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Results 251 - 300 of 550
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Staub Richard E - - 2003
An efficient one-pot synthesis is described of 5,6,11,12,17,18-hexahydrocyclononal[1,2-b:4,5-b':7,8-b'']triindole (CTr), a potent estrogen agonist from food plants. For the procedure, gramine is treated with dimethyl sulfate and sodium in ethanol at room temperature. Quenching of the reaction with water and workup of the product provides CTr in approximately 75% yield.
Matasar Matthew J - - 2003
Anaphylaxis is a potentially life-threatening allergic reaction characterized by a syndrome of dermatologic and systemic signs and symptoms, at times including cardiovascular collapse from distributive shock. Although it is recognized that the incidence of anaphylaxis is increasing, the extent of its prevalence, both from individual causes and in toto, remains ...
Chou I-Ming - - 2003
Epsomite (MgSO(4).7H(2)O) and hexahydrite (MgSO(4).6H(2)O) are common minerals found in marine evaporite deposits, in saline lakes as precipitates, in weathering zones of coal and metallic deposits, in some soils and their efflorescences, and possibly on the surface of Europa as evaporite deposits. Thermodynamic properties of these two minerals reported in ...
Monnier Vincent M - - 2002
The chemical reactions that occur when foods are browned during processing at high temperature also occur in the body during the natural aging process. Such reactions proceed at an accelerated rate in certain pathologies, such as diabetes, renal disease, atherosclerosis, and neurodegenerative diseases. A study now reveals that the consumption ...
Sajjad Munawwar - - 2002
[14O]water was produced by the 14N(p,n)14O reaction in quantities greater than 80mCi (EOB). The carbon-11 impurity in the final product was approximately 0.003 +/- 0.002% of 14O activity at EOB. A factor of 0.5 +/- 0.02 was obtained to correct the dose calibrator for the additional 2.313 MeV gamma-ray. The ...
Chung C-H - - 2002
There is an emerging market for functional oligosaccharides for use in foods. Currently, technology for the production of oligosaccharides is limited to extraction from plant sources, acid or enzymatic hydrolysis of polysaccharides or synthesis by transglycosylation reactions. Oligosaccharides can also be produced using a Leuconostoc fermentation and restricting the polymer ...
O'Leary Paula F G - - 2002
Adverse reactions to foods are commonly implicated in the causation of ill health. However, foreign antigens, including food proteins and commensal microbes encountered in the gastrointestinal tract, are usually well tolerated. True food allergies, implying immune-mediated adverse responses to food antigens, do exist, however, and are especially common in infants ...
Rodenburg T - - 2002
Reaction to frustration of high (HFP) and low feather pecking (LFP) laying hens was investigated. From a HFP- and a LFP-line five birds with a HFP- and five birds with a LFP-phenotype were selected. Birds from the HFP-line were expected to show more key pecking and covered feeder pecking during ...
Chong Sie-Uen - - 2002
In urticaria, adverse reactions to food are only a frequent finding in the subset of patients with chronic continuous urticaria. Mostly these reactions are of pseudoallergic nature, directed against artificial additives as well as naturally occurring aromatic components. IgE-mediated allergic reactions are a rare cause in acute urticaria as well ...
Shimamoto S Reed - - 2002
Food-induced anaphylaxis has become the leading cause of anaphylactic reactions that occur outside hospital. We introduce the present review with a definition of food-induced anaphylaxis, including its prevalence and proposed etiology. Second, we discuss an entity that is increasingly being recognized: exercise-induced food anaphylaxis, which may be triggered by specific ...
Yaghmur Anan - - 2002
The thermal reaction between cysteine and furfural was investigated at 65 degrees C in five-component food grade oil/water (O/W) microemulsions of R-(+)-limonene/ethanol, EtOH/water/propylene glycol, PG/Tween 60 as apart of a systematic study on the generation of aroma compounds by utilizing structured W/O and O/W fluids. The furfural-cysteine reaction led to ...
Eigenmann P A - - 2002
BACKGROUND: Despite careful avoidance measures, food allergic patients have a significant risk of anaphylactic episodes. Risk situations need to be identified for more efficient preventive measures. METHODS: Responders to an internet-based survey on the awareness of food anaphylaxis were invited to relate the circumstances of their most severe reaction following ...
