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Results 201 - 250 of 550
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Cheynier Véronique - - 2005
Dietary polyphenols show a great diversity of structures, ranging from rather simple molecules (monomers and oligomers) to polymers. Higher-molecular-weight structures (with molecular weights of > 500) are usually designated as tannins, which refers to their ability to interact with proteins. Among them, condensed tannins (proanthocyanidins) are particularly important because of ...
Kalogeromitros Dimitrios C - - 2005
Reports of immunoglobulin E (IgE)-mediated allergic reactions to grapes and wine are limited in the literature. Nevertheless, grapes are widely grown and consumed in Mediterranean countries. The object of this prospective study was to present clinical features, in vivo and in vitro allergy testing, and human leukocyte antigen (HLA) serotyping ...
Matiacevich Silvia B - - 2005
The chemistry of the Maillard reaction involves a complex set of steps, and its interpretation represents a challenge in basic and applied aspects of Food Science. Fluorescent compounds have been recognized as important early markers of the reaction in food products since 1942. However, the recent advances in the characterization ...
Seibold Frank - - 2005
Food-induced immune responses cause or influence a number of intestinal diseases. Food antigens may either directly affect the mucosal immune system, or food modulate the intestinal flora, which may alter the immune response. The system preventing food-induced immune responses is complex: The mucosal barrier is the primary mechanism of host ...
Chia Liang-Hiong - - 2004
The application of photoactivated periodate (UV/IO4-) to the degradation of 4-chlorophenol (4-CP) was explored in this study. Under low irradiation intensities (23 microW/cm2), wavelength of 266 nm, and pH 3, 4-CP was observed to degrade by pseudo-first-order reaction kinetics. The small reduction in 4-CP degradation in the presence of tert-butyl ...
Sicherer Scott H - - 2004
Potassium iodide (KI) may be prescribed for widespread use in the event of a radiation emergency to prevent the uptake of radioactive iodide by the thyroid gland. The available literature was reviewed and expert opinion sought among members of the Adverse Reactions to Foods and the Adverse Reactions to Drugs ...
Burks Wesley - - 2004
Food allergy is a major cause of life-threatening hypersensitive reactions. Food-induced anaphylaxis is the most common reason for a person to present to the emergency department for treatment of the anaphylactic reaction. Avoiding the allergenic food is the only currently available method for sensitized patients to prevent further reactions. Strict ...
Rittmann Bruce E - - 2004
Natural attenuation offers large benefits to owners and managers of contaminated sites, but often raises strong objections from those who live and work near a site and are asked to assume most of the long-term risks. Part of the controversy comes about because published definitions of natural attenuation do not ...
Schöll Isabella - - 2004
Spices are the most attractive ingredients to confer an authentic taste to food. As they are derived from plants, they harbour allergenic potency and can induce symptoms ranging from mild local to severe systemic reactions. Due to the content of pharmacologically active substances of spices, the diagnosis of allergy and ...
Hayakawa T - - 2004
Analyzing the solar system abundance, we find two universal scaling laws concerning the p and s nuclei. They indicate that the gamma process in supernova (SN) explosions is the most probable origin of the p nuclei that has been discussed with many possible nuclear reactions and sites in about 50 ...
Nettis E - - 2004
BACKGROUND: Sodium benzoate (E 211) is widely used to delay yeast spoilage of acidic foods and beverages. Numerous cases of adverse reactions to benzoate have been recorded, but most of the studies that have been conducted lacked proper placebo controls or blinding. OBJECTIVE: The aim of this study is to ...
Kynemund Pedersen L - - 2004
BACKGROUND: The rapidly increasing level of contact allergy to methyldibromoglutaronitrile (MDBGN) in Europe is of concern. In April 2003, the EU Commission prohibited the use of MDBGN in leave-on cosmetic products, such as creams and lotions, until a level of safe use can be defined. Industry risk assessment has indicated ...
Crespo Jesús F - - 2004
According to the recently revised nomenclature for allergy the term "Food Hypersensitivity" is proposed to define a reaction on food exposure causing objectively reproducible symptoms or signs at a dose tolerated by normal subjects. Those reactions to food in which immunologic mechanisms are demonstrated comprise the term "Food Allergy". Immunologic ...
