Sulfite sensitivity in a patient with allergic asthma

Arellano, Victoria; Carrera, Marco Martos; Cabreros, M.I. Rodríguez; Fernández, A Bueso; Loria, J García; Mosquera, M. Rodríguez

doi:10.1016/j.aller.2010.07.005

Cited by 3 publications

(1 citation statement)

References 5 publications

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“…Sulfites added to wines as antimicrobial preservatives to extend shelf life may aggravate symptoms of allergic asthma. ,, Wine labels suggest that susceptible individuals need to be aware of the possible adverse effects of wines.…”

Section: Possible Adverse Effects Of Winesmentioning

confidence: 99%

Antibacterial, Antiviral, and Antifungal Properties of Wines and Winery Byproducts in Relation to Their Flavonoid Content

Friedman

2014

J. Agric. Food Chem.

147

107

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Grapes produce organic compounds that may be involved in the defense of the plants against invading phytopathogens. These metabolites include numerous phenolic compounds that are also active against human pathogens. Grapes are used to produce a variety of wines, grape juices, and raisins. Grape pomace, seeds, and skins, the remains of the grapes that are a byproduct of winemaking, also contain numerous bioactive compounds that differ from those found in grapes and wines. This overview surveys and interprets our present knowledge of the activities of wines and winery byproducts and some of their bioactive components against foodborne (Bacillus cereus, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Yersinia enterocolitica, Vibrio cholerae, Vibrio vulnificus), medical (Helicobacter pylori, Klebsiella pneumoniae), and oral pathogenic bacteria, viruses (adeno, cytomegalo, hepatitis, noro, rota), fungi (Candida albicans, Botrytis cinerea), parasites (Eimeria tenella, Trichomonas vaginalis), and microbial toxins (ochratoxin A, Shiga toxin) in culture, in vivo, and in/on food (beef, chicken, frankfurters, hot dogs, lettuce, oysters, peppers, pork, sausages, soup, spinach) in relation to composition and sensory properties. Also covered are antimicrobial wine marinades, antioxidative and immunostimulating aspects, and adverse effects associated with wine consumption. The collated information and suggested research needs might facilitate and guide further studies needed to optimize the use of wines and byproducts to help improve microbial food safety and prevent or treat animal and human infections.

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Section: Possible Adverse Effects Of Winesmentioning

confidence: 99%

Antibacterial, Antiviral, and Antifungal Properties of Wines and Winery Byproducts in Relation to Their Flavonoid Content

Friedman

2014

J. Agric. Food Chem.

147

107

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SO₂reduction in distilled grape spirits by three methods

Zhang

Jin

et al. 2013

J. Inst. Brew.

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Sulphur dioxide (SO 2 ) is the main additive in grape wine production and cannot be eliminated by simple distillation from the base wine, lees or fermented pomace. This research was conducted to confirm the effectiveness of calcium oxide, powdered activated charcoal and hydrogen peroxide on SO 2 reduction in distilled grape spirits using a double distillation method. Three treatments were conducted on the first distillate. Each method was assessed for its effectiveness on SO 2 reduction and its influence on the volatile compounds present, which were analysed both by GC and sensory evaluation. The total residual SO 2 content in the second distillate, which had been treated with calcium oxide, was about 2.00 mg L À1. The value was below 1.00 mg L À1 for the activated charcoal and hydrogen peroxide treatments. The calcium oxide treatment was the most convenient method, when compared with the other two treatments, but it also caused the largest decrease in acids and esters. The activated charcoal-treated distillate had the highest sensory evaluation. However, there were some drawbacks, such as the loss of esters and a higher cost for temperature maintenance (70°C for~12 h). The hydrogen peroxide treatment resulted in the lowest pH and most of the volatile compounds were retained, but the sensory evaluation was second to the activated charcoal treatment.

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Comparative Risk Assessment of Formulation Changes in Generic Drug Products: A Pharmacology/Toxicology Perspective

et al. 2015

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This review highlights general toxicology concerns caused by formulation differences between generic and innovator drugs. It underscores the importance of a scientific, clinically oriented, evidence-based comparative safety evaluation procedure for generic drugs and discusses representative case studies from a pharmacology-toxicology perspective. For consideration by generic drug industry stakeholders, this article provides an overview of comparative risk assessments for generic drug products.

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Sulfite sensitivity in a patient with allergic asthma

Cited by 3 publications

References 5 publications

Antibacterial, Antiviral, and Antifungal Properties of Wines and Winery Byproducts in Relation to Their Flavonoid Content

Antibacterial, Antiviral, and Antifungal Properties of Wines and Winery Byproducts in Relation to Their Flavonoid Content

SO₂reduction in distilled grape spirits by three methods

Comparative Risk Assessment of Formulation Changes in Generic Drug Products: A Pharmacology/Toxicology Perspective

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Sulfite sensitivity in a patient with allergic asthma

Cited by 3 publications

References 5 publications

Antibacterial, Antiviral, and Antifungal Properties of Wines and Winery Byproducts in Relation to Their Flavonoid Content

Antibacterial, Antiviral, and Antifungal Properties of Wines and Winery Byproducts in Relation to Their Flavonoid Content

SO2reduction in distilled grape spirits by three methods

Comparative Risk Assessment of Formulation Changes in Generic Drug Products: A Pharmacology/Toxicology Perspective

Contact Info

Product

Resources

About

SO₂reduction in distilled grape spirits by three methods