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Assafoetida is an oleo-gum resin obtained from the roots and stems of many Ferula species such as F. foetida Regel, F. asafoetida Linn, F. alliacea Boiss. and F. narthex Boiss, family Umbelliferae (carrot family), plants growing indigenously in Iran, Afghanistan and north of India. Assafoetida is commonly used as a flavoring agent in food and as a traditional medicine for many diseases in many parts of the world. In this work, the effect of Assafoetida on growth of Trichomonas vaginalis in vitro was studied and compared to metronidazole as a reference drug. It showed that Assafoetida had a potent antiparasitic effect on T. vaginalis compared to metronidazole, thus, worth further investigation to study its applicability in treatment of parasitic infections.
A guide to confirmed geosmin- and MIB-producing cyanobacteria isolated in the United States is being prepared. This document will include 41 different species or morphologically distinct types from eight states and diverse aquatic sources isolated over a 22-year period. The organisms comprised by this guide demonstrate the importance of attached cyanobacteria as off-flavor agents, the strain specificity of MIB production, the existence of unicellular MIB producers, the occurrence of multiple geosmin and MIB producers in reservoirs, and the relationship of certain planktonic odor producers to species in other countries.
The stability of acetazolamide in an extemporaneous suspension compounded from tablets was studied. Acetazolamide 25-mg/mL suspension was prepared by levigating the comminuted 250-mg tablets with 70% sorbitol solution. The mixture was incorporated into a suspension vehicle containing magnesium aluminum silicate and carboxymethylcellulose sodium. Appropriate sweeteners, flavoring agents, preservatives, humectants, and pH adjusters were then added. The suspension was stored in amber glass bottles at 5, 22, 30, 40, and 50 degrees C. Samples were analyzed for the concentration of acetazolamide by stability-indicating high-performance liquid chromatography on days 3, 7, 11, 18, 24, 32, 42, 54, and 79. For batches stored at 5, 22, and 30 degrees C, the initial acetazolamide concentration was maintained during the entire 79 days of the study. However, the concentrations in the batches stored at 40 and 50 degrees C were below 90% of the initial value after 79 and 32 days, respectively. The Arrhenius plot was used to predict a shelf life of the suspension at room temperature of 371 days. Acetazolamide oral suspension 25 mg/mL was stable for at least 79 days at 5, 22, and 30 degrees C. The formulation should be maintained at pH 4-5 and stored in amber glass bottles.
Eugenol is widely used as a food flavoring agent and a dental analgesic. Mice treated with eugenol (400-600 mg/kg, po) in combination with an inhibitor of glutathione (GSH) synthesis, buthionine sulfoximine (BSO; 1 hr before eugenol, 4 mmol/kg, ip) developed hepatotoxicity characterized by increases in relative liver weight and serum GPT, hepatic congestion, and centrilobular necrosis of hepatocytes. Eugenol (up to 600 mg/kg) alone produced no hepatotoxicity. Drug metabolism inhibitors such as carbon disulfide, methoxsalen, and piperonyl butoxide prevented or significantly reduced the hepatotoxic effect of eugenol given in combination with BSO. On the other hand, pretreatment with phenobarbital (PB) increased the hepatotoxicity. These results suggest that eugenol is activated by a cytochrome-P-450-dependent metabolic reaction and that the liver injury is caused by inadequate rates of detoxification of the resulting metabolite in mice depleted of hepatic GSH by BSO treatment.
Reports in the literature about cinnamon oil toxicity are limited to allergic reactions and local irritant effects from dermatologic exposure. Cinnamon oil is easily obtained from pharmacies in 5-10 ml amounts for use as a flavoring agent and in craft items. Within a 5-mo period the Pittsburgh Poison Center (PPC) documented 32 cases of cinnamon oil abuse; all cases involved males aged 11-16 y and were reported to the PPC by school nurses. Sucking on toothpicks or fingers which had been dipped in cinnamon oil was the primary method of abuse. A rush or sensation of warmth, facial flushing, and oral burning were the experiences reported by the users. Some children complained of nausea or abdominal pain but no systemic effects were reported. Eight patients with dermal exposure had irritation ranging from erythema to welts, which resolved after thorough soap and water decontamination. Two ocular exposures resulted in mild irritation and were successfully treated with irrigation or dilution. The recent popularity of cinnamon oil abuse appears to be related to the ease with which it can be carried, engendering little fear of discovery or chastisement. Despite the relatively low toxicity of cinnamon oil, medical professionals should be aware of its potential for misuse.
