ANAPHYLAXIS IN CHOPPED GUINEA PIG LUNG : II. ENHANCEMENT OF THE ANAPHYLACTIC RELEASE OF HISTAMINE AND SLOW REACTING SUBSTANCE BY CERTAIN DIBASIC ALIPHATIC ACIDS AND INHIBITION BY MONOBASIC FATTY ACIDS

The quantitative release of histamine and slow reacting substance by specific antigen from perfused, chopped, sensitized guinea pig lung has been used to study the opposing effects of monobasic and certain dibasic fatty acids on the anaphylactic reaction. The anaphylactic release of histamine and sl...

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Detalles Bibliográficos
Autores principales: Austen, K. F., Brocklehurst, W. E.
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1961
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2137365/
https://www.ncbi.nlm.nih.gov/pubmed/13685195

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2137365/
https://www.ncbi.nlm.nih.gov/pubmed/13685195

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