1,720,985 research outputs found
Assessment of peloids used for the Spa therapy.
No full textNella Medicina Termale i fanghi o peloidi
sono sicuramente tra i presidi terapeutici più
utilizzati. Gli effetti della loro applicazione
sono suddivisi in locali (nella sede d'applicazione)
e generali (a livello dell' intero organismo).
Gli effetti locali originano da stimoli indotti
dalla fangoterapia su singoli distretti
corporei, ma determinano una risposta di
tutto l'organismo ed il coinvolgimento di
numerosi organi, apparati e sistemi metabolici.
A loro volta le reazioni generali indotte
dalla fango terapia possono influire sulla
risposta locale. Vi è quindi un rapporto biunivoco
tra i due meccanismi ed una serie di
azioni e reazioni.
Un' altra possibile suddivisione è quella che
distingue gli effetti specifici e aspecifici della
fangoterapia. I primi sono legati per lo più al
particolare tipo di acqua minerale contenuta
nel fango (azione attribuita ai singoli mineralizzatori
ed ai gas disciolti nell' acqua) e alla
$
microflora che in esso si sviluppa durante
la maturazione. I secondi effetti, aspecifici,
sono da ricondursi sia all'azione biologica e
terapeutica del calore (termoterapia) che alle
altre proprietà fisiche proprie della metodica
e del mezzo impiegato. Questi effetti specifici
ed aspecifici possono a loro volta esplicarsi a
livello locale e generale. Il risultato terapeutico
complessivo della fangoterapia è comunque
influenzato in parte dalla reattività individuale
del paziente ed in parte dipende dal tipo di
fango e dalle modalità di applicazione.
Gli effetti biologici e terapeutici sono fondamentalmente
riconducibili a:
- azione antinfiammatoria;
azione analgesica;
- azione miorilassante;
- azione eutrofica;
- aumento delle resistenze verso le noxae
patogene esogene ed endogene;
- azione di stimolo in numerosi processi
metabolici
Iron-rich natural mineral water and Fe biodisponibility: critical analysis of effectiveness in therapy.
No full textABSTRACT - Iron-deficency anemia is usually trated with iron administration (p.o or i.v.) that
frequently cause gastointestinal side-effects. Iron-rich natural mineraI waters are used in traditional
Thermal Medicine to menage siderophenic anemia. Recent clinical trials attested biodisponibility of
iron-mineral waters using new and more accurated methodology of analisys
Mud pack treatment of osteoarthritis patients: Changes in serum levels of cartilage disease markers
No full textIn vitro antiradical and ex vivo protective activities of green and roasted barley
No full textThe antiradical activity of barley sample solutions was determined using two chemical methods such as the DPPH radical assay, and the micellar system based on coupled oxidation of linoleic acid and beta-carotene and a biological ex vivo method, the lipid peroxidation assay consisting of rat liver microsomes where peroxidative damage was induced by CCl4. The natural barley sample showed no activity in the DPPH radical assay and in the biological system and showed just a weak activity in the micellar system. Conversely, the roasted and the instant barley samples resulted very active in all the systems. In particular, the roasted barley was able to completely protect lipid microsomes from peroxidation. To achieve preliminary information about the components responsible for the antioxidant activity revealed, the three barley sample solutions were dialysed using membrane with cut-off 3500Da. The dialysate and the retentate of the unroasted barley sample both showed scarse activity, while those obtained from roasted and instant barley samples showed high antioxidant acitivity, at least in the used systems, but that during roasting process low and high molecular weight compounds with remarkable antiradical properties, are formed
Componenti antiossidanti dell'orzo tostato
No full textLe ricerche da tempo intraprese riguardo le proprietà antiossidanti della bevanda orzo sono continuate con l'intento di isolare e caratterizzare i composti responsabili dell'attività antiradicalica. Un primo frazionamento dei componenti la bevanda è stato condotto applicando la tecnica di dialisi con membrane a diverso cut-off (3500-25000-300000Da) che ha indicato come maggiore responsabile dell'attività rilevata la frazione con PM nominale maggiore di 300KDa. I componenti di questa frazione sono stati ulteriormente frazionati mediante cromatografia di gel filtrazione in fase acquosa utilizzando una resina con limiti di esclusione 100-1000Da. Si sono così ottenute due sottofrazioni di cui solamente quella con tempo di ritenzione pari al volume morto è risultata attiva nel sistema biologico indicando per i composti con proprietà antiossidanti un PM superiore a 1000Da. Una successiva separazione GFC con resina con limiti di esclusione più elevati ha ulteriormente risolto questa sottofrazione mostrando per i composti attivi un tempo di ritenzione vicino a quello del blu destrano (2000KDa) usato come standard. Allo stato attuale delle nostre indagini possiamo affermare che durante il processo di tostatura dell'orzo si formano in esso composti con proprietà antiossidanti così forti da essere in grado di impedire, nella frazione microsomiale di cellule di ratto, la perossidazione lipidica pur indotta per trattamento con CCl4. Questi composti hanno colorazione bruna, sono solubili in soluzione acquosa e possiedono un peso molecolare molto elevato compreso tra 1000KDa e 2000KDa. Tali composti sono probabilmente derivati melanoidinici per i quali sono già stati indicati da altri autori pesi molecolari molto elevati e forti proprietà antiossidanti
