Life is Full with Chemistry

Sunday, June 10, 2012

Gut Health and Immune Protection

Description: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6R0rFc6kZJwmBY8zW5SSRDoe_3HOoMN7KLdevWUVJIyQsEeHBz1iTBKXFRx6PFRj9tIHgJhXQSzm1SJU7kXJ8PUHbxF7GBYTlJzNgf-PDIyGZM89i1HNrChrkUGVJfhj39_PinBxif3u8/s320/large+intestine.jpg

Along the human alimentary tract, microorganisms occur with numerous numbers and species which vary in its characteristic of in certain regions of the guts. The human large intestine made out of caecum, ascending colon, transverse colon, descending colon and rectum. The colon is capable of complex hydrolytic digestive function through microflora which involves with breakdown of dietary components such as complex carbohydrates and protein which could not undergo digestion nor absorbed by upper digestive tract (Marfarlane, 1997).

The intestinal bacteria can be classified into several types such as health promoting, benign or potentially harmful activities in their host (Gibson and Roberfoid, 1995). The common pathogens are E.coli and clostridia which express pathogenic effects include diarrhoeal infection whereas its beneficial aspects is by improving the digestion of essential nutrients. The majorities of bacteria in the colon are anaerobes, therefore energy is derived from fermentation of nondigestible carbohydrates (Macfarlane, 1999) such as non-digestible oligosaccharide, plant fibres, resistant starches and non starch polysaccharides and proteins that escape digestion in small intestine (Marfarlane, 1992).

Description: http://t2.gstatic.com/images?q=tbn:ANd9GcQavfLvQr2jlRiDqdtSmjFVjwG9if2MNkZjnvRQVKdMyI8y5dir

In the large intestine, pathogen can exist as transient members or as part of the resident flora According to Metchnikoff (1907), the putrefaction in the large bowel and consumption of fermented milk was a progenitor due to the onset of senility and shortening of life span which promoted gastrointestinal health (Gibson, 1997). Therefore, diet is the major source of growth of microflora in the intestine. Due to these, the development of gut health market started to developed and the concept of prebiotic, probiotic and fibre was developed to promote and improve host health by influence the gut microbiota in a beneficial manner.

The development of gut health products comes in difference form such as in liquid form (milk), semi liquid form (yoghurt), powder form, and capsulated form (supplements). The main active ingredient of gut health products are probiotics, prebiotics, symbiotics and fiber for current market product development which help to counter gut-related diseases such as constipation, irritable bowel diseases (IBD), Crohn’s diseases, ulcerative colitis, and pouchitis.

1) Probiotics

Probiotics derived from Greek and it means prolife which have a long history of health claims such as; in Persian Old Testament stated “Abraham owed his longevity to the consumption of sour milk.” “In 76 BC, Roman historian Plinius recommended that fermented milk products for treating gastroenteritis.” (Bottazzi, 1983) Prebiotics is defined as non-digestible food ingredient that beneficially affects the host by stimulating the growth and activity of one or limited number of the intestinal microflora in the colon and thus improving the host health which beneficially by nature, namely bifidobacteria and lactobacilli. Probiotics act as a complement to antibiotics which potentially in reducing the adverse effect of pathogen such as anti-Helibacter and improving eradication rate significantly (Canducci, 2000). Most probiotics are usually grown in milk base substrate which acts as the major carriers for the intake of probiotics available today. Probiotics food is increasingly gaining its trend as preventive medicine with increase health care standard globally. The global market of probiotics increased from $14.9 billion in 2007 to an estimated $15.9 billion by end of 2008 and would reach $19.6 billion by 2013 with a rate (CAGR) of 4.3%.

Graph 1: Summary Figure shares of global sales of probiotics by types from 2006 – 2013

Examples of probiotics products

Description: http://t1.gstatic.com/images?q=tbn:ANd9GcRPFVJ66GpqKjdQyJznN99JQd7eq3AtD6q6E9WfT7B4pJ9cajN-

Yakult

It is a probiotic product which contains live beneficial bacterial culture Lactobacillus casei Shirota strain that been introduced into the fermented milk drinks. There’s approximately 6.5 billion of Lactobacillus casei Shirota strain in a single bottle of Yakult that proven to reach the intestine alive and promotes guy health. It was first introduced in Australia in 1994 which targeted as a product for all ages above 12 month.

