Treatment of Chronic Idiopathic Onychodystrophy: DISCUSSION

1 Feb
2011

Carrot juice

Onychodystrophy implies various pathologic pro­cesses of the nails including infectious and noninfectious disorders such as onychomycosis, psoriasis, and allergic and irritant dermatitis. Nail changes may also be a clue to other dermatological or systemic diseases. However, chronic idiopathic onychodystrophy is often seen without any associ­ated conditions and onycholysis and onychorrhexis are two of the most common manifestations. Onycholysis refers to the detachment of the nail from its bed at its distal end and/or its lateral attachments. Onychorrhexis is the nail change that shows superficial longitudinal ridges and furrows with frequent distal splitting. The two are often seen together in patients with onychodystrophy. The treatment principle of onychodystrophy largely relies on the discovery and verification of the cause. However, the preventive treatment methods offer little help to the patients due to poor compliance, and the effect of corticosteroid is only temporary.

Therefore, a reliable treatment modality with con­sistent effect for onychodystrophy is in need.
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According to the US Department of Agriculture’s database, 200 g of raw carrot contains about 16 mg of в -carotene. We recommend patients to make a cup of carrot juice using 200 g of carrot. In our patients, drinking two cups of carrot juice was more effective than drinking one cup and the result suggests that more than 32 mg of в -carotene was needed for the improvement of the nail changes.

The possibility of spontaneous improvement seems to be small as the nail changes persisted for a prolonged period without any spontaneous improvement and the recovery correlated signifi­cantly with the onset of drinking carrot juice. Such a dramatic improvement had never occurred spontaneously nor been achieved by any previous treatment measures.

Carotenoids are natural pigments that are synthesized by plants and are responsible for the bright colors of various fruits and vegetables. There are several dozen carotenoids in the food that we eat and most of these carotenoids have antioxidant effects. в -carotene has been best studied as it is the most common carotenoid in fruits and vegetables. Carotenoid concentrations in fruits and vegetables vary with plant variety, degree of ripeness, time of harvest, and growing and storage conditions. Apricot, cantaloupe, carrot, pumpkin and sweet potato are sources of a-carotene and в-carotene. Pink grapefruit, tomato and watermelon are sources of lycopene, Z -carotene, в -carotene, phytofluene and phytoene. Mango, papaya, peach, prune, squash and orange are sources of lutein, zeaxanthin, a- and в -cryptoxanthin, a -, в – and Z -carotene, phytofluene and phytoene, whereas green fruits and vegetables such as green beans, broccoli, kiwi, and peas are sources of lutein, zeaxanthin, a – and в – carotene. cialis soft tablets

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