Seyyed Amir Hossein Zehni Moghaddam; Maryam Javadi; Foad AliMoradi; Asghar Mohammadpour Asl
Volume 23, Issue 1 , May and June 2016, , Pages 103-109
Abstract
Background and purpose: Diabetes is a global problem and one of the main reasons for debility and mortality in present-day societies. Some studies have indicated that Sleep Durationand blood sugar levels in diabetics are correlated, but this has not been confirmed in other research. Therefore, this study ...
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Background and purpose: Diabetes is a global problem and one of the main reasons for debility and mortality in present-day societies. Some studies have indicated that Sleep Durationand blood sugar levels in diabetics are correlated, but this has not been confirmed in other research. Therefore, this study was designed to investigate the relationship between Sleep Durationand blood sugar levels in patients with type 2 diabetes. Methods and materials: In this cross-sectional-analytical study, 244 type 2 diabetes patients referred to the Diabetes Screening Center in south Tehran were studied. After obtaining written consent from the patients, demographic information and information regarding their sleep patterns was collected, and blood samples were taken from them. The data was analyzed using the statistical analyses chi-square, independent t-test, and logistic regression. Findings: Of the 244 studied patients, 168 (68.9%) were females and 67 (31.1%) males, and their overall average age was 58.30±11.22. Study of the relationship between blood sugar level control and sleep hours controlling for demographic variables and duration of the disease showed that Sleep Durationon holidays and working days had no significant correlation with blood sugar level control in the studied patients (p>0.05). Conclusions: There was no correlation between Sleep Durationand fasting blood sugar and HbA1c in patients with type 2 diabetes. We recommend longitudinal studies be carried out in this regard.
Hasan Mohammadpour Kanzagh; Mostafa Novrozi; Razzagh Mahmoodi; Asghar Mohamadpor Asl; Roza Zavvashi
Volume 22, Issue 4 , September and October 2015, , Pages 612-621
Abstract
Background & Objectives: Nowadays, plant essential oils are of interest to food industry researchers and are used as natural and safe preservatives in food materials because of their antibacterial and antioxidant properties. The aim of this study was to evaluation of antibacterial activity of Stachys ...
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Background & Objectives: Nowadays, plant essential oils are of interest to food industry researchers and are used as natural and safe preservatives in food materials because of their antibacterial and antioxidant properties. The aim of this study was to evaluation of antibacterial activity of Stachys lavandulifolia essential oil against listeria monocytogenes growth in Ardabil traditional cheese. Materials & Methods: In this experimental study, aerial parts of Stachys lavandulifolia preparation as dried plant and its essential oil was isolation and identification. Essential oil in 0.03- 0.06 and 0.12 concentration with 103cfu/ml Listeria monocytogenes was inoculated in the milk samples that were prepared for the production of cheese. The cheese samples were stored for 60 day at 7 °C and during 1, 7, 15, 30, 45 and 60 days were counted in surface culture to examine the quality growth of Listeria and total aerobic bacteria. The data were analyzed with Repeated measurement ANOVA with SPSS 22 and P-values less than 0.05 were considered significant. Results: Use of essential oil concentrations have significant effect on reducing total bacteria and Listeria growth in compared to the control groups (p<0.001). Moreover, it was observed that bacterial growth declined logarithmically with increases in the concentration of the essential oil (p<0.001). Use of 0.12 concentration of essential oil has the greatest antimicrobial effect. Conclusion: Essential oil of Stachys lavandulifolia has antibacterial effect on Listeria monocytogenes and total aerobic bacteria, so that use of 0.06 of essential oil can improve the microbiological and safety properties of Ardabil traditional cheese and, also, can make desirable organoleptic characteristics.