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Objective: Increased production of reactive oxygen species is one of the causes of hyperglycemia. This study aims to determine the effectiveness of Indonesian bay leaves (Syzygium polyanthum) extracts as an antidiabetic agent in decreasing blood glucose and advanced glycation end products (AGEs) level of alloxan-induced hyperglycemic Wistar rats.Methods: This research is a real experimental study with pre- and post-test control group design. The study begins with the induction of hyperglycemia in 40 Wistar rats using alloxan. Subsequently, hyperglycemic rats were divided into 6 groups, namely, the positive control group (P0); the treatment group by not giving the intake of Indonesian bay leaf (P1); the treatment group was given the extract of Indonesian bay leaves (S. polyanthum) 0.5 mg/kg body weight/day (P2); treatment group given Indonesian bay leaves extract 2.0 mg/kg body weight/day (P3); treatment group given Indonesian bay leaves 5.0 mg/kg body weight/day (P4), and P5 was treatment group with glibenclamide (hyperglycemia-lowering medication).Results: In the treatment of P1, P2, P3, P4, and P5 groups, it can be seen that there are decreases of blood glucose and AGEs level between pre- and post-test comparison. However, the most significant drop in mean plasma glucose level was observed at the dosage 5.0 mg kg-1 (P4).Conclusion: The administration of Indonesian bay leaf extracts at a dose of 5.0 mg/kg body weight/day have an antidiabetic effect through decreasing blood glucose and AGEs level in alloxan-induced hyperglycemic Wistar rats.

This sermon was preached at Bay Leaf Baptist Church in Raleigh, NC, at the noon Good Friday service on April 6, 2007, as the final session of a three-part Holy Week series entitled “Why The Cross?” The other two presentations had been made earlier in the week by Don Garner's two brothers, Dan, an attorney (“Legal Aspects of The Trial of Jesus”) and Tim, a surgeon (“Physiological Aspects of the Death of Jesus”). Immediately following the sermon, the congregation shared the Lord's Supper.

International Conference on Advances in Natural and Applied Sciences (ICANAS) -- APR 21-23, 2016 -- Antalya, TURKEY, The prohibition of the use of antibiotics and as a result of the adverse effect on health of synthetic products, research has focused on natural feed additives. In recent years, the diet of farm animals many feed additives have been used for various purposes or continues. These include as used in ruminant rations as plant extract thyme, anise, pepper, mint, garlic, rosemary, cinnamon, parsley, bay leaf, coconut, like used herbal extracts and their effects on the performance of ruminants was investigated. Antioxidant, antifungal, antiviral, anti-inflamaotry is known to have effects of plant extract. By stimulating the digestive system of ruminants, they increase the activity of digestive enzymes, to prevent environmental pollution caused by manure, regulations rumen fermentation, inhibition of methane formation and protein degradability in the rumen as well as the animal is known to have many benefits. The structure of essential oils and plant extracts in this collection, examining the use of ruminant livestock events and the importance of the use in animal nutrition into practice will be discussed.

TITLE The effect of rinse using water stew of dry bay leaf (Eugenia polyantha) toward pH saliva ABSTRACT Caries is the main couse of disease of the oral cavity caused by saliva. Salivary pH acidic and susceptible to caries. Saliva is a buffer system to maintain optimum pH in the oral cavity. To keep salivary pH balance,can do prevented by chemically and mechanically. Chemically prevention can do rising mouth with bay leaves dried because it contain essential oil 0.17 % which can stimulate secretion of saliva. Increased secretion of saliva can increasing buffer on saliva so it can in salivaincreas and tend to be alkaline. Aim to know the effect of rising mouth with water stewbay leaves dried ( eugenia polyantha ) on salivary to pH to the students of Dental Health Departement of Semarang . Research is quantitative descriptive. Research method is quasi exsperimental with cross sectional approach. Research design one group pretest – posttest. Collection of samples in this research using by using 20 samples, The test result of paired t -test show e d 0.000 < 0.05 that there was influence of rising mouth with water stewbay leaves dried on salivary pH. It can be concluded that rising mouth with water stew bay leaves dried can cause changes in the pH of saliva.

