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[en] Vitamins are known to be sensitive to the effects of ionizing radiation. Since most foods contain a large proportion of water, the most probable reaction of the ionizing radiation would be with water; and as vitamins are present in very small amounts compared with other substances in the food they will be affected indirectly by the radiation. This chapter discusses the effect of ionizing radiation on water soluble vitamins and fat soluble vitamins. (author)
[en] The invention relates to medicine, namely to radiotherapeutic treatment in oncology. Summary of invention consists in the fact that once a day, immediately after meals, during 15 days from the start of the course of radiotherapy, is intramuscularly administered 5 ml of 5% solution of ascorbic acid and perorally one capsule (33000 IU) of retinol, one capsule (0.2 g) of tocopherol and one tablet (0.2 g) of methyluracil. At the same time, starting 2...3 days prior to the start of the course of radiotherapy, as well as along its entire length, is perorally administered a mixture of grape seed oil and pumpkin seed oil, in a ratio of 1:1, one tablespoon (15 ml) twice a day, concomitantly is applied the mixture of oils on the skin in the region subjected to irradiation. The result consists in diminishing the local and general postradiation complications in oncologic patients.
[en] The invention relates to medicine, namely to radiotherapeutic treatment in oncology. The invention consists in that once a day, immediately after meals, during 15 days from the start of the course of radiotherapy is administered intramuscularly 5 ml of 5% solution of ascorbic acid and perorally one capsule (33000 IU) of retinol, one capsule (0.2 g) of tocopherol and one tablet (0.2 g) of methyluracil. Concomitantly is administered per orally nut kernel oil, one tablespoon (15 ml) twice a day, starting 2...3 days before the start of the course of radiotherapy and then along its entire length. The result is a decrease in the local and general postradiation complications in oncologic patients.
[en] Knee and elbow radiographs were obtained from three calves treated with excessive dosages of vitamins A (1,000,000 IU s.i.d.), D3 (150,000 IU s.i.d.) and E (100 mg s.i.d.) for three months. The radiographs showed the presence of radiopaque strip located on the metaphyseal cement lines of the femur and radius. This gave evidence for an anticipated closure of the cement lines of these bones
[it][Sono stati effettuati rilievi radiografici della regione della grassella e del gomito in tre vitelli trattati con dosaggi eccessivi di vitamina A (1,000,000 UI per via sottocutanea), D inf(3) (150.000 UI per via sottocutanea) ed E (100 mg per via sottocutanea) per tre mesi. Le radiografie hanno evidenziato la presenza di una striscia radio-opaca localizzata sulle zone di cementazione metafiseale del femore e del radio. Questo ha fornito la prova dell'anticipata chiusura delle linee di cementazione di queste ossa]
[en] The purpose of this work was to evaluate whether irradiation treatment of all foods, for which this treatment is of recognised technological usefulness, would have any detrimental effect on total dietary vitamin availability for consumption by the Argentinian population. Per capita availability of foods produced in or imported into Argentina that could be usefully irradiated and which are usually consumed in the country was recorded from FAO food balance sheets. The vitamin content of the foods and the vitamin losses occurring under good irradiation practices were gathered from the literature. The nutritional impact of vitamin losses due to irradiation was estimated by comparing results to the Recommended Dietary Allowances of the US National Research Council. The vitamins studied were: A, D, E, K, ascorbic acid, thiamine, riboflavin, niacin, pyridoxine, biotin, cyanocobalamin, folacin and pantothenic acid. Results showed that, even if irradiation was applied to every food which could be usefully treated, vitamin availabilities would exceed 100% of the respective RDA and so no adverse nutritional impact would be expected, except for folacin and vitamin D. However, typical availabilities of folate and vitamin D are less than the RDA. Synthesis of vitamin D in the skin from 7-dehydrocholesterol would suggest no nutritional problem. Available data on folic acid losses due to food irradiation are incomplete and suggest the need for further experimental research
[en] Tocopherols and tocotrienols content before and after frying in chicken nuggets blended with red palm oils NVRO, NVRO-100 and NVRO-50 was compared against the chicken fat treatment used as control. The lowest total tocopherols and tocotrienols content after frying was observed in control samples and the highest was in NVRO-100. Control samples showed significant increase of total tocopherols and tocotrienols from 34.32 μg g"-"1 before frying to 429.29 μg g"-"1 after frying due to oil uptake during frying where the cooking oil used was palm oil with inherent vitamin E precursors. The NVRO-50 showed significant decrease from 795.72 μg g"-"1 before frying to 690.87 μg g"-"1 after frying. Chicken nuggets blended with NVRO-100 were more heat stable followed by chicken nuggets blended with NVRO and NVRO-50. There was a significant loss of γ-T and δ-T in all samples after frying. This study showed the potential of utilising natural vitamin rich red palm oils as animal fat analogues in improving the nutritional quality of meat products. (author)
[en] The state of lipid peroxidation (LPO) and antioxidant system (AOS) is studied in 55 patients with the II-III grade Hodgkins disease before and after the radical programme radiation therapy course. It is shown that before the beginning of treatment there is a unbalance of LPO-AOS deepening during the radiation therapy. The total local doses 40-46 Gy during 7-8 weeks for II grade disease was used. The LPO condition was appraised over the content of primary and final products in blood serum. The AOS condition was appraised over the its fermentation and unfermentation links, catalase and peroxidase of erythrocytes and blood serum. Appliance of the A-, E- and C- vitamin antioxidant complex in case of the last allows to normalize most of the AOS indices preserving LPO products content at the previous level. 10 refs., 1 tab
[en] γ-irradiation of food is known to cause destruction of vitamins. However, the reactions involved have not been fully elucidated. Accordingly, several powdered vitamins have been γ-irradiated and the free radicals formed spin trapped by dissolution in aqueous 2-methyl-2-nitrosopropane or in a solution of nitrosodurene in an organic solvent. In this way, several of the radicals initially formed from the vitamins have been identified and shown to be related to the known decomposition products of the vitamins. (author)