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جستجوی مقالات مرتبط با کلیدواژه « aloe vera gel » در نشریات گروه « پزشکی »

  • شمیم برنده، مرجانه صداقتی *
    مقدمه

    این تحقیق با هدف بررسی امکان تولید دسر شیری فراسودمند حاوی ژل آلئوورا با خصوصیات فیزیکوشیمیایی، رئولوژیکی و حسی قابل قبول انجام شد.

    مواد و روش ها

    برای تولید دسر شیری از ژل آلئوورا در چهار سطح 0، 3%، 6% و 9% استفاده گردید و ویژگی های فیزیکوشیمیایی (pH، آب اندازی و ویسکوزیته)، خصوصیات رئولوژیکی (آزمون نوسانی پویا)، خصوصیات حسی و زنده-مانی باکتری لاکتوباسیلوس پلانتاروم در طول 20 روز نگهداری در یخچال مورد بررسی قرار گرفت.

    یافته ها

    نتایج حاصل مشخص کرد افزودن ژل آلئوورا سبب کاهش pH نمونه های دسر شیری شد. حداکثر پایداری نمونه های دسر شیری در نمونه T3 که حاوی 9% ژل آلئوورا بود، مشاهده شد. نتایج حاصل مشخص کرد در کلیه نمونه ها ویسکوزیته با افزایش غلظت ژل آلئوورا به طور معنی داری افزایش یافت (05/0%<p). اگرچه افزودن ژل آلئوورا ، میزان زنده مانی لاکتوباسیلوس پلانتاروم نمونه های تیمار را به طور معنی داری نسبت به نمونه شاهد افزایش داد، در طول زمان نگهداری میزان زنده مانی لاکتوباسیلوس پلانتاروم کاهش معنی داری داشت (05/0%<p). در ارزیابی خصوصیات رئولوژیکی مشخص شد با افزایش غلظت ژل آلئوورا مدول ذخیره (Gꞌ)، مدول ویسکوز (Gꞌꞌ) افزایش و ویسکوزیته کمپلکس (*ƞ) کاهش یافت. در ارزیابی حسی مشخص شد از نظر ارزیاب ها تیمار T2 در بین تیمارهای مورد آزمون بیشترین مقبولیت را دارا بود. به نظر می رسد کاهش آب اندازی در تیمار دوم و ویسکوزیته بالاتر آن در مقایسه با سایر تیمارها در افزایش مقبولیت آن موثر بوده است. در حالیکه در تیمار T3 کاهش بیشتر pH و افزایش ویسکوزیته تاثیر منفی بر مقبولیت محصول از دیدگاه ارزیاب ها داشته است.

    نتیجه گیری

    با توجه به نتایج حاصل استفاده از 6% ن ژل آلئوورا در دسر شیری سبب کاهش آب اندازی، افزایش ویسکوزیته، بهبود زنده مانی باکتری لاکتوباسیلوس پلانتاروم شده و از نظر ارزیاب های خصوصیات حسی موجب افزایش مقبولیت در بین مصرف کنندگان می گردد.

    کلید واژگان: پروبیوتیک, دسر شیری, زنده مانی, ژل آلئوورا}
    Shamim Barandeh, Marjaneh Sedaghati *
    Introduction

    This research was carried out with the aim of investigating the possibility of producing functional milk dessert containing aloe vera gel with acceptable physicochemical, rheological and sensory properties.

    Materials and methods

    Aloe vera gel was used at four levels of 0, 3%, 6% and 9% for the production of milk dessert, and its physicochemical properties (pH, syneresis and viscosity), rheological properties (dynamic oscillation test), the sensory and survival characteristics of Lactobacillus plantarum bacteria during 20 days of storage were investigated.

    Results:

     The results showed that the addition of aloe vera gel decreased the pH of milk dessert samples. The maximum stability of milk dessert samples was observed in sample T3 which contained 9% aloe vera gel. The results showed that in all samples, the viscosity increased significantly with increasing aloe vera gel concentration (p<0.05%). The addition of aloe vera gel significantly increased the survival rate of Lactobacillus plantarum in the treatment samples (p<0.05%). In the evaluation of the rheological properties of the milk dessert, it was found that the storage modulus (Gꞌ), viscous modulus (Gꞌꞌ) increased and the complex viscosity (ƞ*) decreased with the increase in aloe vera gel concentration. In the sensory evaluation, it was found that, the highest overall acceptance score belong to the T2 treatment.

    Conclusion

    According to the results, using 6% aloe vera gel in milk dessert reduces the syneresis, increases the viscosity, improves the survival of Lactobacillus plantarum bacteria, and in terms of the sensory properties, it will increase the acceptability among the consumers.

    Keywords: Aloe Vera Gel, Milk Dessert, Probiotic, Survival}
  • Amin Imani, Elham Danaee *
    The growing consumer demand for produces without chemical residues has focusedefforts on the assessment of innovative natural antimicrobials. Tomato is one of most important vegetable in the world in terms of its economic value. The present study determined the effects of Aloe Vera gel (50 and 100%) and Chitosan (0.5 and 1%) for improve quality properties and shelf life of tomato during storage with 4±1 degrees Celsius temperature and 85 to 90 percent humidity. Sampling and evaluation of traits were performed on 1, 7, 14 and 21 days. Results showed that the highest weight loss and total soluble solids were obtained in control on day 14. The highest titratable acidity, pH, vitamin C and total chlorophyll were observed in control on day 1 and the highest carotenoid content was obtained in Aloe Vera gel 50+ Chitosan 0.5 on day 14. The lowest weight loss and carotenoid content were observed in control on day 1. The lowest vitamin C and total chlorophyll were obtained in control on day 21. The lowest titratable acidity, total soluble solids and pH were reported on Chitosan 1, Aloe Vera gel 50 and Aloe Vera gel 100 on day 14, respectively. Therefore, according to the results of the present study, the use of edible coatings of Aloe Vera gel and Chitosan can be recommended to improve the quality and shelf life of tomatoes.
    Keywords: Aloe Vera gel, Antioxidant Activity, Chitosan, Vitamin C, Shelf Life}
  • Hamid Reza Ghaffari, Gholam Reza Bagheri, Bahman Fouladi, Babak Barmaki, Maliheh Alipour Tabrizi, Marzieh Poursamimi, Javad Poursamimi *
    Introduction

    Diabetics usually suffer from chronic complications, including microvascular and macrovascular disorders. The capillaries supplying the sexual organs affect normal sexual functions. The erectile process has been shown to be impaired in diabetics. Vascular damage in diabetics may be associated with decreased testosterone production, sperm count, testicular weight, and seminiferous tubule diameter. In this study, we investigated the effects of Aloe vera gel extract (from Sistan and Baluchistan, Iran) on the male genital system in streptozocininduced diabetic rats.