Suzuki Toshinori - - 2002
The intermediate produced from 5-methyl-2'-deoxycytidine ((5me)dCyd) by HNO2 and NO treatments was isolated and characterized. When 10mM (5me)dCyd was incubated with 100mM NaNO2 at pH 3.7 and 37 degrees C, a previously unidentified product was formed. The product was identified as a diazoate derivative of (5me)dCyd, 1-(beta-D-2'-deoxyribofuranosyl)-5-methyl-2-oxopyrimidine-4-diazoate ((5me)dCyd-diazoate), on the ...
Martens Wayde N - - 2002
A model for pseudoboehmite crystallite packing formed during the hydrolysis of trisecbutoxyaluminium is postulated. The model describes platelike crystallites of pseudoboehmite stacked in a sharing edges only configuration. With this type of stacking, the pore sizes detected are approximately equal to the crystallite sizes of the hydrolysates. The hydrolysates age ...
Spergel Jonathan M - - 2002
We eat approximately two to three tons of food in our lifetime, but most people do not have an adverse reaction to foods. Many people believe that they have an allergic reaction to foods; however, the actual incidence confirmed by history and challenges suggests a prevalence rate closer to 2% ...
Niggemann B - - 2002
There are very few case reports on allergic reactions to lychee in the literature - so far only in adults. We report on a 12-year-old girl who developed swelling of lips, pruritus, generalized urticaria and dyspnea 30 min after eating a raw lychee. A second event occurred after eating a ...
Hipler Uta-Christina - - 2002
Anaphylactic reactions to food containing allergens in the consumption or preparation of food are well known. However, allergy in the preparation of sausages has rarely been described. In the present study a 26-year-old-butcher was investigated who had a severe anaphylactic reaction developing sneezing, rhinitis, conjunctivitis, generalised pruritus, followed by widespread ...
Kaatz M - - 2002
Consider reactions to proton pump blockers in suspected food hypersensitivity
Downing Keith L - - 2002
This work continues investigation into Gaia theory [Lovelock, (1995) The ages of Gaia, Oxford University Press] from an artificial life perspective [Downing, (2000) in Proceedings of the 7th International Conference on Artificial Life, (pp. 90-99) MIT Press], with the aim of assessing the general compatibility of emergent distributed environmental control ...
Singh G - - 2002
AIMS: To study the possible adverse effect of herbicides on nodulation and nitrogen fixation in legumes by affecting the nitrogen-fixing rhizobia. METHODS AND RESULTS: Experiments were conducted to study the effect of four herbicides (terbutryn/terbuthylazine, trietazine/simazine, prometryn and bentazone) on the growth of nitrogen-fixing pea rhizobia (Rhizobium leguminosarum) in vitro ...
Shingai Yuri - - 2002
Recently case reports about latex allergy were increased. We have experienced severe latex allergy in a pregnant women after vaginal examination with a latex glove. A 33-year-old woman, 38 weeks pregenant, was hospitalized for management of fetal IUGR. She underwent a vaginal examination with a latex glove and soon developed ...
Audicana María Teresa - - 2002
The risk of infection with Anisakis simplex and related parasites of fish has been recognized for some time, but it is now emerging that ingestion of material from dead parasites in food is also potentially dangerous. The resulting allergic reactions range from rapid onset and potentially lethal anaphylactic reactions to ...
Jackson H A - - 2001
Most veterinary clinicians recognize a population of patients in which dermatologic and/or gastrointestinal signs are related to the feeding of particular dietary components. This article briefly reviews the clinical signs associated with adverse food reactions in dogs and cats, and discusses the practical issues associated with confirming a diagnosis.
Moneret-Vautrin D A - - 2001
BACKGROUND: Children with severe food allergies can benefit from a personalized care project (PCP) in schools. The usefulness of the PCP and the residual risk of allergic emergencies are poorly appreciated. The objective was to evaluate the efficiency of the management plan and the training in the use of the ...