Graph 2: Income Statement Evolution of Yakult Honsha Co. from 2006 - 2014

There’s several studies that were conducted on Lactobacillus casei that proven its effect on gut health such as continuous ingestion of fermented milk change in fecal microbiota (Yamagishi T, 1974), in randomized crossover study the decrease of intestinal bacterial enzyme activity in feces (De Peter V, 2007), suppression of toxic fermentation metabolites (De Peter V, 2004), and modulation of the composition and metabolic activity (Styriak I, 2003) on intestinal environment. There is research that found out that the survival of Lactobacillus casei in transit after ingestion of fermented milk through the gastrointestinal tract (Yuki N, 1999).

ii)

Vaalia yoghurt

Yoghurt which contains active culture of Lactobacillus GG which combine with Acidophilus and Bifidus that promote digestive system. Vaalia products were first introduced in Australia market in 1997 by Parmalat which enjoyed success as a leading probiotic yoghurt and hit a sales of 1.6% by 2000. Lactobacillus GG is commercially available through Valio Ltd, Finland as it the registered trademarks owned by Valio Ltd.

Lactobacillus rhamnosus GG is one of the several best known probiotic strain which commonly known as Lactobacillus GG (Gorbach SL, 1996) and it was first commercial under Gefilus brand which launched in Finland in 1990 (Salminen, 1991) and having highest annual local per capita consumption in the world (Saxelin, 2007). Lactobacillus GG have robust characteristic and survival capability of strain which storage stability in refrigerated in yoghurt was stable without any decline in viability (Donkor, 2007). Lactobacillus GG has the ability to increase lactobacilli and bifidobacteria, formation of short chain fatty acids, lowering activity of procarinogenic enzymes, and improving mucosal barrier (Saxelin, 1997).

iii) Nutrition Now PB 8

Description: http://t2.gstatic.com/images?q=tbn:ANd9GcREdUJZSZtqThpXnE_gFFXEvqYu5qdczCp1DuQIzbktUJ1lEpEntw

PB8 Probiotic Acidophilus was first introduced in 1975 in Washington DC and it is one of the best-selling probiotic Acidophilus that keep digestive system functioning in a healthy manner which contain eight powerful probiotic strains includes Lactobacillus plantarum, Bifidobacterium bifidum, Lactobacillus rhamnonsus, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus salivarius Lactobacillus casei, and Bifidobacterium longum.

1.1 Future trends on probiotics

Functional dairy products clearly possess outstanding result and exhibit high potential to improve intestinal health and immune system. Healthy food such as milk and other dairy products capable to act as a growth medium for probiotics such as lactobacilli strains have established evidence for the shortening effect of acute diarrhea duration. However, development of probiotics products requires to go through varies health claims for food product; therefore it heavy relies on the heavy documentation and registration claims which could affect food companies. It could be a cause that reduces interest of companies to involve into such development. Risk reduction claim will be accepted by EU in future will certainly increase the interest of food companies and this could perhaps reduce the risk of acute diarrhea symptoms.

On top of that, other major intestinal disturbances such as irritable bowel syndrome (IBS) are interest to many dairy food producers, however insufficient proof that could identified such as studies on L. plantarum on IBS shown reduction in abdominal pain (Niedzielin, 2001), however in other study such as (Sen, 2002) doesn’t show significant improvement of symptoms. Besides that, L. rhamnosus GG had been clinically investigated resulting less diarrhea but no other improvements could be observed (O’ Sullivan and O’Morain, 2000). Therefore more understanding and studies of the origin of the symptoms would certainly help in development of effective treatment and prevention agent such as probiotics.

Probiotics could be taken to specific or combination of strain to be taken for further studies in order to arise a better product development and effective treatment on gut related diseases with regards to other factor such as lactose intolerance; a concept of lactose-free dairy product will be more readily accepted than those with normal lactose level. The significant differences exist not only between probiotic bacterial species but also between strains. On top of that, specific interactions between host immune cells, microbe-microbe interaction and probiotic bacteria exist which leads to varies result from clinical trial such as in (Shanahan, 2003, 2004) on determination of optimal dosage and development of reliable in vivo survival of probiotic. Therefore, the use of designer probiotics could offer new possibilities for more targeted delivery of anti-inflammatory molecules to inflamed mucosa to reduce the severity of IBD patients.

