Aspirin lowers red blood cell count / bloodletting?

[i***@aol.com]

I suppose this would give some credence to the .. **increased** red
blood cells leading to .. **inflammation** ..

Or the 'chronic low grade inflammation' .. noone seems to be able to ..
find ..

Indian Journal of Pharmacology
Medknow Publications on behalf of Indian Pharmacological Society
ISSN: 0253-7613
Vol. 36, No. 4, 2004, pp. 226-230
Bioline Code: ph04075
Full paper language: English
Document available free of charge

Indian Journal of Pharmacology, Vol. 36, No. 4, 2004, pp. 226-230
Acute and chronic effects of aspirin on hematological parameters and
hepatic ferritin expression in mice
Merchant MA, Modi DeepakN
Abstract


OBJECTIVE: To examine the acute and chronic effects of aspirin on
peripheral blood and bone marrow counts and hepatic ferritin expression
in mice. MATERIAL AND METHODS: Adult male albino mice were orally
administered aspirin at a dose of 600 mg/kg thrice daily for 7 days or
150 mg/kg once daily for 6/7 days up to 25 weeks. At the end of the
experiment the red and white blood cell counts, hemoglobin, and packed
cell volume were estimated. Bone marrow films were studied to estimate
the rate of erythropoiesis and leucopoiesis. Expression of liver
ferritin was tested by immunohistochemistry. RESULTS: Acute or chronic
doses of aspirin reduced the RBC count, hemoglobin and other red cell
indices as compared to controls. The WBC counts were higher in the
treated animals as compared to the untreated animals. Both the
treatment regimens appeared to suppress the rate of erythropoiesis in
the marrow, while the rate of leucopoiesis appeared to increase in the
marrow of the treated animals. Aspirin treatment did not significantly
affect the expression of ferritin in the liver. CONCLUSION: Aspirin in
either acute or chronic doses induces anemia associated with
leucocytosis in mice; the anemia does not seem to be induced due to
alterations in iron metabolism. The drug appears to use multiple
targets which affect red cell production and maturation processes.
Keywords
Acetyl salicylic acid, hematological toxicity, red cell indices


© Copyright 2004 Indian Journal of Pharmacology.
Alternative site location: http://www.ijp-online.com


Who loves ya.
Tom


Jesus Was A Vegetarian!
http://jesuswasavegetarian.7h.com


Man Is A Herbivore!
http://tinyurl.com/a3cc3


DEAD PEOPLE WALKING
http://tinyurl.com/zk9fk

[c***@shipper.com]

"I suppose this would give some credence to the .. **increased** red
blood cells leading to .. **inflammation** ..

Or the 'chronic low grade inflammation' .. noone seems to be able to ..
find .."

No, typically you do not understand what the abstract was saying beyond
the use of "iron" in the text. As often before you do not understand it
might even contridict your claim for it.

[m***@lycos.com]

I don't know what point he is making about "inflammation" either. I
talk about this down to the molecular level on my site, but as you
said, he seems to be obsessed with iron. He is correct that too much
iron is very unhealthy, especially when one eats a diet rich in
polyunsaturated fatty acids and low in antioxidant-rich foods, but he
fails to understand that iron is acting as a catalyst, and that one can
find Asian populations that do not have the "diseases" Western "experts
expect (because the people in question have high iron levels) because
they are not consuming the high PUFA/low antioxidant diet now common in
nations like the USA.

Here is a recent study that is worthy of consideration in the context
of this post:

Med Hypotheses. 2006 Oct 10; [Epub ahead of print]
Heme of consumed red meat can act as a catalyst of oxidative damage and
could initiate colon, breast and prostate cancers, heart disease and
other diseases.Tappel A.
Department of Food Science and Technology, University of California,
Davis, CA 95616, USA.

