Time to sense biofield (Prana) experiences between hands: A preliminary single blinded randomized placebo controlled trial.

Aims: There is minimal research on the duration of biofield experiences. This preliminary study used the experiential learning practice of Master Choa Kok Sui's hands sensitisation to determine the duration to experience biofield sensations in between hands and to find the relationship between learning style preferences and biofield sensations. Methods: This randomized placebo controlled, single blinded trial included 88 male and female pre-service teachers, aged 22.8±1.2 years. Participants completed a ruler drop test for reaction time, and Six Letter Cancellation test for measuring attention, learning style questionnaire for preferred method of learning, before randomization. The experimental (hands facing each other as introduced by Master Choa Kok Sui) and sham (hands facing opposite) groups practiced hands sensitisation. A semi-structured questionnaire was provided to gather information about biofield sensations and the time it took to experience these sensations between the hands. Results: All (N=44) the participants in the experimental group and 13 participants in the sham group reported experiencing biofield sensations. A significant difference was noticed in experiencing magnetic (X 2 = 38.247, p ≤ .001), physical sensations of energy (X 2 = 12.02, p ≤ .001) and pain (X 2 = 62.259, p ≤ .001) among the experimental and sham group . In the experimental group, the average time taken to first experience magnetic sensation, other biofield sensations and temperature variation was 34.84±12.97seconds, 40.28±20.96 seconds and 42.50±19.79 seconds, respectively. Minimum time taken to first experience biofield sensation was 5 seconds and lasted up to study duration of 120 seconds. There was no correlation found between reaction time, sustained attention, and the time needed to experience biofield sensations. Conclusions: This study highlights importance of Master Choa Kok Sui hand sensitization in controlled setting revealing differences in experiences of various biofield sensations, showing valuable time-related insights and variability of sensation based on preferred learning.

Extraction and recovery of phytochemical components and antioxidative properties in fruit parts of Dacryodes rostrata influenced by different solvents.

This study investigated the recovery of phytochemical antioxidants in Dacryodes rostrata fruit using different extraction solvents. The effects of solvent of varying polarities with sequential extraction method on the recovery of phenolics, flavonoids, carotenoids and anthocyanins from different parts of the fruit (seed, pulp and peel) were determined. Their antioxidant activities were further determined using DPPH radical, ferric reducing antioxidant power (FRAP), hydroxyl radical scavenging, superoxide anion radical scavenging and phosphomolybdenum method. Dacryodes Rostrata seed had the highest total phenolic content with 50% ethanol as the most efficient extraction solvent. The highest total flavonoid content was obtained in ethyl acetate extract of fruit pulp, whereas peel extracted with hexane and 50% ethanol was the highest in total carotenoid content and total anthocyanin content, respectively. The seed extracted with 50% ethanol exhibited the strongest DPPH radical scavenging activity. Iron chelating activity measured by FRAP assay was the best in seed extracts, particularly in those polar extracts derived from water and 50% ethanol. Antioxidant activities of 50% ethanol extract of D. rostrata seed was the highest when determined by FRAP and phosphomolydenum assays. However, the influence of extraction solvents is not distinctly shown by hydroxyl radical and superoxide anion radical scavenging activities. This is the first report on the effect of various extraction solvents on the recovery of phytochemicals in D. rostrata fruit parts and the seed of D. rostrata is a potential source of polar antioxidants.

Valorization of Dacryodes rostrata fruit through the characterization of its oil.

Dacryodes rostrata (kembayau) is an important food and oil resource for local communities in Borneo, but it is not commonly known to wider community. The objective of this work is to valorize kembayau fruit by evaluating the characteristics of the oil from the fruit. In this study, the physicochemical characteristics and the lipophilic essential nutrient; the fatty acid composition, vitamin E and beta-carotene content of oils obtained from the peel, pulp and seeds of kembayau fruits were studied. The pulp of the kembayau fruit contained highest proportion of oil, followed by peel and seed. Kembayau fruit contained vitamin E and had trace amount of beta-carotene. Besides, kembayau fruit oils were not toxic to BRL3A cells, provided hepatoprotection and reversed lipid peroxidation in paracetamol-induced toxicity. Our results suggest that kembayau can be a potential source for cooking oil as the physicochemical characteristics are comparable with commercial source such as oil palm.