2) Prebiotics

Prebiotic is defines as a “non digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon thus improves host health” (Gibson and Robertfroid, 1995). Most prebiotics are carbohydrates/oligosaccharides which could not undergo digestion in upper gastrointestinal tract but capable to be transfer to colon and are selectively metabolized by the bacterial flora. In the colon, prebiotics acts as dietary bulking that make up a percentage of the available substrates for colonic bacteria, consequently decrease the pH and production of short chain fatty-acid lead to reduction of pathogenic microorganisms. Prebiotics are mainly soluble fibres which come in many forms of dietary fibre exhibit some level of prebiotic effects. Example of prebiotics is inulin (fructooligosaccharide), galactooligosaccharide, and lactulose, which have been widely used in food industry.

The use of oligosaccharides to affect increase in gut bacteria seen as beneficial has been in existence in Japan for many years, however was first coined in mid 1990s (Gibson and Robertfroid, 1995). This arises to increased understanding of prebiotics to target indigenous beneficial bacteria in the gut by using nonviable food ingredients to promote gut health. Some prebiotics can also improve food quality characteristic such as textural and mouth feel aspects and acts as low calorie fat replacers. In order to classify prebiotics as a food ingredient, several aspects taken into consideration such as ability to resist gastric acidity, fermentation by intestinal microflora and selective stimulation of growth and activity of intestinal bacteria.

On top of that, dietary fibres are candidate prebiotics however proven that oligosaccharides display most effective and its ability to confer selectively to target bacterial species.

Frost & Sullivan estimates Europe’s prebiotic market revenue at the end of 2006 at USD 3.65 billion and predict that revenue will increase to USD 5.72 billion by 2014.

Description: http://www.flex-news-food.com/img/starch290108a.gif

Description: Prebiotic Fermented Plant Foods

Examples of prebiotics products

i) preB (Prebiotics) liquid

Description: http://www.prebioticproducts.com/v/vspfiles/photos/100-3.gif

preB is a prebiotic that consist of fully natural symphony of nutrients over a range of 50fruits, nuts, seed, vegetables and herbs with its revolutionary fermentation based on time-honored traditions. preB helps to improved skin texture and color, regulate bowel, stronger immune system, to weight loss. The consumption of preB on a regular basis helps to regularize the intestine of the body to naturally require additional macrobiotic foods. Macrobiotic foods provide not only the body, but also the soul with nutrients. It’s is selling at $39.99 for a 240ml bottle. PreB have an ORAC value (Oxygen Radical Absorbance Capacity) of 78.82 u/g and it have been tested on effect on meat, noodle, soup, rice, and even microbes such as E.Coli and Salmonella.

ii)

Description: https://www.prebiotin.com/wp-content/uploads/2010/09/product_info_prebiotin1.jpg

Prebiotin Prebiotic Fiber

Prebiotin Prebiotic Fiber supplements consist of oligofrustose-enriched-inulin (OEI) which nourishes beneficial bacteria and also most researched prebiotic. It come in a 240gram for 60 servings which is have benefit such as increase calcium absorption, bone density, colon bacteria, enchance immune system, and improve bowel regularity. It’s selling at $39.99 in the market.

2.1Future trend of prebiotics

Prebiotics market is growing across the years and developments on prebiotics have expanded such as methodology of investigating functionality especially in microflora compositional changes to fermentation. Based on the current research and literatures, mainly researches performed on pure cultures, however the strain selected could not be considered as representative of the colonic microbiota while some studies couldn’t establish that test substrate is selectively metabolized, therefore more in vitro method of studying prebiotic oligosaccharides such as mixed culture should be performed. The use of mixed culture (faecal inocula) could provide a more representative event in distal colon. However, the use of faeces has a problem with its species present and identification of genera.

On top of that, the development of molecular microbiology techniques, the usage of molecular-based methods of bacteria identification have upper hand over culture-based technologies which they could provide more reliability and encompass more microflora diversity therefore it could help to identify more definitive information on the species rather than just the genera that influenced by the carbohydrates test.