[EN] The main objective of this work is to study the antifungal activity of essential oils of Cinnamon (Cinnamomum zeylanicum) and Bay leaf (Laurus nobilis) against Fusarium oxysporum, isolated from tomato. The bioassays were conducted over dose of 300 μg/mL from the essential oil in the PDA culture medium. It was calculated the speed of growth of the fungi (mm/day), the daily average radial growth (mm), and the micelial growth inhibition (MGI). The speed of growth of the fungi was 5,75 mm/day in PDA, 5,22 mm/day in bay leaf and 2,44 mm/day in cinnamon. The cinnamon oil reduced by around 60% the speed of growth of the fungi, similar result to the one of the MGI. The addition of cinnamon essential oil, could be an alternative of practical application, both in the field as stored, for the control of Fusarium oxysporum., [ES] En este trabajo se estudia la capacidad antifúngica de los aceites comerciales de Canela (Cinnamomum zeylanicum) y de Laurel (Laurus nobilis) frente a Fusarium oxysporum aislado de tomate. Los bioensayos se realizaron a la dosis de 300 μg/mL del aceite esencial en el medio de cultivo PDA. Se calculó la velocidad de crecimiento del hongo (mm/día), el crecimiento medio radial diario (mm) y la inhibición del crecimiento miceliar (MGI). Fusarium oxysporum en el aceite esencial de laurel mostró un crecimiento similar al crecido en PDA, mientras que en el aceite de canela disminuyó significativamente el crecimiento del mismo. La velocidad de crecimiento del hongo fue de 5,75 mm/día en PDA, 5,22 mm/día en Laurel y de 2,44 mm/día en canela. El aceite de canela redujo el 60% la velocidad de crecimiento del hongo, resultado similar al del MGI. La adición del aceite de canela podría ser una alternativa para el control de Fusarium oxysporum, tanto en campo como en el almacén.

Background: Hypertension or high blood pressure is an abnormal increase in blood pressure in the arteries continuously over a period. Hypertension today turned out to have a tendency to be one public health problem, especially in developed countries. The prevalence of hypertension in Indonesia amounted to 31.7% of the total adult population. Hypertension has no symptoms or signs typical as early warning, most people feel healthy despite having hypertension, is a dangerous situation because it can cause sudden death. Today many people are turning to herbs for the treatment of hypertension and one of the herbs used are bay leaves. The purpose of this study was to determine the effect of consumption of bay leaf decoction to decrease blood pressure in people with hypertension in Hamlet Tall rejo, Nogosari, Boyolali. This research method is a quasi-experimental research or quasi experiment with pre-post experimental design with a number of respondents 28 respondents hipetensi patients who did not use modern medicine to drink boiled water 2 times a day leaves every half a glass. The data are measured systolic and diastolic blood pressure in units of mm Hg and in analysis using test "t" pairs (α = 0.05) with a computer program. The results of this study is the average blood pressure after drinking boiled water leaves 126.43/80.18 mmHg, lower than the prior drinking boiled water leaves at 161.79/114.29 mm Hg. The conclusion of this study is boiled water leaves have influence in lowering blood pressure in patients with hypertension.Keywords: Bay leaves, blood pressure, hypertension.

PurposeThe paper is a review of current research on phytochemicals and how they may alleviate type 2 diabetes by improving insulin activity in the body.Design/methodology/approachLiterature searches were conducted to find a link between common household spices and type 2 diabetes. Only common household spices were researched so that any link found between spices and type 2 diabetes could lead to practical home‐based recommendations for changes in a person's diet.FindingsCinnamon, garlic, ginger, basil, oregano, nutmeg, tea, bay leaf, allspice, curry, and others were found to play a role in lowering blood glucose, increasing insulin sensitivity, and increasing glucose synthesis in response to food intake. In addition, these spices may improve blood circulation, decrease platelet aggregation, lower blood pressure, and act as blood vessel protectants, ameliorating the cardiovascular disease often associated with type 2 diabetes. To gain these benefits, only average amounts commonly used in foods are necessary, such as amounts usually sprinkled in foods or amounts used in recipes. At high concentrated doses, the advantages to utilizing spices may be inhibited.Originality/valueThe findings that phytochemicals in common household spices can improve insulin activity in the body present a more natural way to possibly treat and prevent type 2 diabetes.

