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PubMed1995

Protection by baicalein against ascorbic acid-induced lipid peroxidation of rat liver microsomes.

The effect of baicalein (5,6,7-trihydroxy-2-phenyl-4H-1-benzopyran-4-one), a flavonoid isolated from Scutellaria baicalensis Georgi, on lipid peroxidation in rat liver microsomes was studied. Ascorbic acid-induced lipid peroxidation in microsomes obtained from baicalein-treated rats was inhibited by treatment on different days and at different doses. Iron release induced by ascorbic acid from microsomes of baicalein-treated rats was markedly lower than from microsomes of control rats. However, no statistical differences in total, nonheme and nonprotein-bound (free iron) iron contents could be detected in the two microsomes. The degradation of calf thymus DNA, an indicator of free iron existence, was observed in the reactions of microsomes obtained from control and baicalein-treated rats with ascorbic acid in the presence of bleomycin. These results suggest that baicalein can inhibit lipid peroxidation in microsomes induced by ascorbic acid by forming an inert complex of iron.

Animals↗
PubMed1995

[Frey's syndrome: physiopathology and medical therapy].

Frey syndrome (gustatory sweating, auricolotemporal syndrome) is a complication of parotidectomy, probably caused by misdirection of regenerating fibers in the auricolotemporal nerve. The authors review the pathophysiology and describe the treatment used in this entity.

Aluminum Chloride↗
PubMed1996

Skin problems in sugar artists.

Sugar artistry is a growing profession amongst bakers and confectioners and an increasingly common hobby in amateur cooks. The main work consists of manual manipulation of sugar which is formed into figures and objects for table and food decoration. The sugar must be warmed up to 50 degrees C in order to be liquid and malleable and so the artists suffer from diverse thermally induced skin problems on their hands. Such changes have not to date been reported in the dermatological literature. In this study we report our experience in 50 Swiss sugar artists who have suffered from skin problems. The study took the form of a questionnaire survey. The response rate was 30 out of 50. Twenty-six reported no chronic skin disorder. Four suffered from a palmar vesicular relapsing type of chronic eczema. The main skin problems on the hands during work with hot sugar were increased sweating, seen in 20 out of 30 (67%), and burning with erythema and blistering, seen in 12 out of 30 (40%). Most participants (83%) were highly irritated by the skin problems during their work, and applied a protective cream before working with sugar, or wore rubber gloves. Topical therapy with a preparation containing 10% aluminium chloride hexahydrate, used once daily for 3 weeks, evaluated in 14 participants, decreased sweating in 10 (71%) and reduced the thermally induced erythema in one (7%).

Aluminum Chloride↗
PubMed1996

The effect of areca nut on salivary and selected oral microorganisms.

The aim of this study was to investigate the effect on the growth of salivary and selected oral microorganisms of areca nut, aqueous extracts of the nut, its major alkaloid arecoline and the components tannic acid and catechin of its tannin fraction. The antibacterial properties of the above were tested on Streptococcus mutans, Streptococcus salivarius, Candida albicans and Fusobacterium nucleatum and, as a control, Staphylococcus aureus. This was followed by investigating its effect on salivary organisms cultured from the saliva after chewing boiled areca nut. Extracts inhibited the growth of the selected organisms in a concentration dependent manner, baked and boiled nuts being significantly more potent than raw nut. Growth of C. albicans was the least affected by the nut extracts. Tannic acid was strongly antibacterial but not catechin or arecoline. No antibacterial effect could be demonstrated on salivary organisms after chewing the nut for 5 minutes but exposure of saliva to the cud for 1 hour caused a significant depression of bacterial growth. It is concluded that the hydrolysable tannins in the tannin fraction, which include tannic acid, are responsible for the antibacterial properties of the nut and that prolonged intraoral exposure to the nut can suppress bacteria in the mouth.

Analysis of Variance↗