The current market approach for prebiotics is dominated by human uses in particular those that susceptible to gut infection such as elderly, infant, and physically weak peoples. Moreover, the expansion of activities into microbial ecosystems also promotes application such as skin care, urinary tract, and non-human application. However, the usage in animal application such as companion pet which improved gastrointestinal health and reduced faecal odour. It could also be implementing into agriculture aspects such as increase growth yield and feed conversion, improved digestion and absorption of livestock, increase the quality of milk and egg and carcass quality. Besides that, prebiotic food market could be targeted to a wide range such as bakery products, confectionary, savoury product, supplements and many more.

In order for such further application, clinical trials should be conducted to determine the value of prebiotic in managing gut mediated disorders as such of the quantifiable index to compare efficacy (Vulvevic, 2004),moreover, human trials are required to prove the effect and identify the health promoting activities and mechanism behind.

3) Fiber

Dietary fiber consumption have been consumed since 4^th Century BCE which lead to changes of human diet from plant based non purified regimen to cereal based purified diets. It health benefit with dietary fiber was describe by Hippocrates regards to its laxative effect of the coarseness of cereal grains (Burkitt, 1986). Dietary fiber defined as plant substrates that couldn’t undergo digestion by human enzymes by its properties to resist the action of endogenous human enzymes in small intestine. It composed of both soluble and non-soluble fiber, which research shown regular consumption lead to health benefits as well obtaining essential amino acid, vitamins, mineral and essential fatty acid. Soluble fibers play its roles in lowering blood cholesterol and regulation of blood glucose (Eastwood, 1984). It is defined as fermentable fibers which its edible part of the plants or similar carbohydrates which resistant to digestion and absorption in human small intestine with complete or partial fermentation in large intestine (Heaton, 1983) which yield short chain fatty acid which help regulate immune response and improve colonic environment (Lupton, 1993). Insoluble fiber has water-attracting ability that helps to increase bulk, reduce transit time in gut and soften stools.

Example of dietary fiber is inulin, pectin, polydextrose, cellulose, resistant starches, and fruit fibers. Dietary fiber market is still a growing and expanding field with different methodology and food-related products been closely associated with dietary fiber as it is one of the main food components that capable of regulate gut health. Dietary fiber has been fortified into food, cereal and even supplements.

Table 1: Type of Fiber and its source

Component	Source
Cellulose	All plant sources
Hemicellulose	All plant source except cereal bran
Pectin	Mainly fruit
Lignin	Mainly cereals

Example of dietary fiber products

Description: http://t0.gstatic.com/images?q=tbn:ANd9GcQHJSzflhXSUfMfcU73vu1oOgzpBbukCfRAn5s5EyRdzGTR8HjF

Benefiber Powder

Benefiber contain natural soluble fiber which is wheat dextrin which is taste-free, sugar free and readily dissolve in beverages and foods. It contains less than 20ppm of gluten. It’s marketed as $17.69 for 350g 100 serving. It comes with 4 different types such as original, orange flavoured, plus calcium, and plus heart health.

Dextrin consider as a low digestible carbohydrates and soluble dietary fiber which shows impressive digestive tolerance and fully compatible with beneficial changes in gut. Dextrin products are stable in high temperature processing condition such as UHT treatment and sterilization and stable in acidic condition such as in fruit and vegetables. Dextrin is recognized by Australia New Zealand Food Standard as soluble dietary fiber (Food Standard Australia New Zealand) and prepared conventional maize or wheat which is sugar free due to the composition of 0.1%- 0.2% of sucrose

ii)

Now Inulin

Now Organic Inulin is made out of fructooligosaccharide which acts as prebiotic that stimulate the growth of intestinal microflora bacteria which promote colon health and regulate bowel. On top of that, it has low glycemic index which suitable for all ranges ages and people which could be added into food and beverages. It is selling at $6.75 for 220g per bottle.

Inulin is a fructan; non-digestible carbohydrate that naturally exist in plants such as wheat, chicory and leeks. Inulin could improve mouth feel and taste on food and improve organoleptic characteristic which promote gut health, reduce risk of colonic diseases risk and capable of modulating of lipid and sugar metabolism. Inulin usually extracted from chicory and native inulin is slightly sweet whereas long-chain inulin has no sweetness (Franck, 1993).

