Drug development with hints from traditional Indian Ayurveda medicine: hepatitis and rheumatoid as an example

Although many drugs have been developed by pharmaceutical companies, there are many diseases which can not be cured with these drugs. In order to overcome this problem, the combination of Western and Eastern medicine has been proposed. Ayurveda is traditional Indian medicine established B.C. and is accepted throughout the world today. Due to its effectiveness and fewer side effects, Ayurveda will provide us with many hints for drug development. In the present review, we discuss the possible application of Ayurveda in drug development taking into account the following two points, i) herbs used in Ayurveda contain many unknown active components, and ii) Ayurveda provides new therapeutic approaches. In the case of drugs for the treatment of chronic hepatitis, we get hints from active components in the herbs used in Ayurveda. For rheumatism, we obtain hints for new pharmacological approaches from this medicinal approach.     

A model for extraction of both lipid and water soluble toxins using a procedure from Maharishi Ayurveda.

Environmental toxicity from xenobiotic compounds is a major health concern today. This paper presents a hypothetical model for the removal of toxins from the physiology employing procedures of Maharishi Ayurveda, a comprehensive system of natural medicine, which is undergoing renewal. This model combines the use of principles similar to those which are found in lipid extraction, dialysis and bulk flow. A means of testing the hypothesis is also presented.     

Opposites attract: holistic emotional regulation using dance/movement therapy and the doshas in Ayurveda

This model presents a collaborative and holistic perspective on dance/movement therapy (D/MT) and Ayurveda. This approach suggests that the dance/movement therapist takes into account all range and manner of an individual’s movement repertoire and uses these observations to construct therapeutic interventions that build upon body types and movement preferences represented in Ayurveda. Both D/MT and Ayurveda share the value of achieving a sense of regulation through the use of opposite qualities of movement, which will be explored in depth through the lenses of Laban Movement Analysis and the Kestenberg Movement Profile. Several examples of interventions the therapist might utilise are provided. Further considerations exploring the growth of this model in the future and limitations are also included in this article.     

Food protein-induced enterocolitis syndrome,from practice to theory

Food protein-induced enterocolitis syndrome (FPIES) is an allergic disease, probably non-IgE-mediated, with expression predominantly in the GI tract. The most characteristic symptom is repeated, debilitating vomiting. It occurs 2?6 h after ingestion of culprit food and is usually accompanied by pallor and lethargy. There may be diarrhea, and in 10?20% of cases, severe hypotension. These symptoms resolve completely within a few hours. The food most frequently involved is cow’s milk, followed by rice, but many other foods may be involved. The prognosis is generally good in a few years. In this review the authors try to cope, with the help of some case histories, with the practical clinical aspects of FPIES. The authors also try to provide a management approach based on current knowledge, and finally, to point out the aspects of FPIES that are still controversial.     

Food selection during recovery from protein restriction in lactation.

Lactating rats were fed a 12% or 25% casein diet. After the pups were weaned on Day 21, dams were given ad lib access to three food cups containing protein, carbohydrate, and fat. Both groups were hyperphagic for three to four weeks. Previously, protein-restricted rats consumed more protein than controls during Weeks 2 and 3, but protein intake returned to control levels as body weight recovered.     

Food intake and peripheral factors after recovery from insulin-induced hypoglycemia

Rats increased food intake after plasma glucose returned to normal in the wake of an insulin-induced hypoglycemic episode. Whereas increased eating 6-8 h after insulin occurred only when plasma glucose levels fell below 70 mg/dl, intakes were not related to the degree of prior hypoglycemia. Administration of glucose in the first 3 h after insulin prevented increased eating, whereas glucose given 4-6 h after insulin was less effective. Intravenous infusions of fructose given in the first 3 h after insulin injection prevented increased food intake in normal but not hepatic-vagotomized rats. Determination of various metabolic variables in parallel experiments showed that insulin treatment resulted in changes in peripheral metabolism, which persisted at the time feeding tests were conducted, and that administration of glucose or fructose tended to reverse these changes. The results suggest that increased food intake after recovery from hypoglycemia is associated with peripheral metabolic consequences of ongoing or previous counterregulatory responses which occur during hypoglycemia and that alterations in hepatic metabolism are sufficient to inhibit this insulin-induced eating.     

