Topical Activity of Bendazac on Experimental Burns

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Erucic acid induced myocardial steatosis in rats as a possible model of heart failure

Rats were given a diet containing 10% (w/w) erucuc acid for 10 days while the control group received the standard diet. At the end of the treatment animals were anaesthetized and adrenaline was injected through the jugular vein until cardiac arrest. ECG was registered, pulmonary oedema was evidenced by haematic exudate flowing out of the tracheal cannula. Ventricular fibrillation, pulmonary oedema and cardiac arrest occurred significantly earlier in th erucic acid group than in the group on normal diet. The model described could be useful for the study of the drugs potentially active in major cardiac conditions, such as left ventricular failure

Antioxidant properties of four commonly consumed popular Italian dishes

Four popular dishes belonging to Italian cuisine and widely consumed in the country were experimentally prepared in a dedicated lab-kitchen following a validated and standardized protocol. This study provides their antioxidant properties evaluating the contribution of extractable and non-extractable bioactive compounds, and identifying the assessment of interactions between their natural active compounds and the food matrix. Ferric reducing antioxidant power (FRAP) values in aqueous-organic extract ranged from the highest antioxidant activity in torta di mele (10.72 µmol/g d.m.) to that in besciamella (2.47 µmol/g d.m.); in residue, pasta alla carbonara reached the highest value (73.83 µmol/g d.m.) following by that in pasta alla amatriciana (68.64 µmol/g d.m.). Total polyphenol content (TPC) ranged in aqueous-organic extracts between 36.50 and 64.28 mg/100 g d.m. and in residue from 425.84 to 1747.35 mg/100 g d.m. Our findings may contribute to the updating of the Italian Food Composition Database, by providing for the first time a value for the antioxidant properties. This could contribute to encourage the consumption of recipes rich in key nutrients and bioactive molecules. This information is useful and important for determining the association between diet and a healthy status

Introductory note on Celano project

No Abstrac

Introductory note on Celano project

No Abstrac