Contemporary Journal of Advancement in Food Science and Technology (CJAFST)

Effect of Consciousness Energy Healing Treatment on Physicochemical Properties of L-Tryptophan: A Novel Polymorphic Form for Improved Nutraceuticals

Authors

  • Branton A Trivedi Global, Inc., Henderson, USA
  • Trivedi MK Trivedi Global, Inc., Henderson, USA
  • Trivedi D Trivedi Global, Inc., Henderson, USA
  • Nayak G Trivedi Global, Inc., Henderson, USA
  • Jana S Trivedi Science Research Laboratory Pvt. Ltd., Thane (W), India

Abstract

L-tryptophan, an essential amino acid involved in protein synthesis and neurotransmitter formation, was subjected to Consciousness Energy Healing Treatment to investigate any changes in its physicochemical properties. A control group was established, while the other group received the Trivedi Effect®-Consciousness Energy Healing Treatment remotely for three minutes under laboratory conditions. Modern analytical techniques were used to analyze the samples, and results revealed significant differences in the particle size, specific surface area, weight loss, and powder XRD peak intensities of the treated L-tryptophan as compared to the control sample. Additionally, the average crystallite size of the treated L-tryptophan was increased by 25.97% in comparison to the control sample, suggesting the possible creation of a novel polymorphic form of L-tryptophan. The DTG thermograms of both the samples showed that the Consciousness Energy Healing Treatment reduced the weight loss and improved the thermal stability of the L-tryptophan sample. These findings suggest that using Biofield Energy Treated L-tryptophan can be considered a favorable approach to produce superior-quality nutraceuticals.

Keywords:

Consciousness Energy Healing Treatment, L-tryptophan, physicochemical properties, particle size, crystallite size, nutraceuticals

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Published

2023-04-01

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Articles

How to Cite

Branton A, Trivedi MK, Trivedi D, Nayak G, & Jana S. (2023). Effect of Consciousness Energy Healing Treatment on Physicochemical Properties of L-Tryptophan: A Novel Polymorphic Form for Improved Nutraceuticals. Contemporary Journal of Advancement in Food Science and Technology (CJAFST), 1(1), 76–88. Retrieved from http://zapjournals.com/Journals/index.php/cjafst/article/view/197

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