    Methods

    A total of 24 male Wistar rats were included in the study. Diabetes was induced in 12 rats by intraperitoneal injection of a single dose of streptozotocin (STZ). The rats were divided into four groups. The first and third groups received saline (NaCl) by gavage daily. The second and fourth groups received Aloe vera gel extract daily by gavage. Treatments were continued for 30 days. At the end of the treatment period, blood samples were taken and serum glucose and testosterone levels were measured by photometric methods. Histological examinations were performed on the prostate and testes.

    Results

    Mean weight index, serum levels of glucose and testosterone, mean sperm count, germinal epithelium (GE) thickness, and seminiferous tubule diameter improved significantly in the diabetes + Aloe vera group.

    Conclusion

    We concluded that consumption of Aloe vera gel extract improved sexual complications in diabetic rats.

    Keywords: Type 1 diabetes, Aloe vera gel, Tissue, Sexual tissue, Sexual dysfunctions}
  • اعظم ملک حسینی*، محمد رستم خانی، مجتبی احمدلو، سینا عبدی، سیاوش عبدی
    مقدمه

    امروزه زخم فشاری به یکی از معضلات جدی در درمان ومراقبت از بیماران تبدیل گردیده که علاوه بر به تعویق انداختن بهبودی بیمار، هزینه های زیادی را به بیمار و خانواده وی تحمیل می کند. این پژوهش با هدف مقایسه تاثیر پانسمان با ژل آلویه ورا با نرمالسالین بر ترمیم زخم فشاری بیماران بستری در مراکز درمانی شهر اراک انجام شد.

    روش کار

    در این کارآزمایی بالینی تصادفی که در سال 1400 در بیمارستان های امیرالمومنین و ولی عصر (عج) اراک انجام شد. 60 بیمار با زخم فشاری درجه 2، انتخاب و پس از اخذ رضایت کتبی آگاهانه به روش تصادفی ساده به دو گروه آزمایش و کنترل (نرمالسالین) تقسیم شدند. گروه مداخله با ژل آلویه ورا به قطر 5 میلی متر وگروه کنترل با نرمالسالین پانسمان شدند. پس از کسب رضایت نامه کتبی اگاهانه ازدو گروه، با استفاده از ابزار ارزیابی زخم بتس جنسن پارامترهای مربوط به زخم در روز اول، هفتم وپانزدهم مورد بررسی قرار گرفت. اطلاعات با نرم افزار آماری SPSS نسخه 17 وآزمون آماری REMANOVA وکای دو آنالیز شدند.

    یافته ها

    میانگین و انحراف معیار روز اول و پانزدهم ژل آلویه ورا در گروه مداخله به ترتیب 518/0 ± 896/ 30 و 617/0± 658/13 و در گروه کنترل (نرمالسالین) به ترتیب 381/0± 329/31 و 584/0 ± 588/19 بود که تفاوت معنی دار در روز 15 داشتند (009/0 = P، 512/487 = F).

    نتیجه گیری

    پانسمان با ژل آلویه ورا در مقایسه با پانسمان با نرمال سالین با عث تسریع بیشتر روند بهبودی زخم فشاری شد؛ لذا با توجه به عدم وجود عوارض جانبی، راحتی تهیه و کاربرد آسان ژل آلویه ورا، مصرف آن می تواند در ترمیم زخم فشاری مفید باشد.

    کلید واژگان: ژل آلوئه ورا, بهبودی زخم, زخم فشاری, درد}
    Azam Malekhoseini*, Mohammad Rostamkhani, Mojtaba Ahmadlou, Sina Abdi, Siavash Abdi
    Introduction

    Today, pressure ulcers have become one of the serious problems in the treatment and care of patients, which, in addition to delaying the recovery of the patient, imposes a lot of costs on the patient and his family. This research was conducted with the aim of comparing the effect of dressing with aloe vera gel and normal saline on the healing of pressure ulcers in patients hospitalized in the medical centers of Arak city.

    Methods

    In this randomized clinical trial that was conducted in 1400 in Amir al-Mominin and Wali Asr (AS) hospitals in Arak. 60 patients with grade 2 pressure ulcers were selected and after obtaining informed written consent, divided into two experimental and control groups (normal saline) by a simple random method. The intervention group was dressed with aloe vera gel with a diameter of 5 mm, and the control group was dressed with normal saline. After obtaining written informed consent from the two groups, parameters related to the wound were examined on the first, seventh and fifteenth day using the Betts Jensen wound assessment tool. Data were analyzed with SPSS version 17 statistical software and REMANOVA and Chi-2 statistical test.

    Results

    The mean and standard deviation before and on the fifteenth day of aloe vera gel in the intervention group were 30.896 ± 0.518 and 13.658 ± 0.617 respectively and in the control group (normal saline) 31.329 ± 0.381 and ± 0.584 respectively, which had a significant difference on the 15th day, (F=487/512, P = 0.000).

    Conclusions

    Dressing with aloe vera gel accelerated the healing process of pressure ulcer compared to dressing with normal saline; Therefore, due to the absence of side effects, ease of preparation and easy application of aloe vera gel, its use can be useful in healing pressure ulcers.

    Keywords: Aloe Vera Gel, Wound Healing, Pressure Ulcer, Pain}
  • Maryam Mahboub, Ahmad Mirza Aghazadeh Attari, Zahra Sheikhalipour, Mohammad Mirza Aghazadeh Attari, Babak Davami, Alireza Amidfar, Mojgan Lotfi*
    Introduction

    Although several studies have highlighted the beneficial effects of Aloe vera on burn wounds, limited clinical evidence exists in this regard. This study aimed to evaluate the impact of the Aloe vera gel on healing, itching and pain of burn patients.

    Methods

    This clinical trial was conducted at Sina Hospital in Tabriz, Iran. The patients with second and first degree burn wounds on symmetrical organs, were randomly assigned to control (n=34) and experimental (n=34) groups. The Aloe vera gel and silver sulfadiazine cream were used in the experimental and control groups, respectively. To assess the healing effects, the Bates-Jensen Wound Assessment Tool (BWAT) was employed. Regarding itching and pain, visual analogue scale (VAS) was used for precise evaluation and comparison on days 1, 3, 5, 7, 9 and 14. The data were analyzed using SPSS version 13.

    Results

    Although the wounds in both groups healed up completely within two weeks, the healing process among the patients in the experimental group was faster. The peak of wound itching was on day 7 in both groups. The wound itching significantly reduced half an hour after being dressed with Aloe vera gel. The wound pain in the experimental group was less than control group during the study period. Moreover, there was no pain in either experimental or control group on day 14.

    Conclusion

    Aloe vera is an effective agent in reducing itching and pain, and it can substantially increase the rate of healing. Accordingly, this agent can be considered in the treatment of burn wounds.

    Keywords: Burns, Aloe vera gel, Woundhealing, Pain, Itching}
  • Masoud Fallahi, Ali Soroush, Narges Sadeghi, Feizollah Mansouri, Tofigh Mobaderi, Somayeh Mahdavikian*
    Background

    One of the most common problems in the intensive care units (ICUs) is pressure ulcers (PUs). The present study aimed to evaluate the effectiveness of aloe vera gel, olive oil, and compound aloe vera gel‑olive oil in the prevention of PUs.

