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Research Article
Assesment of the Knowledge Level in the Mifi Division (Western Region of Cameroon) and the Nutritional Value of the Wild Leaf Vegetable Lactuca capensis
Issue:
Volume 14, Issue 4, August 2025
Pages:
185-192
Received:
31 May 2025
Accepted:
16 June 2025
Published:
8 July 2025
Abstract: Leafy vegetables, for the most part unconventional, are endowed with nutritional and therapeutic virtues. This study aimed at assessing the knowledge level in the Mifi division (Western Region of Cameroon) and the nutritional potential of Lactuca capensis leaves, a leafy vegetable consumed in West Cameroon. A nutritional survey was first carried out in 136 households using direct interview. Analysis of nutrient contents and phyto-chemical screening were carried out using standard methods of the AOAC. Results showed that Lactuca Capensis is known as wild vegetable by people over 40 years old (75.00%) and increasingly little known by youth. This vegetable is consumed in cooked (62.69%) or cooked and raw (37.31%) form. More than 94% of the amount need is harvested and more often during the rainy season (96.96%). The water content was 87.87%, crude protein, total fat, crude fibre, total carbohydrate and ash were 20.44%, 4.14%, 12.37%, 50.46% and 13.33% respectively compared to dry matter. Potassium with a content of 2200.67mg/100g, is the most abundant mineral. Average contents of vitamine C and total carotenoids were respectively 0.23g/100g and 1174µg/g. Analysis also revealed the presence of secondary metabolites namely condensed tannins, steroids, terpenes and saponins. Lactuca Capensis is therefore a source of nutrients and secondary metabolites essential for nutrition and health benefits for consumers.
Abstract: Leafy vegetables, for the most part unconventional, are endowed with nutritional and therapeutic virtues. This study aimed at assessing the knowledge level in the Mifi division (Western Region of Cameroon) and the nutritional potential of Lactuca capensis leaves, a leafy vegetable consumed in West Cameroon. A nutritional survey was first carried ou...
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Report
Real-world User-reported Benefits of a Multi-ingredient NMN-based Supplement Targeting Age-related Decline: A Brief Report
Luis Fernando Cifuentes*
,
Andrew Salzman
Issue:
Volume 14, Issue 4, August 2025
Pages:
193-198
Received:
15 June 2025
Accepted:
26 June 2025
Published:
15 July 2025
Abstract: The age-related decline in nicotinamide adenine dinucleotide (NAD⁺) contributes to mitochondrial dysfunction and oxidative stress, which may be mitigated by supplementation with NAD⁺ precursors such as nicotinamide mononucleotide (NMN). This retrospective observational study evaluated user-reported outcomes of a multi-ingredient supplement (NMN, hydroxytyrosol, ergothioneine, resveratrol, and vitamin D₃) using 196 self-reported experiences collected from the Wonderfeel Biosciences online platform (April 2022–September 2024). Among 196 analyzed users, 131 (66.8%) reported positive effects, primarily in the nervous (81%), integumentary (11%), muscular (4%), skeletal (2%), digestive (2%), and endocrine (1%) systems, while 31.6% noted neutral effects and 1.5% reported non-causal adverse events. These findings align with known mechanisms of NAD⁺ restoration and oxidative stress mitigation, suggesting complementary biological pathways. Although this real-world evidence highlights perceived improvements in energy, cognition, sleep, and skin health, the study’s limitations—including self-reported data, lack of demographic controls, and absence of biomarkers—necessitate confirmation through the prospective controlled clinical trial scheduled to commence in late 2025.
Abstract: The age-related decline in nicotinamide adenine dinucleotide (NAD⁺) contributes to mitochondrial dysfunction and oxidative stress, which may be mitigated by supplementation with NAD⁺ precursors such as nicotinamide mononucleotide (NMN). This retrospective observational study evaluated user-reported outcomes of a multi-ingredient supplement (NMN, hy...
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Research Article
Hypolipidemic and Antioxidant Potential of Fermented Beverages Made from Tamarind (Tamarindus indica), Ginger (Zingiber officinale), and Turmeric (Curcuma longa L.) in Rabbits
Issue:
Volume 14, Issue 4, August 2025
Pages:
199-210
Received:
11 June 2025
Accepted:
25 June 2025
Published:
16 July 2025
Abstract: Beverages are important components of diet as they facilitate hydration. However, their high sugar content is often implicated in metabolic diseases development. Tamarind (Tamarindus indica), turmeric (Curcuma longa L.), and ginger (Zingiber officinale) may help address this issue due to their antioxidant properties. A study was therefore conducted to assess the antioxidant properties of a tamarind-based beverage prepared with 10% turmeric and ginger. The beverages were subjected to spontaneous fermentation for 36 hours at 37°C. Subsequent analyses were performed to evaluate vitamin C content, total phenolic compounds, flavonoids, and beverage antioxidant potential. The in vivo hypolipidemic and antioxidant properties were also tested on healthy 2-month-old rabbits. Results revealed that the combination of tamarind (90%), turmeric (5%), and ginger (5%) led to a significant increase in vitamin C and phenolic compound levels, rising from 27.14 to 42.95 mg/L and from 1.498 to 1.514 mg GAE/L, respectively. In tamarind-turmeric-ginger beverage, flavonoid levels increased from 0.132 ± 0.02 to 0.164 ± 0.01 mg QE/L. DPPH 50% inhibitory concentrations (IC50) of fermented tamarind-turmeric and tamarind-turmeric-ginger beverages were 2.14 and 2.23 µg/mL, respectively, revealing antiradical activities of 37.74 and 44.84 µmol of reduced DPPH. The tamarind-turmeric-ginger combination had a hypolipidemic effect after the fattening phase, reducing triglycerides from 2.24 to 1.81 mg/dL, LDL cholesterol from 5.87 to 0.26 mg/dL, and total cholesterol from 6.02 to 0.42 mg/dL. However, it increased HDL cholesterol from 0.35 to 1.54 mg/dL. Regarding antioxidant enzymes such as superoxide dismutase and glutathione peroxidase, tamarind-turmeric-ginger blend led to increases after the fattening phase from 4.44 to 10.29 U/mL for superoxide dismutase and from 12.02 to 193.16 U/mL for glutathione peroxidase. Beverages prepared with tamarind, turmeric, and ginger demonstrated substantial antioxidant potential, stimulating increased antioxidant enzyme activity that may help mitigate metabolic diseases.
Abstract: Beverages are important components of diet as they facilitate hydration. However, their high sugar content is often implicated in metabolic diseases development. Tamarind (Tamarindus indica), turmeric (Curcuma longa L.), and ginger (Zingiber officinale) may help address this issue due to their antioxidant properties. A study was therefore conducted...
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