Protective activity of water soluble components of some common diet vegetables on rat liver microsome and the effect of thermal treatment
No full textThe water soluble antioxidant properties of carrot, cauliflower, celery, eggplant, mushroom, garlic, onio, white cabbage, white potato, tomato, yellow bell pepper, and zucchini were investigated. Vegetable juices were obtained by centrifugation, and each antioxidant properties was determined in terms of the protective activity (PA%) against rat liver microsome lipid peroxidation induced by CCl4 and measured by mlaondialdehyde release. All juices were found to be active. PA was very high and constant for mushroom, garlic, cauliflower, and potato. For white cabbage, zucchini, and eggplant the PA reached similar values, but was less constant. Onion and yellow bell pepper showed high PA which was more variable, and the PA for tomato and celery was less high and very variable, especially in the case of carrot juice.The juices were also analysed after different technological treatments (boiling, freezing, and freeze-drying). In general boiling and freezing juices resulted in a slightly decreased PA while freeze-drying slighlty increased their PA values. Custer analysis was carried out considering the PA values of teh various treated juices and their relative RSD values and permitted us to subdivided the vegetables according to their behavior. Juice components were separated according to their polarity on a Baker C18 cartridge. Buond and unbound fractions obtained from each vegetable juice were shown to be protective against lipid peroxidation with the exception of the bound yellow bell pepper fraction. The results pointed out different interactions between the vegetable juice components
Dexamethasone protects cultured rat hepatocytes against toxicity: involvement of cellular thiols
No full textIn the present study, the effects of dexamethasone on cadmium-induced toxicity were evaluated in isolated rat hepatocytes. Hepatocytes were cultured for 24 h in William's E medium containing fetal calf serum (10%), insulin (0.1 IU/ml), and glucagon (0.01 microM) in the absence or presence of 0.1 microM dexamethasone. Cadmium chloride, 5 or 10 microM, was added to the medium and the toxicity was evaluated for up to 48 h after treatment. Lactate dehydrogenase (LDH) release, the reduced and oxidized glutathione ratio (GSH/GSSG), protein-SH groups, and lipid peroxidation levels were evaluated. Cadmium induced a dose- and time-dependent LDH release in control hepatocytes at 24 h (Cd 10 microM 42%) while hepatocytes pretreated with dexamethasone showed lower necrosis (Cd 10 microM 12% at 24 h). GSH/GSSH ratio and protein-SH groups were higher while lipid peroxidation was lower in dexamethasone-treated hepatocytes as compared with untreated cells. In conclusion, cadmium toxicity was associated with an increase in intracellular oxidative stress responsible for accelerated cell death. The use of dexamethasone prevented cadmium damage, suggesting that the cytoprotective action of this hormone is related to its effect in preventing changes in thiols such as glutathione and protein-SH groups
Antioxidant activity of roasted barley high molecular weight components
No full textIn our previous research we have studied the antioxidant properties of green and roasted barley. The results obtained using both chemical and biological assays showed that roasting process gives rise to the formation of high molecular weight compounds with very high antioxidant properties also in rat liver microsomial system. In this system lipid peroxidation products (TBA-RS) are not pointed out any longer when barley beverage is present. The research is continued in order to isolate the compounds responsible for these properties. We obtained an initial water soluble components separation using dialysis technique which indicated that MW>3500Da compounds are the main responsible for the antioxidant activity. These compounds were further separated using dialysis memebranes with 300KDa cut-off. The MW>300KDa fraction resulted very active. Therefore this fraction was submitted to gel filtration chromatography using a resin with exclusion limits 10-1000KDa which indicated the the unretained components (MW>1000KDa) are the active ones. Afterwards we have used a resin with exclusion limnit 1000-10000KDa and blue dextran (MW=2000KDa) as standard; in this way it gives rise that the fraction with antioxidant activity has retention time higher than blue dextran and therefore it should has molecular weight lower than 2000KDa.
This brown fraction is soluble in the whole pH range and it was submitted to further investigations. CHN analysis has indicated this elementary composition: 38.47% C, 5.62% H, and 1.32% N. NMR analysis has indicated the presence of a large number of alcoholic functions, while amino-acid analyzed did not point out the presence of amino-acids.
These features indicate that the so high antioxidant compounds occurring in roasted barley are polymers with very high molecular weight, for the most part polysaccharides, but containing a little percentage of N which do not seem to have amino-acidic nature
Effects of a salsobromoiodine water on patients treated with photodynamic therapy for acne
No full text- …
