Pungent Research Articles

Pharmacognostic Study of Butea monosperma a versatile medicinal plant

Throughout human history, plants have been employed as medicine in traditional health care systems and are seen as a source of long, healthy human life. Various plant components, including the roots, leaves, stem, bark, flowers, and seeds, have been utilised to treat a variety of diseases. India has a wide variety of medicinal plants. Out of the many commonly used medical plants, Butea monosperma is a possible medicinal plant widely appreciated for its ability to treat elephantiasis and treat night blindness and other vision problems. Bark is a spicy, acrid, and bitter food and laxative. Its leaves are beneficial for eye conditions and have anti-inflammatory properties. Flowers are helpful for gonorrhoea, scorching urine, and irritation. It is a member of the Fabaceae family, which includes more than 150 genera and 1600 species.The current study was designed to go into greater detail on how macroscopical and microscopical characteristics of leaves and stems were viewed. In the current situation, when there are no regulatory regulations to control the quality of herbal pharmaceuticals, the physicochemical characteristics investigations offered reference information in regard to its identification parameters considered substantially in the path of acceptability of herbal drugs.

The Impact of Perceived Value and Attitude towards Purchase Intention at Sambel Branding Restaurant

Sambal is a traditional Indonesian spice that has been an essential component of Indonesian cuisine for centuries. Today, it is considered a staple spice in all Indonesian dishes. The popularity of sambal has attracted many new restaurants of varying scales to enter the spicy food market and utilize the “Sambel” brand as their restaurant attraction. Jakarta, which is one of the eight primary cities in Indonesia, ranks fourth with the most restaurant dine-in visits in 2022. As per the data provided by the Central Statistics Agency (BPS), there are 6,780 restaurant units in Indonesia of medium to large scale. Jakarta secures the top spot as the province with the most medium-scale restaurants in Indonesia, with 3,062 units in 2021. Sambel Korek DNO is one of the dining places in Jakarta with the Sambel, the central outlet is located in Sumur Batu Kemayoran. This establishment is the highest contributor to the sales of Sambel Korek DNO as compared to other establishments. The significant consumption levels of Jakartans and their fondness for spicy cuisine drive new entries to launch their street food stalls, small establishments, and restaurants under the Sambel brand, causing an increase in competition. However, the sales of DNO Korek Sambal did not meet the target this year due to a decline in the number of customers dining at this outlet. This could be attributed to low brand awareness, as many other eateries also use the “Sambel” branding. Additionally, customers’ perception of quality may be influenced by the similarity in offerings with other major players in the “Sambel” market, such as Waroeng SS and Sambal Bakar Indonesia. This research wants to analyze whether perceived value and attitude could mediate brand awareness and perceived quality toward purchase intention for potential customers and existing customers. This research is conducted using SPSS and PLS-SEM. Resulting that Attitude has no mediating effects on brand awareness and perceived quality towards purchase intention. However, perceived quality has mediating effects on brand awareness and perceived quality towards attitude, which has a significant influence on purchase intention.

The Effects of the Six Principles of Hygiene in Maintaining Health and Preventing Eye Diseases from the Perspective of Medieval Persian Medicine

Background: The term “Hefz al-Sehheh” (Maintaining Health) in traditional Persian medicine has roots in six core principles and is based on the concept that maintaining health is prioritized over treatment. In this day and age of significant advancements in medical technology and therapeutics, less emphasis is being placed on maintaining health and preventing illness. This manuscript presents the viewpoints of prominent figures of medieval Persian medicine on maintaining eye health and preventing diseases. Methods: We reviewed the content of six medieval medical reference books written by six most prominent medieval Persian (Iranian) physicians and polymaths, i.e., Rhazes, Haly Abbas, Avicenna, Jorjani, Aghili Shirazi, and Al-Kahhal. Also, related articles were extracted from valid databases using keywords based on entry and exit criteria without time limits. Results: According to these prominent medieval Persian physicians and polymaths, exposure to extremely hot or cold weather or dusty air; chronic oversleeping or sleep deprivation; sleeping prone on a full stomach; excessive consumption of salty, spicy, sweet, or steamy food; and drinking cold, salted, carbonated water are harmful to eye health. They recommended purging the bowel with laxatives, eating easy-to-digest foods, practicing well-balanced exercise, and avoiding strenuous physical activity and rapid eye movements. Furthermore, they believed that the accumulation of waste products in the body is detrimental to eye health and that therapeutic bloodletting, leeching, rheuming, kohl, and catharsis with laxative drugs are highly effective for maintaining eye health. Moreover, they believed that a person's mental state, i.e., anger, sorrow, grief, joy, and happiness, would influence one's eye health. Conclusion: The emphasis of medieval, traditional Persian medicine on maintaining eye health deserves our attention, realization, and appreciation of the environmental and lifestyle factors that can affect our eyes and other organs' health and well-being.

