Bay Leaf Research Articles

Effectiveness of Combination Therapy of Bay Leaf Decoction and Honey on Blood Pressure in Hypertension Sufferers

Background: Hypertension is a condition where systolic and diastolic pressures increase beyond normal pressure limits, systolic pressures above 140 mmHg and diastolic pressures above 90 mmHg, are one of the health problems that is quite dangerous throughout the world because hypertension is the main risk factor that leads to disease. cardiovascular diseases such as heart attack, heart failure, Objectives: To determine the effectiveness of combination therapy of boiled bay leaves and honey on blood pressure in hypertension sufferers at Posbindu Buncis in the working area of Kemiri Muka Health Center, Depok City Methods: This research uses a quantitative type of research. This type of research is a quasi-experimental method (Quasy Experiment) using a pretest-posttest design. The sample consisted of 40 people. The control group consisted of 20 people and the intervention group consisted of 20 people. The analysis uses the Independent T-test. Results: Independent test shows that the average systolic blood pressure value in the intervention and control groups has a p-value of 0.781 < 0.05, so these results can be concluded that HO is accepted, for the average diastolic blood pressure in the intervention and control groups the p-value -value 0.304 < 0.05, it can be concluded that in the intervention and control groups, Ho was accepted and Ha was rejected Conclusion: There is no effectiveness of the combination therapy of boiled bay leaves and honey on blood pressure in hypertension sufferers in Posbindu Beans in the working area of the Kemiri Muka Community Health Center, Depok City in 2022.

Antibacterial and antioxidant properties and phytochemical screening of Laurus nobilis L. extract from Ethiopia

Microbial resistance to antibiotics and the shortage of efficient antimicrobial agent has necessitated the search for a better antimicrobial agent from various sources. Plants secondary metabolites are the major sources for discovery of new bioactive chemical compounds. The objective of this study was to determine the antibacterial and antioxidant activities of Laurus nobilis leaf extract and its essential oil against human pathogenic microorganisms and to analyse its chemical composition. The leaf of L. nobilis (500 g) was air-dried, powdered and extracted using four different solvents. The crude extract and the essential oil were tested against four Gram-negative and two Gram-positive bacterial strains. The radical scavenging activity of the crud extract was examined using DPPH assay. Bacterial inhibition activity of the crude extract increased with increased concentration from 25 mg/mL to 200 mg/mL. The maximum inhibition zone was recorded against Enterococcus faecalis 13.33±1.52 mm, Escherichia coli 14.33±1.53 mm and Salmonella typhimurium 16.00±1.00 mm, respectively. MeOH extract (1000 µg/mL) showed superior radical scavenging property (0.02) than ascorbic acid (0.05). The analysis of the oil using GC-MS indicated the presence of 48 chemical substances accounting for 91.4 % of the total compositions. The finding of this study showed that bay leaf has considerable antimicrobial and antioxidant activities. Further evaluation of this plant is recommended with particular focus on the mechanisms of action of the antimicrobial substance.

Differences In Lowering Blood Pressure Between Giving Infusa Of Salam Leaf (Syzyguim Polynatum) And Infusa Of Herba Celery (Apium Graviolens L) In Hypertension Patients To Pregnant Women At Puskesmas Balaraja

Elevated blood pressure is a major factor for coronary and ischemic heart disease and hemorrhagic stroke, in addition to peripheral vascular disease, kidney disorders, retinal hemorrhages and visual disturbances. The aim of this study was to compare the level of effectiveness in reducing blood pressure in pregnant women who experience hypertension at the Balaraja Health Center by giving infusions of bay leaves (Syzygium polyanthum) and infusions of celery herb (Apium graveolens). This type of research is a quantitative research with the type of experimental method in this study is to compare the effectiveness of the infusion of bay leaves and celery leaves to lower blood pressure in pregnant women with hypertension. The results of this study indicate that there is a significant effect between giving bay leaf infusion to pregnant women with hypertension at Balaraja Health Center with an odds ratio of 0.667. and there is a significant effect between giving celery leaf infusion to pregnant women with hypertension at the Balaraja Health Center with an odds ratio of 1,500.

The Effect of Layer Leaves on Reducing Uric Acid in the Elderly: A Systematic Review

Gout is an inflammatory disease of the joints caused by excess uric acid content in the blood, resulting in a buildup of uric acid crystals in the joints and other soft tissues. Bay leaf or with the Latin name Syzygium Polyanthum is a plant that can be used to treat gout. This study aims to estimate the effect of bay leaves on reducing uric acid levels in the elderly. This research is a systematic review research using the PRISMA diagram. Article searches were carried out based on the PICO Model eligibility criteria. P= Elderly; I= Drink boiled bay leaves; C= Do not drink bay leaf decoction; O= Uric acid. The articles used come from 1 database, namely: Google Scholar. With keywords including "gout" AND "bay leaf" AND "elderly" In 5 articles from 2016-2022, it can be concluded that regarding the effect of bay leaves on gout in the elderly, it shows that boiling bay leaf water can reduce uric acid in the elderly.

