Serum electrolyte abnormalities in cats with chronic inflammatory enteropathy.

Background: Limited information is available on electrolyte abnormalities in cats with chronic inflammatory enteropathy (CIE).

Hypothesis/objectives: Report the prevalence of electrolyte abnormalities in cats with CIE compared to other gastrointestinal disorders, and determine their association with disease and outcome variables in cats with CIE.

Animals: Three hundred twenty-eight client-owned cats from 2 referral hospitals: CIE (132), alimentary small cell lymphoma (29), acute gastroenteritis (48), and healthy controls (119).

Impact of cooking and digestion, in vitro, on the antioxidant capacity and anti-inflammatory activity of cinnamon, clove and nutmeg.

The impact of cooking and digestion on the antioxidant capacity (AC), estimated total phenolic content (TPC) and anti-inflammatory activity (AA) of culinary spices was determined to investigate their significance as dietary contributors to these properties. Extracts of uncooked (U), cooked (C) and cooked and digested, in vitro, (D) cinnamon, clove and nutmeg were prepared and the TPC, AC and AA, specifically the inhibition of cyclo-oxygenase 2 (COX-2) and the amount of prostaglandin (PG) synthesized, were determined. Compared to their uncooked (U) counterparts, the following changes were statistically significant: the AC and TPC for (C) clove, and the TPC for (D) clove decreased, the TPC for (D) clove increased, the TPC for (C) nutmeg increased, and the AC and TPC for (D) nutmeg increased, and the TPC for (C) and (D) nutmeg increased.