    Materials and Methods

    This randomized clinical trial was conducted on 240 patients. They were randomly divided into four groups, aloe vera gel (n = 60), olive oil (n = 60), aloe vera gel‑olive oil combination (n = 60), and control (n = 60). Braden scale and National Pressure Ulcer Advisory Panel scale were used to collect data. The intervention was performed for 30 days. In the intervention and control groups, the patient received routine care. In each intervention group, 10–15 ml of olive oil or aloe vera gel or a combination of olive oil and aloe vera was rubbed into body areas under pressure.

    Results

    There were no PUs detected in all groups before the intervention; after the intervention, 12 patients in the olive group, 20 patients in the aloe vera group, 10 patients in the aloe vera‑olive combination group, and 22 patients in the control group developed PUs. The results reported 40% of the patients with stage 1 PU and 10% of them with stage 2.

    Conclusion

    Due to the effectiveness of olive oil and aloe vera‑olive oil combination in preventing PU, it is recommended to use these herbal compounds in preventing PU on ICU patients.

    Keywords: Aloe vera gel, olive oil, pressure ulcer, prevention}
  • Saharnaz Noorbakhesh, Elham Danaee*
    Background

    Nowadays biomaterial has been proposed as a suitable alternative for chemical substance. It has no odor and taste and its consumption is beneficial to human health. The present study aimed to investigate the effect of application of chitosan coating individuality and along with Aloe Vera gel on the nutritional level and quality of strawberry fruit (cv. Camarosa).

    Methods

    After application treatments Aloe Vera gel (0, 50 and 100%), Chitosan (0, 0.5 and 1%) and their combination, plates contain strawberry were kept in the refrigerator with a temperature of 4 ± 1 °C, at humidity of 85- 90%. Traits were evaluated in the first days zero, 4, 8 and 12.

    Results

    The results showed fresh weight of fruit, chlorophyll, vitamin C and anthocyanin significantly affect by Aloe Vera 100%+ Chitosan 0.5% application. Also, plants treated with Aloe Vera 50% + chitosan 0.5% produced higher taste index, phenol and antioxidant capacity. On the other hand, lower weight loss of fruit, malondialdehyde and total soluble solids was observed with Aloe Vera 100 % + Chitosan 0.5 %. Storage life significantly was enhanced with Aloe Vera 50% + Chitosan 0.5% up to 15.7 days which was the same level with Aloe Vera 100% + Chitosan 0.5%.

    Conclusion

    Overall, the application of Aloe Vera treatment 50% or 100% along with Chitosan 0.5%, would be a highly recommended practice in the maintaining the nutrition value and storage life of strawberry fruits.

    Keywords: Aloe Vera gel, Biomaterial, Chitosan, Nutritional value, Strawberry}
  • Parichehr Sabaghzadeh Irani, Hadi Ranjbar, Shokoh Varaei, Sanaz Bostani, Omalbanin Akbari, Maryam Askarymahani
    Background & Aim

    Routine treatment of burn injuries is dressing with Nitrofurazone ointment. It has several complications including sensitivity. Aloe vera is a traditional treatment for wound healing.  This study aimed to compare the effectiveness of Aloe Vera gel with Nitrofurazone ointment in the healing of superficial partial-thickness burns.

    Methods & Materials: 

    The present study was a split body controlled clinical trial which was carried out on 30 patients with superficial partial-thickness burns. The study was conducted in the Shafa Hospital in Kerman, Iran in 2016. The sample was recruited from patients who had at least two burns, each burn on an alternate side of the body. Samples were allocated to two groups that received Aloe Vera gel or 2% Nitrofurazone ointment on their burns. Bates-Jensen Wound assessment tool was used to evaluate the healing of burns. Statistical analysis was conducted by SPSS-16 and using the repeated measure ANOVA.

    Results

    The repeated measure ANOVA showed that there was a significant change in the score of BWAT in all areas during the intervention period ( p=0.001), but The trend of healing in the two groups during the intervention period was not significantly different( p=0.098).

    Conclusion

    Based on this study it looks like Aloe vera gel is as effective as  2% Nitrofurazon ointment in healing wounds.

    Keywords: Aloe Vera gel, Nitrofurazone, burns, occlusive dressings, wound healing}
  • سید آرمان رضوی، امین بیغم صادق*، ایرج کریمی، سیاوش شریفی، ایمان حفار

    زمینه و هدف :

    از فنیتویین سدیم به شکل معمول در درمان زخم استفاده می شود. تاثیرات ترمیمی آلوورا هم با افزایش ماکروفاژها و فیبروبلاست ها با افزایش تولید کلاژن و پروتیوگلیکان ها باعث تسریع بهبودی زخم می شود. این مطالعه با هدف بررسی اثرات پماد فنی تویین 1%، ژل آلویه ورا، ژل رویال و عسل بر ترمیم زخم پوستی در مدل حیوانی خرگوش صورت گرفت.

    مواد و روش ها

    این مطالعه روی 5 خرگوش با 50 زخم پوستی صورت گرفت. پماد فنی تویین 1%، ژل آلویه ورا، ژل رویال و عسل در چهار زخم استفاده شد و یک زخم دیگر به عنوان شاهد بدون دارو در نظر گرفته شد. محل پانسمان مواد به شکل مربع کای عوض می شد. مطالعه ماکروسکوپی در روزهای 4، 8، 12، 16 و 20 پس از ایجاد زخم و مطالعه هیستوپاتولوژی در روزهای 10 و 21 از محل زخم ها صورت گرفت.

    یافته ها

    نتایج این مطالعه نشان داد که در روز 8 و 12 در گروه های ژل آلویه ورا، ژل رویال و عسل مساحت زخم نسبت به گروه فنی تویین دارای اختلاف معناداری (0/05 ˂p) بودند که نشان دهنده کاهش سریع تر سطح زخم نسبت به گروه فنی تویین بوده است. در روز 16 پس از جراحی سطح زخم گروه عسل به صورت کامل بسته شد و در روز 21 تمامی زخم ها در تمامی گروه ها به صورت کامل ترمیم شدند. همچنین بررسی های هیستوپاتولوژیکی در روزهای 10 و 21 هیچ گونه اختلاف معناداری بین گروه های موردمطالعه نشان ندادند و تمامی زخم ها در روز بیستم به صورت کامل ترمیم شدند.

    نتیجه گیری

    این مطالعه نشان داد که پماد فنی تویین 1%، ژل آلویه ورا، ژل رویال و عسل همگی تاثیر خوبی در ترمیم زخم داشته اند.

    کلید واژگان: فنی توئین, ژل آلوئه ورا, ژل رویال, عسل, ترمیم زخم, خرگوش}
    Seyed Arman Razavi, Amin Bigham Sadegh *, Iraj Karimi, Siavash Sharifi, Iman Hafar
    Introduction

    Phenytoin ointment is a usual medicine for wound healing. Aloe vera gel promotes wound healing by directly stimulating the activity of macrophages and fibroblasts that increase both collagen and proteoglycan synthesis, thereby promoting tissue repair. The aim of this study was to evaluate the effects of phenytoin ointment1%, aloe vera gel, royal jelly and honey on skin wound healing in rabbit animal model.

