Lemongrass tea consumption and changes in Acid-Base Balance and Electrolyte homeostasis
Journal Title: Archive of Food and Nutritional Science - Year 2018, Vol 2, Issue 1
Abstract
The consumption of dietary herbs and supplements may be associated with several physiological consequences including, but not limited to disturbances of acid-base homeostasis, minerals and electrolytes wasting, gastrointestinal disturbances as well as hemodynamic changes. Plants food based nutritional studies are important for assessing the effect of plants on human health and wellbeing. The aim of this study was to assess the changes in acid-base status and electrolyte homeostasis following the consumption of lemongrass tea. The acute and sub-chronic effects of infusions prepared from 2, 4, and 8g lemongrass leaf powder on serum and urinary pH, and electrolytes levels were assessed in 105 subjects using an interventional study design. The results post-treatment were compared with baseline values.
Authors and Affiliations
CE Ekpenyong
Keywords
Related Articles
- EP ID EP538065
- DOI 10.29328/journal.afns.1001016
- Views 84
- Downloads 0
Effect of storage period on the quality characteristics of two varieties of African Mango Seed Flour at ambient temperature
The effects of storage of Ogbona seed flour (Irivingia gabonensis and Irivingia excelsa), at ambient condition (30±20C, 65-74% RH) for 0-4 months on some physical characteristics were investigated. The samples were subje...
Effect of drying methods on the physicochemical properties and Fatty Acid composition of Moringa Seeds Oil
Effect of drying methods (sun-drying and cabinet oven drying) on the physicochemical properties and fatty acid composition of oils extracted from moringa seeds was investigated. Oil from the seeds was extracted using sol...
Effect of pre-treatments and drying methods on Moisture percentage of dried Tomato Slices
A study was undertaken the effect of pretreatments and drying methods on quality parameters of tomato slices with respect to storage using two factors as treatments i.e. 5 pre-treatment levels (P1-Peeled by hot water dip...
Anti-nutrient and mineral properties of Complementry Food produced from Malted Red Sorgum and Defatted Soybean Flour Blend
This study was aimed at producing a high nutritious food that will meet the nutritional requirements of consumers. Blends of malted red sorghum and defatted soybeans flour were processed and the resulting flours were for...
Changes in Serum Markers of Atherogenesis and Hematological Profile after the consumption of Quail eggs
Previous studies suggest that diets with more eggs than is recommended may be used as part of a healthy diet in some countries. However, whether quail egg diets could form part of such diet has not been explored. The aim...