Could the aroma of spices produce a cross-modal enhancement of food saltiness and contribute to reducing salt intake?

As a result of its correlation with cardiovascular diseases, salt intake must be reduced. According to multi-sensory integration, aroma plays an important role in saltiness enhancement; this could enable a food's salt content to be reduced without losing acceptance. We therefore studied the effect of three spices, Curcuma longa, Laurus nobilis L. and Petroselinum crispum L., on saltiness enhancement through sensory tests on consumers. This was followed by olfactometric analysis with the aim of relating the effect to the spices' aromatic composition. According to the odour-induced salty taste enhancement (OISE) mean values, bay leaf and turmeric had the highest effect on saltiness enhancement, at a similar level to dry-cured ham aroma, wherwas parsley had a significantly lower OISE value. Only one odour-active compound (OAC), eugenol, showed a direct correlation with the spices' OISE values. Turmeric primarily had OACs with sweet aroma, whereas bay leaf had more OACs belonging to the spicy-aroma category. The three spices, turmeric, bay leaf and parsley, investigated in the present study appear to enhance the salty taste of mashed potato with a low salt content. The results suggest that an interaction effect among OACs with different aromatic ranges may exist. Therefore, when the global OAC modified frequency value, grouped according to aroma range, was considered, the sweet range appears to counteract the effect of the spicy aroma on saltiness. © 2024 Society of Chemical Industry.

Efficacy of phenolic compounds from bay leaf (Laurus nobilis) as natural antioxidants in the enhancement of edible oil thermo-resistance

Efficacy of phenolic compounds from bay leaf (Laurus nobilis) as natural antioxidants in the enhancement of edible oil thermo-resistance

Efficacy of Bay Leaf (Syzygium polyanthum) in Regulating Lipid Profile in Dyslipidemia Model Rats: A Systematic Review

Introduction: Cardiovascular disease is the leading cause of death in the world, more than any other disease. The leading cause of cardiovascular disease is dyslipidemia. Long-term use of simvastatin can cause other diseases. One of the medicinal plants known to have anti-cholesterol effects is a bay leaf (Syzygium polyanthum). This study aimed to determine how the administration of bay leaf extract regulates lipid profiles.Methods: This study used a systematic review based on PRISMA guidelines. Sampling in this study was done by collecting studies available in e-databases: PubMed and Google Scholar, with the inclusion criteria being experimental studies about the effect of bay leaf extract administration in regulating lipid profile in rats.Results: This study consisted of 10 experimental studies on rats. Eight studies showed an improved lipid profile, while two other studies did not show an improving lipid profile after the administration of bay leaf extract.Conclusion: Most studies revealed that bay leaf extract positively improves lipid profiles by lowering total cholesterol, LDL, and triglycerides, increasing HDL levels, and having antioxidant and anti-inflammatory effects.

Utilization of Hydroxyapatite-Chitosan-Bay Leaf Oil (Syzygium Polyanthum W.) as Antibacterial for Streptococcus Mutants

Dental caries is a disease that can damage hard tooth tissue caused by the activity of Streptococcus mutans bacteria. Streptococcus mutans bacteria are the leading cause of dental caries disease. Efforts to prevent dental caries can be made using toothpaste, but toothpaste cannot reach areas that are difficult to reach with a toothbrush. Another method that can be used is mouthwash. This study was developed with the active ingredient compound HAp-chitosan-bay leaf oil in mouthwash to have an antimicrobial effect to prevent dental caries. This study aimed to determine the chemical physics characteristics and antibacterial activity of mouthwash preparations based on hydroxyapatite-chitosan-bay leaf oil. In this study, the active ingredients hydroxyapatite-chitosan-bay leaf oil was used with variations in the concentration of bay leaf oil, namely 0.5, 1.5, and 2.5 %. FT-IR characterization showed the presence of OH, N-H, CH, C=O, C=C, C-O, and PO43- functional groups. The pH test on the mouthwash showed compliance with the quality standard for mouthwash pH, which has a pH range of 5-7. The homogeneity test results in the mouthwash preparation showed no sediment or separation. Antibacterial activity testing showed that the HAp-chitosan-bay leaf oil mouthwash preparation inhibited the growth of Streptococcus mutans bacteria. The inhibition zone in the strong category with an average of 12.75 mm was shown in the HAp-chitosan-bay leaf oil mouthwash preparation formulation with a concentration of 2.5% bay leaf oil with the addition of sodium lauryl sulfate (SLS).

