A Comparative Study of the Effect of Yanang Daeng Herbal Brewing Tea with Steam Bath on Cholinesterase Lavels in Farmers Exposed to Pesticides
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Abstract
Yanang Daeng (Bauhinia strychnifolia) is a herb that is used in everyday cooking and treating a variety of ailments in Thai traditional medicine, especially in detoxifying the body. This study aimed to compare the effects of brewing tea and herbal steam bath using Yanang Daeng leaves on cholinesterase levels in farmers exposed to pesticides. The instruments used in the study were questionnaires and test kits for cholinesterase. Research participants were 92 farmers in Sanam Chai subdistrict, Mueang district, Suphan Buri province, who had a history of exposure to organophosphate and carbamate pesticides at high risk and unsafe levels. The participants were divided into three groups: (1) drinking tea, 31 people; (2) taking herbal steam bath, 31 people; and (3) control group, 30 people. The study covered a period of 7 days of continuous use of herbs in the form of steam bath and tea infusion. Data collected and then were analyzed using the Wilcoxon matched-pairs sign-rank test and the Mann-Whitney U test. The results showed that after using Yanang Daeng, the tea group had a significantly higher level of cholinesterase enzyme than both the control group (U = -4.493, p < 0.001) and the steam bath group (U = -4.737, p < 0.001). But there were no differences in the cholinesterase levels between the steam bath group and the control group. In conclusion, after herbal use, the enzyme levels in the tea group were safe (≥ 87.5 u/mL) and normal (≥ 100 u/mL) with 77.4% improvement.
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