source, characteristics and medicinal use of drugs containing carbohydrates - acacia gum and honey
TRANSCRIPT
Source, characteristics and medicinal use of drugs containing carbohydrates
By
S.Srividhya
III biochemistry
Carbohydrates as drugs
Enormous range of shape, orientation and composition
Mainly in the study of diabetes mellitus as complex carbohydrate chemistry is one key in reducing the uptake of sugar into the bloodstream
PAZ320 and oral agents or insulin - 40% reduction of post-meal glucose
List of drugs from carbohydrates
Acacia
honey
Agar
Starch
pectin
acacia gum
Other name: Gum Arabic
Trees and shrubs.
Original source of arabinose and ribose
Gum is cultivated from wild grown plants, made free of bark and foreign organic matter, dried under the sun, and bleached partially.
Sources
Other names: Gum acacia, Gum arabic, Indian Gum.
Source: stem and branches of Acacia arabica(family Leguminosae), Acacia nilotica, Acacia greggii, Acacia catechu, Acacia caesia, Acacia senegal and Vachellia(Acacia) seyal.
Place:Sudan, India, Morocco, Australia, middle east asia and Africa (Sehal).
Characteristics
Consisting of the hardened sap of various species of the acacia tree and edible
Complex mixture of glycoproteins and polysaccharides.
Properties of a glue and binder
Proportions of chemicals are unpredictable(based on the region)
Reduces the surface tension of liquids, which leads to increased foaming in carbonated beverages.
slows the rate of absorption of some drugs, including amoxyxillin, from the gut.
Colour: Tears are cream-brown to red in colour, while powder is light brown in colour
Odour: odourless
Taste: Bland and mucilaginous
Size and Shape: Irregular brown tears of varying size
Medicinal uses
Treating haemorrhoids.
Reduce irritation and inflammation.
Wounds heal(alkaloids, glycosides, and flavonoids)
Heal ulcers.
Dental care.
15 grams of acacia gum (liquid form) every day -manage the concentration of plasma cholesterols in blood
Reducing overall body fat
Blood clot promotor
Soothes coughs and sore throats
Honey
Classified by the floral source of the nectar (blended after collection).
Nectar to honey
visiting flowers.
collect nectar from the blossom by sucking it out with their tongues.
They store in their honey stomach, which is different from their food stomach.
After full load, they fly back to the hive to give to other worker bees mouth
who chew it for about half an hour. It's passed from bee to bee, until it gradually turns into honey.
Store on comb
Wet honey - fan it with wings to dry out and become more sticky.
Sealed with wax
It takes at least eight bees all their life to make one single teaspoonful.
Sources
Source: secretion deposited in honey comb by the bee Apismellifera and other species of Apis belongs to the family Apidae
Places: West Indies, California, Chile, Africa, Australia, and New Zealand and also in India.
Mostly worldwide except artic and Antarctic
Characteristics
Chemical constituents: Pentosan, Aldobionic acid
Honey gets its sweetness from the monosaccharide fructose and glucose.
Same relative sweetness as granulated sugar.
Microorganisms do not grow in honey, so sealed honey does not spoil, even after thousands of years.
Honey is viscid, translucent, and white to pale yellow or yellow brown-coloured liquid.
The odour and taste depend on the flowers from which nectar is sucked.
Chemical constituents:(i) Mixture of dextrose and laevulose (70-80%) and water (14-20%). contains sucrose (1.2-4.5),
(ii) Dextrin (0.06-1.25%), volatile oil, pollen grains enzymes
(iii) Vitamins
(iv) Amino acids
(v) Proteins
(vi) Colouring matters, etc.
Medicinal uses
Medicinal uses
Antioxidants
Ant diabetic
Lower Blood Pressure
Reduces total and LDL cholesterol and raises HDL
Suppress Coughs
High in Calories and Sugar
References
https://www.dddmag.com/article/2013/10/carbohydrate-based-drugs-unique-tool-healthcare
https://en.wikipedia.org/wiki/Gum_arabic
https://www.slideshare.net/Nayakantibhasker/carbohydrates-60325583
http://scialert.net/fulltext/?doi=ijar.2012.406.413
https://www.healthline.com/health/7-uses-for-acacia#potential-risks
https://www.theguardian.com/lifeandstyle/2013/aug/10/how-bees-make-honey-ask-a-grown-up
http://www.yourarticlelibrary.com/biology/carbohydrates/honey-sources-preparation-and-uses/49548
https://www.slideshare.net/lovelysherly/sherly-copy