PEMBERDAYAAN MASYARAKAT DESA RANOEYA MELALUI PELATIHAN PEMBUATAN CEMILAN CHURROS DAUN SALAM (SYZYGIUM POLYANTHUM WIGHT) BAGI PENDERITA DIABETES DI KECAMATAN WAWOTOBI KABUPATEN KONAWE

Salam leaf is one of the herbal plants that contains several compounds that effectively reduce blood glucose levels, namely saponins, tannins, phenolics and flavonoids. Empirically, the leaves of salamka are used by the Ranoeya Village community as an additional ingredient to add flavor to dishes. Community service activities of LPPM Politeknik Bina Husada and Halu Oleo University as a community empowerment in the context of utilizing bay leaves as snacks for diabetics in Wawotobi District. The potential development of churros snacks as an alternative food has the opportunity to be a very good snack for health that can be consumed by all ages. The method of the activity was carried out by training the making of churros to the Ranoeya village community of 25 people. The activity started from harvesting, wet sorting, dry sorting, drying, cutting and pulverizing bay leaves. Bay leaves were prepared with various concentrations, namely FI (1 g), FII (3 g), and FIII (5 g) and organoleptic evaluation was carried out including color, odor, taste and shape of the preparation. The results showed that Ranoeya villagers were very enthusiastic in participating in this activity. Organoleptic test results showed churros in formula FI were yellow, FII were greenish yellow and FIII were brownish green. The aroma test showed FI, FII and FIII had a distinctive aroma of milk vanilla flavor. The results of the taste test on F1 churros taste in general. F2 has a slightly concentrated bay leaf flavor, F3 has a concentrated bay leaf flavor. The taste test on F1 has the taste of churros in general, F2 is slightly concentrated, and F3 is concentrated. Hardness test on F1, F2 and F3 have good texture. The favorability test showed churros in F1 (90%), B (7%), C (3%). The results showed that Salam leaves can be formulated in the form of churros snacks and can be utilized as a healthy snack for diabetics in Ranoeya Village, Wawotobi District, Konawe Regency

PENGUJIAN TOTAL PLATE COUNT DALAM PEMBUATAN BAKSO IKAN KEMBUNG BERBAHAN DASAR TEPUNG SAGU DENGAN PENAMBAHAN DAUN SALAM

Fish is an economical protein source with significant nutritional value, providing easily digestible protein and versatile cooking options. A popular modified version of processed mackerel is the fish ball or 'bakso,' commonly found in Indonesian cuisine. Bakso, a prevalent type of meatball, is crafted using mackerel and substituting flour, often opting for sago flour. Sago flour, as a food ingredient, can be consumed directly or incorporated into various food industry applications. Ongoing research is dedicated to exploring natural preservatives as an alternative to chemical preservatives due to their adverse effects. Research findings suggest that bay leaf extract can prolong the shelf life of mackerel fish balls stored at room temperature for up to 36 hours. Bay leaves exhibit antibacterial properties against pathogenic bacteria. Total Plate Count (TPC) testing in a laboratory stands out as a method for detecting and analyzing microbial content in food.

Pengaruh Pemberian Rebusan Air Daun Salam Terhadap Penurunankadar Asam Urat Pada Lansia di Wilayah Kerja UPT Batu Aji Kota Batam Tahun 2021

The prevalence of gout in Indonesia is the fourth largest country in the world whose population suffers from gout. 35% of gout occurs in men over the age of 45 years. Joint disease in those aged 55-64 years is 45%. Age 65-74 years 51.9%. Age ≥ 75 years 54.8%. The incidence of joint disease based on diagnosis by health workers in Indonesia is 7.3 and based on diagnosis or symptoms 24.7% (RISKESDAS, 2018). This type of research is quantitative using a quasi-experimental research method with pre-test and post-test with control methods. The population of all elderly people suffering from gout who underwent examination and treatment in the Batu Aji Health Center UPT area, namely 140 people as of April 2021. The number of samples in this study was 30 people, divided into 15 elderly people in the experimental group and 15 elderly people in the experimental group. Control. Based on the results of research and data processing that has been carried out by researchers, regarding the effect of boiling bay leaf water on reducing uric acid levels in the elderly in the Batu Aji Health Center UPT area, Batam City in 2021 with a total of 30 respondents, consisting of 15 intervention groups and 15 control groups . The research carried out not only provides conclusions but also provides suggestions to various parties to help improve health and prevent complications in gout patients.

