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Lipid rescue: the use of lipid emulsions to treat local anaesthetic toxicity
Item type: Journal Article • Journal: Southern African Journal of Anaesthesia and Analgesia • Authors: CJ Kruger --- Department of Anaesthesiology and Critical Care, South Africa PC Marwick --- Department of Anaesthesiology and Critical Care, South Africa AI Levin --- Department of Anaesthesiology and Critical Care, South AfricaDespite increasing safety of regional anaesthesia, the growth in the popularity therof implies that local anaesthetic toxicity will occur occasionally. Local anaesthetic cardiotoxicity, even when using “safer” modern local anaesthetics, is notoriously resistant to standard resuscitation. The aim of this... -
Lipid emulsion therapy: non-nutritive uses of lipid emulsions in anaesthesia and intensive care
Item type: Journal Article • Journal: Southern African Journal of Anaesthesia and Analgesia • Authors: M Buys --- Department of Anaesthesiology and Critical Care, South Africa PA Scheepers --- Department of Anaesthesiology and Critical Care, South Africa AI Levin --- Department of Anaesthesiology and Critical Care, South AfricaLipid emulsions were introduced into clinical practice more than five decades ago as a calorically dense, non-glucose-based energy source for parenteral nutrition. Recently, intravenous lipid emulsions have been used as rescue for systemic local anaesthetic toxicity. However, the non-nutritive, therapeutic... -
Lipid emulsions in parenteral nutrition: does one size fits all?
Item type: Journal Article • Journal: South African Journal of Clinical Nutrition • Authors: A. Laviano --- Department of Clinical Medicine, F. Rossi Fanelli --- Department of Clinical Medicine,Dietary lipids significantly contribute to preserve the efficiency of human metabolism and restore it during disease. Therefore, in the absence of absolute contraindications, it would not appear reasonable to exclude lipid emulsions when prescribing parenteral nutrition (PN). The metabolic role... -
Effect of soluble dietary fibres from Bambara groundnut varieties on the stability of orange oil beverage emulsion
Item type: Journal Article • Journal: African Journal of Science, Technology, Innovation and Development • Authors: Yvonne Maphosa --- Department of Food Technology, South Africa Victoria A. Jideani --- Department of Food Technology, South Africa Oladayo Adeyi --- Department of Chemical Engineering, South AfricaSoluble dietary fibres (SDFs) [30% (w/w)] from four varieties of Bambara groundnut (BGN), viz. black-eye, brown-eye, brown and red were used to stabilize orange oil beverage emulsions at 6% (w/w) orange oil. Emulsion stability was studied using Turbiscan MA 2000...