    Materials and Methods

    5 rabbits with 50 skin wounds were used in this study. Phenytoin ointment1%, aloe vera gel, royal jelly and honey were used in four wounds and another was considered as an untreated control. Macroscopic study was performed on days 4, 8, 12, 16 and 20 after wounding and histopathologic study was done on the days 10 and 21 from the wounds.

    Results

    On the 8th and 12th days in the Aloe vera gel, royal jelly and honey groups, the area of the wound had a significant difference (p < 0.05) than group1 (phenytoin), indicating a faster reduction of the wound surface than the phenytoin group. On the 16th day after surgery, the ulcer surface of the honey group was completely closed and on day 20 all the wounds were fully restored in all groups. Also, histopathologic studies on 10 and 21 days showed no significant difference between the studied groups and all wounds were completely restored on day 20.

    Conclusion

    Finally, the results of this Study showed that phenytoin 1% ointment, aloe vera gel, royal jelly and honey, all had a good effect on wound healing.

    Keywords: phenytoin, Aloe vera Gel, Royal Jelly, Honey : Wound healing, rabbit}
  • Sepideh Khorasany*, Fatemeh Shahdadi
    Background and Objectives

    Use of aloe vera gel in dairy industries is important for increasing quality of dairy products. In the present study, effects of aloe vera gel with inulin and whey powder on survival of probiotic bacteria, rheological and sensory characteristics of yogurt were investigated.

    Materials and Methods

    Low-fat (1.5%) probiotic yogurts were prepared from pasteurized milks, 1% of starters and 2% combinations of Lactobacillus acidophilus with Bifidobacterium animalis at 40 °C and pH 4.4. Probiotic yogurts mixed with aloe vera gels at 0, 5, 10, 15 and 20% were stored seven days at 4 oC. Since the probiotic yogurt with 10% of aloe vera gel included the best sensory scores compared to other aloe vera gel concentrations after seven days of storage at 4 oC, this formulation was mixed with inulin at 0.5, 1 and 1.5% (w/w) or whey powder at 5, 10 and 15% (w/w). 

    Results

    Sensory evaluations showed that the probiotic yogurt with 10% of aloe vera gel and 1.5% of inulin included the highest scores of flavor, texture, aroma, color and acceptance within the samples after similar storage conditions. The probiotic yogurt with 10% of aloe vera gel and 1.5% of inulin included the highest survival of Lactobacillus acidophilus and Bifidobacterium animalis, while controls (with no aloe vera gels) showed the lowest survival rates of Lactobacillus acidophilus and Bifidobacterium animalis. Apparent viscosity and serum separation of probiotic yogurt with 10% of aloe vera gel and 1.5% of inulin respectively increased three times and decreased to less than 4%, compared to controls and whey samples at similar shear rates and storage times.The pH decrease of probiotic yogurt with 10% of aloe vera gel and 1.5% of inulin was much slower than those of the control and whey samples during storage, including no serum separations during storage.

    Conclusions

    Aloe vera gel and inulin improved viability of probiotic bacteria and quality of yogurt samples during storage.

    Keywords: Probiotic bacteria, Aloe vera gel, Inulin, Whey powder, Rheological properties, Sensory evaluation}
  • Saba Shafaie, Sina Andalib, Hajar Shafaie*, Azadeh Montaseri, Mahdi Tavakolizadeh

    Aloe vera is used for its large variety of biological activities such as wound healing, anti-fungal, anti-inflammatory, hypoglycemic, immunomodulatory, gastroprotective, and anti-cancer. Although the beneficial effects of Aloe vera on wound healing have been proven, little is known about its effects at the cellular level. In this study, we evaluated the angiogenic and migrative effects of Aloe vera gel on fibroblasts and endothelial cells. Fibroblasts and endothelial cells were cultured in monolayer conditions with low glucose DMEM with 10% serum and 1% penicillin-streptomycin. Fresh and mature leaves of Aloe vera were used for gel preparation. Cell proliferation and morphology were studied by an inverted microscope. The migration of fibroblasts was assessed by scratch assay. MTT assay was performed for cell viability assessment, and real-time RT-PCR was used for evaluation of PECAM-1, integrin α1 and β1 transcription. After two days, the protein level of PECAM-1 was detected by flow cytometry. Our results showed that Aloe vera has a higher proliferative effect on fibroblasts in comparison with endothelial cells. Aloe vera also induced the migration of fibroblasts. The viability of both types of cells was similar to control ones. Integrin α1, β1 and PECAM-1 gene expression increased significantly (P < 0.005) in Aloe vera treated fibroblasts and endothelial cells in comparison with the control groups. However, the expression of these genes was significantly higher in fibroblasts in compareison with endothelial cells. Protein levels of PECAM-1 showed no change in both cell types upon Aloe vera treatment. Aloe vera gel induced angiogenic and cell adhesion properties in fibroblasts more than endothelial cells. Further investigations are needed to show the main role of fibroblasts rather than endothelial cells in wound healing by Aloe vera administration.

    Keywords: Aloe vera gel, fibroblast, endothelial cells, integrin, PECAM-1}
  • Negar Hassanshahi, Seyed Jalil Masoumi *, Davood Mehrabani, Seyedeh Sara Hashemi, Morteza Zare
    BACKGROUND

    The use of herbal and synthetic compounds can be effective in improving the areas and repair of tissues that have been affected during the processes like what happens in ulcerative colitis (UC) as a common inflammatory disorder. According to the beneficial effects of aloe vera, in this study, we aimed to assess the therapeutic effects of oral aloe vera gel on acetic acid-induced colitis in rats by histopathological and molecular analysis of Bax, and BCL-2 genes expression (using RT-PCR technique) in colon tissue samples.

    METHODS

    This experimental study comprised 32 adult male Sprague Dawley rats weighting 220 ± 20 g that were randomly divided into four groups as follows. The control group (healthy rats), colitis group in which UC was induced by transrectal administration of 3% acetic acid with no treatment, oral form of sulfasalazine group in which UC was induced by transrectal administration of 3% acetic acid, then was treated by oral administration of sulfasalazine 500 mg/kg body weight, and the fourth group which received oral form of aloe vera gel (200 mg / kg) for 21 days, respectively after induction of UC. Then, the therapeutic effects of treatment groups were compared with the control group and the colitis group with no treatment, by the assessment of histopathological and molecular changes in the colon tissues of rats on the 7th, 14th, and 21st days. Finally, the collected data were analyzed using statistical tests.

    RESULTS

     Histologically, aloe vera gel treatment could reduce and heal colon tissue damages in induced colitis. Also, this gel reduced apoptosis in rat’s colon with acetic acid-induced colitis, which showed in significantly decreased in Bax mRNA expression and significantly increased BCL-2 mRNA expression compared with the colitis group with no treatment.

