Three newborn infants who developed hyperbilirubinemia due to blood group incompatibility were treated with high-dose gammaglobulin. Hyperbilirubinemia was caused by Rhesus (Rh) incompatibility (anti-E + anti-c) in Infant 1 and ABO incompatibility (anti-B) in Infants 2 and 3. Hyperbilirubinemia was refractory to conventional phototherapy but responded well to intravenous gammaglobulin (IVGG) at a dose of 1 g/kg in all infants. No adverse effects were observed. These findings suggest that high-dose IVGG may be useful in the treatment of hyperbilirubinemia due to isoimmune haemolytic disease resistant to phototherapy.
Benign prostatic hyperplasia (BPH) is arguably the most common benign disease among men. This disease is often associated with lower urinary tract symptoms (LUTS) in men and significantly decreases the quality of life. Polyphenol consumption reportedly plays an important role in the prevention of many diseases, including BPH. In recent years, in addition to disease prevention, many studies have reported the efficacy and safety of polyphenol treatment against various pathological conditions in vivo and in vitro. Furthermore, numerous studies have also revealed the molecular mechanisms of the antioxidant and anti-inflammatory effects of polyphenols. We believe that an improved understanding of the detailed pharmacological roles of polyphenol-induced activities at a molecular level is important for the prevention and treatment of BPH. Polyphenols are composed of many members, and their biological roles differ. In this review, we first provide information regarding the pathological roles of oxidative stress and inflammation in BPH. Next, the antioxidant and anti-inflammatory effects of polyphenols, including those of flavonoids and non-flavonoids, are discussed. Finally, we talk about the results and limitations of previous clinical trials that have used polyphenols in BPH, with particular focus on their molecular mechanisms of action.
Tempura is a dish of battered and deep-fried foods, and wheat flour is typically used; however, barley, buckwheat, and Job’s tears have an antioxidant capacity. This study investigated whether replacing wheat flour with flours from these three crops in tempura affects the antioxidant capacity and deterioration of frying oil. Radical scavenging activity and polyphenol content of tempura were measured by chemiluminescence-based assay and the Folin–Denis method, respectively. The peroxide value, p-anisidin value, acid value, and polar compound of the oil used in frying were measured as indexes of oil deterioration post-frying due to oxidation. Although the frying oil of barley showed higher p-anisidin value than that of wheat, the oil samples’ deterioration level measured in this study was low. The antioxidant capacity and polyphenol content in the three flours samples were higher than those in wheat sample, with buckwheat producing the greatest values, followed by Job’s tears, and then barley. Thus, deep-fried products prepared using the three flours demonstrated superior antioxidant capacity owing to the abundance of antioxidant components. Therefore, tempura can be enjoyed in a healthier manner by using batter prepared using those flours, and substituting wheat flour with the three flours can increase the antioxidant capacity of deep-fried products.
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