Oral Lichen Planus: An Updated Review of Etiopathogenesis, Clinical Presentation, and Management.

Lichen planus (LP) is a chronic idiopathic immune-mediated inflammatory condition. LP is a heterogeneous disease with varied clinical presentations having different natural history, prognosis, sequelae, and outcomes. It can affect skin, hair, nails, and mucosae. Mucosal LP (including oral LP) tends to be persistent and resistant to treatment, compared to cutaneous LP. Oral LP (OLP) is broadly divided into two main categories: hyperkeratotic (usually asymptomatic) and erosive (commonly symptomatic). It can present with symptoms including odynophagia, dysphagia, dysgeusia, and sensitivity to hot spicy foods. Apart from the superficial epidermal changes, which vary with the type of clinical presentation, histopathologically oral LP shows a unifying similar and consistent feature of a lichenoid interface dermatitis. Recently, researchers have highlighted the critical role played by IL-17 in the pathogenesis of OLP. World Health Organization has categorized oral LP as one of the oral potentially malignant disorders (OPMD), albeit with a low risk of malignant transformation. Also, in the last couple of years there have been various reports on the usage of newer drugs like anti-IL17, anti-IL12/23, anti-IL 23, PDE4 inhibitors, and JAK inhibitors in the management of refractory OLP. The principal aim of treatment still remains to resolve the symptoms, prolong the symptoms free period, and reduce the risk of potential malignant transformation. We have described many new revelations made in recent times regarding the etiopathogenesis, associated conditions as well as management of OLP. Thus, the objective of this review is to present a comprehensive up-to-date knowledge including the recent advances made regarding OLP.

Profile of Peptic Ulcer Disease and its Risk Factors amongst Health Science Students at Umm Al-Qura University

Background: Peptic ulcer is a common disease that can lead to several complications, such as bleeding and perforation. Identifying the prevalence and risk factors will help in prevention and early treatment to avoid further issues. Consequently, in this study, we aim to estimate peptic ulcer prevalence and risk factors among health science students at Umm Al-Qura University (UQU). Methods: A cross-sectional study was administered by an online questionnaire in June 2022. The survey was distributed to all health science students who study at Umm Al-Qura University during the 2021-2022 academic year. Results: A total of 342 participants were included in the study. The majority were males, accounting for 72.2%. Our study showed that only 4.4% of respondents had a positive history of peptic ulcer disease. We found that spicy food and Helicobacter pylori were the main risk factors for peptic ulcer disease among participants with 46.7% and 26.7% respectively. Conclusion: Peptic ulcer disease is a worldwide health dilemma. Our study found that 4.4% of the participants have a positive history of peptic ulcers. The main risk factors reported among respondents were spicy food and Helicobacter infection with 46.7% and 26.7% respectively. Educational health efforts are recommended.

Patterns of diet‐related practices and symptoms of gastroesophageal reflux among high school students: A cross‐sectional study

