Source, characteristics and medicinal use of drugs containing carbohydrates

By

S.Srividhya

III biochemistry

Carbohydrates as drugs

Enormous range of shape, orientation and composition

Mainly in the study of diabetes mellitus as complex carbohydrate chemistry is one key in reducing the uptake of sugar into the bloodstream

PAZ320 and oral agents or insulin - 40% reduction of post-meal glucose

List of drugs from carbohydrates

Acacia

honey

Agar

Starch

pectin

acacia gum

Other name: Gum Arabic

Trees and shrubs.

Original source of arabinose and ribose

Gum is cultivated from wild grown plants, made free of bark and foreign organic matter, dried under the sun, and bleached partially.

Sources

Other names: Gum acacia, Gum arabic, Indian Gum.

Source: stem and branches of Acacia arabica(family Leguminosae), Acacia nilotica, Acacia greggii, Acacia catechu, Acacia caesia, Acacia senegal and Vachellia(Acacia) seyal.

Place:Sudan, India, Morocco, Australia, middle east asia and Africa (Sehal).

Characteristics

Consisting of the hardened sap of various species of the acacia tree and edible

Complex mixture of glycoproteins and polysaccharides.

Properties of a glue and binder

Proportions of chemicals are unpredictable(based on the region)

Reduces the surface tension of liquids, which leads to increased foaming in carbonated beverages.

slows the rate of absorption of some drugs, including amoxyxillin, from the gut.

Colour: Tears are cream-brown to red in colour, while powder is light brown in colour

Odour: odourless

Taste: Bland and mucilaginous

Size and Shape: Irregular brown tears of varying size

Medicinal uses

Treating haemorrhoids.

Reduce irritation and inflammation.

Wounds heal(alkaloids, glycosides, and flavonoids)

Heal ulcers.

Dental care.

15 grams of acacia gum (liquid form) every day -manage the concentration of plasma cholesterols in blood

Reducing overall body fat

Blood clot promotor

Soothes coughs and sore throats

Honey

Classified by the floral source of the nectar (blended after collection).

Nectar to honey

visiting flowers.

collect nectar from the blossom by sucking it out with their tongues.

They store in their honey stomach, which is different from their food stomach.

After full load, they fly back to the hive to give to other worker bees mouth

who chew it for about half an hour. It's passed from bee to bee, until it gradually turns into honey.

Store on comb

Wet honey - fan it with wings to dry out and become more sticky.

Sealed with wax

It takes at least eight bees all their life to make one single teaspoonful.

Sources

Source: secretion deposited in honey comb by the bee Apismellifera and other species of Apis belongs to the family Apidae

Places: West Indies, California, Chile, Africa, Australia, and New Zealand and also in India.

Mostly worldwide except artic and Antarctic

Characteristics

Chemical constituents: Pentosan, Aldobionic acid

Honey gets its sweetness from the monosaccharide fructose and glucose.

Same relative sweetness as granulated sugar.

Microorganisms do not grow in honey, so sealed honey does not spoil, even after thousands of years.

Honey is viscid, translucent, and white to pale yellow or yellow brown-coloured liquid.

The odour and taste depend on the flowers from which nectar is sucked.

Chemical constituents:(i) Mixture of dextrose and laevulose (70-80%) and water (14-20%). contains sucrose (1.2-4.5),

(ii) Dextrin (0.06-1.25%), volatile oil, pollen grains enzymes

(iii) Vitamins

(iv) Amino acids

(v) Proteins

(vi) Colouring matters, etc.

Medicinal uses

Medicinal uses

Antioxidants

Ant diabetic

Lower Blood Pressure

Reduces total and LDL cholesterol and raises HDL

Suppress Coughs

High in Calories and Sugar

References

https://www.dddmag.com/article/2013/10/carbohydrate-based-drugs-unique-tool-healthcare

https://en.wikipedia.org/wiki/Gum_arabic

https://www.slideshare.net/Nayakantibhasker/carbohydrates-60325583

http://scialert.net/fulltext/?doi=ijar.2012.406.413

https://www.healthline.com/health/7-uses-for-acacia#potential-risks

https://www.theguardian.com/lifeandstyle/2013/aug/10/how-bees-make-honey-ask-a-grown-up

http://www.yourarticlelibrary.com/biology/carbohydrates/honey-sources-preparation-and-uses/49548

https://www.slideshare.net/lovelysherly/sherly-copy