Musical Pairing® is a method of matching music to food using a simple mathematical formula. The pairing is accomplished by assigning a numerical value to the components of a meal and then finding a musical match of equal value. Music that is properly paired with food should enhance the enjoyment of a meal. In this study, 67 respondents of various ages and genders were evaluated to assess the influence of various types of music on the enjoyment of their meal. Statistically significant results at p<.01 showed that specific music selections increased the enjoyment of food and produced a difference in the perception of Flavors. 

Introduction: It is estimated that adults experience between two and four colds per year and catch roughly double this number. Colds and flus are self-limiting conditions; however, there are a number of treatments to help manage symptoms. The efficacy of Finiflu, containing garlic, onion and chilli, and claims to relieve the symptoms of cold and flu, but it is unclear what clinical data supports its efficacy. 

Materials and Methods: Finiflu was registered with the Therapeutic Good Administration in Australia in 2009. The current research focused on three aspects to assess the base evidence for Finiflu. This included:

1) An assessment of the characteristic properties of Fini flu based on information in the public domain, with the intention of determining any gaps in the evidence base for Finiflu.

2) A review of the literature supporting the efficacy of Finiflu for the relief of cold and flu symptoms.

3) A review of the literature supporting efficacy of Finiflu’s main ingredients for 
the relief of cold and flu symptoms. 

Results: Search results showed the main gaps in the product characteristics related to the pharmacodynamics and pharmacokinetic data. This is needed to determine the efficacy of Finiflu for the claims being made, the optimal posology for Finiflu as well as how the main ingredients in Finiflu are absorbed, distributed, metabolised and excreted by the body. The literature published in the public domain was searched to determine the number of reports supporting the efficacy of Finiflu and its main ingredients. Searches revealed no evidence for Finiflu or its main ingredients, except garlic, which had limited support when used prophylactically. 

Discussion: Future evidence is needed to support the efficacy of Finiflu and its main ingredients. Evidence needs to address the efficacy of Finiflu when used acutely to manage the short-term symptoms of cold and flu.

Background: Eating Disorders (ED) are widespread, disabling and often chronic psychiatric conditions. Currently, there is a need for further pharmacological treatment strategies. The objective of this report is to assess the effectiveness of omega-3 fatty acids in treating patients with eating disorders.  

Method: Following the guidelines stipulated by the Cochrane Handbook for Systematic Reviews of Interventions, we conducted a comprehensive literature search in the MEDLINE, EMBASE, and PsycINFO databases. Articles that assessed the administration of omega-3 fatty acids in patients with ED and measured changes in eating disorder or comorbid illness symptoms were obtained.  

Results: We identified 71 potentially relevant articles. However, only 3 studies were included for analysis. There were notable differences in dosage and type of omega-3 fatty acid used. Two of the three studies reported significant improvement in mood and general functioning.  

Conclusion: Omega-3 fatty acids may be viable agents that are well tolerated, with minimal or no side effects, for patients with eating disorders. This report highlights significant knowledge gaps in omega-3 fatty acid treatment for eating disorders and suggests that there is a need for further research on this topic.

Discussion: Future evidence is needed to support the efficacy of Finiflu and its main ingredients. Evidence needs to address the efficacy of Finiflu when used acutely to manage the short-term symptoms of cold and flu.

Elevated blood cholesterol levels are associated with the development of heart disease. Group B soyasaponins have been suggested as a factor capable of decreasing plasma lipid concentrations. Soyasaponins are naturally occurring triterpenoids found in soybeans, and their sugars are cleaved from group B soyasaponins in the digestive tract leaving the aglycone form - soyasapogenol B. The objectives of this study are to determine cholesterol lowering efficacy and bioavailability of soyasapogenol B and group B soyasaponins. Thirty six hamsters were assigned to one of three dietary treatment groups and fed for 4 weeks; 1) high fat control (HFC), 2) high fat diet with soyasapogenol B (SPG, 0.5 mmol/kg diet), and 3) high fat diet with group B soyasaponins (SSP, 1.5 mmol/kg diet). Compared to the HFC, SPG treatment was shown to decrease total cholesterol, non-HDL cholesterol, and triglyceride levels (P<0.05). Fecal bile acid excretion of SPG and SSP groups were greater than HFC (P<0.05). SSP group showed significant increased fecal neutral sterol excretion compared to the HFC and SPG (P<0.05). Hamsters in the SPG group showed a significantly greater bioavailability than the SSP group (P<0.05).