Background: GERD is a gastrointestinal motility disorder characterized by the reflux of gastric contents into the esophagus, causing typical symptoms such as heartburn (a burning sensation in the epigastric region), acid regurgitation (a bitter taste in the mouth), nausea, and dysphagia, which can lead to esophageal mucosal damage. Over the long term, it can result in complications like Barrett's esophagus. The prevalence of GERD in Asia was approximately 2.5%-7.8% in 2014, generally lower compared to Western countries. However, recent data indicates an increasing prevalence. Poor dietary patterns, such as irregular eating habits, consuming low-nutrient foods, excessive or insufficient food intake, can elevate gastric acid production and affect an individual's health.Purpose: To determine the relationship between dietary patterns and symptoms of Gastroesophageal Reflux Disease (GERD) among vocational high school students.Method: A quantitative study was applied using correlation analysis with a cross-sectional study approach. The research was conducted at Vocational High School Bojonegoro in January 2023. The study population comprised 305 students in grade 12. The sampling technique employed was purposive sampling, with a sample size of 74 respondents. The measurement tool for dietary pattern variables was the FFQ questionnaire, and GERD symptoms were assessed using the GERD-Q questionnaire. Data analysis techniques included univariate analysis to describe the frequency distribution of each variable and bivariate analysis using the chi-square test to determine the relationship between dietary patterns and GERD symptoms among students.Results: Poor dietary patterns were found to cause GERD in 47 (97.9%) respondents, whereas good dietary patterns significantly minimized GERD; only 1 (2.1%) respondent experienced GERD symptoms in this study. The research resulted a value of ρ = 0.000 < α (0.05), indicating that the ρ value in this study was less than α (0.05) or below 0.05; thus, H0 was rejected. It can be concluded that there is a relationship between dietary patterns and GERD symptoms, with a correlation coefficient value of 0.542 (moderate) and a positive correlation direction.Conclusion: There is a significant relationship between dietary patterns and GERD symptoms. The correlation coefficient analysis also showed a figure of 0.542 (moderate) with a positive correlation direction, indicating that better dietary patterns lead to fewer respondents suffering from GERD.Suggestion: It is advisable for students to avoid consuming spicy foods, fast food, fried food, and high-sugar food or beverages. They should pay more attention to a balanced diet and timely meals. Additionally, the school authorities are encouraged to establish regulations or advisories to cafeteria owners to refrain from providing fast food, nutritionally poor food, carbonated drinks, spicy food, and other items that may contribute to digestive problems among students.

КЛИНИЧЕСКИЕ ПРОЯВЛЕНИЯ ЖЕЛЧНОКАМЕННОЙ БОЛЕЗНИ У СЕЛЬСКИХ ЖИТЕЛЕЙ РЕСПУБЛИКИ САХА (ЯКУТИЯ)

In recent years, cholelithiasis has been significantly increasing not only in elderly people, but in middle and young people of the most working age. We are the first to analyze in-depth comprehensive studies of rural residents of Western Yakutia. The entire adult population of two villages was invited to the survey, from which those who completely filled out the questionnaire were selected for the study. The search criteria were previously diagnosed cholelithiasis and ultrasound data of the abdominal organs. Gallstone disease is generally asymptomatic. Persons with cholelithiasis are significantly more likely to have poor tolerance to fatty and fried foods. The appearance of pain in the epigastric region, in the right hypochondrium in persons with cholelithiasis was noted after an error in food, consumption of fatty, fried and spicy foods. People after cholecystectomy tolerate fatty foods better, but more often report pain in the left hypochondrium and girdle pain compared to the general population, which may be associated with the development of biliary pancreatitis, due to the close anatomical and physiological connection with the pancreas. Painful and dyspeptic symptoms were reliably often noted by persons after cholecystectomy. The severity of pain and dyspeptic complaints in people after cholecystectomy is probably associated with a violation of the usual diet with limited fat and simple carbohydrates after surgical treatment. People with cholelithiasis significantly more often than the general population experience stool disorders in the form of diarrhea and constipation. Some risk factors for cholelithiasis in rural residents are modifiable, which requires preventive and therapeutic measures among the population.

Spice Foods effects on Body Weight Reductions between Obese Animal Models

The aim of this study was determination and identification of phenolic and flavonoids fraction in addition to the antioxidant activities of used herbals (curcumin, black pepper and cumin) by HPLC in addition to evaluating the effects of such different spicy food consumptions on body weight reduction between obese animal models. Rats were randomly divided to ten groups fed; Black Papers, Cumin and Curcumin either alone or in different mixtures additionally to groups fed Orlistat (control body weight loss), Non-obese negative control group (C-ve) and Obese control positive group (C+ve). Blood glucose and body weight levels were measured at the beginning and end of the experimental in addition to rats’ lipid profiles (total cholesterol; triglycerides;, high dense lipoprotein cholesterol; low dense lipoprotein cholesterol; and very low dense lipoprotein cholesterol). Results presented that obese models received (Cumin) Cu/( Curcumin ) Cur mixture have the biggest effective significant treatment (about -80% body weight reduction ) followed by both groups fed mixtures of (Curcumin ) Cur/( Black Papers ) Bp and (Curcumin) Cur/( Black Papers ) Bp/( Cumin ) Cu; decreased by -68.0 and -65.6g respectively. The study could be more valuable causing significant body weight reduction between obese models, however human studies are needed.