Multistorey cropping of mango with bay, black pepper, pineapple and ginger did not affect the yield of mango. Four combinations of these intercrops gave net returns of 91–143% over the monocrop. Ginger, bay leaf and pepper were effective in sustaining income especially during an ‘off’ year when mango is not bearing. By intercropping, farmers can generate income over a period of seven months. Copyright © 2004 Whurr Publishers Ltd

Objectives: Extensive studies on the pharmacological activities of papaya and bay leaf exhibit that these plants effectively alleviate degenerative diseases including diabetes. However, herbal drugs from papaya and bay leaf have never been made. The aim of this research was to formulate a tablet from the combination of papaya extract and bay leaf with different concentrations (1%, 2%, and 3%) of polyvinylpyrrolidone (PVP) K30 as a binder using the wet granulation method.Methods: Evaluation of the tablet’s physical properties (i.e., weight variation, friability, hardness, disintegration time, and physical appearance) was done using standard methods while total flavonoid in the extracts was determined by the spectrophotometry method.Results: The tablet was light brown and had both flat top and bottom, a specific odor and a bitter taste. The physical properties of the tablet were in accordance with pharmaceutical standards. The total flavonoid content in the papaya and bay leaves extract was 1.562% and 2.240%, respectively.Conclusions: It can be concluded that PVP K-30 concentration can be used as a binder to formulate dry papaya and bay leaf extracts into high-quality and ready-to-consume tablets.

The authors suggested to carry through the oil extraction of spices to accumulate their fat-soluble components in the unrefined sunflower oil salad. In this work the sanitary quality indicators of the spicy-aromatic raw materials and their oil mixtures are explored. A black pepper (Piper nigrum), a coriander (Cariandrum sativum), a cardamoms (Ellettaria cardamomum), a garlic (Allium sativum), a fragrant basil (Ocimum basilicum), a bay leaf (Láurus nóbilis) have been investigated as the spicy-aromatic raw materials. The initial semination by the microorganisms of the spicy-aromatic raw materials and the spicy-oil mixtures after the extraction is examined. It was very high in all selected spices except the garlic. High semination of the spicy-aromatic raw materials has an influence on the initial semination of the spicy-oil mixtures. Therefore it was studied several ways to prepare spices before carrying in unrefined oil: washing raw material, followed by drying in natural air-cooling, convective drying at the temperature of +100 0С and processing of ultrahigh frequency waves. The antibiotic effect of the mixture is expressed slightly when the concentration of the raw material up to 1.5%. The number of the microbial cells after the extraction is closed to the original value. The stabilization of the microorganisms’ growth and the suppression of their activity is observed with the increasing of the content of the spices in the source systems in the ready spicy-oil mixtures. This indicates that the fat-soluble components of the spicy- oil mixtures, which are moving from the spicy-aromatic raw materials, have the antibiotic action against the microorganisms, which are caught in the oil with the spices. The manifested antibiotic effect corresponds to the concentration of the spicy-aromatic raw materials in a mixture of 2% and more., У роботі досліджені санітарні показники якості пряно-ароматичної сировини та її олійних сумішей. Вивчено вплив способів підготовки прянощів перед внесенням до нерафінованої рослинної олії. При збільшенні вмісту у вихідних системах прянощів в готових пряно-олійних сумішах спостерігається стабілізація росту мікроорганізмів і пригнічення їх життєдіяльності. Це вказує на те, що жиророзчинні компоненти пряно-олійних сумішей, які переходять з пряно-ароматичної сировини, мають антибіотичну дію відносно мікроорганізмів, що потрапили в олію разом з прянощами., В работе исследованы санитарные показатели качества пряно-ароматического сырья и их масляных смесей. Изучено влияние способов подготовки пряностей перед внесением в нерафинированное растительное масло. При увеличении содержания в исходных системах пряностей в готовых пряно-масляных смесях наблюдается стабилизация роста микроорганизмов и подавление их жизнедеятельности. Это указывает на то, что жирорастворимые компоненты пряно-масляных смесей, которые переходят из пряно-ароматического сырья, обладают антибиотическим действием в отношении микроорганизмов, попавших в масло вместе с пряностями.