    CONCLUSION

    Aloe vera gel has a significant effect on the treatment of UC in rat because of the beneficial effect that was found from aloe vera such as decreasing the severity of colitis as evidenced by histopathological findings, and with respect to apoptosis and gene expression that were related to wound healing process, and suppression of the elevation of Bax mRNA with the upregulation of Bcl-2, which can be considered effective in the treatment of UC.

    Keywords: Inflammatory bowel disease, Aloe vera gel, Male rat, Ulcerative colitis, Bax, BCL-2 gene expression}
  • Faraz Sigaroodi, Hajar Shafaei*, Mohammad Karimipour, Mohammad Amin Dolatkhah, Abbas Delazar
    Purpose

    Natural biomaterials are a key base in tissue engineering, and collagen, as the maincontent of the extracellular matrix (ECM), is frequently used in tissue engineering. Aloe verahas some therapeutic effects on ulcers, therefore, the use of this natural resource has alwaysbeen considered for improving collagen function. We aimed to evaluate the effect of Aloe vera/Collagen blended on cell viability, cell attachment, and angiogenic potential by determining ofintegrin α1β1 and platelet endothelial cell adhesion molecule (PECAM-1) genes expression inhuman adipose-derived stem cells (hASCs).

    Methods

    In this study, hASCs after harvesting of adipose tissues from abdominal subcutaneousadipose tissue and isolation, were cultured in four groups of control, collagen gel, Aloe veragel, and Aloe vera/collagen blended in vitro environment at 24h and then cell viability wasassessed by MTT (3-(4,5-dimethylthiazol 2-yl)-2,5-diphenyltetrazolium) assay. Integrin α1β1 andPECAM-1 genes expression were evaluated by real-time RT-PCR.

    Results

    The results of MTT showed that the combination of Aloe vera/collagen was retained thecell viability at the normal range and improved it. In real-time RT-PCR results, integrin α1β1 andPECAM-1 gene expression were increased in the Aloe vera/collagen blended group comparedto the control group.

    Conclusion

    For tissue engineering purposes, Aloe vera improves collagen properties in theculture of hASCs by increasing the expression of the integrin α1β1 and PECAM-1 genes.

    Keywords: Adipose-derived stem cells, Aloe vera gel, Collagen, Integrin, PECAM-1, Tissue engineering}
  • اعظم ملک حسینی*، مریم سعیدی، زینب علیزاده، سینا عبدی، سیاوش عبدی، ناصر سعیدی
    مقدمه
    خارش یکی از شایع ترین مشکلات بیماران مبتلا به نارسایی کلیوی است. شصت تا هشتاد درصد بیماران دیالیزی از خارش شکایت دارند و درمان های متفاوتی برای آن توصیه شده است. یک گروه از این درمان ها، گیاهان دارویی هستند. این پژوهش با هدف بررسی تاثیر ژل آلوئه ورا بر خارش بیماران تحت همودیالیز انجام شد.
    مواد و روش ها
    این کارآزمایی بالینی، روی 60 بیمار همودیالیزی مبتلا به خارش اورمیک متوسط و شدید در بیمارستان های دانشگاه علوم پزشکی اراک انجام شد. از بیماران رضایت نامه کتبی دریافت شد. سپس به طور تصادفی به دو گروه 30 نفری تقسیم شدند. گروه مداخله دو بار در روز به مدت یک ماه با ژل آلوئه ورا تحت درمان قرار گرفتند. گروه کنترل تحت هیچ درمانی قرار نگرفت. بیماران هر دو گروه روزانه دو بار خارش خود را با مقیاس دیداری خارش ثبت کردند. نتایج قبل و بعد از درمان با هم مقایسه شد. داده ها با آزمون تی زوجی و تی مستقل در نرم افزار spss نسخه 17 تجزیه وتحلیل شد.
    یافته ها
     متوسط خارش قبل و بعد از مصرف دارو در گروه دریافت کننده ژل آلوئه ورا به ترتیب 1/73  5/53 و 1/12  2/03 (0/001p=) و در گروه کنترل به ترتیب 1/03 ± 96/ 5و 75 /0 ± 5/9 (0/423p=) بود.
    نتیجه گیری
    با توجه به اینکه بسیاری از داروهای مورد استفاده برای درمان خارش بیماران دیالیزی گران هستند و باعث مشکلاتی نظیر آلرژی و مقاومت دارویی می شوند توصیه می شود این بیماران جهت کنترل خارش خود از ژل آلوئه ورا استفاده کنند.
    کلید واژگان: بیماران همودیالیزی, خارش, ژل آلوئه ورا}
    Azam Malekhoseini*, Maryam Saeedi, Zanab Alizadeh, Sina Abdi, Siyavsh Abdi, Naser Saeedi
    Introduction
    Pruritus is one of the most common problems in patients with kidney failure. 60-80% of dialysis patients complain of itchy skin for which different therapies have been recommended. Medicinal plants compose a group of these therapies. This study aimed to evaluate the effect of aloe Vera gel on pruritus in hemodialysis patients.
    Methods
    This clinical trial was conducted on 60 hemodialysis patients with moderate and severe uremic pruritus in the hospitals affiliated to Arak University of Medical Sciences. The written consent forms were obtained from the patients. The participants were then randomly divided into two groups of 30. The intervention group was treated with Aloe Vera gel twice a day for one month. The control group did not receive any treatment. The patients in both groups recorded their itching twice a day through a visual analog scale. The data before and after the treatment were compared. The data were analyzed by paired t-test and independent t-test through SPSS 17.
    Results
    The mean pruritus before and after the intervention in the group treated by Aloe Vera gel was 5.53 ± 1.73 and 2.03 ± 1.12, respectively (p = 0.001). In the control group, it was 5.96 ± 1.03 and 5.9 ± 0.75 (p = 0.423).
    Conclusion
    Since many drugs used to treat pruritus in dialysis patients are expensive and cause problems such as allergies and drug resistance, it is recommended that these patients use Aloe Vera gel to control their itchy skin condition.
    Keywords: Hemodialysis patients, itching, Aloe Vera gel}
  • ساسان نظری، فهیمه عزتی آراسته، سامان نظری، فاطمه شبیری*، آرزو شایان، پریسا پارسا
     