Management of Kamala (Jaundice) with Ayurveda Treatment - A Case Study

Jaundice is a yellowish pigmentation of the skin, sclera, mucous membrane and intestinal fluid due to high bilirubin levels. In Ayurveda, Jaundice and their treatment are very well described under the heading of Kamala Vyadhi. Jaundice can develop in all age of peoples. Clinically sign of jaundice occur when the serum bilirubin level exceeds 2.5 to 3 mg/dl. Level of bilirubin in blood are normally below 1.0 mg/dl. Most of the people have become used to spicy food, fast food, alcohol consumption day by day. This has taken human being far away from nature. Ayurvedic text has mentioned hepatocellular jaundice as Kamala. Kamala due to frequently intake of Pittakara Aahara (Spicy and fast food). Its leads to vitiation of Pitta Dosha. Kamala is such a disease where in the Rakta Dhatu is vitiated primarily by Pitta Dosha. Kam means different type of desire of body and mind desire especially regarding the diet and physical activity of body are minimised in Kamala. In Kamala disease there is loss of desire to do anything. This paper discusses a patient in the OPD of Kayachikitsa department in Dhanwantari Ayurveda Hospital, Ujjain. His chief complaint is yellow discolouration of skin, Icterus, yellow discolouration of urine (Pittamootrata), Anorexia, since 7 days. Here is a case report of 12 years old child was having Kamala who was treated with some Ayurvedic internal medicine and mild purgative, after 15 days we got effective result by Ayurvedic management.

EFFECTIVENESS OF DWIHARIDRA RASAKRIYA PICHU IN CHRONIC FIS-SURE-IN-ANO - A SINGLE GROUP CLINICAL STUDY

Fissure-in-ano is an elongated ulcer in the long axis of the lower anal canal. One in every ten people is affected by anal fissure in their lifetime. It occurs equally in both sexes and is mostly seen between 30-50 years of age. Sometimes it occurs in children also. Constipation is the primary and sole cause of initiation of a fissure-in-ano. Passage of hard stool, irregularity of diet, consumption of spicy and pungent food, faulty bowel habits, and lack of local hygiene can contribute to initiation of the pathology. Fissure-in-ano is of two types, acute and chronic. If a fissure is present for more than six weeks, it is termed a chronic fissure. In Ayurveda it may be correlated with Parikaṛthika. Pichu dhārana was found to be effective in chronic fissure-in-ano. The aim of this study is to find out the effectiveness of Dwiharidra rasakriya pichu in the management of chronic fissure-in ano.

Clinical study of 104 cases of hollow viscus perforation with peritonititis in gastric and duodenal perforation at rural tertiary centre

Acute abdomen with peptic ulcer perforation is a common cause of emergency admission and surgery. This is the study that documents the presentation and outcome of perforation management in DBVPRMC, Loni.This is a prospective study of patients operated upon for perforation peritonitis between March 1, 2021, and March 23, 2023. A structured recorded after questionnaire containing patients demographics, operative findings, and outcome was discharge or death.There were 104 patients. 81 males and 23 females (M : F = 3.5 : 1). The age range was between 18 years and 95 years. The mean age was 48.99 years ± SD 16.1 years. The ratio of gastric to duodenal perforation was 1.88 : 1. Perforation was the first sign of peptic ulcer disease in 62 (59.6%). Pneumoperitoneum was detectable with plain radiographs in 95 (91%) patients. 72 (69.2%) had Graham’s Omentopexy. Death rate was 17.3%.We note that gastric perforation is a more commoner disease in our environment. Perforation is often the first sign of peptic ulcer disease. We identify spicy food, alcoholism and NSAIDs intake amongst patient as a risk factor for perforation. Early presentation is associated with good prognosis.

Diversity of sambal types in Indonesia

Sambal is a processed chili paste with a spicy taste. The history of sambal begins with the arrival of chili seeds brought by the Portuguese in the 16th century, which was like a cultural renaissance of spicy foods. The methodology used for this research included analysis of food ethnographic literature, origin, function and types of sambal found in relevant articles and book chapters. The results show that the population with the highest consumption of sambal lives on the Sumatra Islands. There are two types of sambal preparation methods, namely slicing and mashing. Some chili sauces can be cooked or eaten raw. Sambal diversity is influenced by several factors, namely resources, geographical factors, history, and culture. Thus, sambal is considered to be an important contributor to food diversity in Indonesia because every local cuisine includes sambal and it is never left behind.

