Nutrition in the Treatment of Dry Eye with Special Attention to Sea Buckthorn Oil

2012 ◽  
pp. 533-543
Author(s):  
Petra S. Larmo ◽  
Baoru Yang ◽  
Riikka L. Järvinen ◽  
Niko L. Setälä ◽  
Matti H. Viitanen ◽  
...  
Keyword(s):  
Dry Eye ◽  
Sea Buckthorn ◽  
Sea Buckthorn Oil

Effects of Oral Sea Buckthorn Oil on Tear Film Fatty Acids in Individuals With Dry Eye

Cornea ◽  
2011 ◽  
Vol 30 (9) ◽  
pp. 1013-1019 ◽  
Author(s):  
Riikka L Järvinen ◽  
Petra S Larmo ◽  
Niko L Setälä ◽  
Baoru Yang ◽  
Janne RK Engblom ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dry Eye ◽  
Tear Film ◽  
Sea Buckthorn ◽  
Sea Buckthorn Oil

scholarly journals Oral Sea Buckthorn Oil Attenuates Tear Film Osmolarity and Symptoms in Individuals with Dry Eye

2010 ◽  
Vol 140 (8) ◽  
pp. 1462-1468 ◽  
Author(s):  
Petra S. Larmo ◽  
Riikka L. Järvinen ◽  
Niko L. Setälä ◽  
Baoru Yang ◽  
Matti H. Viitanen ◽  
...  
Keyword(s):  
Dry Eye ◽  
Tear Film ◽  
Sea Buckthorn ◽  
Sea Buckthorn Oil

scholarly journals Effects of a sea buckthorn oil spray emulsion on dry eye

2019 ◽  
Vol 42 (4) ◽  
pp. 428-433 ◽  
Author(s):  
Petra Larmo ◽  
Riikka Järvinen ◽  
Jarmo Laihia ◽  
Eliisa Löyttyniemi ◽  
Laura Maavirta ◽  
...  
Keyword(s):  
Dry Eye ◽  
Sea Buckthorn ◽  
Sea Buckthorn Oil

Aloe vera gel and sea-buckthorn oil protect human fibroblasts against silver nanoparticles cytotoxicity

2021 ◽  
Vol 350 ◽  
pp. S238-S239
Author(s):  
A.-M. Enciu ◽  
E. Codrici ◽  
D.I. Popescu ◽  
P. Preda ◽  
D. Stan ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Human Fibroblasts ◽  
Aloe Vera ◽  
Sea Buckthorn ◽  
Aloe Vera Gel ◽  
Sea Buckthorn Oil

scholarly journals Role of sea buckthorn oil in management of chronic periodontitis: follow-up study

2016 ◽  
Vol 4 (2) ◽  
pp. 33 ◽  
Author(s):  
Anamika Sharma ◽  
Shatakshi Sharma ◽  
Shivi Khattri ◽  
Harshita Garg
Keyword(s):  
Chronic Periodontitis ◽  
Periodontal Ligament ◽  
Alveolar Bone ◽  
Sea Buckthorn ◽  
Long Term Results ◽  
Treatment Modalities ◽  
Adjunctive Treatment ◽  
Scaling And Root Planing ◽  
Root Planing ◽  
Sea Buckthorn Oil

Periodontitis is an inflammatory condition resulting in loss of periodontal ligament and alveolar bone. Nonsurgical therapy remains the cornerstone of periodontal treatment. For sustained plaque control it plays an important role in achieving successful long-term results for the care of Chronic Periodontitis subjects. Proper maintenance and patient hygiene plays a vital role in suppression of re-colonization of micro-organism. Many adjunctive treatment modalities along with mechanical debridement have been clinically used and investigated for their efficacy. Systemic antioxidants in conjunction with scaling and root planing can offer additional effects and can be used as an adjunctive treatment. Patients with periodontal disease display increased PMN number and activity, resulting in high degree of free radical release culminating in heightened oxidative damage to gingival tissues, periodontal ligament and alveolar bone. Damage mediated by free radicals can be mitigated by "antioxidant defense system ".Sea buckthorn oil is an omega-7 fatty acid antioxidant which has unique botanical and nutritional properties thereby benefiting mucous membrane by reducing inflammation, improving wound healing and showing excellent antibacterial property. In this research patients were prescribed systemic antioxidant after the phase 1 therapy ie scaling and root planing to observe its effects on the various clinical parameters.

scholarly journals CRYOCHEMICAL PROCESSING OF SEA BUCKTHORN FRUITS WITH THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

2021 ◽  
pp. 53-57
Author(s):  
А.А. ЩЕГОЛЕВ ◽  
О.Е. БИКТИМИРОВА ◽  
Ю.Л. ЮРЬЕВ ◽  
Л.Г. СТАРЦЕВА
Keyword(s):  
Functional Foods ◽  
Physiological Activity ◽  
Preclinical Study ◽  
Sea Buckthorn ◽  
Liquid Carbon ◽  
Plant Resources ◽  
Technological Factors ◽  
Technological Processing ◽  
Sea Buckthorn Oil ◽  
Positive Effect

