphyllum functional foods with both good organoleptic performance and obesity therapy.

Antioxidant, antimicrobial and DNA damage protecting potential of hot taste spices: a comparative approach to validate their utilization as functional foods

Hot taste spices have enormous health benefits starting from kitchen to pharmaceutical laboratories. Our present study is focused on phytochemical and pharmacological screening of six hot taste spices namely Zingiber officinale (ginger), Capsicum annuum (chilli), Piper chaba (java long pepper), Piper nigrum (black pepper), Syzygium aromaticum (clove), Trachyspermum ammi (carom). Among all six spices, clove and ginger exhibited strong antioxidant activity owing to higher phytochemical contents. Significant antifungal activity (IZD ≥ 11 mm) was revealed by all six spices except hexane fraction of carom whereas strong antibacterial activity with lowest MIC was displayed by clove, ginger and chilli. DNA was successfully protected from oxidative damage by clove, ginger followed by chilli, java long pepper and carom but black pepper could only partially protect DNA damage even at 4 mg/ml concentration. Based on the DNA damage protecting potentials and antioxidant activities clove, ginger, java long pepper and carom may be utilized for neutraceuticals development. Antimicrobial activities suggested that clove, ginger, java long pepper and chilli may be useful as food preservatives. Fractionated bioactivity of the all the six HTS would help for targeted extraction and development of nutraceuticals from these commonly used medicinal spices.

Comparison of the effect of ginger and aloe vera mouthwashes on xerostomia in patients with type 2 diabetes: A clinical trial, triple-blind

BACKGROUND

Ginger and aloe vera are two medicinal herbs mostly used to produce mouthwash. This study aimed to compare the effects of ginger and aloe vera mouthwashes on the xerostomia in patients referred to Bandar Abbas diabetes clinic (Iran).

MATERIAL AND METHODS

In this triple-blind clinical trial, three groups (n=35 patients in each group) were studied. One group was given aloe vera mouthwash, the other group used ginger mouthwash, and the control group was only given normal saline. All the mouthwashes were used 20 ccs three times daily for 14 consecutive days. The symptoms and severity of xerostomia were measured before and after the intervention by the questionnaire proposed by Fox et al. as well as VAS scale, respectively. Statistical analysis, including the Shapiro-Wilk test used to measure the normality of variables, and Chi-square and McNemar used to compare the scores questionnaire proposed by Fox et al., were also applied. Scores of VAS were analyzed using a one-way ANOVA test. P<0.05 was considered as statistically significant in all these tests.

RESULTS

The mean age of the participants included in the normal saline group was 58.13±14.75 years old, 54.14±9.35 years old in the ginger group, and 53.37±11.57 years old in the aloe vera group. The difference between the scores of xerostomia before and after performing the intervention (The amount of reduction in xerostomia) in the ginger group was 6.12±2.004 cm, in the aloe vera group it was 4.08±2.09 cm, and in the normal saline group it was 2.45±2.09 cm. Finally, the ginger and aloe vera mouthwashes significantly reduced all symptoms and severity related to xerostomia, respectively(p<0.001).

CONCLUSIONS

The use of mouthwash is an effective measure to reduce xerostomia under chronic conditions. Aloe vera, ginger, and normal saline are known as effective mouthwashes on controlling this complication. According to the results of this study, ginger and aloe vera mouthwashes could significantly decrease xerostomia and promote oral health in patients with diabetes.

Nano-composites chitosan-curcumin synergistically inhibits the oxidative stress induced by toxic metal cadmium

The present study intends to compare the influence of pre-treatment with nanoparticles of curcumin (Cr-NPS), chitosan (Ch-NPS) and nanocomposites chitosan-curcumin (CC-NPS) on cadmium (Cd)-induced oxidative damage in the liver, kidneys, and blood indices in Swiss strain adult male mice. The pretreated mice with Cr-NPS, Ch-NPS, and CC-NPS were exposed to Cd (10mg/kg) for three weeks. The non-enzymatic Oxidative Stress (OS) indices like lipid peroxides (TBARS), reduced total glutathione (GSH), enzymatic OS indices like catalase (CAT), glutathione S-transferase (GST) and superoxide dismutase (SOD) were estimated together with some blood indices. Cadmium was able to induce a significant increase in TBARS and a significant decrease in GSH, GST, CAT and SOD levels in all the tissues, which were pretreated with nanocomposite. Furthermore, the blood indices like counts of red and white blood cells, platelets, hemoglobin and packed cell volume were also depleted due to Cd exposure but remained unaffected and kept under normal levels in pretreated mice group. The results indicate that Cr-NPS, Ch-NPS, and CC-NPS may act as natural antioxidants and when compared among the three, CC-NPS appears to be the best antioxidant.

The effectiveness of thyme honey for the management of treatment-induced xerostomia in head and neck cancer patients: A feasibility randomized control trial

PURPOSE

Radiation-induced xerostomia is one of the most common side effects that head and neck cancer patients experience during and after treatment. Despite the various methods for the prevention and treatment of radiation-induced xerostomia, it remains highly prevalent among patients treated for head and neck cancers negatively influencing their lives. The purpose of this study was to evaluate the effectiveness of thyme honey as a means for managing radiation-induced xerostomia.

METHOD

This was a parallel randomised controlled trial with two equal arms, the experimental arm (thyme honey) and the control arm (saline). 72 head and neck cancer patients receiving radiotherapy or/and chemotherapy or/and surgery were recruited in a specialised cancer centre. Patients in both arms followed the same administration protocol with thyme honey and saline respectively. Identical assessments at baseline, 1 month and 6 months following completion of the intervention were performed in both arms including the National Cancer Institute (NCI) xerostomia scale and the Xerostomia Questionnaire (XQ) additionally to weekly oral clinical assessments. The ClinicalTrials.gov Identifier for this study is NCT01465308.

RESULTS

Linear Mixed Models revealed the statistically significant effect of the intervention on xerostomia (F = 8.474 p < 0.001) and overall quality of life (F = 13.158 p < 0.001). Moreover, Generalised Estimating Equations revealed a statistically significant effect on strong and unbearable pain (F = 10.524 p < 0.001) and dysphagia (F = 4.525 p = 0.033).

CONCLUSION

The study has demonstrated the safety and efficacy findings of Thyme honey in head and neck cancer patients for the management of treatment induced xerostomia.