Time-dependent variation in oral irritation subqualities of capsaicin solution: Using Time-Intensity-Rate-All-That-Apply (TI-RATA) and temporal Check-All-That-Apply (TCATA) methods

Most of the previous studies characterizing the time-dependent perception of capsaicin have used the Time-Intensity (TI) analysis to highlight temporal variation in perception of overall oral irritation or its specific subquality, especially “warm/hot” or “burning.” Little attention has been paid to how multiple subqualities of oral irritation for capsaicin-containing samples can be perceived over an evaluation period. This study aimed at determining the time-dependent characteristics of capsaicin-induced oral irritation subqualities and their variations as a function of habitual spicy food consumption. In Study 1, 50 participants first rated oral irritation intensities of capsaicin solutions using the TI analysis over 600 s, then assessed the presence and intensities of seven subqualities – “burning”, “itching”, “numbness”, “stinging/pricking”, “tickle”, “tingling”, and “warm/hot”, using a Rate-All-That-Apply (RATA) analysis. The results of TI-RATA analysis revealed four dominant subqualities – “burning”, “stinging/pricking”, “tingling”, and “warm/hot”, in terms of selection proportions and perceived intensities by participants. In Study 2, using the Temporal Check-All-That-Apply (TCATA) analysis, the same participants traced the presence (or absence) of the four dominant subqualities (determined from Study 1) of capsaicin solutions over a period of 600 s. The results of TCATA analysis revealed that participants’ initial perception of the more algogenic sensations (i.e., “burning” and “stinging/pricking”) were slower in occurring and lasted for a shorter period, while the milder sensations (i.e., “tingling” and “warm/hot”) lasted longer than “burning” and “stinging/pricking”. There were no or little effects of habitual spicy food consumption on the time-dependent perceptions of oral irritation and its subqualities, respectively, in Studies 1 and 2. In conclusion, our results support and extend the notion that overall oral irritation and its subquality perception vary over time. This study also shows that the TI analysis can be supplemented with the TCATA analysis for greater understanding of the temporal dynamics of oral irritation perception of capsaicin solutions.

Neural mechanisms of priming effects of spicy food pictures induced analgesia

In this study, the effects of the priming of spicy food pictures on pain perception were evaluated in female participants using standardized methods of pain. Results from behavior tests revealed that the priming of spicy food pictures significantly reduced pain perception, particularly at high-pain intensities. Electrophysiological analysis showed that the analgesic effects of spicy food pictures were linked to decreased pain-related event-related potentials, such as N2 and P2 amplitudes, and suppressed θ-oscillations in the sensorimotor cortex. Both N2 amplitudes and θ-oscillations activities were found to be correlated with participants' pain perception. These results suggest that spicy-arousal stimuli may act as an “antagonist” to the increase in N2 amplitudes and θ-oscillations power induced by pain and influence the neuronal networks involved in integrating spontaneous nociceptive resources, which supports the dissociation theory of pain sensation and affection. These findings highlight the potential use of spicy-arousal stimuli as an analgesic and emphasize the importance of considering both the intensity of the stimuli and the individual's emotional state in the assessment and treatment of pain

Sex-specific association between regional gray matter volume and spicy food craving or consumption

Both food cravings and long-term food consumption have been associated with brain changes. Sex differences in food craving are robust and substantial. The current study examined the potential sex-specific neuroanatomical correlates of spicy food craving and habitual spicy food consumption. One hundred and forty-nine participants completed the Spicy Food Consumption Questionnaire and the Spicy Food Craving Questionnaire while their structural brain images were acquired using a 3-T scanner. Multiple regression analysis was used to examine regional gray matter volume (GMV) in relation to questionnaire scores. GMV of the right supplementary motor area (SMA) and the dorsal superior frontal gyrus were significantly correlated with spicy food craving in women, whereas spicy food craving was associated with greater GMV of the inferior temporal gyrus and the occipital gyrus in men. In addition, habitual spicy food consumption was correlated with increased GMV of the bilateral putamen, left postcentral gyrus, and right paracentral lobule, which was more pronounced among female participants. These findings suggest distinct central neuroanatomical reflections of trait craving or habitual exposure to spicy flavors. The sex-specific correlation between spicy food craving and brain anatomical features may be related to food-related sensory imagery or cognitive control.

