Zobrazeno 1 - 10 of 45 pro vyhledávání: '"J. H. VAN DE KAMER"'
1
THE ABSORPTION OF FATS STUDIED IN A CHILD WITH CHYLOTHORAX
Autor: J. H. Van De Kamer, H. A. Weijers, J. Fernandes
Publikováno v: Journal of Clinical Investigation. 34:1026-1036
The quintessence of Verzar's theory is: complete hydrolysis of fat in the intestine and synthesis of the fatty acids to triglycerides in the intestinal cells, via an intermediate stage of phospholipids. The main features of Frazer's theory are: hydro
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bed0190996c36abcdfa5e2c6ddf6547d
https://doi.org/10.1172/jci103152
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4
Aetiology and Diagnosis of Fermentative Diarrhoeas
Autor: H. A. Weijers, J. H. Van De Kamer
Publikováno v: Acta Paediatrica. 52:329-337
SUMMARY Various causes for the development of a fermentative diarrhoea are discussed. The lactic acid content of faeces, which can be determined simply and rapidly, proved to be a reliable criterion for the presence of each form of intestinal ferment
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d65a68132ddcb2d62e993cf5a973fcd
https://doi.org/10.1111/j.1651-2227.1963.tb03788.x
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5
Some Biochemical Investigations into the Cause of Wheat Sensitivity in Celiac Disease
Autor: H. A. Weijers, J. H. Van De Kamer
Publikováno v: Proceedings of the world congress of gastroenterology, Washington, DC., USA, 1958, 4, 38, 578-582
Summary The rise of the glutamine level of the blood of celiac disease patients after oral loading with gliadin, as demonstrated before, was subjected to a closer analysis. It was found that this rise was not caused by free glutamine, but probably by
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2308b0b987d2af43e40b85fd03b7158c
https://doi.org/10.1016/s0016-5085(60)80032-7
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7
CELIAC DISEASE AND WHEAT SENSITIVITY
Autor: H. A. Weijers, J. H. van de Kamer
Publikováno v: Pediatrics. 25:127-134
Celiac disease is considered "an inborn error of metabolism," which becomes mainly manifest after the consumption of wheat (rye, barley, oats). Wheat gluten, especially its gliadin fraction, is shown to be the harmful substance. The cause of the acti
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0f5cf6cdcb3f88db9295025f5054a1b5
https://doi.org/10.1542/peds.25.1.127
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9
Coeliac Disease: Excretion of Unsaturated and Saturated Fatty Acids by Patients with Coeliac Disease
Autor: H. A. Weijers, J. H. Van De Kamer
Publikováno v: Acta Paediatrica. 42:97-112
Summary Patients with coeliac disease always excrete more saturated than unsaturated fatty acids with the faeces. If the diet contains practically only unsaturated fatty acids in the form of olive oil, then the fat excretion is normal (C.A. = 95 %).
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3f2f6e7cef03574c7be0f045d98c28a
https://doi.org/10.1111/j.1651-2227.1953.tb05572.x
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