Dry-cured or "country-style" bacon is a low volume specialty product typically made by small producers whose production practices vary widely. These practices include the direct application of dry-cure formulations containing varying concentrations of salt, sugar, flavoring agents, sodium nitrite, and sometimes sodium nitrate, and the use of lengthy curing and processing times. Because of the possibility of generating higher levels of N-nitrosopyrrolidine (NPYR) after frying in this product type compared with pump-cured bacon, an investigation was carried out on dry-cured bacon obtained from cooperating state or federally inspected establishments. Three different samples from each of the 16 plants were analyzed. Only one sample from each of 2 different producers exceeded the Food Safety and Inspection Service (FSIS) action level of 17 ppb NPYR, indicating that the majority of samples tested were in compliance. A significant correlation (P less than 0.01) was found between residual NaNO2 prior to frying and NPYR after frying. The elimination of added nitrate in the dry-cure formulations is recommended.
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The palatability and acceptance of three commercially available potassium chloride solutions were evaluated. Adult ambulatory patients routinely self-administering potassium chloride solution rate the palatability and acceptance of each preparation. An open-label, three-treatment crossover study design was used. The taste of Klorvess was rated significantly more palatable than Kaochlor (p less than 0.01) or KayCiel (p less than 0.05). Klorvess was rated significantly more acceptable if taken over a long period of time than Kaochlor (p less than 0.01) or KayCiel (p less than 0.01). The average amount consumed of all three products was 57% of the prescribed amount. The amount of Klorvess returned was significantly less than the amount of either KayCiel (p less than 0.01) or Kaochlor (p less than 0.01). The flavoring agents are described and the importance of ensuring that the patient uses an accurate measuring spoon is discussed.
A new spectrophotometric method has been developed for determining diphenhydramine. HC1, based on solvent extraction into chloroform of the complex formed with bromocresol green. The complex solution in chloroform showed maximum absorption at 415 nm and obeyed Beer's law over the concentration range of 3.0-12.0 microgram/ml. The molar absorptivity of the complex was 2.02 x 10(4). Complex formation and extraction was complete and quantitative over the pH range from 2 to 5. The ratio of diphenhydramine to bromocresol green was 1:1. Excipients, coloring matter, flavoring agents, and other substances likely to be present in diphenhydramine preparations do not interfere in the determination. Direct determinations in tablet, capsule, sirup, and lotion preparations were carried out satisfactorily, and the average recovery was 100 +/- 1.0%.
Cytogenetic studies in Chinese hamster ovary (CHO) cells using aqueous and organic extracts of pan masalas, as well as genomic damage observed among pan masala consumers have conclusively shown genotoxic potential of pan masala-a dry complex mixture of areca nut, lime, catechu, cardamom, unspecified flavoring agent, etc., often containing tobacco in it. Tobacco and areca nut, major ingredients of pan masala, are closely associated with oral cancer. The most widely studied group of compounds in the field of chemoprevention is retinoids which includes natural vitamin A, beta-carotene and synthetic derivatives of vitamin A. In the present study, antigenotoxic effect of beta-carotene (BC) and retinoic acid (RA) on genotoxic potential of pan masala have been evaluated in CHO cells with the help of sister chromatid exchange (SCE) frequency and chromosome aberration (CA) frequency as cytogenetic markers. The pulse treatment with pan masala plain/pan masala-tobacco (PM/PMT) extract in combination with either BC or RA yielded lower frequencies of CA and SCE in CHO cells as compared to the cultures treated with aqueous extract fo pan masalas alone. This antigenotoxic effect of BC and RA was more pronounced when treatment was given continuously for a longer duration. Thus, these results indicated possibility of using BC and RA to decrease the risk of oral cancer among pan masala chewers.
OBJECTIVE: To evaluate the palatability of antimicrobial agents effective against beta-lactamase-producing bacteria in American children. DESIGN: In a taste test of 4 antimicrobial agents, azithromycin (cherry flavored), cefprozil (bubble gum flavored), cefixime (strawberry flavored), and amoxicillin-clavulanic acid (banana flavored) were compared. SETTING: An urban inner-city primary care clinic. SUBJECTS: A volunteer sample of 30 healthy children (aged 5-8 years). INTERVENTION: Palatability was determined using a single-blind taste test of 4 flavored antimicrobial agents. The 4 antimicrobial agents used were azithromycin, cefprozil, cefixime, and amoxicillin-clavulanic acid. MAIN OUTCOME MEASURES: After each antimicrobial test dose, subjects rated the taste on a 10-cm visual analog scale incorporating a facial hedonic scale. Preference assessments for the best-tasting and worst-tasting agent were also conducted. RESULTS: Of the 20 children who expressed a preference, significantly more children (9 [45%], P<.05) selected the cefixime preparation as the best-tasting formulation compared with the other preparations. The cefixime preparation was also significantly the least likely to be selected as the worst-tasting preparation (2 [10%], P<.05). There were no significant differences between the other 3 preparations with respect to being selected as either the best or worst tasting. The mean (+/- SD) visual analog scale score for cefixime was highest (8.53 [2.49]) compared with the scores for azithromycin (6.78 [3.45]), cefprozil (6.26 [4.04]), and amoxicillin-clavulanic acid (6.24 [4.01]). CONCLUSION: The cefixime preparation was most commonly rated as best tasting by children.
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