http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Tuberculous Constrictive Pericarditis: A Classical Case and Review
Sudipta Mondal,Arun Gopalakrishnan,Sivadasanpillai Harikrishnan 아시아심장혈관영상의학회 2023 Cardiovascular Imaging Asia Vol.7 No.3
Clinical manifestations of constrictive and restrictive physiology often overlap, posing a challenge in choosing among treatment options. This dilemma is increased when significant pleural effusion contributes to the symptomatology. We present a case of chronic constrictive pericarditis as a sequela of tubercular pericarditis and causing right heart failure and pleural effusion in subsequent presentation.
Ghosh Sudipta,Sen Sukanta K.,Mondal Subrata 한국식품연구원 2022 Journal of Ethnic Foods Vol.9 No.-
Haria, a fermented rice beverage, is commonly consumed as a traditional drink by the tribal people of rural West Bengal. This beverage is prepared by fermenting steamed rice with the starter culture tablets, known as Bakhar. It is known that some plant parts are added during Bakhar preparation that confer certain ethnomedicinal properties to the beverage as well as to Bakhar itself. An ethnobotanical survey was conducted that allowed documenting the traditional knowledge regarding this ethnic beverage preparation and it reveals that 10 plant species and one lichen species are used by the Santal tribe to prepare the Bakhar. Among them, roots of Kedar, Chaoli, rhizome of Bach, and bark of Lodh plants are essential, while other plant parts are used due to their specifc taste, favor, and therapeutic properties. But nowadays little or no plant additives are used during commercial Haria preparation for cost-efectiveness. Homemade and commercially produced Haria were investigated for their nutritional quality which revealed that homemade beverage contains more bioactive compounds, such as ascorbic acid (15.40 mg/100 ml) and favonoids (36.67 mg/100 ml), which contribute toward the antioxidant property of the beverage. This current study documents the important medicinal plants used in the starter culture, the detailed process of Bakhar and Haria preparation, and the nutritional quality of Haria highlighting its ethnomedicinal properties.