期刊文献+
共找到2篇文章
< 1 >
每页显示 20 50 100
Release of Cardiac Biomarkers during a Cycling Race
1
作者 Caroline Le Goff Jean-François Kaux +4 位作者 Stéphanie D’Otreppe Sébastien Goffaux Marianne Fillet jean-paul chapelle Etienne Cavalier 《World Journal of Cardiovascular Diseases》 2016年第8期285-294,共10页
Objectives: Over the past two decades, a large interest in cardiac marker elevations has developed in endurance sports events. The intense effort is not without risk. We aimed to see if the relatively cardiospecific b... Objectives: Over the past two decades, a large interest in cardiac marker elevations has developed in endurance sports events. The intense effort is not without risk. We aimed to see if the relatively cardiospecific biomarkers could show the damage on cardiac muscle cells. Methods: Fourteen cyclists were recruited for an international race (177 km). We studied different cardiac biomarkers, renal function markers and blood cytology. The subjects were submitted to three blood test: one before (T0), one just after (T1) and the last one 3 hours after the race (T3). Results: Blood cytology markers, namely erythrocytes, hemoglobin, hematocrit, and average hemoglobin concentration, were found to evolve in a similar way. Renal function markers, such as creatinin, cystatin C and uric acid, showed a post effort increase that might be related to renal blood flow depletion during exercise. Cardiac and muscular markers were all increased at T1. Conclusions: Physiological stress induced by an international cycling race certainly has consequences on cardiac muscle cells. Fortunately, those blood concentration variations are more representative of a transitional state, due to an imbalance created by an intense aerobic effort maintained during several hours, rather than an irreversible injury. 展开更多
关键词 CYCLING Cardiac Biomarkers Stress Biomarkers Renal Function Markers
下载PDF
Fatty Acids and Associated Cardiovascular Risk
2
作者 Caroline Le Goff Jean-Francois Kaux +3 位作者 Ludovic Leroy Joel Pincemail jean-paul chapelle Etienne Cavalier 《Food and Nutrition Sciences》 2013年第9期188-194,共7页
Introduction: A fatty acid (FA) is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Recently, the role of FA and particularly omega-3 and -6 has emerged as cardiovascular risk f... Introduction: A fatty acid (FA) is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Recently, the role of FA and particularly omega-3 and -6 has emerged as cardiovascular risk factor in the literature. The aim of our study was to establish reference values for these FA and to compare them with data obtained in a population of acute myocardial infarction (AMI) patients. Materials and methods: Hundred thirty five healthy subjects (59.38 ± 27.12 yo, 75 men) were selected as reference population. We also evaluated FA in thirty three patients (55 ± 9 yo, 23 men) admitted in the Emergency Department of our Institution for AMI. The fasting whole blood was drawn in vacutainer containing EDTA. Before analysis, samples were washed and transmethylated. We performed the quantification of different FA by gas chromatography associated with flame ionization detector (GCFID). Results: We obtained results in control healthy patients to be used as reference values. In the AMI group, levels of omega-6 were significantly higher (p 0.05) for C18:2n6 and C18:3n6 than the reference population and omega-3 values were significantly lower (p 0.01) compared to reference value for C22:6n3. The omega-3 index was lower and the ratio omega-6/omega-3 was higher in AMI group compared to reference values. Conclusions: We have established reference value for FA and have compared these values with the results obtained in AMI population. FA determination is a new tool we are able to use and to process in our laboratory which can help the clinician to screen patients with the highest cardiovascular risks because of the implication of FA in the etiopathogeny of atherosclerosis. 展开更多
关键词 Fatty Acids Acute Myocardial Infarction Gas Chromatography
下载PDF
上一页 1 下一页 到第
使用帮助 返回顶部