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Combination of Haemoglobinopathy and Haemopathy </br>—(Adult T-Cell Lymphoma/Leukemia and Sickle Cell Disease: A Rare Case of Disease Observed in the Adult Referral Center of Sickle Cell Disease (CRD-A) in martinique

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Open Journal of Blood Diseases 2017年第4期7卷 103-107页

作者： Daouda Kone Nicaise Yao Atimere Line Couitchere Gyna Loko Hematology Ward of University and Teaching Hospital of Treichville Abidjan C&ocirc te d’Ivoire Paediatric Ward of University and Teaching Hospital of Treichville Abidjan C&ocirc te d’Ivoire Hospital Practitioner in martinique Fort-de-France Martinique

Authors report a case of beta thalassemia combined with hematological malignant (ATLL) in a 40-year-old female, cashier screened HTLV-1 positive;followed since her 10 years old for the account of thalasso-sickle cell disease at the adult referal center of sickle cell disease in martinique. Therapeutic management consisted of systemic chemotherapy, intrathecally-administered preventive chemotherapy combined with a treatment based on bisphosphonate and corticosteroid.

关键词： ATLL Sickle Cell Disease HTLV1 martinique

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Polyphenols, Carotenoids, Vitamin C Content in Tropical Fruits and Vegetables and Impact of Processing Methods

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Food and Nutrition Sciences 2015年第3期6卷 299-313页

作者： Emy Njoh Ellong Corinne Billard Sandra Adenet Katia Rochefort Pôle Agroalimentaire Régional de martinique (P.A.R.M.) Habitation Petit Morne No 375 97232 Le Lamentin Martinique France

Thirty-five fruits and seventeen vegetables from martinique were evaluated for total phenol content (TPC), Vitamin C and carotenoid content. TPC, Vitamin C and carotenoid contents ranged from 11.7 to 978.6 mg/100g, 0.1 to 2853.8 mg/100g and 9.7 to 9269.7 μg/100g respectively. Fruits and vegetables from martinique have equivalent or higher TPC, Vitamin C and carotenoid contents than fruits and vegetables from temperate climates. Cashew apple had high values for all three parameters (55.8 mg/100g of Vitamin C, 603 mg/100g of TPC and 924 μg/100g of carotenoids). Bassignac mango and mamey apple had the highest carotenoid contents, with 3800.3 and 3199.7 μg/100g respectively. Acerola had the highest Vitamin C and polyphenol contents with 2853.8 μg/100g and 727.4 mg/100g respectively. Pigeon peas had high values for all three parameters (569.2 mg/100g of Vitamin C, 978.6 mg/100g of TPC and 364.3 μg/100g of carotenoids). Pumpkin and watercress had the highest carotenoid content, with 9269.7 and 4339 μg/100g respectively. TPC, Vitamin C and carotenoid content were significantly impacted by processing techniques. TPC, Vitamin C and carotenoid contents decreased by up to 75.78%, 100% and 70.18% respectively, depending on the processing technique used.

关键词： martinique Fruits and Vegetables Total Polyphenols Vitamin C Carotenoids Technology Process Food Composition Food Analysis Nutritional Quality

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