Association between spicy food and hypertension among Han Chinese aged 30–79 years in Sichuan Basin: a population-based cross-sectional study

BackgroundWhile spicy food is believed to have cardiovascular-protective effects, its impact on hypertension remains uncertain due to conflicting findings from previous studies. This study aimed to explore the association between spicy food and hypertension in Sichuan Basin, China.MethodsThe baseline data of 43,657 residents aged 30–79 in the Sichuan Basin were analyzed including a questionnaire survey (e.g., sociodemographics, diet and lifestyle, medical history), medical examinations (e.g., height, body weight, and blood pressure), and clinical laboratory tests (e.g., blood and urine specimens). Participants were recruited by multi-stage, stratified cluster sampling in consideration of both sex ratio and age ratio between June 2018 and February 2019. Multivariable logistic regression was performed to explore the effect of spicy food on hypertension and multivariable linear regression was applied to estimate the effect of spicy food on systolic and diastolic blood pressure (SBP/DBP).ResultsConcerning hypertension, negative associations with spicy food consumption were observed only in females: compared to those who do not eat spicy food, the odds ratios of consuming spicy food 6–7 days/week, consuming spicy food with strong strength, and years of eating spicy food-to-age ratio were 0.886 (0.799, 0.982), 0.757 (0.587, 0.977), 0.632 (0.505, 0.792), respectively. No significant association was found in males (All P trends > 0.05). In the stratified analyses, participants in the subgroup who were 50 to 79 years old (OR, 95%CI: 0.814, 0.763, 0.869), habitually snored (OR, 95%CI: 0.899, 0.829, 0.976), had a BMI < 24 kg/m2 (OR, 95%CI: 0.886, 0.810, 0.969), had a normal waist circumference (OR, 95%CI: 0.898, 0.810, 0.997), and had no dyslipidemia (OR, 95%CI: 0.897, 0.835, 0.964) showed a significantly stronger association. For SBP, consuming spicy food had negative effects in both genders, but the effect was smaller in males compared to females: among males, the β coefficients for consuming spicy food 1–2 days/week, weak strength, and years of eating spicy food-to-age ratio were 0.931 (-1.832, -0.030), -0.639 (-1.247, -0.032), and − 2.952 (-4.413, -1.492), respectively; among females, the β coefficients for consuming spicy food 3–5 days/week, 6–7 days/week, weak strength, moderate strength, and years of eating spicy food-to-age ratio were − 1.251 (-2.115, -0.388), -1.215 (-1.897, -0.534), -0.788 (-1.313, -0.263), -1.807 (-2.542, -1.072), and − 5.853 (-7.195, -4.512), respectively. For DBP, only a positive association between the years of eating spicy food-to-age ratio and DBP was found in males with β coefficient (95%CI ) of 1.300 (0.338, 2.263); Little association was found in females (all P trends > 0.05), except for a decrease of 0.591 mmHg ( 95%CI: -1.078, -0.105) in DBP among participants who consumed spicy food 1–2 days/week, compared to those who did not consume spicy food.ConclusionSpicy food may lower SBP and has an antihypertensive effect, particularly beneficial for women and individuals with fewer risk factors in the Sichuan Basin. Spicy food consumption may decrease DBP in women but increase it in men. Further multicenter prospective cohort studies are needed to confirm these findings.

CHRONIC INFLAMMATORY DERMATOSIS: ROSACEA, OVERVIEW, DESCRIPTION, PRESENTATION, EPIDEMIOLOGY, PATHOPHYSIOLOGY, TYPES, DIFFERENTIAL DIAGNOSIS, TREATMENT OF THE DISEASE AND ITS ROLE IN PREGNANCY

