Publications by authors named "F Poblete"

Plants have developed various strategies to deal with abiotic stresses throughout their lifetimes. However, environmental stresses can have long-lasting effects, positively modifying plant physiological responses to subsequent stress episodes, a phenomenon known as preconditioning or stress memory. Intriguingly, this memory can even be transmitted to offspring, referred to as "inter- or transgenerational memory".

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Background: Adjusting trunk inclination from a semi-recumbent position to a supine-flat position or vice versa in patients with respiratory failure significantly affects numerous aspects of respiratory physiology including respiratory mechanics, oxygenation, end-expiratory lung volume, and ventilatory efficiency. Despite these observed effects, the current clinical evidence regarding this positioning manoeuvre is limited. This study undertakes a scoping review of patients with respiratory failure undergoing mechanical ventilation to assess the effect of trunk inclination on physiological lung parameters.

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Objective: To determine the relative effectiveness of Helmet-CPAP (H_CPAP) with respect to high-flow nasal cannula oxygen therapy (HFNO) in avoiding greater need for intubation or mortality in a medium complexity hospital in Chile during the year 2021.

Design: Cohort analytical study, single center.

Setting: Units other than intensive care units.

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Background: Trunk inclination from semirecumbent head-upright to supine-flat positioning reduces driving pressure and increases respiratory system compliance in patients with acute respiratory distress syndrome (ARDS). These effects are associated with an improved ventilatory ratio and reduction in the partial pressure of carbon dioxide (PaCO). However, these physiological effects have not been completely studied, and their mechanisms have not yet been elucidated.

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Benzaldehyde and its derivatives are used as food supplements. These substances can be used mainly as flavorings or as antioxidants. Besides, peroxynitrite, an oxidizing agent, could be formed in canned food.

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