3.1 Future trends of dietary fiber

Traditionally, dietary fiber is obtain mainly from main part of plant such as seed, roots, tubers and leaves which comprise of non-starch polymer such as hemicellulose, cellulose, lignin and pectin which is rich in carbohydrates, fat and protein to achieve the need of human diet, however the selection of fiber is limited due to its sensory reason and stability (Meuser, 2001). Therefore, in future trends of dietary fiber should change its source to fruit fiber rather than plant fiber as fruit is available in abundant quantities and have less by product from processing whilst its residue is dried products which can undergo more extensive process.

In interest of fruit fiber, fruit could undergo ripening process which would lead to degradation of cell wall (softening) that is sensitive to microbiological spoilage and over-softening of fruits will be economically not profitable. In order to counter this issue, drying processes would be essential after fruit processing to ensure low water activity to reduce the microbes growth and addition of water binding agents to bind of water molecule in order for longer storage life.

On top of that, composition of fruits are mainly waters and its low in fat which it play an crucial role in healthy life style diet and its rich in minerals and vitamin which could a secondary to plant fiber. Studies have proven that fruit fibers does promote gut health and its dietary fiber content such as dietary fiber of fruit protect against laryngeal cancel (Pelucchi,2003) and proven to reduce heart disease risk (Pereira, 2004).

The current challenge on fiber for food industry is difficulty to provide informative data and clinical trial to validate health benefit of dietary fibre due to lack of understanding on structure function of dietary fiber to health condition. Therefore, establishment in understanding of physiological effect of different classes of polysaccharide is crucial by identify the right methodology to isolate pure structure of polysaccharide and subjecting it to clinical trial to determine its health benefit.

Conclusion

Concept of functional food and nutraceutical product has increased sharply during this 20-25yeass which offer huge possibility and challenges to food industry to improve nutritional properties of food and products and designing new methodology to improve and design new food and product to promote health. One of the major growing market are gut health, where taken into consideration as gut-related disease started to cause severity to human health which have become one of the targeted component. There are several ways to improve gut health and immune protection such as consumption of nutraceutical products and functional food such as prebiotics, probiotics and fiber which have properties and capacity of bowel regulation and improve immune system. Clearly that, gut health market is expanding rapidly across the years and new methodology is developed to produce more convenience and rich product to help overcome varies gut-related disease. Product variation varies from native plant or fruits to processed supplement and fortified to food. The development of market of gut health still one of the leading market which people taken into account of its importance in contribution to healthy lifestyle.

~Jasonyap~

Saturday, July 25, 2009

Methanol

~Jasonyap~

Sunday, June 7, 2009

Aspartame

One day when I’m having chemistry lecture, one of my friend offer me a sweet so I took it and have a look on the ingredient label and I saw aspartame, so I didn’t take it and returned it back to him. It’s because during few years ago I read an article about aspartame that’s it isn’t good to human health but I didn’t really read in detail so I decided to do research on it and posting it up for my chemistry assignment as the 5th posting. Basically I only know aspartame use as sweetener and it’s isn’t good but I don’t really know why is it so? So hope u will enjoy sharing my research together and less consuming aspartame containing food. ^^

Aspartame was first discovered in 1965 by James M.Schlatter, a chemist which worked under G.D. Searle & Company that undergo synthesized of aspartame in course of producing anti-ulcer drug. By coincidence he discovered that its sweet taste serendipitously when he licked his finger, which had been contaminated with aspartame accidentally.

Aspartame is the name for the artificial, non-carbohydrate sweetener, or known as aspartyl-phenylalanine-1-methyl ester. It had been an ingredient of almost 5,000 consumer foods and beverages worldwide which commonly used in diet soft drink and vitamin. On top of that, it is also use as substitutes sugar use by diabetic.

Do you know that aspartame is been subjected by vigorous public controversy regarding its safety of it?

It’s well known that aspartame contains the naturally occurring amino acid phenylalanine which is a treat to people which born with phenylketonuria (genetic intolerance to phenylalanine).

What make the properties behind aspartame causes it to be generally uses in food?

