Antiseptics for Foodstuff. LXIV

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...

International Union of Pharmacology. LXIV. Estrogen receptors.

Department of Biosciences and Nutrition, Karolinska Institutet, Huddinge, Sweden (K.D.-W., J.-A.G.); Institut National de la Santé et de la Recherche Médicale U540, Endocrinologie Moléculaire et Cellulaire des Cancers, Montpellier, France (V.C.); Baylor College of Medicine, Houston, Texas (S.A.F.); Fox Chase Cancer Center, Philadelphia, Pennsylvania (V.C.J.); University of Illinois at Urbana-Ch...

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...

Lxiv. the Synthesis of Indole-3-aldehyde