Pumphrey Richard - - 2004
PURPOSE OF REVIEW: Anaphylaxis is frightening and patients commonly fear their next reaction will be fatal. This review looks at the characteristics of fatal reactions to find if a fatal recurrence is predictable. RECENT FINDINGS: Most publications on fatal anaphylaxis are case reports that do not help predict risks. Most ...
Hossen Monjur - - 2004
In the present study, plant sterols were modified to form amphiphiles by synthesizing phospholipid derivatives from them so they could be formulated in different functional foods and possibly improve their effects as therapeutic agents. The new phosphatidyl derivatives, phosphatidyl-sitosterols, were synthesized by the transfer reaction of a phosphatidyl residue from ...
Timbo Babgaleh - - 2004
Sulfite-sensitive individuals can experience adverse reactions after consuming foods containing sulfiting agents (sulfites), and some of these reactions may be severe. In the 1980s and 1990s, the U.S. Food and Drug Administration (FDA) acted to reduce the likelihood that sulfite-sensitive individuals would unknowingly consume foods containing sulfites. The FDA prohibited ...
Bahna S L - - 2004
The skin is very much exposed to food contact, both in the occupational and nonoccupational settings. Through such an exposure, adverse reactions can occur that may be irritant or immunologic. Both such types of reactions are particularly common in children with atopic dermatitis. Immunologic reactions can be immediate (immunoglobulin E-mediated) ...
Størdal K - - 2004
The diagnostic work-up of children seeking health care because of recurrent abdominal pain is a clinical challenge. Food hypersensitivity might be one of the aetiologies behind this symptom. Neither the understanding of possible immune mechanisms nor endoscopic or histological findings have yet contributed to reliable diagnostic tests. The possibility of ...
Viki G Tendayi - - 2004
In most jurisdictions, the law does not recognize the distinction between stranger and acquaintance rape. However, these two types of rape seem to elicit different responses from both lay observers and legal practitioners. Two studies investigating the role of benevolent sexism (BS) in accounting for participants' responses to acquaintance vs. ...
Simons F Estelle R - - 2004
Avoiding food triggers for anaphylactic reactions (severe acute systemic allergic reactions) is easier said than done. Most episodes of anaphylaxis to food occur unexpectedly in the community in the absence of a health care professional. All individuals at risk should therefore have an emergency action plan in place. The cornerstone ...
Selo-Ojeme Daniel O - - 2004
BACKGROUND: More than 30 million women in more than 90 countries use depot medroxyprogesterone acetate as an injectable contraceptive agent, and it is thought to be very safe. However, it should be recognized that serious and potentially life-threatening adverse effects can occur. CASE: A 40-year-old para 2 went into anaphylactic ...
Hellgren Jenny M - - 2004
Gravistimulation of tree stems affects wood development by unilaterally inducing wood with modified properties, called reaction wood. Commonly, it also stimulates cambial growth on the reaction wood side. Numerous experiments involving applications of indole-3-acetic acid (IAA) or IAA-transport inhibitors have suggested that reaction wood is induced by a redistribution of ...
Loeffler A - - 2004
The owners of 63 pruritic dogs were instructed to feed them a chicken hydrolysate diet exclusively for six weeks as part of diagnostic investigations into non-seasonal pruritus. Ectoparasitism and microbial infections were eliminated during the dietary trial. The dogs' skin lesions, gastrointestinal signs and frequency of defecation were assessed and ...
Zuberbier T - - 2004
OBJECTIVE: A population study was performed to identify the prevalence of all kinds of adverse reactions to food. METHODS: In a representative cross-sectional survey performed in 1999 and 2000 in Berlin, 13 300 inhabitants of all ages were addressed by questionnaire. This questionnaire was answered by 4093 persons. All respondents ...
Kapoor S - - 2004
BACKGROUND: Studies have demonstrated that families of children with food allergy have significant deficiencies in their knowledge of how to avoid allergen exposure and how to manage allergic reactions. This study aims to assess the impact of a multidisciplinary paediatric allergy clinic consultation on parental knowledge of food allergy and ...