Aspartame mainly use as a sweetener due to it is 180 times sweeter than regular sugar at the same concentration and like other peptides has a caloric value of 17kilojoules per gram, the quantity of aspartame need is SMALL as to make its caloric contribution negligible.(main reason people use aspartame is to avoid calories from sugar).

How aspartame properties work?

Aspartame may break down into its constituent amino acids under high temperature or high pH. (How does this related?) It makes aspartame undesirable as a baking sweetener and prone to degradation in high-pH products which required a long life shelf. Aspartame’s stability under heating allowing it to improve by encasing it in fats or in maltodextrin while the solubility of aspartame is determined by pH. (Let me tell u how it work in soft drink when it come to solubility).

At room temperature, aspartame is stable at pH 4.3 where its half-life is nearly 300days while at pH 7 neutral, its half life is just several days. In most soft drinks its pH ranging from 3 – 5 where aspartame is stable. In production of food, it requires a longer shelf life therefore aspartame would blend with a more stable sweetener, saccharin. (Saccharin also proved to causes cancer) (Try imagining 2 cancer-causing substances added in 1 new mixture. What you think will happen? Disaster?)

Aspartame also uses in powdered beverages, it required to undergo a Maillard reaction with aldehyde groups presents in aroma compound. It is to ensure the sweetness and flavor from losing via the protection by aldehyde as an acetal.
Since now we already knew about the chemical and properties of aspartame. I will continue about the effect of it to our human body.

Well as said earlier, aspartame contains phenylalanine which is harmful for phenylketonuria people. (Do you have phenylketonuria? If u do, be careful when intake aspartame or any phenylalanine product)

Aspartame was reported by FDA(U.S Food and Drug Administration) that it caused 92 types of health effect!!! (OMG ! it’s a lot ! Now I’m really freak out ! I never gonna take any aspartame anymore)

There is a lot to list out . . . .

Here are the 92 types of health effect :

(Sort it out using this table ^-^ ).

In aspartame, there 4 chemical components that causes adverse effect on human’s health, they are methanol, phenylalanine, aspartic acid, and aspartylphenylalanine diketopiperazine.

Should I do in a separate topic on them? I know I’m very “chiong hei” (a lot thing to explain) ha-ha. .. . So I will do it separately as 6th posting which only about the 4 chemical substances.

Let’s end this posting soon it’s getting pretty long.

My Dear Reader don fall asleep yet, I save the best for the last XD

I sure not much teenager actually read the ingredient of certain product in the market but do u know a lot of the sweet and beverage u bought contain aspartame? It could appear as sugared form or artificially sweetened form and most of the products have sweet taste but no calories from sugar contain ASPARTAME! So don’t be happy seeing no calories in sugar and be glad of consuming 0% sugar. Ha-ha
Below is some example of product containing aspartame:

For those that love eclipse a lot, here a poster i found.
Don be deceive! it contain aspartame thought it not stated on it.
As i was Eclipse's lover previously but NOT NOW!

~Jasonyap~

Monday, June 1, 2009

Methamphetamine

Recently, I read an article regarding about a drug name Methamphetamine. It’s a drug which drives a boast in human body and also capable of promoting weight lost. (Interesting right? Not until I finish regarding it). It is also an addictive drug if overdosing on it. It’s something similar to nicotine in part of the effect but generally it was quite popular among the housewives and workers (especially OL) Why is it so? It's because the drug is handy yet way of consumption is easy and it doesn’t require any workout! Cool isn’t it? .

Besides that, this drug can be use as stimulator of pleasure and excitement which act like ecstasy! Dangerous! (Another drug which MUST NOT BE TAKEN!!).

Methamphetamine was first synthesized in 1894 in Japan by a chemist, Nagayoshi Nagai and during 1919; Akira Ogata was able to synthesized crystallized methamphetamine by using reduction of ephedrine using red phosphorus and iodine.

Methamphetamine was use in World War II when German military utilize it and name as Pervitin and later on it was dose on chocolates for pilot and soldier as a stimulant. This methamphetamine might be the possible cause that Adolf Hitler has Parkinson’s disease due to intravenous injections of methamphetamine for his depression and fatigue.

Methamphetamine also name as (2S)-N-methyl-1-phenyl-propan-2-amine. It could freely soluble in water, alcohol, and chloroform and partially soluble in ether. (Watch out when u drinking unknown drink from others ^-^).

