Study of temperature logs of linseed, corn and chia seeds for the treatment of joint pain and inflammation

Estudio de los registros de temperatura de las semillas de lino, maíz y chía para el tratamiento del dolor y la inflamación de las articulaciones

Authors

  • Juan José Piña Castillo
  • Renato González Bernal
  • Jesús Cirilo Trujillo Jiménez
  • Mauricio Piña Solís

DOI:

https://doi.org/10.46932/sfjdv2n5-127

Keywords:

Thermal energy, temperature, thermal energy.

Abstract

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.

Published

2021-12-16