The vitamin B-6 content of 42 spices was measured in duplicate using a microbiological assay. There was a wide range of values for these 42 spices (0.10–4.02 mg/100 g). Relatively high sources were the red pepper spices such as chili, cayenne, and paprika (2.45–4.02 mg/100 g), garlic (2.94 mg/100 g), and certain leaves such as basil, bay leaf, dill weed, oregano, rosemary, sage, and tarragon (1.71–2.69 mg/100 g). The seeds were relatively low sources (0.21–0.89 mg/100 g). One teaspoon (5 g) per day of some of the spices which could be considered relatively better sources of vitamin B-6, could contribute anywhere from 0.1 to 0.2 mg of vitamin B-6 (5–10% of the current RDA for vitamin B-6) to the overall daily dietary consumption of the vitamin.

The aim of the present work was the preparation and characterization of o/w/o co-surfactant free olive oil microemulsions with Laurus nobilis (bay leaf) essential oil, in order to obtain a system that could provide a controlled, sustained product with desirable sensory characteristics and prolonged oxidative stability.

The influence of curing process toward flavour substances of bay leaf has been conducted. Bay leaves were cured with three different time of process: 0, 2 and 4 days and extracted by simultaneous distillation-extraction using n- hexane. Flavour extract was evaporated by vacuum rotary evaporator and remained solvent was flushed with nitrogen gas. Flavour compounds of the bay leaf extract were analysed using GC-MS. The result showed that curing process affected the composition of bay leaf flavour. Extracted flavour from cured bay leaves for 0, 2 and 4 days consisted of 29, 32 and 26 components respectively, whereas α-ocimene, octanal, cis-4-decenal, α-humulene and decanal were the main components of extract.ABSTRAKTelah dilakukan penelitian mengenai pengaruh proses curing terhadap senyawa yang memberi kontribusi terhadap flavor daun salam. Tujuan penelitian ini adalah untuk mengetahui perbedaan kandungan senyawa flavor dalam daun salam segar dan daun yang telah mengalami proses curing. Proses curing dilakukan pada kondisi alami, dengan perlakuan lama proses yaitu 0, 2 dan 4 hari. Daun salam hasil proses curing selanjutnya diekstrak dengan metode simultan distilasi-ekstraksi menggunakan pelarut n-heksana. Hasil ekstrak yang mengandung pelarut diuapkan den- gan vakum rotary evaporator dan sisa pelarut dihilangkan dengan mengalirkan gas nitrogen pada ekstrak. Senyawa penyusun ekstrak flavor daun salam dianalisis dengan GC-MS. Hasil analisis menunjukkan bahwa senyawa penyusun ekstrak flavor daun salam baik jumlah maupun persentase relatifnya dipengaruhi oleh lama proses curing. Ekstrak fla- vor hasil proses curing 0, 2 dan 4 hari berturut-turut mengandung 29, 32 dan 26 senyawa dengan kandungan dominan α-osimen, oktanal, cis-4-dekenal, α-humulen dan dekanal dengan persentase relatif yang berbeda-beda pada masing- masing ekstrak.

An entire text could be devoted to the history of spices. When caveman placed the first piece of meat over fire, the concept of flavor was created. In ancient times, spices were status symbols in Europe and throughout the Mediterranean for the wealthy who ate them (Uhl, 2000 ). Spices had enormous trade value, not only as flavoring for food, but as medicines, preservatives, and perfumes (Uhl, 2000). As global travel developed, the spice trade expanded, resulting in the exchange and demand for spices not common to particular populations. India, Asia, and China introduced anise, basil, cardamom, cinnamon, clove, garlic, ginger, mace, mustard, nutmeg, onion, tamarind, and turmeric. The Middle East and Mediterranean countries exposed bay leaf, coriander, cumin, dill, fennel, fenugreek, rosemary, sage, sesame, and thyme. North America and the Latin American countries provided allspice, annatto, chile peppers, chocolate, and sassafras. Based on archaeological excavations, chile peppers have been documented in Mexico back to 7000 B.C., ground saffron in Asia to around 3200 B.C., and from the Bible, King Solomon counted spices among the valuables in his treasury (Uhl, 2000). By land or sea, spices were some of the first commodities instrumental in promoting trade from the beginning of time. Blended seasonings first appeared with the centralization of the meat industry at the turn of the twentieth century. Up until the end of World War II, many blended seasonings, primarily for fresh sausage and cures for hams, bellies, picnics, and jowls were peddled by traveling salesmen right to the farm and sold in small quantities to suffice the fall slaughter. As meat plants grew in numbers and old world recipes were passed on, the varieties of blended seasonings began to flourish.

