The response to injury usually begins with dilatation of small blood vessels in and around the injured site (figure bellow). This response (called vasodilatation) results from relaxation of smooth muscle in the vascular walls. It can begin within seconds after an acute injury or develop over hours or days of low-grade irritation or infection. Vasodilatation initially results in increased blood flow through arterioles, capillaries, and venules of the affected region, leading to redness (erythema) and warmth. As the vessels dilate, endothelial cells lining some of the vessels actively retract away from one another to create temporary, microscopic gaps in the endothelial lining. Endothelial retraction occurs only in the smallest venules (often called postcapillary venules), which are thin-walled vessels with lumenal diameters of 20 - 60 µm. (more…)

Routes by which infectious organisms gain entry into the body include the skin, respiratory tract, gastro-intestinal (GI) tract and GU tract. There are fundamentally two ways in which infectious agents cross the physical and chemical barriers: either they are able to penetrate the intact barriers at one or more anatomical sites, or the physical barriers are damaged and breached, allowing entry of the organism.

Bellow are some possibles pathogens entry into human body:

Penetration of intact skin or mucosa

• Skin. Few organisms are able to penetrate intact skin. However, some parasites (e.g. hookworm) or their larvae (e.g. schistosoma) can do this. Other agents, such as wart viruses, set up infection in the skin and do not enter further into the body.

• Mucosa. Mucosa, being softer and damper than skin, are much more frequent sites of entry and all intact mucosa can be penetrated by some organisms. Examples are shown in table bellow. Pathogens can cross epithelia by passing through epithelial cells, as in the case of the meningococcus (a bacteria causing meningitis), or by passing between the epithelial cells, seen with Haemophilus influenzae.

Mucosal Sites of Entry for Pathogens

Penetration of damaged skin or mucosa

There are many ways in which skin or mucosa can be damaged, allowing entry of infectious organisms that could not cross intact skin or mucosa. Damage to skin is a particularly important route of infection and can occur in a number of ways:

• Burns. Burns, especially severe ones, pose a major risk for infection, particularly with Staphylococcus, Streptococcus, Pseudomonas and Clostridium tetanus.

• Cuts and wounds. These can allow entry of similar organisms to those seen after burns.

• Insect bites. Numerous infections pathogenesis are transmitted via insect bites. These include malaria, typhus and plague.

• Animal bites. Animal bites can provide direct transmission of infection, such as in rabies. Because they cause significant damage to the skin, bites can allow the entry of the same environmental pathogens as burns, cuts and wounds (see above).

• Human behaviour. Various aspects of uniquely human behaviour can result in the skin being penetrated. Sharing of syringes by intravenous (IV) drug users exposes them to risk of hepatitis and human immunodeficiency virus (HIV). A number of viral infections (hepatitis, HIV) have been transmitted by blood transfusion and blood products (e.g. factor VIII for haemophiliacs) before appropriate screening procedures were developed. Transplantation has also resulted in transmission of infection before the introduction of appropriate donor screening.

Damage to mucosa may not increase the likelihood of infection to the same extent as damage to the skin. However, physical or chemical damage may allow entry of some organisms (e.g. smoking increases the risk of respiratory bacterial infections or respiratory allergies). Furthermore, infection of the mucosa with a virus may cause damage and facilitate the entry of bacterial pathogens spread.

Genome-wide scans have pointed to a number of genomic regions implicated in asthma. This study used an elegant scheme to investigate chromosome 7p, which had been previously identified as containing susceptibility loci for asthma-related phenotypes. Positional cloning of asthma susceptibility genes was undertaken in the Kainuu subpopulation from Finland and two additional population samples from Quebec, Canada. A hierarchical gene mapping strategy was followed by identification of specific genes on the implicated DNA segment of chromosome 7. (more…)

Being an immunological disease, the characteristics of allergy are those of specificity and memory. Regardless of whether the clinical manifestation is rhinoconjunctivitis, rhinitis, or asthma, the underlying immunological response disorder is based on the adverse reactions of cells in the immune system upon contact with allergens. These cells are specific for epitopes that are structural parts of allergens present in the allergenic source material. Two types of cells (i.e., T cells and B-cells) produce receptor molecules (i.e., T-cell receptors and immunoglobulin [IgE] antibodies) that, through high-affinity interactions with the allergen, efficiently catalyze the presence of even minute amounts of allergens into clinical symptoms, the extreme consequence of which may be life-threatening to the patient. (more…)

By definition, allergy is a condition where a person has hypersensitivity to an environmental, drug, or food antigen (allergen) caused by an altered or unusual immune system reaction to the antigen.

