Isidora MilanovicAcademy of Applied Studies Belgrade, Serbia / Faculty of Pharmacy at Bijeljina University, Bosnia and Herzegovina, Serbia/Bosnia and Herzegovina
Title: Pharmacological effects of medical plants used in diet in the population of students
The use of medical plants in the prevention and treatment of various health problems is very frequent in the condition caused by oxidative stress, which occurs due to an imbalance between the endogenous production of reactive oxygen groups and the activity of antioxidant enzyme systems. Its use as spices in food is based on the expected antioxidant effects, often based on the essential oil content. The numerous studies have shown that antioxidants inhibit lipid autoxidation by trapping peroxyl radicals. The antioxidant action of rosemary essential oil is comparable to the effect of vitamin E (components 1,8-cineole and cadinene). Numerous studies have shown that the use of rosemary extract in different forms of food leads to the prevention of hydroperoxide formation and thereby prolonging the quality, color and smell of the food. Other studies of the effects of essential oils the palmarosa or the ginger (contain the eugenol), identify it as a carrier of antioxidant activity in in vitro DPPH tests. Clove essential oil also showed high eugenol content and the strongest inhibition of NO formation and prevention of cell damage, in vivo. By testing mice subjected to a high-fat diet with the addition of dried rosemary, the anti-aggregation effect of rosemary and vasodilatation were pronounced. In animal models, coriander, lavender and their components: (+)-limonene, alpha-pinene, camphene, exhibited an anxiolytic effect. These effect often are correlated with medicines in use. In a demographic-epidemiological study on the population of students between the ages of 20 and 25, we examined eating habits, the frequency and the reasons of using medicinal plants as spices; correlated with health conditions, and use of medicines. The results will be presented later. The effectiveness of medicinal plants used in the food is very different due to the type of extract and the way of preparing the food.
Isidora Milanovic has completed her PHD in the field of pharmacology and toxicology at the age of 42 years from Medical faculty, University of Novi Sad, Serbia. She has completed her specialization from Cosmetology. She is in the education field of medical professionals and pharmacist for 20 years and she is the head of Department for Medical Laboratory Technologist at The Academy of Professional Studies Belgrade, Serbia. Also she is the Associated Professor at Bijeljina University, Bosnia and Herzegovina at the Department of Pharmacognosy. She has over 30 publications, with range of citation 489. She is at the accreditation body member of ENQUA, for higher education in Bosnia and Herzegovina. She has been serving as an editorial board member of two journals in medical field and the field of the education in pharmacy and medicine.