6 research outputs found

    Cholesterol Content in Eggs During the Laying Period

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    Comparison of different methods of antioxidant activity evaluation of green and roast C. Arabica and C. Robusta coffee beans

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    Coffee beans contain a large amount of antioxidants, which are subjected to various changes during roasting. In this study, antioxidant potential of raw and roasted to different degree (light, medium, dark) C. arabica and C. robusta coffee beans was evaluated by the four antioxidant assay methods, TPC, FRAP, TEAC, and DPPH˙. The obtained results revealed significant differences between the coffee types, roasting degree, and antioxidant activity assessment methods. FRAP and TPC appeared to be the most appropriate methods for revealing the differences in antioxidant potential of different coffee types and the effects of roasting. The results obtained by these methods were in good correlation. ABTS and DPPH? methods are not enough sensitive for the determination of roasting degrees. In general, based on statistical data evaluation, antioxidant activity is more dependent on the coffee type than on the degree of roasting, however, the selection of analytical method may also be significant

    The allergic sensitization in infants with atopic eczema from different countries

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    No study has compared allergic sensitization patterns in infants with atopic eczema from different countries. The aim of this study was to investigate the patterns of allergic sensitization in a cohort of infants with atopic eczema participating in a multicentre, international study

    Confirmation of the association between high levels of immunoglobulin E food sensitization and eczema in infancy: an international study

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    Background Studies of Australian infants have reported that more than 80% of those with moderate atopic eczema (AE) have high levels of IgE food sensitization (IgE-FS) that are commonly associated with IgE food allergy. Objectives To explore the relationship between high levels of IgE-FS and AE in a large cohort of young children with eczema participating in a multi-centre, international study. Methods Two thousand one hundred and eighty-four subjects (mean age 17.6 months, range 11.8-25.4; 1246 males) with active eczema from atopic families from 94 centres in 12 countries were studied. Clinical history, Scoring Atopic Dermatitis index as a measure of eczema severity and CAP-FEIA measurements for total IgE and IgE antibody levels to cow milk, egg and peanut were entered into a database. If CAP-FEIA levels exceeded previously reported age-specific cut-off levels for 95% positive predictive values (PPVs) for food allergy, subjects were defined as having high-risk IgE-FS (HR-IgE-FS). Results Serum was available from 2048 patients; 55.5% were atopic. The frequency of HR-IgE-FS to milk, egg and/or peanut was the greatest in patients whose eczema developed in the first 3 months of life and the least in those whose eczema developed after 12 months (P < 0.0001). In a regression analysis to allow for potential confounding factors, children with HR-IgE-FS had the most severe eczema and the youngest age of onset (P < 0.001); 64% of infants with severe eczema of onset-age <3 months had HR-IgE-FS. Conclusion Early-onset severe eczema in infancy was associated with HR-IgE-FS. Clinical implications Food allergies should be routinely assessed in infants with moderate or severe eczema. Capsule summary In eczematous infants, the earlier the age of onset, and the greater the severity of eczema, the greater the frequency of associated high levels of IgE-FS
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