Spergel Jonathan M - - 2004
BACKGROUND: Food allergies occur in 2% to 3% of the pediatric population. These reactions can vary from mild cutaneous manifestations to severe life-threatening reactions. Limited information is available on which specific factors may predict the severity of subsequent reactions. OBJECTIVE: To determine whether the organ system or the specific food ...
Modena Maria Luisa Mayer - - 2004
Drawing attention to the associations evoked in the process of food denomination, the paper attempts to reveal the traces of cannibalistic instinct in this realm. By singling out some of the principal ways used in the semantic reticulum to name food, special attention is devoted to those names that allude ...
Sasseville Denis - - 2004
Preservatives are biocidal chemicals added to cosmetics, topical medicaments, consumer goods, foods, and industrial products to protect them against microbial spoilage and to protect the consumer against infection. The ideal preservative, both effective and devoid of irritant or sensitizing potential, is still to be discovered. The present paper reviews the ...
Pumphrey Richard S H - - 2004
Each year in the UK, around nine deaths are attributed to anaphylaxis to pharmaceuticals, six to food and four to stings. I have identified 214 deaths associated with anaphylaxis, and have sufficient information for 196 to determine that 88 deaths were due to shock, 96 to asphyxia. Five deaths followed ...
Muñoz-Furlong Anne - - 2004
It is estimated that dose to 7 million Americans have food allergy. The incidence of food allergy, particularly peanut allergy, is believed to be on the rise. Several studies have shown that in spite of a patient's best efforts to avoid ingesting the allergy-causing food, reactions will occur. These reactions ...
Ring Johannes - - 2004
Anaphylaxis is the maximal variant of an acute allergic reaction involving several organ systems. The phenomenon itself is old, but it was recognized and named at the beginning of the 20th century by Richet and Portier. The clinical symptoms of anaphylaxis affect various organs, most commonly starting in the skin ...
Sabbagh Ghalia - - 2004
The synthesis of N4-benzoyl-5'-O-dimethoxytrityl-2',3'-dideoxy-3'-thiocytidine and its phosphorothioamidite is described for the first time, together with a shortened procedure for the preparation of 5'-O-dimethoxytrityl-3'-deoxy-3'-thiothymidine and its corresponding phosphorothioamidite. The first fully automated coupling procedure for the incorporation of a phosphorothioamidite into a synthetic oligodeoxynucleotide has been developed, which conveniently uses routine ...
Golden David B K - - 2004
Anaphylaxis is usually defined as a multi-system allergic reaction, but includes isolated shock or airway obstruction. Hives do not occur in 20-30% of cases. Gastrointestinal (GI) symptoms are more common with foods. Cardiac anaphylaxis can cause arrhythmias, bradycardia or chest pain with ECG changes. Plasma histamine level correlates with hives ...
Salas Erika - - 2003
The reaction between procyanidin dimer Ec-EcG (B2 3'-O-gallate) and malvidin 3-O-glucoside (Mv3glc) was studied in a model solution system at two different pH values, 2.0 and 3.8. Disappearance of both species was much faster at pH 3.8 than at pH 2.0. That of Mv3glc was increased in the presence of ...
Alberti Giancarla - - 2003
The aluminium species in different tea infusions were investigated, by determining their stability constants and concentration. This was done for some particular samples using a simple experimental method based on the sorption of aluminium on the strongly sorbing resin Chelex 100, by a batch procedure. From the thermodynamic information obtained ...
Caputo Romualdo - - 2003
Reaction of a lithiated dithiinyl reagent with a O-perbenzylated D-glycono-delta-lactone readily generates the corresponding masked C-vinyl galactosides in high yields and full beta-selectivity. Removal of the sulfur mask renders the free vinyl aglycone with the vinyl group in either the Z or E configuration, depending on the desulfurization conditions chosen.
Hansson Annika - - 2003
The course of events from taking a food into the mouth to the perception of the food's flavor involves many steps, from dilution with saliva, mastication, and transportation of the compounds to the olfactory epithelium to transformation into signals that go to the brain. In addition, there are also the ...
Girón-Calle Julio - - 2003
Reactions between lipid peroxidation products and proteins in foods have detrimental nutritional effects, most importantly, losses of essential amino acids. One of the major products of the reaction of malondialdehyde and alkanals with amino groups are 4-substituted 1,4-dihydropyridine-3,5-dicarbaldehyde derivatives. The product of the reaction of lysine with malondialdehyde and acetaldehyde, ...
