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Preventive strength training improves working ergonomics during welding

Kruger K., Petermann C., Pilat C., Schubert E., Pons-Kuhnemann J., Mooren F. C.

International Journal of Occupational Safety and Ergonomics

2015

Vol. 21, No. 2

150--157

To investigate the effect of a preventive strength training program on cardiovascular, metabolic and muscular strains during welding. Welders are one of the occupation groups which typically have to work in extended forced postures which are known to be an important reason for musculoskeletal disorders. Subjects (exercise group) accomplished a 12-week strength training program, while another group served as controls (control group). Pre and post training examinations included the measurements of the one repetition maximum and an experimental welding test. Local muscle activities were analysed by surface electromyography. Furthermore, heart rate, blood pressure, lactate and rating of perceived exertion were examined. In the exercise group, strength training lead to a significant increase of one repetition maximum in all examined muscles (p<.05). During the experimental welding test muscle activities of trunk and shoulder muscles and arm muscles were significantly reduced in the exercise group after intervention (p<.05). While no changes of neither cardiovascular nor metabolic parameters were found, subjects of the exercise group rated a significantly decreased rate of perceived exertion welding (p<.05). Effects of strength training can be translated in an improved working ergonomics and tolerance against the exposure to high physical demands at work.

Conventional and neuro-fuzzy framework for diagnosis and therapy of cardiovascular disease

Obot O. U., Uzoka F. M., Akinyokun O. C., Andy J. J.

Bio-Algorithms and Med-Systems

2013

Vol. 9, no. 3

115--133

In this article, we present the conventional method and neuro-fuzzy model for the diagnosis and therapy of heart disease. The neuro-fuzzy system provides a basis for creating a decision support system that has a learning ability and the capacity to deal with vagueness and unstructuredness in disease management. The decision support engine carries out the cognitive and emotional filtering of the objective and subjective feelings of the medical practitioner. These filters further refine the diagnosis and therapy processes by taking care of the contextual elements.

Chemia i aktywność biologiczna czosnku (Allium sativum)

Kwiecień H.

Wiadomości Chemiczne

2008

[Z] 62, 9-10

901-942

Garlic (Allium sativum) has historically been one of the most common vegetables to serve as a both spice and medical herb in many countries. One of the outstanding features of the chemical composition of garlic is the large amount of unique organosulfur compounds, which provide its characteristic flavor and odor and most of its potent biological activity. Two classes of primary organosulfur compounds are found in whole garlic cloves: γ-glutamyl-S-alk(en)yl-L-cysteines and S-alk(en)yl-L-cysteine sulfoxides (alliin, metiin, propiin, isallin) (Fig. 1, 2) [5-15]. When garlic is crushed or cut, S-alk(en)yl--L-cysteine sulfoxides are exposed to the enzyme alliinase and thiosulfinates, via intermediate sulfenic acids are formed (Fig. 6) [29-33]. The major thiosulfinate, allicin is a reactive intermediate species that can be transformed, into a variety of compounds including diallyl, methyl allyl and mono- di-, tri-, tetrasulfides, vinyldithiins and ajoenes (Fig. 7-9) [37-49]. Garlic belongs to the Allium species, which accumulate only fructans as their nonstructural carbohydrates [52-59]. Garlic is also known for its production of some unique furostanol saponins, e.g. proto-eruboside-B and sativoside-B1 (Fig. 10-12) [60-63]. The Allium species also contain high levels of flavonides, including apigenin, myricetin and quercetin (Fig. 13) [64, 65], moderate levels of vitamins as well as free amino acids (Arg, Gln, Asn, Glu, and Lys) [66-69]. It was found that the amino acid fraction of Aged Garlic Extract (AGE) contain Maillard reaction products, N-fructosyl glutamine (Fru-Glu), Nα-(1-deoxy-D-fructos-1-yl)-L-arginine (Fru-Arg) (Fig. 14, 15) [74-76], as well as tetrahydro-?-carboline derivatives (Fig. 16, 17) [77-82]. Recently, allixin (Fig. 18), a novel phytoalexin, with the structure 4H-pyran-4-one, as a novel substance with neurotrophic activity has been reported to by synthesized by garlic [83-85]. Garlic has the ability to accumulate the selenium from soil and the major selenium compound in both Se-enriched and unenriched garlic was identified as γ-glutamyl-Se-methyl selenocysteine along with lesser amounts of Se-methyl selenocysteine, selenocysteine, selenomethionine among other compounds (Fig. 19) [86-96]. Pharmacological investigations have shown that garlic has a wide spectrum of actions, not only it is antimicrobial [97], but it also has beneficial effects in regard to cardiovascular and cancer diseases [2, 3, 14, 42]. A number of organosulfur substances derived from garlic such as allicin, allicin-derived organosulfur compounds including sulfides, ajoene, steroidal saponins, flavonides, Fru-Arg, Fru-Glu, organic seleno-compounds and tetrahydro-?-carboline derivatives have been found to have strong antioxidant properties. It has been suggested that garlic can prevent cardiovascular disease, inhibit platelet aggregation, decrease the synthesis of cholesterol and prevent cancer. Thus it may either prevent or delay chronic diseases associated with aging.