We present the case report of a 13-month-old Caucasian toddler with symptoms of loss of consciousness, central cyanosis and uncontrolled movements of the upper limbs while taking a warm bath. The diagnosis of hot water epilepsy was supported by an ictal EEG. Hot water epilepsy, also known as bathing epilepsy or water-immersion epilepsy is, in the Caucasian population, a rare form of benign epilepsy, where seizures are provoked by immersion in a hot or even just a warm bath. This is the first comprehensive video publication of a seizure provoked by water-immersion in a Caucasian child. [Published with video sequences].
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http://dx.doi.org/10.1684/epd.2008.0171 | DOI Listing |
J Microbiol Biotechnol
December 2024
Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea.
Wurmb is known to contain large amounts of polyphenols and flavonoids with antioxidative and anti-inflammatory effects. However, the biological and physiological functions of have not been scientifically investigated. Thus, we investigated the immunomodulatory effect of hot water extract (YSK-N) in mice using an immune compromised model established by forced swimming (FS).
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February 2025
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, PR China; Xiweijia Biotechnology Co., Ltd., Yueyang, Hunan 414024, PR China. Electronic address:
This study investigated the edible quality differences in muscle segments of silver carp (Hypophthalmichthys molitrix) and established an evaluation model for processing suitability. The results showed that steamed dorsal meat had the highest levels of total free amino acids, umami amino acids, and total volatile compounds. Fried tail meat exhibited the highest content of sweet amino acids and equivalent umami concentration (EUC) values, which were superior in all fried meat parts compared to those that were steamed.
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February 2025
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China. Electronic address:
The advancement in heat treatment technology has spurred the innovation of various smart cooking appliances, including the steam roaster. Consequently, the technique of synchronized steaming and baking has emerged as a novel form of thermal processing. Therefore, the effects of baking, steaming, steaming-baking heating modes on the flavor of Hu sheep mutton were evaluated.
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February 2025
Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat 785006, Assam, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India. Electronic address:
This study aimed to evaluate the physico-chemical, nutritional, antioxidant, and anti-inflammatory properties of Garcinia pedunculata fruit powders obtained from different drying methods to explore their potential use in health-promoting functional foods. The fruits were processed at mature and ripe stages. Molecular modeling studies were also performed to find effective inhibitors from G.
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February 2025
School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic 3010, Australia. Electronic address:
In this study, octenyl succinic acid sodium starch (OSAS) decorated with chitosan (CS) of different molecular weights (50-150 kDa) and concentrations (10-30 mg/mL) was used to stabilize an emulsion coencapsulating with vitamin A (V) and vitamin D (V). The effect of CS decoration on the thermal and UV stability of the emulsion, as well as the underlying mechanism, was elucidated. The incorporation of CS increased the retention rates of V and V by 11.
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