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1.
J Matern Fetal Neonatal Med ; 30(19): 2297-2300, 2017 Oct.
Artículo en Inglés | MEDLINE | ID: mdl-27724130

RESUMEN

OBJECTIVE: Indirect bilirubin exerts an antioxidant effect when increased mildly. This study aimed to investigate whether increased bilirubin levels lead to an oxidant effect in newborns with hyperbilirubinemia requiring phototherapy. PATIENTS AND METHODS: The study included 30 term newborn infants aged 0-7 days with indirect hyperbilirubinemia requiring phototherapy and no comorbid disease as the study group. In addition, 30 term healthy newborn infants aged 0-7 days without indirect hyperbilirubinemia were employed as a control group. Serum triglyceride, total cholesterol, high-density lipoprotein (HDL), low-density lipoprotein (LDL), serum paraoxonase (PON) levels and malondialdehyde (MDA) levels were compared between the groups. RESULTS: Serum MDA, total bilirubin, and LDL and HDL levels were significantly higher and the serum PON level was significantly lower, in the study group compared with the controls (p < 0.05). CONCLUSION: In newborns with hyperbilirubinemia requiring phototherapy, an increased bilirubin level causes oxidative stress by decreasing the level of serum PON and increasing the level of MDA.


Asunto(s)
Arildialquilfosfatasa/sangre , Hiperbilirrubinemia Neonatal/sangre , Malondialdehído/sangre , Estrés Oxidativo , Biomarcadores/sangre , Estudios de Casos y Controles , Femenino , Humanos , Recién Nacido , Masculino
2.
Eur Ann Allergy Clin Immunol ; 48(4): 149-52, 2016 Jul.
Artículo en Inglés | MEDLINE | ID: mdl-27425172

RESUMEN

Immediate reactions against contact to raw potato has been reported in adults with generally being in the form of an oral contact dermatitis or contact urticaria, but it may also manifest as rhinitis symptoms, wheezing or even anaphylaxis. Cooked or raw potato allergy has been rarely reported in children as some is being immediate and others being late reactions, and it usually results from ingestion. Herein, we report two cases with a background of allergic diseases developed anaphylaxis one with cooked potato and the other one with raw potato.


Asunto(s)
Anafilaxia/inmunología , Hipersensibilidad a los Alimentos/inmunología , Solanum tuberosum/inmunología , Anafilaxia/diagnóstico , Anafilaxia/dietoterapia , Preescolar , Culinaria , Hipersensibilidad a los Alimentos/diagnóstico , Hipersensibilidad a los Alimentos/dietoterapia , Humanos , Lactante , Pruebas Intradérmicas , Masculino , Raíces de Plantas , Valor Predictivo de las Pruebas , Factores de Riesgo , Solanum tuberosum/efectos adversos
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