Open AccessStudy of temperature logs of linseed, corn and chia seeds for the treatment of joint pain and inflammation
Author(s) -
Juan José Piña Castillo,
Renato González Bernal,
Jesús Cirilo Trujillo Jiménez,
Mauricio Piña Solís
Publication year - 2021
Publication title -
south florida journal of development
Language(s) - English
Resource type - Journals
ISSN - 2675-5459
DOI - 10.46932/sfjdv2n5-127
Subject(s) - muscle spasm , inflammation , medicine , connective tissue , arthritis , anesthesia , materials science , pathology
Thermal energy storage in the form of heat provides transient relief in inflammatory and traumatic, subacute and chronic disorders such as: sprains, muscle strains, muscle spasms, low back pain, cervical injuries, various forms of arthritis, arthralgia, neuralgia. Heat increases blood flow and connective tissue extensibility; it also decreases joint stiffness, pain and muscle spasm and helps relieve inflammation. The application of heat can be superficial and the intensity or duration of the physiological effects depends mainly on the temperature of the tissue, the rate of temperature elevation and the area treated. In this work a comparison of the capacity to absorb and contain sensible heat using a combination of linseed, corn and chia seeds in water is made in order to identify which combination is able to retain heat longer and to take advantage of this characteristic in the treatment of pain and inflammation.