Background: Bay leaf or Eugenia polyantha Wight is a species that has several chemical properties. Bay leaf consists of tanine, flavonoid, essensial oil, including citric acid and eugenol. However, only few reports were published about the use of bay leaf in dentistry. Purpose: The aim of this article is to describe the chemical properties of Eugenia polyantha Wight that are widely used in dentistry. Reviews: The chemical properties of Eugenia polyantha Wight have analgesic, antibacterial, and anti-inflammatory effect, so they can be used as an alternative dental therapy. These properties can be used as a basic of therapy or as a basic ingredients of treatment. Conclusion: Eugenia polyantha Wight has some useful pharmacologic activities that are useful in dentistry. We suggest this article can be used as a basic knowledge for dental researchers.

Rabi Musah of the University at Albany in New York has discovered a previously unknown defense mechanism in plants: roots that actively release a nasty smell when they sense the touch of a potential threat. Many plants are famed for their putrid smells, and it has been known for decades that unpleasant sulfurous odors are released when soil is disturbed around the roots of some plants--including members of the Mimosa genus. Until now, it has been assumed that these odors are released passively as a result of tissue damage, like when a bay leaf is crushed or onions are cut with a knife. But Musah has found that the roots of some species actively release their foul smell

Bay leaf essential oil is one of the main products from bay trees that are used in food, spice, flavoring and cosmetic industries. Drying is an important post-harvesting process, which affects the essential oil content and the quality of bay leaf. In the present study, the effects of drying temperatures on the essential oil contents of bay leaf harvested at different times were studied. The leaves were harvested in the months of October, December, January, February, April and June and then dried in the cabinet dryer at 35, 50, 65 and 80 degrees C for 12 hours. The essential oil contents in dried bay leaf samples were determined by hydrodistillation. According to our results, essential oil contents of dried bay leaves varied from 2.02% to 3.02% by different harvesting time and drying temperatures. The highest values were obtained in 35 and 50 degrees C drying temperatures for the October harvest. Higher drying temperatures caused greater loss in the essential oil content.

Bay-leaf as a foreign body causing oesophageal obstruction has rarely been reported. We presenttwo such cases, and review their management.

Chemical changes due to gamma-irradiation were investigated in 11 pure aroma compounds typically found in spices. Samples were irradiated with doses of 0, 10, and 50 kGy. The irradiation source was 60Co. Irradiated samples and unirradiated controls were analyzed by gas chromatography alone and coupled with mass spectrometry. Significant changes due to the irradiation occurred only in (±)-linalool andα-terpineol, which are typical components of, for example, coriander and bay leaf. Their total amounts decreased by about 4–13% and some minor peaks increased as a result of irradiation. However, different results may be obtained when the spices themselves are irradiated.

Excerpt Foreign bodies are commonly encountered in the gastrointestinal tract. Most produce no symptoms, and only 10% to 20% fail to traverse the entire gut (1). Considerable morbidity and mortalit...

The formation and fragmentation of liquid sheets resulting from the oblique collision of two identical cylindrical jets is investigated. The liquid expands radially from the impacting point forming a sheet in the form of a bay leaf bounded by a thicker rim. The sheet shape, rim size and liquid velocity field are quantified and represented analytically. External harmonic perturbations of the injection conditions reveal the nature of the rim destabilization and of its coupling with the sheet. Flow perturbations in the incident jets lead to sheet thickness modulations which trigger the fragmentation of the rim via the formation of liquid ligaments whose dynamics is described. The breakup of these ligaments induce both the shape and width of the drop size distribution in the spray formed by this process.

I GREW UP WITH A MOTHER WHO BElieved in superstitions. Besides the to-be-expected ones relating to ladders, black cats, spilled salt, and broken mirrors, she insisted that anyone who stepped over me while I was lying on the floor must step back over me in the other direction—something about stunting the growth of the person who was stepped over. Such superstitions are often traced back to religious beliefs or belief in magic. This brings me to opal, which through the ages has been associated with superstitions both good and bad. The early Greeks believed opal bestowed its owner with the powers of foresight and prophesy. Romans perceived opal as a token of hope and purity. Arabs believed it fell from heaven. Medieval peoples, however, associated opal with the Evil Eye and even the Black Plague or thought it made a person invisible when the gem was wrapped in a bay leaf. Queen Victoria boosted opal's ...

