A linear relationship was demonstrated between the reciprocals of the concentration of free hematoporphyrin and the moles of hematoporphyrin taken up by the platelet in the dark. Radiated platelets took up more hematoporphyrin than did controls; this increase in uptake was accounted for by the movem
Effects of light exposure on the uptake of photofrin II in tumors and normal tissues
β Scribed by L. W. Ma; J. Moan; Q. Peng
- Publisher
- John Wiley and Sons
- Year
- 1992
- Tongue
- French
- Weight
- 461 KB
- Volume
- 52
- Category
- Article
- ISSN
- 0020-7136
No coin nor oath required. For personal study only.
β¦ Synopsis
Abstract
DBA mice bearing CaD~2~ mammary carcinomas were used to determine the effect of giving small doses of light to the tumor area 1.5 hr after injecting Photofrin II (PII). The smallest light dose applied (12.5 J/cm^2^) had no effect on the uptake of Pll in the tumor and its surrounding tissues, as measured 24 hr after the i.p. injection. However, several higher light doses increased the uptake of PII in the tumor significantly, the uptake in skin slightly, while the uptake in muscle tissue was decreased rather than increased. Thus, the PII concentration ratio between the tumor and the surrounding normal tissues was significantly improved. The rates of clearance of PII from irradiated tissues and nonβirradiated tissues were not significantly different. Most likely, the present observations are due to transient pH lowering in the tumor resulting from vascular damage. Β© 1992 WileyβLiss, Inc.
π SIMILAR VOLUMES
Objective: Although the background of laser therapy by means of low level energy and power is still only partially understood, there are nevertheless promising reports from clinical studies concerning pain treatment, the acceleration of wound healing, and the modulation of cell functions. In order t
## Abstract The flavour changes and extent of oxidation in crisps that had been exposed to light were studied by flavour difference assessment and peroxide value. When the crisps were examined immediately after illumination, both mean flavour difference ratings and peroxide values increased with th