Allergenic foods can impact the lungs when an allergic reaction individual inhales food particles that may have been released when the food was cooked or that were dispersed in aerosol form. Allergy to the allergens in cooked food has been reported by highly allergic patients who were exposed to their allergenic foods (say, fish, shellfish, or eggs) in an enclosed area (for example, a restaurant dining room) or during meal preparation. Most cases of asthma triggered by aerosolized food allergens involve adults engaged in specific occupations that regularly expose them to the allergens. In contrast, most cases of asthma in children are triggered when the allergen is eaten, not inhaled.

Many experts believe that if a baby can be protected from becoming sensitized to the most highly allergenic foods when their healthy immune system and the digestive tract are in the most vulnerable stage for allergy to develop, the incidence of lifelong food allergy and potentially life-threatening anaphylactic reactions to foods will be reduced and hopefully entirely prevented. When a baby has been identified to be at risk for developing allergy, measures to reduce allergic sensitization might be implemented at birth and the problems associated with future food allergy may be significantly reduced. However, as we shall see in later discussions, experts disagree on the best way to avoid this early allergic sensitization.

The reaction of asthmatics to these chemical compounds is not an allergy, but is more correctly described as allergy intolerance because the initial response is not a triggering of the immune system. The process involves an increase in the level of the inflammatory mediators that are responsible for the bronchospasm of asthma. These mediators include histamine and leukotrienes. They are released during the reaction to an allergen, and cause the muscular contractions that result in the difficulty in breathing and wheezing that are typical of asthma. By inhibiting (or turning off) other types of mediators, the chemicals in the food additives cause an increase in the level of antihistamine and leukotrienes. This results in increased bronchospasm, and a definite worsening of the asthma symptoms.

Oral allergy syndrome is an allergic reaction to food that is confined to the oral cavity (i.e., to the lips, and around the lips, roof of the mouth, tongue, hard and soft palate, and uvula) and adjacent structures. It differs from other food allergy in that its symptoms do not appear in any other location in the body, and always accompany respiratory allergy to inhaled allergens of plants, particularly plant pollens. Of course, symptoms in the mouth, throat, and upper respiratory tract can be part of a generalized reaction to foods, but in this case they are more accurately described as oral allergy symptoms. The term oral allergy syndrome applies specifically to pollen allergy (pollinosis) accompanied by reactions to certain raw foods when they are in direct contact with oral tissues. Individuals with Oral allergy syndrome typically have hay fever symptoms caused by allergies to trees, grasses, and weeds. They experience irritation in the mouth (lips, tongue, roof of the mouth) and sometimes the throat after eating specific types of raw fruits, vegetables, and sometimes nuts.

Almost everyone is not affected by exposure to mold, if they are not exposed to many fungi or mold. Unfortunately, they are not sure what kind of molds that are available around us. Also we do not know if much exposure for a short-term exposure to mold can worse than not exposure for a long time. Everyone is different, corresponding to a set of exposure, is for some people not so for others. Remember, mold is everywhere, we are all exposed to mold every day. (more…)

When it comes to relation to natural hives remedies for quick relief, you must first understand what causes the hives, and when it occurs. The Hives are caused when the chemical histamine is released into your body when you get contact with something you allergic with (allergen).

The hives normally indicated by a red area of acute inflammation, like a flare. (more…)

Almost any kind of conditions sure enough get benefit from BICOM Bioresonance therapy. Bioresonance Treatment is non-invasive, painless and reliable treatment that suitable at any age. Dr. Peter Schumacher BICOM (Pediatrician) was popular in 1991 to effectively counterbalance the allergic reaction in children. In China, BICOM almost exclusively in children’s hospitals to treat baby eczema and to control asthma. (more…)

Having a food intolerance test is becoming increasingly popular nowadays. This is because the symptoms of indigestion, stomach cramps, headaches, insomnia and constipation are associated with food intolerance. Food intolerance or food sensitivity is much more common than food allergies. It is estimated that around 10% of people are allergic to a food, but the number is increasing between 30-60% of people with intolerance to one or more additives or chemicals allergies in food. (more…)

Each year, millions of people are susceptible to seasonal allergies symptoms. The pollen of the flowers float in the air that could be much more than a trigger allergies in some people. Pollen can cause allergic reactions that people can not take into consideration. Pollen can trigger an allergic reactions in patients with allergic rhinitis and asthma. (more…)