Zuberbier T - - 2001
Adverse reactions to food are a frequently discussed cause of urticaria. In acute urticaria 63% of patients suspect food as the eliciting factor; however, this cannot be confirmed in prospective studies. In adults the rate of type I allergic reactions is below 1%, although in children the percentage appears to ...
Furlong T J - - 2001
BACKGROUND: The clinical features of food-allergic reactions in restaurants and other food establishments have not been studied. Of the registrants in the United States Peanut and Tree Nut Allergy Registry (PAR), 13.7% have reported reactions associated with such establishments. OBJECTIVE: The purpose of this study was to determine the features ...
Hughes D A - - 2001
It is thought that around 33% of anaphylactic reactions are caused by food, with peanuts causing a quarter of these life-threatening episodes. Given that the severity of symptoms, and in particular the frequency of anaphylactic shock, appears to rise with age, this will produce a public health problem of increasing ...
Sloane D - - 2001
The oral allergy syndrome (OAS) is a common adverse reaction to the ingestion of certain "trigger" foods and is especially prevalent in atopic individuals. Although rarely dangerous, the symptoms may concern patients. Severe forms of OAS may resemble or precede food-induced anaphylaxis. Thus, detection and recognition of OAS are important. ...
Johansson T - - 2001
Configurational stability of dinucleoside H-phosphonates and the stereochemical course of their sulfurisation in the presence of diazabicyclo[5.4.0]undec-7-ene (DBU) were investigated using 31P NMR spectroscopy. It was found that under the reaction conditions and irrespective of the type of protecting groups present in the nucleoside moieties, the H-phosphonate diesters investigated did ...
Fiocchi A - - 2001
BACKGROUND: Latex causes anaphylaxis in specific contexts among children. We present 2 cases that show that severe reactions may occur in everyday circumstances with latex as a contaminant. OBJECTIVE: Because 2 cases of severe reactions to latex suggested similar circumstances of exposure, we investigated the immediate environment in which episodes ...
Crowe S E - - 2001
Gastrointestinal (GI) symptoms are often attributed to adverse reactions to foods (ARF), but it is not always clear whether such reactions are caused by food allergy. A reaction to food proteins that is mediated by immunologic events is referred to as food allergy or food hypersensitivity. One of the most ...
Parkinson B - - 2001
Participants reported on two recent experiences of anger, of which one had occurred while they were driving and the other in a non-driving situation. Anger while driving was described as less mixed with other emotions, involving purer appraisals of other-blame, more likely to be caused by communication difficulties, and slower ...
Campbell E J - - 2001
[reaction: see text] Catalytic MPV reduction was successfully carried out using simple aluminum precatalysts. Alkylaluminum reagents were converted to a low-aggregation aluminum alkoxide that was highly active for the MPV reduction of several carbonyl substrates in high yield (50-99%) using (i)PrOH as the reducing agent. A high degree of cis/trans ...
Sicherer S H - - 2001
BACKGROUND: A voluntary registry of individuals with peanut and/or tree nut allergy was established in 1997 to learn more about these food allergies. OBJECTIVE: The purpose of this study was to elucidate a variety of features of peanut and tree nut allergy among the first 5149 registry participants. METHODS: The ...
Nowak-Wegrzyn A - - 2001
BACKGROUND: Food allergies may affect up to 6% of school-aged children. OBJECTIVES: To conduct a telephone survey to characterize food-allergic reactions in children (defined as those aged 3-19 years in this study) with known food allergies in schools and preschools and to determine mechanisms that are in place to prevent ...
Eigenmann P A - - 2001
BACKGROUND: A favorable outcome of anaphylaxis depends on the rapidity of adequate initial management and epinephrine injection. However, few data on the management of anaphylactic reactions are available. The aim of this study was to investigate the management and awareness of anaphylaxis to foods by mean of an Internet-based survey. ...
Pastorello E A - - 2001
OBJECTIVE: To evaluate incidence and causes of anaphylactic reactions in the emergency room (E.R.) of a general hospital in Milan during a 2-year period. METHODS: We retrospectively studied the computerized records of patients discharged from an E.R. with a diagnosis of anaphylactic reaction. Anaphylaxis was established on the presence of ...
