Antioxidant effects of supercritical fluid garlic extracts in canned artichokes.

The effects of adding supercritical carbon dioxide extracts of garlic (at two different concentrations of allicin) on select chemical indices in extra-virgin olive oil used to canned artichokes were studied. Tests were performed after processing and over a storage period of 1 year. A sensorial test was also conducted on the canned artichokes to establish the impact on flavor (in particular perceptions of rancidity and garlic flavor). Acidity, peroxide levels and p-anisidine values were measured as quality analytical parameters. Radical scavenging activity was also evaluated using the DPPH assay. The samples containing supercritical garlic extracts were compared with several other formulations, including control sample (prepared by mixing artichokes with powdered chili pepper and fresh garlic), artichokes with only garlic or only chili pepper, and artichokes treated with the synthetic antioxidant BHT. The results suggested that the allicin extract may be superior, or at least comparable, with BHT in preserving canned artichokes as demonstrated by its positive effects on oxidative stability and sensory profile.

The effect of dietary alfalfa and flax sprouts on rabbit meat antioxidant content, lipid oxidation and fatty acid composition.

The aim of this study was to determine the effect of dietary supplementation with flax and alfalfa sprouts on fatty acid, tocopherol and phytochemical contents of rabbit meat. Ninety weaned New Zealand White rabbits were assigned to three dietary groups: standard diet (S); standard diet+20g/d of alfalfa sprouts (A); and standard diet+20g/d of flax sprouts (F). In the F rabbits the Longissimus dorsi muscle showed a higher thio-barbituric acid-reactive value and at the same time significantly higher values of alpha-linolenic acid, total polyunsaturated and n-3 fatty acids. Additionally n-3/n-6 ratio and thrombogenic indices were improved. The meat of A rabbits showed intermediate values of the previously reported examined parameters. Dietary supplementation with sprouts produced meat with a higher total phytoestrogen content. The addition of fresh alfalfa and flax sprouts to commercial feed modified the fat content, fatty acid and phytochemical profile of the meat, but the flax ones worsened the oxidative status of meat.

[Intrahemorrhagic esophagogastroduodenofibroscopy. Survey in the city of Rosario]. / Esofagogastroduodenofibroscopias intrahemorrágicas. Encuesta en la ciudad de Rosario.

1.897 patients with upper gastrointestinal bleeding (UGIB) were studied and the cause was diagnosed in 1.756 (92.6%). The most frequently found pathology was the acute bleeding gastropathy (24.5%). Considering the gastric duodenal and anastomotic ulcer as a whole, in 47.5% of the cases the ulcer was observed. Both pathologies together make out that 72 out of 100 patients with UGIB have bleeding due to an ulcer or gastritis. It comes out that the low incidence of neoplasy as a consequence of UGIB and that the 31% of the diagnosed pathology could not have been diagnosed by X-ray.