Effect of Zhishenyuanhu Anticoagulant Formula on Hypercoagulability in Rats with Qi Stagnation and Blood Stasis and Arterial and Venous Thrombosis in Rats

Background: Tumor patients present with hypercoagulable blood and are at risk of venous thromboembolism (VTE). We explored the effect of Zhishenyuanhu anticoagulant formula（ZSYH）on hypercoagulability in rats with qi stagnation and blood stasis and thrombosis in rats.Methods: Part I. Epinephrine (0.6 mg/kg, hypodermic injection, h.i.) was administered every day for 7 days. Six groups were gavaged with saline, saline, rivaroxaban, low-dose, medium-dose, and high-dose ZSYH every day. We collected rats’ daily body weight, food intake, clotting time (CT), coagulation and hemorheology results. Part II. Six groups of rats were given the same drugs as in part I for 7 days. Half of rats in each group were used to construct a common carotid artery thrombusis model, while the other half were used to construct an inferior vena cava thrombusis model. Results: ZSYH caused decreases in FIB, shear rate 1, whole blood low shear relative index, and RE. The high dose of ZSYH caused decreases in wet and dry weight of arterial and venous thrombosis.Conclusion: ZSYH is effective in treating hypercoagulability in rats with qi stagnation and blood stasis. The high dose of ZSYH prevent the development of arterial thrombosis and venous thrombosis

Research of Intelligent Video Surveillance System based on Artificial Neural Network

Abstract In order to improve the video monitoring capabilities, this paper designs an intelligent video surveillance system. Firstly, it analyzes the current problems of video surveillance, and then proposes intelligent requirement in three aspects. In the training process, the model is obtained by searching, gray conversion, and training. Finally, the correctness of this system is verified by the actual application in real station.</jats:p

Wanting to eat matters: Negative affect and emotional eating were associated with impaired memory suppression of food cues

Objective: Previous studies have linked emotional eating with negative affect and decreased inhibitory control. However, studies on inhibitory control have generally focused on motor inhibition. How to stop higher-level cognitive processes, such as food-related memory retrieval or voluntary thoughts, received few direct investigation in field of food intake or food-related decision making. The current study, adopting Anderson and Green's Think/No-Think paradigm, aimed to investigate the relationship between emotional eating, negative affect and food-related memory suppression. Method: Sixty-one young females participated in the current study, during which they finished food specific Think/No-Think task. Their positive and negative affect and eating style were measured using Positive Affect and Negative Affect Schedule and Dutch Eating Behavior Question. The reward value of the food item used in the Think/No-Think task was measured using liking and wanting ratings. Results: As hypothesized, negative affect and emotional eating were associated with decreased memory suppression of palatable food cues. Further analysis showed that higher emotional eating was associated with greater wanting only among the food items which were previously suppressed however remembered later. Discussion: The current study presents the first evidence that negative affect and emotional eating were associated with impaired memory suppression of palatable food cues, and it provided insight into the interaction between reward valuation for the food cues and hippocampal memory mechanisms during retrieval suppression