THE EFFECT OF EGG YOLK IN DIETS ON ANAPHYLACTIC ARTHRITIS (PASSIVE ARTHUS PHENOMENON) IN THE GUINEA PIG
1954 ◽
Vol 100
(5)
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pp. 425-435
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Keyword(s):
Egg Yolk
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Whole egg yolk incorporated as a supplement in the diet of baby guinea pigs afforded protection against anaphylactic arthritis as determined: (a) by measurement of joint swelling; (b) by the rise in serum level of some substance which reacts with diphenylamine; (c) by histologic examination. The active material in egg yolk was shown to be in the alcohol-soluble fraction. Attempts to identify the active material with any known lipid have to date been unsuccessful. In the screening of lipid substances for protection against anaphylactic arthritis, it is shown that the weanling guinea pig is suitable, that a 3 week period is adequate, and that the test substance can be administered satisfactorily in the diet.
1927 ◽
Vol 46
(6)
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pp. 935-956
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1973 ◽
Vol 82
(1)
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pp. 53-61
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1983 ◽
Vol 41
◽
pp. 726-727
1976 ◽
Vol 36
(02)
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pp. 401-410
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Keyword(s):
Keyword(s):
1965 ◽
Vol 20
(5)
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pp. 1091-1093
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Keyword(s):
1940 ◽
Vol 72
(4)
◽
pp. 389-405
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Keyword(s):