Achito compound was prepared by the grft-copolymerization of artesunate and chitosan. The dynamic of Achito hydrolytis process into artesunate and chitosan has been studied. The obtained results showed that: the artesunate content has been quickly released from polymeric carrier in the first hour, then it was slowly liberated in the following 24 hours. At the 24th hour 99% artesunate was released from the Achito. After 48 hours 100% artesunate was released.
Artesunate ; Pharmaceutical Preparations

Achito was synthesized by grafting artesunate on to chitosan polymeric carrier without catalyst. The influence of some factors on this reaction have been investigated, such as: artesunate/chitosan ratio, reactive duration, reactive temperature. The studied results showed that: achito with the best grafted artesunate content 74.49% mol has been performed at the follows conditions: artesunate/chitosan ratio: 1/1(mol/mol), reactive duration: 2 hours, reactive temperature: 80oC in vacuum
Artesunate ; chitosan ; Pharmaceutical Preparations ; Medicine, Traditional ; Plants, Medicinal

Background: This study was conducted on 93 volunteers with type 2 diabetes to investigate the ability of acetylated wheat starch cake containing 32.1% resistant starch to control postprandial blood glucose levels. Material and methods: The study was designed using a crossover, double-blind trial method. During each testing day, after a minimum of 12 hours of overnight fasting, each participant consumed two identical cakes containing either 80 g of acetylated wheat starch or 80 g natural wheat starch with 330ml of water within 15 minutes. Blood glucose levels were measured at baseline, 60 mins (G1), and 120 mins (G2) after ingestion. The predictive value of factors that contribute to the ability of resistant starch to control postprandial blood glucose was determined by the area under the receiver operating characteristic (ROC) curve based on the combined effect of the cake weight-to-BMI ratio (g/m²BMI) and HbA1c. Results: 60 mins and 120 mins postprandial capillary glucose levels after consuming acetylated wheat starch cake (10.4 ± 1.2 và 9.2 ± 1.2 mmol/L, respectively) were significantly lower compared with natural wheat starch cake (13.3 ± 1.8 và 11.2 ± 1.8 mmol/L, respectively) (p < 0.05). For good control of postprandial blood glucose levels, a maximum of 80 g of acetylated wheat starch can be used per serving for patients with type 2 diabetes with HbA1c ≤ 7.25 without blood glucose-lowering medication is required. Conclusion: acetylated wheat starch has better ontroled of postprandial blood glucose compared with natural wheat starch in patients with type 2 diabetes. This is very suitable in the processing of diets including resistant starch for patients with type 2 diabetes for the purpose of both supporting treatment and improving quality of life.