Sato Ryo - - 2003
Carp myofibrillar protein (Mf) was conjugated with alginate oligosaccharide (AO) through the Maillard reaction under low relative humidity, and the functional properties of the Mf-AO conjugate were investigated under different NaCl concentrations and pH levels. Mf became highly solubilized at lower NaCl concentrations by conjugation with AO, with a slight ...
Huynh-Ba Tuong - - 2003
Baker's yeast was shown to catalyze the transformation of cysteine-furfural conjugate into 2-furfurylthiol. The biotransformation's yield and kinetics were influenced by the reaction parameters such as pH, incubation mode (aerobic and anaerobic), and substrate concentration. 2-Furfurylthiol was obtained in an optimal 37% yield when cysteine-furfural conjugate at a 20 mM ...
Boullata Joseph I - - 2003
OBJECTIVE: To report a case of anaphylaxis resulting from the use of a willow bark-containing dietary supplement in a patient with a history of an aspirin allergy. CASE SUMMARY: A 25-year-old white woman presented to the emergency department of a community teaching hospital with anaphylaxis requiring epinephrine, diphenhydramine, methylprednisolone, and ...
Bahna Sami L - - 2003
BACKGROUND: The perception, by both the public and health professionals, of the clinical expressions of food allergy (FA) varies widely, from one extreme of nonexistence to another extreme of causing almost every ailment. Critical investigations in recent years led to a better clarification, as well as a reasonable classification, of ...
Sampson Hugh A - - 2003
Food anaphylaxis is now the leading known cause of anaphylactic reactions treated in emergency departments in the United States. It is estimated that there are 30 000 anaphylactic reactions to foods treated in emergency departments and 150 to 200 deaths each year. Peanuts, tree nuts, fish, and shellfish account for ...
Zhang Yu - - 2003
[reaction: see text] A copper-mediated deracemization of the vaulted biaryl ligands VANOL and VAPOL can be readily achieved in the presence of (-)-spartiene. The optimal procedure involves the in situ generation of copper(II) and leads to the reproducible formation of (S)-VANOL and (S)-VAPOL in greater than 99% ee from the ...
Munro Lindsey J - - 2003
Aroma is central to a pleasurable eating/drinking experience but is one of the most labile components of food. Coffee is an outstanding example. Attempts to avoid or control aroma degradation are often frustrated by ignorance of the microscopic mechanisms that are responsible for it. One of the processes most frequently ...
Riet-Correa F - - 2003
A vestibulocerebellar disorder was observed in 2- to 4-month-old swine after consumption of broken rice contaminated with 13% Aeschynomene indica seeds. Affected animals recovered in 2-14 days after removal of the contaminated food. To reproduce the syndrome, 10 pigs were fed 13% A. indica seeds in commercial pig ration or ...
Hodder K I - - 2003
In two experiments, participants were presented with pictures of different foods (A, B, C, D, X,) and learned which combinations resulted in an allergic reaction in a fictitious patient, Mr X. In Problem 1, when A or B (but not C or D) was combined with food X an allergic ...
Sicherer Scott H - - 2003
This review highlights some of the research advances in anaphylaxis and hypersensitivity reactions to foods, drugs, and insect venom that were reported primarily in this Journal from 2001 to 2002. Among the topics highlighted: Epinephrine injected intramuscularly into the thigh provides the most efficient absorption profile for adults and children; ...
Grattan C E H - - 2003
The relationship of aspirin sensitivity to urticaria is complex. Aspirin sensitivity can cause acute urticaria in some individuals, aggravate pre-existing chronic urticaria in others or, rarely, act as a cofactor with food or exercise to provoke anaphylaxis. Individuals who react with urticaria appear to come from a different population to ...
Steensma David P DP Division of Hematology and Internal Medicine, Mayo Clinic, Rochester, Minn 55905, USA. - - 2003
True (IgE-mediated) allergic reactions to crustaceans are relatively common and can be serious. A young woman with a clinical history of multiple urticarial reactions after touching shrimp and lobster dishes was seen in an emergency department of a Mayo Clinic-affiliated hospital for an anaphylactic reaction that developed immediately after she ...
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