EFFECTIVENESS OF USING FOOD ADDITIVES "ASTOSH", "MAJMUI RAHMONIY" AND "ASKALTSIY" AGAINST TUBERCULOSIS IN TRADITIONAL MEDICINE OF UZBEKISTAN
Keywords:
tuberculosis, chronic course, drug resistance, virulence factor, food additives.Abstract
In order to study the effect of the food additives “Majmui Rahmoniy”, “Astosh” and “Askaltsiy” on tuberculosis, the Rv2349c gene of M.tuberculosis and M.tuberculosis was used in our experiment. Numerous studies have shown that the Rv2349c gene is present in pathogenic strains of mycobacteria and is not found in non-pathogenic strains such as M.Smegmatis. This indicates that the Rv2349c gene is a virulence factor. A total of 20 patients participated in the clinical study. Patients with tuberculosis received the food additives “Astosh”, “Askaltsiy” and “Majmui Rahmoniy” for 1 month against the background of anti-tuberculosis drugs in a standard regimen.
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