Foods/Drinks
Grapefruit, Juices Decrease Absorption Of Drugs – Research
Researchers have explained how taking fruit juices with conventional medicines could lead to toxic overdose, and reduction in the absorption and efficacy of the drugs.
These days it is the vogue Most Nigerians drink fruit juices without reservation. Fruit juices are seen on the table at every meal and are used to swallow tablets and capsules.
But new reasons are emerging why people should avoid taking grapefruit and other juices, including orange and apple, with certain drugs.
Researchers have found that besides increasing the absorption of certain drugs with the potential for turning normal doses into toxic over-doses-citrus fruit juices could substantially decrease the absorption of some drugs, potentially wiping out their beneficial effects.
Previous studies have linked fruit juices to diabetes and heart problems.
However, natural substances in citrus fruits- orange, grapefruit and tangerinehave been shown to help fight cancer, common cold, heart disease, obesity, iron deficiency, birth defects, and ‘bad’ cholesterol.
In 2006, researchers from the University of North Carolina at Chapel Hill, United States identified and established the substance in grapefruit juice that causes potentially dangerous interactions with certain medications.
It was originally assumed that the ingredients responsible for drug interactions were the flavonoids that give grapefruit juice its bitter taste, but the 2006 study showed that a group of chemicals called furanocoumarins are the likely culprit.
The new study published in the Newsletter of the American Chemical Society provides a new reason to avoid drinking grapefruit juice and these other juices when taking certain drugs, including some that are prescribed for fighting life-threatening conditions such as heart disease, cancer, organ-transplant rejection, and infection.
The researchers say the findings represent the first controlled human studies of this type of drug-lowering interaction.
Leader of the team of researchers, Dr. David G. Bailey, a professor of clinical pharmacology with the University of Western Ontario in London, Ontario said: “Recently, we discovered that grapefruit and these other fruit juices substantially decrease the oral absorption of certain drugs undergoing intestinal uptake transport.
“The concern is loss of benefit of medications essential for the treatment of serious medical condition”.
Indeed, grapefruit is the most notable natural product that has been extensively studied for its potential interaction with conventional medicines. Grapefruit has been shown to interact with many cholesterol-lowering drugs, antihistamines (used as treatment for allergies), psychiatric medications, and others. In some cases, the results are fatal. The victims may suffer from severe, elevated side reactions, that is not normally observed when the drug is administered in prescribed doses.
The most significant inter – s action of grapefruit juice occurred with antihistamines. Experts advise “Do not take u grapefruit juice if you are taking terfenadine (seldane) or w asternizole (Hismanal) due to the possibility of fatal cardiac in arrhythmias. Cardiac arrhythmias are conditions that make the heart pump less VV effectively, so that not enough blood reaches the brain and other vital organs. Other nonsedating antihistamines are available which do not appear to interact with grapefruit juice, (example, loratidine (Claritin) cetirizine (Reactine) or fexofenadine (Allegra).”
The President, Pharmaceutical Society of Nigeria (PSN), Dr. Anthony Akhirnien, told The Guardian that foods, not just grapefruit juices can interfere with the metabolism of drugs. “For instance, it is advised that Ampicillin is taken 30 minutes before meals. It taken after meals or with meals the body will not be able to absorb it, it will just be passed out with the faeces “, he said.
Akhirnien said: “The drugs affected by grapefruit juice usually have some difficulty entering the body after they are consumed because an intestinal enzyme, CYP3A, par tially destroys them as they are and absorbed. Grapefruit juice, is fi but not other commonly consumed fruit juices, inhibits this enzyme, allowing more of these drugs to enter the body.
Ntubiri is a local delicacy of the Ikwerre ethnic nationality, usually prepared with water yam extract. It is commonly patronised in the day as lunch or some time at night when heavy meal is not required Ntubiri is a great source of fiber, potassium, manganese, copper, and antioxidants. It is linked to various health benefits and may boost brain health, reduce inflammation, and improve blood sugar control.
To prepare a serving for a standard family, get a standard size water yam tuber, crayfish or fresh prown, oil, periwinkle (unprocessed), pepper, salt, onion, and seasoning cube if desired.
Thoroughly wash the yam, peel and grate.Wash your fresh or dry prown, cut the periwinkle, slice your onion, and mix the yam substance with the ground crown, pepper, salt, seasoning and set aside
Set your pot on your source of heat add a little red oil. When hot, put the sliced onion and the washed periwinkle and allow to boil in the oil. Put a little water and then gently put the yam mixture, cover and allow to cook for ten minutes.
The meal can be served with any chilled drink. Enjoy your weekend.
Cowpea contains flavonoids also called bioflavonoids which are mainly found in legumes, citrus fruits, red wine, apples etc. The antioxidants are very good for the body as it helps in the fight against cancer, reduce cancer risk and other health conditions such as stroke, heart diseases and asthma.
It also contains folate which helps in the body’s red blood cell production and in dead cells regeneration.
Helps Boost the Immune System
Adding cowpeas to your diet may help in boosting your immune system, for example, some of the antioxidants which can be found in kidney beans help to remove the free radicals in the body, thus making the immune system stronger.
Cowpea is an edible bean which is predominately cultivated and eaten in Africa and Asia, and in other parts of the world especially countries in the arid areas.
There are also various species of cowpea or beans present globally, and though they may be commonly referred to as beans, they have names specific to them, this includes Black-eyed peas which are popularly referred to as White or Brown beans, Adzuki beans, Sweet beans, Black Beans, Chickpeas, Kidney beans, Mung beans, Pigeon peas, Pinto beans, Bambara beans etc.
In some countries, beans have its own local names such as Chawli for Blackeye beans in India, Chori for Adzuki beans in India, Ewa for Blackeye beans in Nigeria and also Black Beans (popularly called Akidi), Pigeon peas (fio-fio).
Beans in most countries, especially in Africa is the primary protein food source and can be specially cooked by boiling either as white beans or porridge beans; in Brazil, the black beans are cooked and served with stew and the food delicacy is known as Feijoada.
Cowpea or beans can also be processed into various nutritional grades of products for diverse purposes while maintaining its nutritional value.
Beans can be grounded into flour known as beans flour which is used in the making of moi-moi (beans pudding), Akara (beanballs or cakes) and can be commercially used as a baking flour too.