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Int J Hematol
January 2025
Associated Department With Mie Graduate School of Medicine, Mie Prefectural General Medical Center, Yokkaichi, Japan.
This study discusses disseminated intravascular coagulation (DIC) associated with solid cancers and various vascular abnormalities, both of which generally exhibit chronic DIC patterns. Solid cancers are among the most significant underlying diseases that induce DIC. However, the severity, bleeding tendency, and progression of DIC vary considerably depending on the type and stage of the cancer, making generalization difficult.
View Article and Find Full Text PDFBiomech Model Mechanobiol
December 2024
Institute for Biomedical Engineering and Nano Science, Shanghai East Hospital, Tongji University School of Medicine, 500 Zhennan Road, Shanghai, 200331, People's Republic of China.
Hypertension and bicuspid aortic valve (BAV) are key clinical factors that may affect local biomechanical properties of ascending thoracic aortic aneurysms (ATAAs). This study sought to investigate regional differences in biaxial mechanical properties of the ATAAs for the hypertensive patients with BAV. Fresh ATAA samples were harvested from 16 hypertensive patients (age, 66 ± 9 years) undergoing elective aortic surgery.
View Article and Find Full Text PDFHeart Lung Circ
December 2024
Department of Cardiovascular Surgery, Changhai Hospital, Shanghai, China. Electronic address:
Aim: Acute aortic dissection (AAD) represents a cardiovascular ailment characterised by a notable mortality rate. Chronobiological patterns can offer a predictive framework for anticipating the onset of AAD.
Method: Data were gathered from 1,151 patients diagnosed with AAD at Changhai Hospital in Shanghai, China, spanning 2000-2023.
Foods
November 2024
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy.
The present study investigated the changes in the organoleptic characteristics, nutraceuticals, and antioxidant activity of tomato fruits subjected to different thermal processes: tomato sauce (80 °C for 30 min), blanching treatment (100 °C for 10 s), and the superheated steam method (SHS; 100 °C for 7 min) compared with fresh tomato fruit. Even though SHS negatively modified the color of the product (L* -7% than fresh tomatoes), it was the only technology able to increase the antioxidant activity compared with fresh tomatoes (e.g.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!