The distribution of biologically active compounds in bitter leaf has not been fully established but in general, bitter leaves are rich in nutrients like proteins (up to 20 %), lipids (4.7 %), iodine (35.8 mcg), copper (6–10 mg/100 g), iron (5.14 %), vitamin A and E, thiamine and also a good amount of reducing sugars are present in the leaves. Phytochemicals like saponins, coumarins, flavonoids, lignans, alkaloids, xanthones are also present in the leaf, stem and roots of Vernonia amygdalina. (Egharevba, 2014). Fig. 1(a) shows a pictorial representation of V. amygdalina plant and (b) shows the washed bitter leaves. The nutritional and phytochemical components of the plant are also shown in Tables 1 and 2, respectively.
Rifampicin is a broad-spectrum antibiotic primarily used to treat tuberculosis (TB), leprosy, and various bacterial infections, including those caused by Staphylococcus aureus (including MRSA in combination therapy). It is also used for prophylaxis in close contacts of people with meningococcal meningitis and Haemophilus influenzae type B (Hib) infections.PharmacologyMechanism of Action: Rifampicin inhibits bacterial DNA-dependent RNA polymerase, preventing transcription and ultimately killing the bacteria.Spectrum: Effective against Mycobacterium tuberculosis, Mycobacterium leprae, and various Gram-positive and Gram-negative bacteria.Resistance: Can develop quickly if used as monotherapy, so it’s usually given in combination (e.g., with isoniazid for TB).PharmacokineticsAbsorption: Best taken on an empty stomach (food decreases bioavailability).Metabolism: Hepatic, via CYP3A4, inducing its own metabolism (autoinduction).Excretion: Primarily biliary, with some renal elimination.
Body minerals we need to know
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Healthy Weeknight Meals
Cooking can sometimes feel like a chore at the end of a busy day. It’s often tempting to throw a ready meal in the oven or call for take out. But preparing a simple and healthy family meal doesn’t have to be hard or time-consuming. Here are some quick wholesome dishes that you and your family will love. They can even be prepared in advance.
Better than Poutine
I know, what could be better that a steaming plate of fries, gravy and cheese curd? Fries, gravy, cheese curd and bacon, that’s what! Throw in some fresh shallots, chilli, and a splash of roasted bone marrow and duck gravy, and we turn this popular French-Canadian dish into a something sublime.
Breakfast at my House
During the week we’re often walking out the door with a coffee in one hand and slice of toast in the other, but on weekends breakfast is never rushed. It’s a late affair, sometimes spilling over to lunch, with lots of reading and chatter in between courses of fruits, poached eggs, honey and toast. One of our favorite things we like to serve when friends are visiting are buckwheat blueberry pancakes.
Roasted Pumpkin Soup
There’s nothing better than a warm bowl of pumpkin soup on a cold autumn day. Combine your roasted pumpkin with some onion, garlic, vegetable broth, and a few spices, and give it some time to simmer away. Pair it with a few slices of fresh bread to turn it into something sublime.
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