from DUSK AND DAWN After closing the door behind Doctor Tarnowski, Salomea Goldman looked at the clock. The minute hand pointed straight down as if it were trying to pierce one of the lily petals cast in brass: seven-thirty was passing. Salomea walked to the window and looked out on the street. From the gate Henryk Tarnowski turned right. He didn't turn back. He was walking toward the Salt Market. He noticed that on the town hall clock it was twenty-seven past seven. The clock hands glistened in the sun. The walls of the houses on Perec Street smelled of morning dampness. The air drew from them the aromas of attics, yards, gates, and cellars: the smothered odor of dust, mold; the smell of pickles, barrel herring, cat urine. The smells intermingled with each other, drifted away, returned. They moved, lived, simultaneously spoke different tongues. They embraced the doctor like invisible hoops, squeezing him tightly, then loosening. The Salt Market, Perec Street, Bazylianska, Mleczarska, and other streets created this ephemeral sphere, a transparent and impenetrable circle, rising above the earth, whirling, disappearing, and returning. Different already -transformed, murky, impossible to reproduce in its first clear incarnation. Each step meant entering a world different from the one just left. The smell of pickles in the gate of Salomea's house followed the doctor, and coexisting with it (more accurately, ahead of it) was the smell of baked goods from Fayga Katz's booth. Before the doctor, the expansive sphere of smells from Helena Hawryluk's laundry opened: soapy, fuzzy, blown away by a mere puff of air. But there was something that caused the sphere to rivet one's attention: from the open door of Bina Hechtkopf's store at the Salt Market, the scent of pepper, allspice, and bay leaf floated and mixed with the other smells. This new scent challenged, tempted, stirred the imagination. A map of smells covered the town. It had little in common with the map of streets and squares, their length, width, direction or with the stamp of the name which even on alleys conferred a label different from others. The map of smells wasn't restricted by length, demarcated by direction, imprisoned by the rigor of names. It existed independently: changeable, capricious, in constant motion. If subordinate to anything, it was to the seasons and the time of day, the sun, rain, winds. Real, yet not always precise: where did the sphere of smells from the laundry begin? The sphere of smells -coffee, ginger, vanilla-from Bina Hechtkopf's store? After all, no boundary divided them. The smells coexisted, which meant that they lent one another some of their essence. Doctor Henryk Tarnowski witnessed this phenomenon, which was to undergo another transformation not much farther beyond the Salt Market: right before the stalls a new sphere opened-the smells of cheese, cream, and buttermilk. Passing Helena Hawryluk's laundry, Doctor Tarnowski approached this sphere. It was announced by the din of voices, the rattle of wheels, the snorting of horses. And it brought to mind the smell of the barn and milking. The familiar warm smell of cows. If smells could have color, this one would be milkwhite (near the laundry the white was tinged with pale green and ultramarine, while the aroma of Bina Hechtkopf's import grocery was tinged with bright red, purple, and deep brown). The sun's rays rarefied the color of the air, made it indeterminate. The air, luminous and saturated with smells, seemed unreal to the doctor. Light and joyful, he walked. On his face he could still feel the touch of Salomea's breasts and hair. And Salomea herself could still see before her Doctor Tarnowski, who had disappeared at the corner of Perec Street without looking back. For a moment she watched the last spot she saw him in, which from then on would be acutely empty. It seemed to her that she could hear the doctor's footsteps near the building on the corner, that his white shirt sent her one last signal, that the movement of his head sent her a signal, and perhaps unintentionally so did his right arm when once again he checked the time on the town hall clock. …

To the Editors: I read with interest the report by Buto and colleagues (1) describing bay leaf impactions in the esophagus. A technician in our endoscopy unit had phoned a week earlier reporting se...