    مقدمه
    اپی زیاتومی، یکی از متداول ترین اعمال جراحی در زنان است که نیاز به ترمیم دارد. درد محل اپی زیاتومی همواره استرس زا بوده و اثر منفی بر عملکرد زنان دارد. مطالعه حاضر با هدف بررسی تاثیر ژل آلوئه ورا بر درد پرینه و بهبودی زخم پس از اپی زیاتومی انجام شد.
    روش کار
    این مطالعه کارآزمایی بالینی دو سو کور در سال 1396 بر روی 80 زن نخست زایی که با اپی زیاتومی در بیمارستان تامین اجتماعی شهر همدان زایمان کردند، انجام شد. میزان بهبودی زخم و درد پرینه پس از اپی زیاتومی بر اساس پرسشنامه REEDA (ریدا) و) VAS ابزار سنجش دیداری) انجام گردید. افراد به طور تصادفی در دو گروه 40 نفر شامل مصرف کننده ژل آلوئه ورا و گروه کنترل (سرم نرمال سالین) از روز اول بعد از زایمان به مدت 10 روز 2 بار در روز قرار گرفتند. میزان بهبودی و درد زخم اپی زیاتومی قبل و بعد از مداخله در روزهای 3، 7 و 10 سنجیده شد. تجزیه و تحلیل داده ها با استفاده از نرم افزار آماری SPSS (نسخه 21) و آزمون های تی مستقل، زوجی، کای اسکوئر و تحلیل اندازه های تکراری انجام شد. میزان p کمتر از 05/0 معنی دار در نظر گرفته شد.
    یافته ها
    میانگین نمرات بهبودی و درد زخم اپی زیاتومی قبل از مداخله در دو گروه اختلاف معنی داری نداشت (05/0<p) ، ولی پس از مداخله بر اساس آزمون تی مستقل، مصرف ژل آلوئه ورا، سبب کاهش درد و تسریع کننده التیام زخم اپی زیاتومی در مقایسه با گروه نرمال سالین گردید (001/0>p).
    نتیجه گیری
    مصرف ژل آلوئه ورا، سبب کاهش درد و تسریع کننده التیام زخم اپی زیاتومی در مقایسه با مصرف نرمال سالین می شود؛ لذا با توجه به عدم عوارض جانبی، مصرف آن در زنان می تواند مفید باشد.
    کلید واژگان: اپی زیاتومی, بهبودی زخم, درد, زنان, صبر زرد (آلوئه ورا)}
    Sasan Nazari, Fahimeh Ezati Arasteh, Saman Nazari, Fatemeh Shobeiri*, Arezoo Shayan, Parisa Parsa
     
    Introduction
    Episiotomy is one of the most common surgical procedures in women. The pain caused by episiotomy is always stressful and has negative effects on women's functions. The aim of this study was to assess the effect of Aloe Vera gel on perineal pain and wound healing after episiotomy among primiparous women.
    Methods
    This study was a randomized double-blinded controlled clinical trial was conducted on 80 women referred to Tamin Ejtemaee Hospital, Hamadan, Iran, in 2017. The participants were divided into the intervention (Aloe Vera gel, n=40) and control (normal saline, n=40) groups. The REEDA questionnaire, and Visual Analog Scale were used before and 3,7,10 days after the intervention.
    The data were analyzed in SPSS software (version 21) through the Chi-square test, duplicate measurement, and independent and paired samples t-tests.
    Results
    The results showed no significant differences between the two groups in terms of the mean scores of episiotomy pain and wound healing before the intervention (P<0.05). However, there was a significant difference between the two groups based on independent t-test after intervention (P<0.001). The results showed that Aloe Vera gel reduced pain and healed episiotomy ulcer, compared to the normal saline.
    Conclusion
    The use of Aloe Vera gel, compared to normal saline, reduces pain and accelerates episiotomy ulcer healing with no side effects; therefore, it can be beneficial for women
    Keywords: Aloe Vera gel, Episiotomy, Perineal pain, Women, Wound healing}
  • احمد پیرحیاتی، امیر دارایی گرمه خانی*، منصور غلامی، عباس میرزاخانی، قربان خلیل زاده رنجبر
    سابقه و هدف
    استفاده از ترکیبات سالم و سازگار با محیط زیست یکی از دغدغه های مهم محققین تکنولوژی پس از برداشت است. هدف از این تحقیق بررسی تاثیر پوشش خوراکی ژل آلوئه ورا و اسانس گلپر بر ماندگاری و خصوصیات کیفی میوه هلو رقم زعفرانی بود.
    مواد و روش ها
    تیمارهای مورد مطالعه شامل ژل آلوئه ورا در غلظت های صفر، 5/7 و 15 درصد و تیمار اسانس گلپر (Heracleum persicum) در سه سطح صفر و 100 و 200 ppm بر روی نمونه های هلو اعمال شدند. جهت بهینه سازی داده ها از روش سطح پاسخ استفاده شد. صفاتی مثل میزان مواد جامد محلول، pH آب میوه، اسیدهای قابل تیتراسیون، سفتی بافت میوه، فنل کل، خواص ارگانولپتیکی و ویژگی های رنگی میوه بررسی شد.
    یافته ها
    از پوشش آلوئه ورا غنی شده با اسانس گلپر موجب کاهش اتلاف وزن (24/1%) و نرم شدن نمونه ها طی دوران انبارداری و افزایش سفتی بافت (kg/cm2 35/7) و حفظ میزان ترکیبات فنولی کل میوه شد. افزایش زمان انبارداری و اسانس گلپر منجر به کاهش میزان اسیدهای آلی (68/0 درصد وزنی/ وزنی) و افزایش pH (63/3) نمونه ها شد اما افزایش غلظت پوشش آلوئه ورا باعث حفظ بیشتر اسیدهای آلی و کاهش pH نمونه های هلوی زعفرانی شد. میزان مواد جامد محلول کل نمونه های هلوی زعفرانی با افزایش زمان انبارداری و اسانس گلپر افزایش یافت اما با افزایش غلظت پوشش آلوئه ورا بریکس نمونه ها کاهش یافت. افزایش غلظت اسانس گلپر و زمان انبارداری باعث افزایش میزان شاخص رنگی L و b و کاهش شاخص رنگی a نمونه های هلوی زعفرانی شد اما با افزایش غلظت ژل آلوئه ورا میزان شاخص رنگی L و b کاهش و شاخص رنگی a (قرمزی) نمونه ها افزایش یافت.
    نتیجه گیری
    نتایج نشان داد که استفاده از پوشش آلوئه ورا غنی شده با اسانس گلپر موجب حفظ خواص کیفی و کاهش تخریب خواص حسی میوه هلو طی انبارداری شد.
    کلید واژگان: ژل آلوئه ورا, اسانس گلپر, میوه هلو, خواص کیفی, عمر انباری}
    Pirhayati, Daraei Garmakhany*, Gholami, Mirzakhani, Khalilzadeh Ranjbar
    Background and Objectives
    Use of safe and environmental friendly compounds is one of the most important challenges in post-harvest researchers. This study was conducted to determine the effects of Aloe vera coating enriched with golpar (Heracleum persicum) essential oil on the storage life and quality attributes of Zaferani peach fruits.
    Materials and Methods
    Different treatments including Aloe vera gel at 0, 7.5 and 15% and golpar essential oil at 0, 100 and 200 ppm were used. Response surface method was used for optimization of the data. Different quality attributes including total soluble solids, pH, total acidity, fruit firmness, total phenolics, sensory attributes and fruits color were measured.
    Results
    Application of the Aloe vera gel enriched with golpar essential oil decreased the amount of fruit weight loss (1.24%) and softening and increased the fruit firmness (7.35 kg/cm2) and total phenolic content during the storage period. Increase of the storage time and golpar essential oil concentration led to the decrease in organic acids content (0.68 %w/w) and so the increase of fruit pH (3.63), but the increase of Aloe vera gel concentration retained the fruit TA and decreased its pH content. Total soluble solid of peach fruits was increased with the increase of the storage time and golpar concentration and decreased with the increase of Aloe vera gel concentration. The increase of storage time and golpar concentration increased different color parameters such as L and b indexes and decreased a index of peach fruits, however, with the increase of Aloe vera gel concentration, L and b indexes were decrease and a index was increased.
    Conclusion
    The results showed that application of Aloe vera gel enriched with golpar essential oil leads to maintain the quality properties and increase the sensory attributes of peach fruits during storage period
    Keywords: Aloe vera gel, Golpar essential oil, Peach fruit, Quality attributes, Storage life.}
  • نرجس آقاجانی، اشرف گوهری اردبیلی، امیر دارایی گرمه خانی
     
