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Objective To determine if pelvic posture, hip, and knee positions influence range of motion about the ankle joint. Study design Quasi-experimental repeated measures. Setting Biomechanics laboratory in a university setting. Participants Eleven men and six women free of ankle joint trauma. Main outcome measures Range of motion about the ankle joint. Results ANOVA revealed a significant difference for position main effect on ankle joint range of motion ( p =0.01). Post-hoc tests revealed that ankle joint range of motion significantly decreased as participants moved from flexion (i.e., 90° hip and 90° knee), to supine, and to long sitting (47.3°, 38.8°, and 16.4°; p p =0.64). Conclusions These findings indicate that pelvic posture may not influence ankle joint range of motion regardless of hip and knee joint positions. However, the combination of hip flexion and knee extension (i.e., long sitting) produces the greatest deficits in ankle joint range of motion.

Crude extracts of fruits, herbs, vegetables, cereals and other plant materials rich in phenolics and antioxidant activity are of prime interest to the food industry because of their ability to retard oxidative degradation of lipids and hence improve the quality and nutritional value of functional food. Concomitantly, the importance of antioxidant constituents of plant materials in the maintenance of health and protection from coronary heart disease and cancer is also raising interest among scientists, food manufacturers and consumers as part of the current trend towards the use of herbal medicine. In addition, the use of complementary alternative medicine (CAM) by patients suffering from chronic disorders, such as cancers, heart, stroke and immune disorders has been well documented. CAMs are either used on their own (alternative treatments) or in addition to conventional medicine (complementary treatments). CAMs can be grouped into herbal medicines derived from medicinal plants, food supplements that include vitamin preparations, trace elements and other substances such as omega-3 fatty acids