Antiseptics for Foodstuff. LXI.

Antiseptics

Antiseptics are chemical products which are applied on live tissues in order to eliminate microorganisms potentially pathogenic, or to inhibit their growth. The selection of the antiseptic must be done according to the properties and the recommended uses of the product. This article describes the main antiseptics used in the clinical practice, paying attention to its range of activity, recommen...

A safe foodstuff for wheat allergic patients

Background Lipid Transfer Protein (LTP) allergy constitutes the first cause of food allergy to vegetables in Southern Europe. LTPs are highly stable proteins, resistant to both gastric digestion and high temperatures. Allergic reactions to multiples vegetables, not phylogenetically related, are produced based on the cross-reactivity among these proteins, a phenomenon that has been named LTP syn...

Antiseptics in Surgery

BACKGROUND Wound healing is a complex process, with many potential factors that can delay or complicate healing. Bacterial infection is one of the most dangerous complications once the skin barrier is destroyed. The search for optimal treatment of chronic and infected wounds is an ongoing challenge for healthcare professionals. METHODS This article discusses recent findings in the field of wo...

Recent developments in wound antiseptics.

International Union of Pharmacology. LXI. Peroxisome proliferator-activated receptors.

The three peroxisome proliferator-activated receptors (PPARs) are ligand-activated transcription factors of the nuclear hormone receptor superfamily. They share a high degree of structural homology with all members of the superfamily, particularly in the DNA-binding domain and ligand- and cofactor-binding domain. Many cellular and systemic roles have been attributed to these receptors, reaching...