    سابقه و هدف
    عوامل مختلفی بر کیفیت و میزان روغن جذب شده در محصولات سرخ شده موثر می باشند که زمان و دمای سرخ کردن از مهمترین آن ها می باشد. همچنین تحقیقات زیادی در زمینه نقش موثر مواد هیدروکلوئیدی در کاهش جذب روغن در محصولات سرخ شده صورت گرفته است اما در ارتباط با نقش ژل آلوئه ورا در تولید محصولات سرخ شده کم چرب تحقیق چندانی صورت نگرفته است لذا در این تحقیق تاثیر غلظت ژل آلوئه ورا، دما و زمان سرخ کردن بر جذب روغن و خواص کیفی چیپس هویج سرخ شده بررسی شد.
    مواد و روش ها
    در این تحقیق اثر غلظت های مختلف ژل آلوئه ورا به عنوان پوشش (0، 10 و 20 درصد وزنی/ حجمی) ، دما (150، 170 و 190 درجه سلسیوس) و زمان (2، 4 و 6 دقیقه) سرخ کردن بر جذب روغن و خواص حسی چیپس هویج سرخ شده با استفاده از روش سطح پاسخ بهینه سازی شد. کلیه آزمون ها در دو تکرار انجام شد.
    یافته ها
    با افزایش غلظت پوشش، اتلاف رطوبت و میزان جذب روغن طی سرخ شدن کاهش یافت. با افزایش زمان و دمای سرخ کردن، میزان رطوبت نمونه های هویج سرخ شده روند نزولی داشته و جذب روغن نمونه ها افزایش یافت. ارزیابی حسی نمونه ها نشان داد که پذیرش کلی چیپس هویج سرخ شده با افزایش زمان و دمای سرخ کردن افزایش می یابد اما با افزایش غلظت ژل آلوئه ورا کاهش یافت. نتایج بهینه سازی نشان داد که زمان 2 دقیقه، غلظت ژل آلوئه ورا 94/6% و دمای 182 درجه سلسیوس، شرایط بهینه فرآیند سرخ کردن ورقه های هویج بوده و با شرایط مذکور پارامترهای حسی و کیفی چیپس هویج سرخ شده به صورت بهینه حفظ می شود.
    نتیجه گیری
    استفاده از پوشش آلوئه ورا می تواند منجر به تولید محصول هویج سرخ شده کم چرب بدون تاثیر نامطلوب بر خواص حسی و کیفی محصول شود.
    کلید واژگان: چیپس هویج سرخ شده, ژل آلوئه ورا, پوشش دهی, جذب روغن, زمان و دمای سرخ کردن}
    N Aghajani Dr, A Gohari Ardabili Dr, A Daraei Garmakhany
    Background and Objectives
    Different factors affect on the quality and quantity of oil content in fried products, of which frying time and temperature are two main factors. Also the effective role of hydrocolloids in reducing the oil absorption of fried products (food products) has been demonstrated in many researches but few studies have been done on the role of Aleo Vera gel in low fat fried products. Therefore, in this study, the effect of Aleo Vera gel concentration, frying time and temperature on the oil absorption and quality attributes of fried carrot chips wad investigated.
    Materials and Methods
    The effect of different concentrations of Aleo Vera gel as a hydrocolloid (0, 10 and 20% W/V), frying temperature (150, 170 and 190 0C) and frying time (2, 4 and 6 minutes) on the oil absorption and quality attributes of fried carrot chips was optimized by response surface method. All the experiments were performed duplicate.
    Results
    The amount of water loss and oil absorption during frying was reduced with increasing of coating agent concentration. Also the moisture content of the sample was decreased by increasing the frying time and temperature, while oil absorption level was increased. The sensory evaluation results showed that the total acceptance of fried carrot chips increased when frying time and temperature increased, but decreased with the increasing the Aleo Vera gel concentration. Optimization results showed that the optimum processing conditions were frying time of 2 minutes, Aleo Vera gel concentration 6.94% and frying temperature of 182 0C; in these conditions, the quality attributes of fried carrot chips were in optimum level.
    Conclusion
    Application of Aleo Vera gel coating can lead to produce low-fat fried carrot chips without adverse effects on sensory attributes of the final product
    Keywords: Fried carrot chips, Aloe Vera gel, Coating, Oil absorption, Frying time, Temperature}
  • فرناز جمشیدی، سمیه رحیمی*، وجیهه فدایی نوغانی
    سابقه و هدف
    پوشش دهی با ترکیبات طبیعی یکی از روش های نوین نگهداری مواد غذایی محسوب می شود که امروزه کاربرد گسترده ای یافته است. پنیر سفید ایرانی جزو محصولات غذایی محبوبی است که به دلیل نگهداری در آب نمک، مصرف روزانه آن می تواند سلامت مصرف کنندگان، از جمله کودکان، سالمندان، افراد مبتلا به فشار خون و غیره را تهدید کند.
    مواد و روش ها
    در این پژوهش از پوشش دهی پنیر سفید ایرانی به روش غوطه وری با ترکیب ژل آلوئه ورا (محلول 50%w/w ) و صمغ فارسی (محلول 3% w/v) در سطوح مختلف جایگزینی شامل 0، 25، 50، 75 و 100% v/v به جای نگهداری در آب نمک استفاده شد. دو تیمار نیز به عنوان نمونه شاهد بدون پوشش (درون آب نمک و بدون آب نمک) در نظر گرفته شدند و سپس ویژگی های فیزیکوشیمیایی و حسی نمونه ها طی نگهداری به مدت 75 روز (°C4) مورد بررسی قرار گرفتند.
    یافته ها
    نتایج نشان داد که طی نگهداری، مقدار pH و رطوبت نمونه ها، به طور معنی داری کاهش یافته در حالی که اسیدیته، افت وزن و ΔE افزایش یافت (05/0p<). اثر پوشش دهی و ترکیب آن بر روی محتوای نمک معنی دار بود (05/0p<) به نحوی که نمونه پوشش دهی شده با 100% صمغ فارسی و پس از آن نمونه پوشش دهی شده با 100% ژل آلوئه ورا، کم ترین مقدار نمک را طی 75 روز نگهداری دارا بودند و پوشش دهی با نسبت های مختلف ژل آلوئه ورا و صمغ فارسی، کلیه ویژگی های حسی نمونه ها را نیز تحت تاثیر قرار داد (05/0>p).
    نتیجه گیری
    پنیرهای پوشش دهی شده با 100% ژل آلوئه ورا به دلیل کسب بالاترین امتیاز پذیرش کلی و محتوای کم نمک به عنوان بهترین ترکیب جهت پوشش دهی پنیر سفید ایرانی شناخته شدند.
    کلید واژگان: پوشش دهی, ژل آلوئه ورا, صمغ فارسی, پنیر سفید ایرانی}
    Farnaz Jamshidi, Somayeh Rahimi *, Vajiheg Fadaei Noghani
    Background And Objectives
    Nowadays, coating by natural materials is one of the novel food preservation methods with extensive applications. Iranian white cheese is a popular food among Iranians but its high daily intake due to its high salt content (stored in brine), may threat the health of consumers, including children, elderly, people who suffer from the blood pressure fluctuations, etc.
