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The efficacy of lavender oil on fatigue and sleep quality in patients with hematological malignancy receiving chemotherapy: a single-blind randomized controlled trial
Purpose
The aim of this study is to evaluate how aromatherapy with the inhalation of lavender oil affects fatigue and sleep quality in patients with hematological malignancies undergoing chemotherapy.
Methods
This randomized, parallel-group study was carried out in the Adult Bone Marrow Transplant unit and Hematology-Oncology clinics between January 2022 and April 2023. A total of 120 patients were assigned to experimental and control groups by randomization. The study was completed with 100 patients including 50 in the experimental group and 50 in the control group. Lavender essential oil was applied to the experimental group for 20 min prior to going to bed every night for 5 consecutive days. Physiological saline solution was applied to the control group in the same way. A Participant Information Form, the Richards-Campbell Sleep Questionnaire, and the Piper Fatigue Scale were used as data collection tools.
Results
The experimental group showed a significantly higher sleep quality (
p
= 0.001) and had a significantly lower PFS scores (
p
= 0.001) compared to the control group. Also, the mean scores of the experimental group on the Behavioral, Sensory, and Cognitive subscales were statistically significantly lower than the scores of the control group (
p
< 0.05). Variables of lavender aromatherapy and total sleep quality accounted for 17.1% of the variance in fatigue levels (
R
2
= 0.171).
Conclusions
Consequently, it was determined that aromatherapy with lavender essential oil significantly alleviated fatigue and lowered PFS total and subscale scores in patients with hematological malignancies undergoing chemotherapy. Also, sleep quality significantly enhanced in the overall PFS and its subscales.
Trial registration.
NCT05808296. Date of Registration: 30 March 2023.
Journal Article
Essential Oils as Antimicrobial Agents—Myth or Real Alternative?
Herbs and the essential oils derived from them have been used from the beginning of human history for different purposes. Their beneficial properties have been applied to mask unpleasant odors, attract the attention of other people, add flavor and aroma properties to prepared dishes, perfumes, and cosmetics, etc. Herbs and essential oils (EOs) have also been used in medicine because of their biological properties, such as larvicidal action, analgesic and anti-inflammatory properties, antioxidant, fungicide, and antitumor activities, and many more. Many EOs exhibit antimicrobial properties, which is extremely important in fields of science and industry, such as medicine, agriculture, or cosmetology. Among the 250 EOs which are commercially available, about a dozen possess high antimicrobial potential. According to available papers and patents, EOs seem to be a potential alternative to synthetic compounds, especially because of the resistance that has been increasingly developed by pathogenic microorganisms. In this review we summarize the latest research studies about the most-active EOs that are known and used because of their antimicrobial properties. Finally, it is noteworthy that the antimicrobial activities of EOs are not preeminent for all strains. Further investigations should, thus, focus on targeting EOs and microorganisms.
Journal Article
Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation
This review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, corn oil, soybean oil, cottonseed oil, palm oil, palm kernel oil and coconut oil) and their degradation during this process. It is well known that during this culinary technique, oil’s major and minor components degrade throughout different reactions, mainly thermoxidation, polymerization and, to a lesser extent, hydrolysis. If severe high temperatures are employed, isomerization to trans fatty acyl chains and cyclization are also possible. The factors conditioning frying medium degradation are addressed, including oil composition (unsaturation degree, fatty acyl chain length and “free” fatty acid content, and presence of beneficial and detrimental minor components), together with frying conditions and food characteristics. Likewise, this review also tackles how the frying oil and other processing conditions may impact on fried food quality (oil absorption, texture, flavor and color). Finally, potential health implications of fried food consumption are briefly reviewed.
Journal Article
Frying oils with high natural or added antioxidants content, which protect against postprandial oxidative stress, also protect against DNA oxidation damage
Purpose
Using sunflower oil as frying oil increases postprandial oxidative stress, which is considered the main endogenous source of DNA oxidative damage. We aimed to test whether the protective effect of virgin olive oil and oil models with added antioxidants against postprandial oxidative stress may also protect against DNA oxidative damage.
Methods
Twenty obese people received four breakfasts following a randomized crossover design consisting of different oils [virgin olive oil (VOO), sunflower oil (SFO), and a mixed seed oil (SFO/canola oil) with added dimethylpolysiloxane (SOX) or natural antioxidants from olives (SOP)], which were subjected to 20 heating cycles.
Results
We observed the postprandial increase in the mRNA levels of
p53
,
OGG1
,
POLB
, and
GADD45b
after the intake of the breakfast prepared with SFO and SOX, and an increase in the expression of
MDM2
,
APEX1
, and
XPC
after the intake of the breakfast prepared with SFO, whereas no significant changes at the postprandial state were observed after the intake of the other breakfasts (all
p
values <0.05). We observed lower 8-OHdG postprandial levels after the intake of the breakfast prepared with VOO and SOP than after the intake of the breakfast prepared with SFO and SOX (all
p
values <0.05).
Conclusions
Our results support the beneficial effect on DNA oxidation damage of virgin olive oil and the oil models with added antioxidants, as compared to the detrimental use of sunflower oil, which induces p53-dependent DNA repair pathway activation.
Journal Article