Plant Food Allergy in Patients with Pollinosis from the Mediterranean Area

Background: Patients with pollinosis develop symptoms after intake of plant food more often than the general population. In order to study the prevalence of the presentation of allergic symptoms to plant foods in pollinosis, we selected a representative sample of the population from our Mediterranean area. Methods: All patients completed a questionnaire, provided a blood sample and underwent a battery of skin and other complementary tests (prick-prick, oral challenge test) when necessary. The pollen counts were obtained from the Elche pollen station. In addition, sera from a subgroup of patients were checked with an allergen molecule panel on an Advia Centaur XP platform. Results: Of the final sample (n = 233), 39.9% of the patients with pollinosis were sensitized and 30.9% had clinical allergy to at least one of the plant foods studied. Regression analysis showed that age and sensitization to the extracts of Platanus acerifolia and Artemisia vulgaris were the most important variables for discriminating between groups. Patients with pollinosis at a risk of allergy to plant foods had significantly higher Pru p 3 values [odds ratio (OR) 3.3; 95% confidence interval (95% CI) 2.3-4.8], and the value increased according to the number of plant food sensitizations. Conclusion: Plant food allergy is more common in patients with pollinosis than in the general population. The use of the London plain tree (P. acerifolia) and mugwort (A. vulgaris) in the skin tests may help identify such patients in our Mediterranean area, but determination of rPru p 3 could also be very useful in patients suspected of having plant food allergy.     

Food allergens

A number of advances in the scientific knowledge concerning adverse food reactions have been made in the past few years. Understanding about the nature of the food allergen itself, the molecular characterization of the epitopes on these allergens, the pathophysiology of the clinical reaction, and the diagnostic methods have all been significantly enhanced.     

Food Safety

Food can never be entirely safe. Food safety is threatened by numerous pathogens that cause a variety of foodborne diseases, algal toxins that cause mostly acute disease, and fungal toxins that may be acutely toxic but may also have chronic sequelae, such as teratogenic, immunotoxic, nephrotoxic, and estrogenic effects. Perhaps more worrisome, the industrial activities of the last century and more have resulted in massive increases in our exposure to toxic metals such as lead, cadmium, mercury, and arsenic, which now are present in the entire food chain and exhibit various toxicities. Industrial processes also released chemicals that, although banned a long time ago, persist in the environment and contaminate our food. These include organochlorine compounds, such as 1,1,1-trichloro-2,2-bis(p-chlorophenyl)ethane (dichlorodiphenyl dichloroethene) (DDT), other pesticides, dioxins, and dioxin-like compounds. DDT and its breakdown product dichlorophenyl dichloroethylene affect the developing male and female reproductive organs. In addition, there is increasing evidence that they exhibit neurodevelopmental toxicities in human infants and children. They share this characteristic with the dioxins and dioxin-like compounds. Other food contaminants can arise from the treatment of animals with veterinary drugs or the spraying of food crops, which may leave residues. Among the pesticides applied to food crops, the organophosphates have been the focus of much regulatory attention because there is growing evidence that they, too, affect the developing brain. Numerous chemical contaminants are formed during the processing and cooking of foods. Many of them are known or suspected carcinogens. Other food contaminants leach from the packaging or storage containers. Examples that have garnered increasing attention in recent years are phthalates, which have been shown to induce malformations in the male reproductive system in laboratory animals, and bisphenol A, which negatively affects the development of the central nervous system and the male reproductive organs. Genetically modified foods present new challenges to regulatory agencies around the world because consumer fears that the possible health risks of these foods have not been allayed. An emerging threat to food safety possibly comes from the increasing use of nanomaterials, which are already used in packaging materials, even though their toxicity remains largely unexplored. Numerous scientific groups have underscored the importance of addressing this issue and developing the necessary tools for doing so. Governmental agencies such as the US Food and Drug Administration and other agencies in the USA and their counterparts in other nations have the increasingly difficult task of monitoring the food supply for these chemicals and determining the human health risks associated with exposure to these substances. The approach taken until recently focused on one chemical at a time and one exposure route (oral, inhalational, dermal) at a time. It is increasingly recognized, however, that many of the numerous chemicals we are exposed to everyday are ubiquitous, resulting in exposure from food, water, air, dust, and soil. In addition, many of these chemicals act on the same target tissue by similar mechanisms. “Mixture toxicology” is a rapidly growing science that addresses the complex interactions between chemicals and investigates the effects of cumulative exposure to such “common mechanism groups” of chemicals. It is to be hoped that this results in a deeper understanding of the risks we face from multiple concurrent exposures and makes our food supply safer.     

Food allergy

Food allergy offers numerous opportunities and challenges for the allergy and clinical immunology specialist. Physicians with board certification in allergy and clinical immunology should be the main source of reliable clinical information to educate patients with food-related disorders. There has been a wealth of reliable information published related to food allergy that can be utilized by health care providers in clinical practice. This includes information about the cross-reactivity of food allergens, the evaluation of potential new therapies, and the practical application of new diagnostic methods and management strategies. This article addresses some of the new developments in food allergy, with an emphasis on cross-reactvity of food allergens, recombinant food allergens, and potential future therapies for food allergy.