Palmers Yvan - - 2002
The objective of the trial was to compare the safety and efficacy of the non-ionic, dimeric, isotonic contrast medium iodixanol (Visipaque 270 and 320 mgI/ml) with those of iotrolan (Isovist 300 mgI/ml) in myelography. After lumbar or cervical puncture, 315 patients were examined in a multicentre, double-blind, randomised, comparative myelography ...
Fayle S E - - 2001
The Maillard reaction comprises a complex network of reactions which has proven to be of great importance in both food science and medicine. The majority of methods developed for studying the Maillard reaction in food have focused on model systems containing amino acids and monosaccharides. In this study, a number ...
Guarderas J C - - 2001
Foods can produce adverse symptoms in various ways, and the patient's history can help determine whether allergy or some other mechanism is responsible. The history has limitations, however, as it is primarily subjective. Therefore, diagnostic confirmation is very important. Strict avoidance of the allergenic food is the primary course of ...
Larsson T - - 2001
A spectroelectrochemical cell was constructed from a gold capillary with 200 microm inner diameter as a working electrode. This allowed spectroelectrochemical study of liquid samples with available volumes less than 5 microl. The optical measurements were accomplished with an optical fibre spectrometer. The optical path of the cell was about ...
Greenberger P A - - 2001
BACKGROUND: The food supplement bee pollen has been previously found to cause anaphylactic reactions. It has been proposed as useful for "everything from bronchitis to hemorrhoids." OBJECTIVE: This study describes an atopic patient who experienced a non-life-threatening anaphylactic reaction upon her initial ingestion of bee pollen. Microscopic examination of the ...
Neugut A I - - 2001
BACKGROUND: Anaphylaxis is a severe, life-threatening allergic reaction that affects both children and adults in the United States. However, data regarding the incidence and prevalence of anaphylaxis and the number of deaths caused by it are limited. OBJECTIVE: To provide a better understanding of the magnitude of the problem of ...
Bock S A - - 2001
Fatal anaphylactic reactions to foods are continuing to occur, and better characterization might lead to better prevention. The objective of this report is to document the ongoing deaths and characterize these fatalities. We analyzed 32 fatal cases reported to a national registry, which was established by the American Academy of ...
Lucas C D - - 2001
A critical evaluation of the available information demonstrates that reactions to natural color additives are rare. Studies of turmeric and carotenoid pigments administered in mixtures with other food colorings failed to definitely identify reactions to either color additive. For carotenoids, the one case report of an adverse reaction was not ...
Clarke S C - - 2001
The modified Ziehl-Neelsen (ZN) stain has proved useful in the laboratory diagnosis of cryptosporidiosis and, more recently, for the laboratory diagnosis of cyclospora. Apart from cryptosporidia and cyclospora, many other organisms and artefacts are present in faeces, and may be seen in faecal smears stained by the modified ZN method. ...
Wüthrich B - - 2001
To date, there are no population-based epidemiologic studies providing information about the prevalence of food-induced anaphylaxis. However, statistics from the United Kingdom demonstrated an increase of anaphylaxis from 5.6 cases per 100,000 hospital discharges in 1991-92 to 10.2 cases in 1994-95. The increase for the subcategory of food-induced anaphylaxis was ...
Gedye A - - 2001
The author hypothesized that existing agents known to influence serotonin blood level, vascular tone, and inflammatory reactions might terminate migraines. The author presented the rationale for using five different agents therapeutically and avoiding two other agents during a migraine. The proposed treatment is to use low doses of tryptophan, niacin, ...
Bernhisel-Broadbent J - - 2001
Food allergy affects 8% of children under 3 years of age and roughly 2% of the adult population. Major targets include cutaneous, gastrointestinal, and respiratory organs. Clinicians must recognize the spectrum of food allergy in order for these patients to be diagnosed accurately and managed. IgE-mediated reactions can progress rapidly, ...
Burks W - - 2001
Food allergy is a major cause of life-threatening hypersensitivity reactions. Food-induced anaphylaxis is the most common reason for someone to present to the emergency department for an anaphylactic reaction. The avoidance of the allergenic food is the only method of preventing further reactions that is currently available for sensitized patients. ...
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