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Oral Tolerance
Oral tolerance is a major immunological property of the gastrointestinal mucosa. It plays a critical role in immune defence by preventing inflammatory and allergic responses to dietary and non pathogenic microbial antigens. The interest in oral tolerance has been renewed in the recent years, due to novel insights on its cellular mechanisms and potential clinical applications in the treatment of autoimmune diseases. Oral Tolerance: Cellular and Molecular Basis, Clinical Aspects, and Therapeutic Potential, has been designed as a concise yet comprehensive overview of the newest fundamental and clinical advances in the field. Based on the outstanding contribution of world experts, this book will...
Inflammation
This book represents an excellent, updated review on selected topics, ideas, hypotheses, and therapeutic strategies in the aetiology and pathogenesis of inflammatory phenomena. The introductory article reveals the nature of the immune status of critically ill patients and proposes the usefulness of immuno-stimulating therapy. The next series of articles deals with the role of cytokines in mediating cell functions in immunity and inflammation. The complexity of the prostaglandin function, the pathogenesis of allergic diseases and their control, as well as the inflammatory response to Mycobacteria, are critically evaluated. In addition, therapeutic strategies in infection and inflammation, including application of cytokines and anti-apoptotic factors, are proposed. These also include phage therapy, whose renaissance is associated with the recent worsening problem of resistance to antibiotics. The book is addressed to scientists involved in biomedical research, hospital doctors, and medical students interested in the immunology of inflammation.
Gastroenterology
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Délices d'initiés. Dictionnaire rock, historique et politique de la gastronomie
Alors que les battles de " dîners presque parfaits " monopolisent les heures de grande écoute, que les quotidiens consacrent leur " une " à la malbouffe, qu'on classe à l'Unesco la cuisine française recroquevillée sur son terroir et qu'on s'échange entre amis des tuyaux sur le meilleur tripier de France, nos contemporains, dressés sur leurs ergots, ne cessent de ressasser la mythique nappe à carreau et de bégayer le sempiternel guide Michelin. Raison de plus pour mettre les points sur les " i " ! Qui sait que Chirac, avant d'être synonyme de tête de veau ou de fromage de tête, était une sauce à base de lard ? Que l'Angleterre fut pourvue d'un ministère de la Nourriture ? Qui ...
Livres hebdo
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