نتایج جستجو برای: ci acid red 1

تعداد نتایج: 3514752  

Journal: :Circulation 2007
Jeremiah R Brown Nancy J O Birkmeyer Gerald T O'Connor

BACKGROUND Since the 1980s, antifibrinolytic therapies have assisted surgical teams in reducing the amount of blood loss. To date, however, serious questions remain regarding the safety and effectiveness of these agents. METHODS AND RESULTS We conducted a meta-analysis to compare aprotinin, epsilon-aminocaproic acid, and tranexamic acid with placebo and head to head on 8 clinical outcomes fro...

2003
Matthew S. Chambers Don E. Schlagenhauf Eric R. Young

This paper explores the life insurance holdings from a general equilibrium perspective. Drawing on the data explored in Chambers, Schlagenhauf, and Young (2003), we calibrate an overlapping generations lifecycle economy with incomplete asset markets to match facts regarding the uncertainty of income and demographics. We then explore the implications for life insurance demand. We find that the a...

Ahmadreza Rasouli, Akram Ghadiri-Anari, Amin Salehi-Abargouei, Asieh Panjeshahin, Mahdieh Hosseinzadeh,

Polycystic ovary syndrome (PCOS) is a common endocrine abnormality among reproductive-aged women. This study aimed to investigate the relevance of major nutrient patterns and PCOS. Methods: This age-body mass index (BMI) matched case-control study was conducted among 216 women with and without PCOS. The validated 178-items food frequency questionnaire (FFQ) was used for driving nutrient pattern...

Journal: :The American journal of clinical nutrition 2014
Martin Lajous Anne Bijon Guy Fagherazzi Emilie Rossignol Marie-Christine Boutron-Ruault Françoise Clavel-Chapelon

BACKGROUND High processed red meat consumption is associated with increased risk of cardiovascular disease. The high sodium content of processed red meat could increase blood pressure and explain the association with cardiovascular disease. OBJECTIVE We evaluated the relation between the consumption of unprocessed and processed red meat and incident hypertension. DESIGN In a prospective coh...

2013
Juliette Lambert Maria Maldonado Vega Eloy Isarain-Chavez

The aim of this study was to investigate the feasibility of two decontaminating processes, ozonation and electrocoagulation, to decolorize wastewater generated by humid finishing leather production. With the objective to determine if one or both process could remove color, benchscale experiments were conducted with three different colorants, representative of the main dye groups: di-azo (CI Dir...

2009
Matthew S. Chambers Don E. Schlagenhauf Eric R. Young

This paper explores life insurance holdings from a general equilibrium perspective. Drawing on the data explored in Chambers, Schlagenhauf, and Young (2003), we calibrate an overlapping generations lifecycle economy with incomplete asset markets to match facts regarding the uncertainty of income and demographics. We then estimate that life insurance holdings for the purpose of smoothing family ...

Journal: :Journal of clinical pathology 1972
S Duckett

The histological differentiation of neuronal from glial nuclei may be useful in the identification of tumours and in the study of developing nervous tissues. The following method does this by staining the glial nucleus red and the neuronal nucleus green. It also stains other structures in the neural parenchyma. Formol-fixed tissues taken down to water and embedded in paraffin are used. 1 The se...

Journal: :The American journal of clinical nutrition 2016
Prudence R Carr Lina Jansen Viola Walter Matthias Kloor Wilfried Roth Hendrik Bläker Jenny Chang-Claude Hermann Brenner Michael Hoffmeister

BACKGROUND Little is known about the prognostic impact of red and processed meat intake or about changes in consumption after a diagnosis of colorectal cancer (CRC). OBJECTIVES We investigated associations of baseline red and processed meat with survival outcomes and explored changes in intake among CRC survivors 5 y after diagnosis. DESIGN A total of 3122 patients diagnosed with CRC betwee...

Journal: :Carcinogenesis 2005
Marc J Gunter Nicole M Probst-Hensch Victoria K Cortessis Martin Kulldorff Robert W Haile Rashmi Sinha

Reported habits of red meat consumption, particularly red meat that has been cooked to the degree termed 'well-done', is a positive risk factor for colorectal cancer. Under high, pyrolytic temperatures, heterocyclic amines (HCA) and benzo[a]pyrene (BP) molecules can form inside and on the surface of red meat, respectively. These compounds are precursors that are metabolically converted to compo...

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