نتایج جستجو برای: fat emulsions intravenous
تعداد نتایج: 203306 فیلتر نتایج به سال:
etable oil that is emulsified with lecithin, and the droplet size generally ranges from 200—300 nm. They were originally introduced to provide a source of calories for patients unable to ingest food. Over the 20 years, extensive researches on their use for drug delivery systems have been reported. Reasons for using lipid emulsions as a drug carrier include: solubilization of low water-solubilit...
Several mechanisms, such as innate immune responses via Toll-like receptor-4, accumulation of diacylglycerols (DAG)/ceramides, and activation of protein kinase C (PKC), are considered to underlie skeletal muscle insulin resistance. In this study, we examined initial events occurring during the onset of insulin resistance upon oral high-fat loading compared with lipid and low-dose endotoxin infu...
Sclafani A, Zukerman S, Glendinning JI, Margolskee RF. Fat and carbohydrate preferences in mice: the contribution of -gustducin and Trpm5 taste signaling proteins. Am J Physiol Regul Integr Comp Physiol 293: R1504–R1513, 2007. First published July 25, 2007; doi:10.1152/ajpregu.00364.2007.—Trpm5 and -gustducin are key to the transduction of tastes of sugars, amino acids, and bitter compounds. Th...
Exceptionally Stable Fluorous Emulsions for the Intravenous Delivery of Volatile General Anesthetics
The objective of the study was to assess the effects of intravenous infusion of triacylglycerol (TAG) emulsions derived from different lipid sources on responses to mitogens of peripheral blood mononuclear cells (PBMC) isolated from fasted dairy cows. Six multiparous, non-pregnant, non-lactating Holstein cows were used in a replicated 3x3 Latin Square design. For 4 d, cows were fasted and infus...
Oil in water emulsions have attracted considerable attention in food industry due to their large applications. In this study, the effect of thermal treatment on oil in water emulsions (o/w) containing 40% oil was studied. The emulsions were prepared using xanthan gum, guar gum and carboxymethyl cellulose as stabilizer and polyoxyethylen sorbitan monooleat as emulsifier. A mixture design was use...
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