Comparison on cognitive performance among schoolchildren born prematurely according to the presence of intracranial hemorrhage in the neonatal period

Conclusions: WISC-III evaluated the cognitive performance in children, born preterm, aged 6-8 years old, and had neonatal ICH did not differ from those of their peers without a history of ICH. These findings suggest that, in preterm infants, a neonatal diagnosis of ICH may not be associated with cognitive performance at school age and this should be investigated through a longitudinal study.Resumo Objetivos: comparar o desempenho cognitivo de escolares, nascidos prematuramente, segundo a presen ça de hemorragia intracraniana (HIC) no período neonatal. Métodos: corte transversal de uma coorte de escolares com idade entre seis e oito anos que nasceram prematuramente e apresentaram ou não HIC, realizado entre janeiro e dezembro de 2015, acompanhados em ambulatório de seguimento de hospi tal terciário e submetidos à avaliação cognitiva, através da Escala de Inteligência Wechsler para Crianças-3ª edição (WISC-III), que foram divididos em dois grupos: sem HIC (grupo controle - GC) e com HIC (grupo de casos - GH) comprovada através de exame ultrassonográfico transfontanelar no período perinatal. Resultados: foram incluídos 39 escolares, 18 no GC e 21 no GH. Não se observou dife-rença entre os grupos quanto à idade gestacional e idade cronológica na qual eles foram avaliados. Não foi encontrada diferença estat&iacu...
Source: Revista Brasileira de Saude Materno Infantil - Category: Midwifery Source Type: research

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Publication date: Available online 18 October 2019Source: Innovative Food Science &Emerging TechnologiesAuthor(s): H.M. Hernández-Hernández, L. Moreno-Vilet, S.J. Villanueva-RodríguezAbstractNon-thermal emerging technologies in the sector of food processing have often been cited by researchers as an alternative to conventionally heat treatments for food processing in order to develop safe foods with minimal damage to nutritional and sensory properties. Non-thermal emerging technologies for foods processing have been widely developed in Europe and U.S.A. However, the interest in these technologies a...
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research
Publication date: Available online 18 October 2019Source: Innovative Food Science &Emerging TechnologiesAuthor(s): Gabriela Silveira da Rosa, Sai Kranthi Vanga, Yvan Gariepy, Vijaya RaghavanAbstractThe aim of this study was to evaluate the effects of different extraction parameters on total phenolic (TP) compounds and antioxidant activity (AA) from olive leaves (Olea europaea L.) using microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE) and maceration. The study also emphasized on the optimization of MAE and UAE conditions, and on the potential benefits of using MAE as a pretreatment to UAE. It wa...
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research
Publication date: Available online 15 October 2019Source: Food Research InternationalAuthor(s): Di Wu, Youyan Liang, Yaqiong Pei, Bin Li, Hongshan LiangAbstractThe properties of high loading capacity and long-term absorption are of great significance in the field of nutraceuticals or drugs delivery. Herein, we developed an innovative method to achieve these expected effects using plant exine capsules, a kind of natural pollen grains, which could provide large internal cavities for loading and robust exine against harsh conditions. In our work, we firstly made a soluble mixture of glycerol monostearate (GM) and nobiletin (N...
Source: Food Research International - Category: Food Science Source Type: research
Publication date: Available online 15 October 2019Source: Food Research InternationalAuthor(s): Mariarosaria Leporini, Rosa Tundis, Vincenzo Sicari, Teresa Maria Pellicanò, Annabelle Dugay, Brigitte Deguin, Monica Rosa LoizzoAbstractPlants are a rich source of natural bioactive compounds with a wide range of applications in the food and pharmaceutical industries. Citrus × clementina leaves extracts and essential oils may be a potential candidate for formulation of products characterized by hypoglycaemic, antioxidant and anti-browning properties. C. × clementina leaves collected in three different areas i...
Source: Food Research International - Category: Food Science Source Type: research
ConclusionsThe PRESERVE Study represents the largest prospective study ever undertaken to investigate real-world outcomes with contemporary use of IVC filters. The investigators await results with the hope that it can improve patient care.
Source: Journal of Vascular Surgery: Venous and Lymphatic Disorders - Category: Surgery Source Type: research
This study reviewed 27 percutaneous ablations of small hepatic tumors (
Source: International Journal of Hyperthermia - Category: Internal Medicine Tags: Int J Hyperthermia Source Type: research
Conclusion: Using thermal models deduced from low-powered test sonications, the proposed MPC algorithm provides good performance in phantoms. In direct comparison to the current state-of-the-art hyperthermia controller, MPC performs better due to the more finely tuned heating patterns and therefore constitutes an important step toward stable, uniform hyperthermia. PMID: 31621435 [PubMed - in process]
Source: International Journal of Hyperthermia - Category: Internal Medicine Tags: Int J Hyperthermia Source Type: research
Publication date: Available online 17 October 2019Source: Meat ScienceAuthor(s): Leopolda Gonzalez-Gonzalez, Alma D. Alarcon-Rojo, Luis Carrillo-Lopez, Ivan Garcia-Galicia, Mariana Huerta-Jimenez, Larysa PaniwnykAbstractQuality of bovine longissimus lumborum, infraspinatus and cleidooccipitalis muscles after high-intensity ultrasound (HIU; 40 kHz and a power of 11 W/cm2 for 0, 40, 60, and 80 min) and aging (0, 7 and 14 d) was evaluated. The effects of HIU on pH and color of meat were not considered negative. HIU improved water holding capacity (WHC) of l. lumborum and infraspinatus only after aging. Whereas, the WHC ...
Source: Meat Science - Category: Food Science Source Type: research
Publication date: Available online 17 October 2019Source: Carbohydrate PolymersAuthor(s): Leila Khedmat, Anahita Izadi, Vahid Mofid, Sayed Yousef MojtahediAbstractUltrasonication is an emerging nonthermal process to extract pectins and pectic-polysaccharides from natural sources. This review aimed to highlight recent results of techno-functional (e.g., water and oil holding capacities, foaming capacity and stability, emulsifying activity, emulsion stability, rheological and pasting properties, and tin corrosion inhibitory activity) and biofunctional (e.g., antioxidant, antiradical, antiglycation, anticoagulant, antitumor, ...
Source: Carbohydrate Polymers - Category: Biomedical Science Source Type: research
Publication date: Available online 17 October 2019Source: Microchemical JournalAuthor(s): Chi Chen, Zhuang Fu, Weiying Zhou, Qiushi Chen, Chenzhao Wang, Lu Xu, Zhibing Wang, Hanqi ZhangABSTRACTThe ionic liquid-immobilized NaY zeolite was prepared by means of impregnation approach and used as the dispersant of matrix solid phase dispersion for the extraction of aloe-emodin, emodin, chrysophanol and physcion in Rheum palmatum L.. High performance liquid chromatography coupled with diode-array detection was used for the separation and determination of target analytes. The ionic liquid-immobilized NaY zeolite was further chara...
Source: Microchemical Journal - Category: Chemistry Source Type: research
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