The effect of Bay Leaf Decoction on reducing Blood pressure in Hypertension patients in The working area of South Lasalimu

Introduction: South Lasalimu Public Health Center is the third-ranked public health centre in Buton Regency in terms of hypertension prevalence over the last three years. The non-pharmacological treatment of bay leaf decoction in hypertension in South Lasalimu has yet to be developed with the goal of reducing hypertension in hypertension patients in South Lasalimu's working area. Methods: Study used a pre-experimental design. The sample size was 26 people because the population consisted of 35 hypertension patients. The information was gathered between June 3 and July 15, 2022. In order to test the effect of bay leaf decoction, this study used the Wilcoxon test. Results: The study's systolic and diastolic results in hypertension patients were 0.00(p 0.05). Conclusion: There is an effect of bay leaf decoction in the working area of South Lasalimu Public Health Center. It is hoped that hypertension patients can consume a bay leaf decoction if their blood pressure increases.

Incorporating bay leaf extract (Laurus nobilis L.) and determining the quality attributes of Turkish fermented sausage (sucuk).

This study aimed at investigating the quality attributes of Turkish fermented sausage (sucuk) incorporated with bay leaf extract obtained as a natural antioxidant and a source of phytochemicals. Five different bay leaf extracts were obtained with distilled water and 60%, 70%, 80%, and 90% ethanol. The total phenolic contents and antioxidant activity values indicated that ultrasound-assisted 70% ethanol extract was the most suitable extract. Furthermore, five groups of sucuks were manufactured with the addition of bay leaf extract (1, 5, and 10 mL/kg), ascorbic acid (500 mg/kg), and control. The extracts were produced similar pH values when compared to control and ascorbic acid samples. The treatments had no significant effect on moisture contents of sucuks. Bay leaf extracts produced comparable color, texture profile analysis, and TBARS values to control and ascorbic acid samples. Biogenic amine contents (mg/kg dry weight) of sucuks including tryptamine (6.43-30.66), 2-phenylethylamine (2.24-32.04), putrescine (2.19-7.98), cadaverine (3.28-12.21), histamine (7.01-11.38), tyramine (3.27-71.07), spermidine (4.44-8.01), and spermine (53.96-68.25) were mostly within the lower ranges typically associated with sucuk. However, the lowest cadaverine values observed at the end of storage in the bay leaf extract added samples indicated that bay leaf extract might be effective in decreasing cadaverine values during storage. The addition of bay leaf extract caused similar sensory attributes to the control and ascorbic acid samples. This study revealed that Turkish fermented sucuks could be effectively incorporated with bay leaf extracts without a negative effect on the quality attributes or consumer acceptability.

Adaptation for use In Russia of the extended odor identification Sniffin' Sticks test

The psychophysical Sniffin' Sticks test, which includes an odor identification test, is the gold standard for assessing the sense of smell in clinical and scientific practice. A necessary requirement for the odor identification test is a close familiarity with the odors used by the inhabitants of the region in which it is used. We studied 77 healthy volunteers and 51 patients with olfactory dysfunction and we found that Russians are not familiar with the three smells from the test (licorice, turpentine and anise) and are completely unfamiliar with the one proposed alternative answer (chives). Moreover, four odors demonstrated very low recognition (less than 75%). The test has been adapted for the use In Russia. In the booklet, licorice is replaced by cough syrup, turpentine by paint thinner, and chives by bay leaf. For odors with low recognition (lemon, apple, pineapple), the alternative fruity odors in the booklet were replaced with more contrasting ones. Based on the data obtained, we are going to develop a domestic version of the odor identification test.

Feasibility of bay leaf (Syzygium polyanthum (Wight) Walp.) as a natural preservative for meatball

Feasibility of bay leaf (Syzygium polyanthum (Wight) Walp.) as a natural preservative for meatball

Monitoring of Aflatoxins B1, G1, B2, and G2 in Spices from Riyadh Markets by Liquid Chromatography Coupled to Tandem Mass Spectrometry.