Несмотря на значительный интерес к растительным ресурсам облепихи крушиновидной и продуктам технологической переработки, многие аспекты этой проблемы остаются недостаточно изученными. Особенно это относится к влиянию различных технологических факторов на биохимический состав свеже- заготовленных плодов облепихи и продуктов их переработки традиционными методами. В данном исследовании экспериментально подтверждена целесообразность применения отрицательных температур, а также инертной среды жидкого азота и жидкого диоксида углерода на всех технологических стадиях криохимической переработки плодов облепихи с получением микродисперсных порошков (фитокрипы) и абсолютного облепихового масла. Доклиническое изучение физиологической активности и безопасности применения подтверждает, что данные функциональные продукты питания положительно влияют на функции органов и систем человека. Despite the considerable interest in the plant resources of buckthorn buckthorn and products of technological processing, many aspects of this problem remain insuffi ciently studied. This is especially true for the infl uence of various technological factors on the biochemical composition of freshly harvested sea buckthorn fruits and products of their processing by traditional methods. In this study, the expediency of using negative temperatures, as well as an inert medium of liquid nitrogen and liquid carbon dioxide at all technological stages of cryochemical processing of sea buckthorn fruits to obtain microdisperse powders (phytocrip) and absolute sea buckthorn oil was experimentally confi rmed. Preclinical study of physiological activity and safety of use confi rms that these functional foods have a positive effect on the functions of human organs and systems.

scholarly journals COMMODITY STUDY OF DEVELOPED CUPCAKES OF ORGANIC RAW MATERIALS

2020 ◽  
Vol 2 ◽  
pp. 63-68
Author(s):  
Alina Tkachenko ◽  
Ivan Syrokhman ◽  
Yulia Basova ◽  
Anna Kobischan ◽  
Anna Artemenko ◽  
...  
Keyword(s):  
Protein Content ◽  
Raw Materials ◽  
Control Sample ◽  
Rice Flour ◽  
Sea Buckthorn ◽  
Quality Level ◽  
Sea Buckthorn Oil ◽  
Production Preparation ◽  
Chicken Eggs ◽  
Organoleptic Parameters

For widening the assortment of floury confectionary products of organic raw materials, recipes of new cupcakes of sandy dough “Cosmic” and “Lunik” were offered. The recipe of cakes “Cosmic” included the organic raw materials: rice flour, grinded ginger, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, black ashberry jam. The recipe of cakes “Lunik” included rice flour, combined with spelt one, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, organic blackberry jam. A control sample was baskets with jelly and fruits, prepared by the traditional recipe. The main difference of the offered samples is in fact that they are prepared of the organic raw materials only. Margarine is a fatty base of the control sample. It is offered to replace the fatty base by creamy butter and sea buckthorn oil. The production technology of a sandy semi-product consists of four stages: preparation of raw materials for production, preparation of a sandy semi-product, its formation, baking. This paper offers the developed scale of organoleptic estimation of the cupcake quality and presents results of studying its food value. The highest quality level by organoleptic parameters was fixed in the “Lunik” sample – 0.96; in the “Cosmic” sample, the quality level is also rather high – 0.95; the control sample differed by much lower quality level – 0.83. The developed samples differed by lower energetic value, namely, 351.00 kcal and 313.50 kcal in the “Cosmik” and “Lunik” samples, respectively, whereas for the control sample this number was 433.70 kcal. The offered recipes of cupcakes included the higher protein content than the control – 7.40 and 7.58g/100 g for “Cosmic” and “Lunik” samples, respectively, whereas the protein content in the control was 5.40 g/100 g.

Sea Buckthorn Oil Tocopherol Extraction's By‐Product Utilization in Green Synthesis of Polyurethane Coating

2020 ◽  
Vol 122 (4) ◽  
pp. 1900387 ◽  
Author(s):  
Mayur S. Prabhudesai ◽  
Pavan M. Paraskar ◽  
Rahul Kedar ◽  
Ravindra D. Kulkarni
Keyword(s):  
Green Synthesis ◽  
Sea Buckthorn ◽  
Polyurethane Coating ◽  
Sea Buckthorn Oil

scholarly journals Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

2020 ◽  
Vol 2020 ◽  
pp. 1-8 ◽  
Author(s):  
Hongxia Zheng ◽  
Like Mao ◽  
Jingyi Yang ◽  
Chenyu Zhang ◽  
Song Miao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Droplet Size ◽  
Oil Content ◽  
Radical Scavenging Activity ◽  
Soy Protein Isolate ◽  
Radical Scavenging ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Sea Buckthorn ◽  
Sea Buckthorn Oil

Sea buckthorn oil-in-water emulsions were prepared through high pressure homogenization, and the effects of droplet size, oil content, and emulsifier type on emulsion properties and the overall antioxidant activity of the emulsions were evaluated. Emulsions with different droplet size were obtained by varying homogenization pressure, and higher oil content resulted in bigger droplet size of the emulsions. Among three tested emulsifiers, sodium caseinate and sugar ester were able to form emulsions with much smaller particle size than soy protein isolate. The emulsions with bigger droplets tended to cream in an accelerated centrifugation test. The antioxidant property of the emulsions was expressed as their DPPH radical scavenging activity. The emulsions processed at lower pressure or contained higher oil content had higher DPPH radical scavenging activity. The soy protein isolate-stabilized emulsion presented higher antioxidant activity than sodium caseinate- and sugar ester-stabilized ones. Upon storage, the antioxidant activity of the emulsions was decreased due to the changes in emulsion stability and the degradation of antioxidants. The knowledge obtained in this study would be useful in developing healthy food containing sea buckthorn oil.

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