RESUMEN
PRIMARY OBJECTIVE: To determine if electrical stimulation (ES) benefits (waking time, 3-month outcomes) treated coma patients. RESEARCH DESIGN: Double blind randomized-controlled study. METHODS AND PROCEDURES: Ten coma patients; six treatment and four controls, using the 'Respond Select' by EMPI. EXPERIMENTAL INTERVENTIONS: Treatment group received radial nerve ES applied in 300 ms intermittent pulses at 40 Hz, 15-20m A 8 hours a day up to 14 days of coma; control group received sham stimulation. MAIN OUTCOMES AND RESULTS: ES group emerged from coma mean 2 days earlier than controls, although this result was not statistically significant. At 3 months post-injury, there was no group difference in Glasgow Outcome Scale, although the ES group had improved function over controls as measured by the FIM/FAM (mean of 114 and 64.5, respectively, n.s.). CONCLUSIONS: These data show an interesting trend, although statistical power was limited in this small pilot study, suggesting the need for a larger trial.
Asunto(s)
Lesiones Encefálicas/terapia , Coma/etiología , Nervio Mediano , Estimulación Eléctrica Transcutánea del Nervio , Adulto , Anciano , Lesiones Encefálicas/complicaciones , Método Doble Ciego , Femenino , Escala de Coma de Glasgow , Humanos , Masculino , Persona de Mediana Edad , Proyectos Piloto , Índice de Severidad de la Enfermedad , Análisis de Supervivencia , Estimulación Eléctrica Transcutánea del Nervio/métodos , Resultado del TratamientoRESUMEN
The antioxidant activities of two freeze-dried tomato powders as additives for food fortification and stabilization were studied. The two tomato powders were obtained from the whole fruit and from the pulp after "serum" separation, respectively. The antioxidant activity was studied by measuring (a) the inhibition of the singlet oxygen-catalyzed oxidation of alpha-linolenic acid, in the presence or absence of copper ions, as a model of the oxidative processes occurring in foods, and (b) the inhibition of xanthine oxidase (XOD)- and myeloperoxidase (MPO)-catalyzed reactions and copper-induced lipid peroxidation. The partial separation of "serum" decreased the freeze-drying time by 50%. The partially fractionated tomato powder had a 60% lower phenolic content and an 11-fold higher lycopene content than the whole tomato powder, on a dry weight basis. Ascorbic acid was almost completely removed by fractionation. Both the powder obtained from the whole tomato and that obtained from the partially fractionated tomato had antioxidant activity in all the model systems used. Based on these results, we conclude that tomato powders have multifunctional properties, which could address the prevention of oxidative degradations both in foods and in vivo. Therefore, tomato can be regarded as source of food additives for fortification and stabilization, even if it is submitted to technological processes that can cause the loss of the more labile hydrophilic antioxidants.