A total of 1053 samples of spices were collected from Riyadh markets during 2022. The contamination with aflatoxins (AF) B1 (AFB1), B2 (AFB2), G1 (AFG1), and G2 (AFG2) was determined via liquid chromatography coupled to tandem mass spectrometry. AF extraction from spices was performed using an acetonitrile-formic acid mixture. The results obtained show that the highest value for AFB1 (3.865 μg/kg) was detected in the bay leaf sample, while the highest value for AFB2 (3.461 μg/kg) was found in red chili powder. The values of AFG1 and AFG2 did not exceed 2.59 μg/kg. The AF analysis shows that 24 out of 1053 samples (2.3%) contained one or more of these AFs. The highest percentage of contaminated samples was detected in black pepper. AFB1 was found in 21 samples of six types of spices, while AFG2 was detected in eight samples of four types of spices. Also, none of the samples exceeded the Saudi Food and Drug Authority and EU limits of 10 μg/kg. The present research is not a comprehensive study; however, it provides valuable information on AFB1, AFB2, AFG1, and AFG2 levels in the Kingdom of Saudi Arabia spices.

Antibacterial Effect of Bay Leaf (Laurusnabilis) Aqueous Extract and its Nano-Emulsion on Some Pathogenic Bacteria

Antibacterial Effect of Bay Leaf (Laurusnabilis) Aqueous Extract and its Nano-Emulsion on Some Pathogenic Bacteria

GC-MS Analysis of bio-Active compound α-Terpinyl acetate extract of bay leaf having antimicrobial and antifungal properties

This study aimed to assess the phytotoxic and antibacterial properties of á-terpinyl acetate by evaluating the presence of T. pulegioides á-terpinyl acetate chemotype as a source of natural origin, which was examined in 131 sites by hydrodistillation, essential oils were separated, and GC-FID and GC-MS analyses were performed. The phytotoxic impact of this chemotype’s essential oil on monocotyledons and dicotyledons through water and air was investigated in a lab setting; The effect of the essential oil against pathogenic bacteria that affects humans was screened using the broth microdilution method. The findings indicated that á-terpinyl acetate was a very uncommon component in T. pulegioides essential oil, only being discovered in 35% of the habitats that were studied. On the plants under investigation, á-terpinyl acetate (both in essential oil and pure form) exhibited distinct behaviors.á-terpinyl acetate’s phytotoxic impact was more pronounced on the monocotyledons under investigation compared to the dicotyledons. For high economic productivity forage grass monocotyledon Poa pratensis, á-terpinyl acetate essential oil hindered seed germination and radicle development; while, for high economic productivity forage legume dicotyledon Trifolium pretense, it increased seed germination. The essential oil á-terpinyl acetate had a strong antibacterial action against dermatophytes and fungi, but a weaker impact against bacteria and Candida yeasts. Consequently, the á-terpinyl acetate chemotype of T. pulegioides may represent a promising chemical for the development of therapeutics or preventative measures against mycosis.

Therapeutic Analysis of Bay Leaf Decoction as an Intervention of Acute Pain Nursing Problems With Hypertension

Health problems can arise at a stage according to family development, one of which is the development of elderly families. A problem that often arises in the elderly is Hypertension. Medical management of hypertension, one of which is medicinal and non-medical, namely herbal medicine with bay leaf decoction. Prevention of hypertension one is by means of complementary therapy, namely bay leaf decoction. This study aimed to analyze bay leaf decoction therapy in hypertensive clients with acute pain nursing problems at the stage of development of elderly families. The research method used is descriptive, the implementation of research by providing bay leaf decoction therapy for 3 days drunk morning and evening. The results of acute pain problems were resolved before the patient's TD therapy was 170/100 mmHg, and after bay leaf decoction therapy, the patient's TD became 150/80 mmHg. The patient's pain also decreased from a scale of 6 to a scale of 3. It can be concluded that there is a hypertension-related influence on the elderly with pain problems with bay leaf decoction therapy

Snack Crips from Bay Leaf Flour (Syzygium Polyanthum) Based on Exstruction Technology for Anemia Prevention

Anemia is a condition in which the body does not have enough healthy red blood cells.Fulfillment of nutritional needs to overcome anemia can be done by consuming foods that contain lots of iron. One of the foods that contain iron is bay leaves. The study aimed to determine the effect of the addition of bay leaves flour on iron levels and the preference of crips snacks . the result showed that the higher the concentration of bay leaf flour added, the iron content of the crips snack will increase. The highest iron content was owned by snack crips with a formulation ratio of corn rice, rice flour, and bay leaves flour of 1 : 2 : 0.5 with an iron content of 10.233%. The highest level of preference by hedonic test for color, texture, and taste was owned by crips snacks with the formulation of corn rice: rice flour: and bay leaves flour of 1 : 2 : 0.25. Increasing concentration of the meal caused a decreased of preference for color and increased texture. The hedonic quality test showed that the addition of bay leaf flour gave a significant effect in the color, aroma, taste and texture of the crips snacks