Methamphetamine is a very addictive stimulant drug which affect the central nervous system and high potential for abuse as it a Schedule II stimulant. It regulates a class of neurotransmitters known as biogenic amines which regulate heart rate, blood pressure, appetite, mood, and response associate with alertness. The drug will causes a reverse effect and cause blockage of re-uptake of neurotransmitters after release and remain in the synaptic cleft. (That’s scary).

Methamphetamine can be swallowed, snorted, smoked or dissolve in water, or via injection, and inserted annually. Basically, smoking is the fastest way to induce the effect of it, follows by injection, snorting and swallowing.

It commonly smoked in glass pipes or aluminium foil heated by a flame. While smoking of methamphetamine cause mild asthma and decay of teeth due to it damage crystalline particles attach to the teeth and also reduce production of saliva. Injection is another popular method among users as in syringe is always available for them but it’s potentially risky. Users will experience skin rashes and skin disease, moreover non-sterilize needle could lead to diseases such as HIV and hepatitis to be transmitted.

Let venture into more of its effect on our body.

What can methamphetamine do for our body in a positive way?

It could increase alertness, brain activity and motivation. How? It actually increases the heart rate and blood pressure (as said earlier) which cause hyperglycemia (increase of blood sugar). Besides that, it also increases the focus, mental alertness, and eliminates fatigue but it could decrease in appetite. Overdosing of methamphetamine would cause hallucination and exhaustion due to intense fatigue and overuse of glucose in body. (Not really an advantages with so many of cons -.-“).

This could lead to euphoria and weight loss if overdosing. This occurs because when dosing over a certain period of time, body gain resistance to it and in order to gain back the effects, extra dosing are required. This will lead to blurred vision, confusion, paranoia, nausea or even death. As it could decrease appetite causes consumption of food become less leads to lose in weight.

Methamphetamine could inhibits pain and increases metabolism which allow a person to push his muscle to the limit which reaches impossible strength. This drug could also let user exhibits sexually compulsive behavior which might extend sexual encounters with more than one individuals, (ewww that so .. ewww) due to the effect of the drug prolong attention and mental concentration it could causes sexually transmitted disease (STD) such as HIV and syphilis.(Remember safe sex!)

On top of that, overdosing of methamphetamine will lead to tooth decay, erectile dysfunction (LOL!), depression, damage to immune system and long term cognitive impairment due to neurotoxicity. Methamphetamine-induced hyperstimulation of pleasure leads to persistent anhedonia. Besides that, long term of drug abusing will cause high concentration of dopamine flooded in brain cause chemical cell damage and lead to slow thinking (slowpoke XD) (what the point doing such harmful act to our precious body).
High intensity of usage could lead to EXTREME weight loss (50-100lbs), severe malnutrition, aggression, violence, belligerence, paranoia, hallucination, hysteria, sleep deprivation, stroke and heart failure. (I came across this drug few years ago when I was young. It not I’m taking it but one of my uncle, really dislike those drug addict!! Hate them hurting my family and relative! I won’t sympathy to them. They just NEVER change! [Unless they will but so far never seen one turn into a new leave]) (Sad!)

Methamphetamine could be made by some simple material such as
• Cold pill containing ephedrine or pseudoephedrine
• Acetone
• Alcohol
• Toluene (brake cleaner)
• Engine Starter (ether)
• Drain Cleaner (sulfuric acid)
• Iodine

• Salt
• Coffee filters
• Lye (sodium hydroxide)
• Muriatic acid
• Pyrex
• Anhydrous ammonia

Even with current advanced technology and research, there isn’t an antidote available for methamphetamine addiction. (I’m so sorry for those that regretted on taking it but it is too late for you to realize it) So don’t ever try it! On top of that, for those people that like to club and disco a lot. Remember to watch out for your drink. Finish your drink before doing something else and never drink something given by a stranger at any cost. Methamphetamine could be dissolve in the drink easily without any color or odor produced. Best is not to go those places. HAHA! Hope you really understand it. Last but not least, methamphetamine is call as “Ice” in local (I got to know it through some friend). REMEMBER DON’T TRY IT!

~Jasonyap~