A study is presented for the quantitative fluorodensitometric analysis of aflatoxins in spices, in particular nutmeg (Semen myristicae). Samples were extracted with chloroform, followed by silica gel column cleanup according to the AOAC official first action method, 26.019(a), and by 2-dimensional thin layer chromatography according to the antidiagonal technique. The method includes a confirmatory test for aflatoxins by hemiacetal formation. The concentrations of aflatoxins in samples were determined by measurement of the fluorescent intensities of the separated aflatoxin spots from sample and standards on the same chromatoplate with a reflectance flying-spot densitometer. With such a technique, a coefficient of variation value of 5.22±1.24% (P < 99%) was calculated for a series of 5 standard B, spots and averaged for 13 TLC plates, demonstrating the precision of the chromatographic and densitometric procedures. An average recovery of 108.4±5.8% (P < 95%) was obtained for 11 spiked nutmeg extracts (5.0–20.0 μg B1 added/kg), whereas an average recovery of 92.6±4.9 (P < 95%) was established for 13 spiked nutmeg samples (5.0–20.0 μg B1 added/kg). The coefficient of variation of the complete analytical procedure for ground nutmeg was 8.80%. In a survey on the occurrence of aflatoxins in 40 commercial nutmeg samples (covering 12 different brands) in The Netherlands, aflatoxins were detected in 30 ground samples (32 ground samples analyzed) in concentrations ranging from 1.0 to 23.2 μg B1/kg or from 2.7 to 36.5 μg B1 + B2 + G1 + G2/kg, whereas no aflatoxins were present in whole nutmeg kernels (8 samples analyzed). The lowest level of detection was 1.0 μB1/kg. In addition, 50 commercial spices consisting of 19 different types of commodities other than nutmeg were assayed for aflatoxins according to the same procedure. No aflatoxins were detected in these samples, with the exception of 1 sample of bay leaf which contained 5.1 μg B1/kg.

Inflammation is a local reaction of an organism to an irritant or non-physiological state. Existing anti-inflammatory treatments have many side effects if used for a long time. Indonesian people have known and made bay leaves as anti-inflammatory drugs. The purpose of this study was to determine the antiinflammatory activity of bay leaf water extract (Sygyzium polyanthum Wight.) On the feet of male Wistar rats which were induced by carrageenan 1%. The research method used is experimental. The data obtained were analyzed by SPSS 20.0 ANOVA method at a confidence level of 95%. The results of the characteristics of the bay leaf simplicia showed that the water content was 6.6%, the water soluble extract content was 35%, the soluble extract content of ethanol was 21%. The antiinflammatory test results, observed by the percentage of inflammation in the induction group, had the highest percentage of inflammation compared to the other test groups at minute (T300). Whereas in the percentage of inflammation inhibition, all groups of test extracts have effectiveness that is comparable to the comparison group at (T300). EADS group 50 mg / kgbb is the best dose of extract as anti-inflammatory at (T300) where flavonoid compounds are thought to be responsible for decreasing the volume of inflammation in the legs of test animals.

To the Editor.— In a recent issue ofThe Journal(1983;249:729), an interesting letter was brought to my attention. It recounts the case histories of a patient who experienced a ruptured Meckel's diverticulum and of another who experienced severe rectal pain, with the causative agent being the villainous bay leaf. It seems that I am a more fortunate victim of this "deadly" condiment. I am currently a firstyear family practice resident. Back in October 1982,I happened to be on call for the final night of my general surgery rotation. That evening I was ravenous after spending all day in the operating room. Chicken cacciatore was the feature at the hospital cafeteria. As I eagerly swallowed my first (and only) bite, to my dismay, what felt like a small chicken bone had lodged in my throat. Despite my repeated attempts to dislodge the thing, it would not budge in either direction.

Coronary heart disease (CHD) is the cause of 7,3 million death globally in 2008. The main pathophysiology process that leads to CHD is atherosclerosis which is caused by high LDL cholesterol level. The aim of this study was to explore bay leaf and celery leaf infusion effect on reducing LDL cholesterol level in dyslipidemic rat model. The type of this study was true experimental research using wistar rat (Rattus novergicus) as the sample. The rats were induced by high fat diet and PTU for two weeks then each of the group were given either bay leaf infusion, celery leaf infusion, simvastatin (positive control), or aquadest (negative control) for a week. The measurement of LDL level used Friedewald formulation. Data was analyzed using paired sample t test and one way ANOVA. As the result there was a significance reduction on LDL level after treatment with bay leaf (p=0,013) and celery leaf infusion (p=0,035) but there was no significance difference between groups (p=0,293). It was concluded that bay leaf and celery leaf infusion could reduce the LDL level in dyslipidemic wistar rat but there was no difference on the capability of the two different leafs on reducing LDL level. Keywords: dyslipidemia, LDL, bay leaf, celery leaf, wistar rats