Search for dissertations about: "INSULIN"
Showing result 11 - 15 of 1522 swedish dissertations containing the word INSULIN.
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11. Assessment and Treatment of Impaired Insulin- Secretion and Action in Type 2 Diabetes
Abstract : Type 2 diabetes (T2D) is a disease characterised by varying degrees of defect in insulin secretion and insulin sensitivity and associated with increased morbidity and mortality. Optimal glycaemic control reduces the progression of diabetic complications. READ MORE
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12. Insulin and IGF-I in type 1 diabetes
Abstract : Patients with type I diabetes have alterations in the GH/IGF system with reduced levels of circulating IGF-I, as well as other disturbances in the components of the IGF system.Alterations of both local and circulating IGF-I and its binding proteins (IGFBPs) have been associated with metabolic and vascular manifestations of diabetes and also with atherosclerosis. READ MORE
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13. Membrane rafts and its GPI anchored complement inhibitors regulate insulin secretion
Abstract : Type 2 diabetic patients usually exhibit an abnormal lipid profile. One such lipid that is constantly elevated in T2D is cholesterol. At the cellular level, cholesterol aids in tight packing of sphingolipids in certain regions of the plasma membrane and these specialized regions are termed ‘membrane rafts’, which act as signalling hubs. READ MORE
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14. Evolutionary Analysis of the Insulin-Relaxin Gene Family from the Perspective of Gene and Genome Duplication Events
Abstract : Paralogs arise by duplications and belong to families. Ten paralogs (insulin; IGF-1 and -2; INSL3-6 and 3-relaxins) constitute the human insulin-relaxin family. The aim of this study was to outline the duplications that gave rise to the vertebrate insulin-relaxin genes and the chromosomal regions in which they reside. READ MORE
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15. Carbohydrate-Rich Foods in the Treatment of the Insulin Resistance Syndrome : Studies of the Importance of the Glycaemic Index and Dietary Fibre
Abstract : The glycaemic responses to various carbohydrate-rich foods are partly dependent on the rate at which the carbohydrate is digested and absorbed. The glycaemic index (GI) is a way of ranking foods according to their glycaemic response and is recommended as a useful tool in identifying starch-rich foods that give the most favourable glycaemic response. READ MORE