Influence of Sysadoa Group Chemicals on Gonarthrosis, Rheological Properties Measurement in Vivo
نویسنده
چکیده
This study seeks to demonstrate the influence of pharmacological substances from the SYSADOA group on the progression of osteoarthritis in the human knee. The quantification methods were direct measurement of the rheological properties of the knee joints in vivo and standard WOMAC index questionnaires. The drugs were administered orally to 34 probands with second degree gonarthrosis for 13 weeks. The untreated control group consisted of 10 probands. The rheological properties of the joints were determined by a biorheometer, and subjective assessment of the knees by patients (WOMAC) before and after medication, and for a further 13 weeks. Changes in the calculated parameters over time were compared. During the audited period slight deterioration in all of the parameters was observed in the untreated group. The treated group, however, improved in all the parameters and some indicators showed statistically significant differences. The positive effects of the SYSADOA persisted for 3 months after the end of treatments. Partial correlation was found between the results of the WOMAC questionnaire and the rheological measurements. The study shows the positive effects of the preparation on arthritic changes in the knee joint, but due to the large variance of the collected data, this conclusion is on the borderline of statistical significance. The method of measuring the rheological properties of the joints is suitable for evaluating the progression of OA. INTRODUCTION Many professional studies have attempted to show the influence of pharmacological substances from the SYSADOA group on the progression of osteoarthritis (OA), but usually with not entirely convincing results. The main contribution of our study to a solution of this problem is the use of a unique objectification method of measurement of the rheological properties of the knee joint.
منابع مشابه
Rheological Properties of Low Fat Mayonnaise with Different Levels of Modified Wheat Bran
ABSTRACT: Mayonnaise is probably one of the most widely used sauces worldwide. The oil content of traditionally mayonnaise is more than 65%. Fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. In this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared ...
متن کاملInvestigation of the Effect of L-Ascorbic Acid on Class G Oil Well Cement
Various chemicals can have different effects on the properties of the cement slurry. In this paper, the different effects of L-ascorbic acid have been investigated on the important parameters of cement slurry made from class G oil well cement. These parameters included the amount of free fluid, rheological properties, Thickening Time, and compressive strength. Several cement slurries were made ...
متن کاملThe Effect of Binder Components and Powder to Binder Ratio on Rheological Properties of Mg-SiC Feedstocks
Rheological characteristics of powder injection molding PIM feedstocks play an important role in final properties of manufactured MMCs. In this study, six formulations composed of magnesium and SiC powder (99:1 wt.%) and a specific binder were prepared to investigate the influence of binder composition, powder to binder ratio, time and temperature on rheological properties of the feedstock. Th...
متن کاملSurface Modification of Carbon Nanotubes as a Key Factor on Rheological Characteristics of Water-Based Drilling Muds
This study investigates the effect of functionalized Multi-Walled Carbon NanoTube (f-MWCNT) on rheological properties of water-based drilling muds. Functionalization of multi-walled carbon nanotube was performed by introducing a hydrophilic functional group onto the surface of nanotubes via acid treatment. In order to guarantee the results, X-ray fluorescence, transmission...
متن کاملInfluence of Natural Humectants on Rheological Properties and Staling of Bread
Researchers have revealed many novel applications for plum and raisin products as functional natural bakery ingredients. Raisin and plum concentrate were incorporated into the bread formulation at different concentrations and their effects on the rheological, baking properties and shelf life of breads were evaluated. The results showed that the use of plum concentrate at 6% had the highest wate...
متن کامل