    Materials and Methods
    In this study, Iranian white cheese was coated by immersion method with a combination of Aloe vera gel (50% w/w) and Persian gum (3% w/v) at different levels of 0, 25, 50, 75% and 100% v/v instead of storage at brine. Two uncoated specimens were considered as the control (in or out of brine), then the physicochemical and sensory properties were investigated for the period of about 75 days (4°C).
    Results
    The results showed that during storage, pH and moisture decreased significantly while the acidity, weight loss and ΔE increased (p
    Conclusion
    Generally, the cheese samples which were coated by 100% Aloe vera gel were considered as the best formulation for coating of Iranian white cheese because of the highest score of total acceptance and low salt content, therefore the healthiest option.
    Keywords: Coating, Aloe vera gel, Persian gum, Iranian white cheese}
  • نوشین یزدانی، سید ابراهیم حسینی
    زمینه و هدف
    آلوئه ورا گیاهی است که از دیرباز در طب سنتی مورد استفاده قرار میگیرد. استفاده از رژیم غذایی پرچرب و اختلال کبد چرب، باعث شیوع اختلال چاقی و هیپرلیپیدمی میشوند. لذا این مطالعه با هدف بررسی اثر عصاره ژل آلوئه ورا بر وزن بدن و پروفایل لیپیدی در موشهای صحرایی نر بالغ تحت تیمار با رژیم غذایی پرچرب انجام گرفت.
    روش کار
    دراین مطالعه تجربی از40 سر موش صحرایی نر بالغ در گروه های شاهد (تیمار با رژیم پرچرب ml/kg10) و 3 دسته تجربی دریافت کننده رژیم غذایی پرچرب (ml/kg10) به همراه دوزهای mg/kg 150، 300 و 600 عصاره ژل آلوئه ورا استفاده گردید. تجویزها 60 روزه و به صورت گاواژ انجام شد. درپایان پس از بیهوش نمودن حیوانات با خونگیری از قلب آنها اقدام به اندازه گیری میزان سرمی کلسترول، تری گلیسیرید،LDL و HDL گردید و نتایج توسط آزمونهای تحلیل واریانس یکطرفه و دانکن مورد آنالیز قرار گرفتند.
    یافته ها
    نتایج این بررسی نشان داد رژیم غذایی پرچرب باعث افزایش معنادار وزن و در میزان سرمی، کلسترول، تری گلیسیرید، LDL (0/001>p) و افزایش وزن (0/01>p) می شود و در میزان سرمیHDL تاثیر معناداری ندارد، در حالی که در گروه های دریافت کننده ژل آلوئه ورا با رژیم پرچرب کاهش معنادار وزن و میزان سرمی کلسترول، تری گلیسیرید (0/05>p) و LDL (0/01>p) مشاهده گردید.
    نتیجه گیری
    رژیمهای غذایی پرچرب باعث افزایش وزن، تری گلیسیرید،کلسترول و LDL می شود و عصاره ژل آلوئه ورا باعث کاهش وزن و بهبود شاخصهای لیپیدی در موشهای تحت تیمار با عصاره ژل آلوئه ورا میشود
    کلید واژگان: ژل آلوئه ورا, وزن, چربی خون, رژیم پرچرب, موش صحرایی}
    Nooshin Yazdani, Seyeh Ebrahim Hosseini
    Background and Objective
    Aloe-vera is an herb that has long been used in traditional medicine. Using high-fat diet and fatty liver disorder cause obesity and hyperlipidemia. So, this study aimed to investigate the effects of Aloe - vera gel extract on the body weight and lipid profile in adult male rats treated with high-fat diet.
    Methods
    In this experimental study, 40 adult male rats were included in the control group (no treatment), sham group (treated with high-fat diet 10 ml/kg) and three experimental groups receiving high-fat diet (10ml/kg) along with 150, 300 and 600 mg/kg Aloe- vera gel extracts. Prescriptions were conducted by gavage, for 60 days. At the end, after anesthetizing the rats and phlebotomizing their heart, the serum levels of cholesterol, triglycerides, LDL and HDL were measured. The obtained results were analyzed by ANOVA and Duncan tests.
    Results
    The results showed that high-fat diet significantly increased the serum levels of cholesterol, triglycerides, LDL (p
    Conclusion
    High-fat diets increase the weight and serums levels of triglycerides, LDL and cholesterol. Also, the Aloe- vera gel extract causes weight loss and improves lipid profiles in the rats treated with Aloe -vera gel extract.
    Keywords: Aloe-Vera Gel, Weight Loss, Lipid Profiles, High-Fat Diets, Rat}
  • Anahita Ashouri Moghaddam, Golpar Radafshar, Yousef Jahandideh, Narges Kakaei
    Statement of the Problem: Aloe vera gel contains various components with antibiotic and anti-inflammatory characteristics, which may have potential advantages to treat periodontal diseases.
    Purpose
    The aim of this study was to evaluate the effects of local application of aloe vera gel as an adjunct to scaling and root planning in the treatment of patients with chronic periodontitis.
    Materials And Method
    This single-blind clinical trial, performed in a split mouth design, was conducted on 20 patients with moderate to severe chronic periodontitis. Following a baseline examination at first day which included the assessments of plaque index (PI), gingival index (GI), and probing depth (PD); patients randomly received either SRP in one quadrant (control group), or SRP combined with aloe vera gel in another quadrant (experimental group). All cases were examined again, assessing PI, GI, and PD at 30th and 60th day.
    Results
    There was no significant difference in PI in the three stages between control and experimental groups. In all patients, there was a significant improvement in the three stages in GI and PD for both quadrants treated only with SRP or combination of SRP and aloe vera. However, experimental group presented significantly lower GI (p= 0.0001) and PD (p= 0.009) than the control group at the end of study period.
    Conclusion
    This study revealed that local application of aloe vera gel could be considered as an adjunctive treatment with scaling and root planning for chronic periodontitis.
    Keywords: Aloe vera gel, Scaling, root planning, Chronic periodontitis}
نکته
  • نتایج بر اساس تاریخ انتشار مرتب شده‌اند.
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