Introduction: Rosacea is a chronic inflammatory dermatosis involving especially the cheeks, nose, chin and forehead, characterized by repetitive episodes of transient flushing or erythema, persistent erythema, in addition to phymatous changes, papules, pustules and telangiectasias. Objective: to detail the current information related to rosacea, description, presentation, epidemiology, pathophysiology, types, differential diagnosis, treatment of the disease and its role in pregnancy. Methodology: a total of 50 articles were analyzed in this review, including review and original articles, as well as clinical cases, of which 39 bibliographies were used because the other articles were not relevant to this study. The sources of information were PubMed, Google Scholar and Cochrane; the terms used to search for information in Spanish, Portuguese and English were: rosacea, treatment, chronic inflammatory dermatosis. Results: Phymatous changes are not frequent, however they occur primarily in the nose (rhinophyma) and more commonly in men. Rosacea usually begins between 30 and 50 years of age, however it can occur at any age. The approximate population prevalence is between less than 1 to 22%. The neurocutaneous mechanisms in rosacea, reflecting reactivity to temperature change, alcohol, sports, UV rays and spicy foods, may be mediated by the ankyrin and vanilloid subfamilies of the transient receptor potential (TRP). Increased rosacea can occur in pregnancy and multiple cases linked to rosacea fulminans (RF) are reported in the literature. Conclusions: Rosacea is characterized by repetitive episodes of redness, persistent erythema, inflammatory papules-pustules and telangiectasias. Previously rosacea was divided into ocular, phymatous, fulminant and granulomatous types, however there is now a new classification of rosacea. In the treatment the first thing is to identify the trigger, then make some general recommendations on the skin such as the use of sunscreen and finally give treatment that can be both topical and systemic or even to use laser or other procedures. The differential diagnosis of rosacea is broad and should be carefully analyzed. Treatment in pregnant women is a huge challenge, because several of the treatments for rosacea are contraindicated or have limited evidence of probable side effects to the fetus. KEYWORDS: rosacea,treatment,dermatosis,inflammatory.

EFFECT OF NIMBADI MALHAR IN PADADARI (CRACKED HEELS): A CASE STUDY

Ayurveda is both a science of life and a system of medicine. Ayurved treats diseases by treating root causes. Padadari is one of the Kshudraroga described by Acharyas. Padadari means cracked heels or fissures at heel region. It occurs in patients who are travelling a lot which aggravates the Vata Dosha [1]. Also, the Causative factors of Padadari are intake of Vata Dosha aggravating foods dry, sharp, rough, hot and spicy food, like junk food, deep fried, oily food, excess spices and consuming raw food in large amounts. Certain activities like ex-cessive walking, walking with hard improper footwear, bare foot walking, exposure to cold water, standing for a longer duration. In summer, rainy, autumn and winter seasons, Obesity, Diabetes. According to Ayurveda, treatment for Padadari includes internal medication and external applications. For external applications, Vranaropana Dravyas were chosen to make Malahar. Preparation of Malahara was easy and affordable. The contents of Malahara were Neem, Yashtimadhu, Bakuchi, Shudh Gandhak. Local application was given to pa-tients. Follow up was every 15days.Malahar shows good results. We hereby present the following case of Pa-dadari which was successfully treated.

Diet in the Management of Functional Dyspepsia: Controversial and Unresolved Issues

Аim: to analyze publications devoted to the study of the role of food in the occurrence of functional dyspepsia (FD), as well as the possibilities of using dietary nutrition in its treatment.Key findings. Many studies have shown that spicy food, food with a high content of saturated fats, coffee, carbonated drinks can lead to symptoms of FD. Intolerance to certain foods (in particular, wheat) may be associated with their ability to act as allergens. A number of studies have noted that elimination diets (a diet with a low content of FODMAP products and a gluten-free diet) reduce the severity of dyspeptic disorders, however, there is no convincing evidence of the effectiveness of these diets.Conclusion. The role of nutrition in the occurrence of FD and the possibility of using various diets in its treatment have not been sufficiently studied and require further research.

General anesthetic management in two patients with an anaphylaxis history cholinergic urticaria

BackgroundCholinergic urticaria is triggered by an increased body temperature after exercise, passive warming, or emotional stresses. The anesthetic management used for two patients with an anaphylaxis history after cholinergic urticaria is described.Case presentationPatient 1: A 34-year-old female was scheduled for a right-side thyroidectomy. At 27 years old, she experienced post-exercise anaphylaxis and repeated episodes of hives following exercise, sunbathing, mental stresses, and the consumption of spicy foods. Patient 2: A 35-year-old female was scheduled for a laparoscopic ovarian cystectomy. At 19 years old, she experienced anaphylaxis after a long bath and then hives after hot showers, bicycle riding, and long walks. For both patients, intraoperative passive warming was not performed to prevent excessive warming, and prophylactic antiemetics and multimodal analgesia were used to minimize their perioperative stresses.ConclusionCareful anesthetic management is necessary to prevent anaphylaxis during anesthesia in a patient with a history of cholinergic urticaria.