Dietary epidemiological studies indicate correlations between the
consumption of red meat and/or processed meat and cancer of the colon,
rectum, stomach, pancreas, bladder, endometrium and ovaries, prostate,
breast and lung, heart disease, rheumatoid arthritis, type 2 diabetes
and Alzheimer's disease. The correlation of all these major diseases
with dietary red meat indicates the presence of factors in red meat
that damage biological components. This hypothesis will focus on the
biochemistry of heme compounds and their oxidative processes. Raw red
meat contains high levels of oxymyoglobin and deoxymyoglobin and
oxyhemoglobin and deoxyhemoglobin and cytochromes in muscle and other
tissues. Cooked and processed meat contain hemichromes and hemochromes.
After being eaten heme proteins are hydrolyzed to amino acids and
peptides and the heme group which is coordinated with strong ligands.
The iron of heme coordinates to the sulfur, nitrogen or oxygen of amino
acids and peptides and other biological components. The coordinated
heme groups are absorbed and transported by the blood to every organ
and tissue. Free and coordinated heme preferentially catalyze oxidative
reactions. Heme catalyzed oxidations can damage lipids, proteins, DNA
and other nucleic acids and various components of biological systems.
Heme catalysis with hydroperoxide intermediates can initiate further
oxidations some of which would result in oxidative chain reactions.
Biochemical and tissue free radical damage caused by heme catalyzed
oxidations is similar to that resulting from ionizing radiation.
Oxidative biochemical damage is widespread in diseases. It is apparent
that decreasing the amount of dietary red meat will limit the level of
oxidative catalysts in the tissues of the body. Increasing consumption
of vegetables and fruits elevates the levels of antioxidative
components, for example, selenium, vitamin E, vitamin C, lycopene,
cysteine-glutathione and various phytochemicals. These detrimental
processes of heme catalysis of oxidative damage hypothesized here are
not well recognized. More investigative studies in this field need to
be done.

PMID: 17045417 [PubMed - as supplied by publisher]


Dairy is generally fine (not cooked) as are eggs (not cooked while
exposed to air), but "red meat" presents major problems (especially
considering how it is cooked by most people).

[i***@aol.com]

Post by m***@lycos.com
I don't know what point he is making about "inflammation" either.

Increased red blood cell production is ... **accompanied** ... by
**hyperviscosity** .. intravenous hyperviscous liquid leads to all the
signs of **inflammation** .. therefore the **lowering** of red blood
cell count .. 'coincidentally' .. coincides WITH the lowering of
inflammation .. IE:aspirin an 'anti-inflammatory' ..

Therefore ... ?

LINKING / correlating .. the FACT the giving of an anti-inflammatory
COINCIDENTALLY / correlates WITH .. lowering of red blood cell count ..
AND .. therefore .. **viscosity** ..

Therefore .. ?

The 'chronic low grade inflammation' .. noone can find .. is simply the
FACT .. braindeadfkgmorons have .. accepted .. a .. MARKER .. of red
blood cell COUNT .. much higher than .. required.

So everyone is walking around with increased red blood cells ..
hyperviscosity / inflammation .. and meanwhile .. 'they' .. are
dumbfounded ..

'They' have accepted a marker for red blood cell count which is VERY
close to killing you .. if you have a .. underlying medical problem.

IE: the Epoetin / Procrit study in which the 13 marker / normal .. was
/ is only .5 below the 13.5 which .. achieved .. 25% INCREASED DEATH
.. achieved through .. 'heroic methods' {withfriendslikethese] ..
http://tinyurl.com/yg4feu

Post by m***@lycos.com

I talk about this down to the molecular level on my site, but as you

said, he seems to be obsessed with iron. <<

Name a disease in which iron and / or oxidative stress HASN'T .. been
mentioned ..

Post by m***@lycos.com

He is correct that too much

iron is very unhealthy, especially when one eats a diet rich in
polyunsaturated fatty acids and low in antioxidant-rich foods, but he
fails to understand that iron is acting as a catalyst, and that one
can
find Asian populations that do not have the "diseases" Western
"experts
expect (because the people in question have high iron levels) because
they are not consuming the high PUFA/low antioxidant diet now common
in
nations like the USA.<<

Oh I think I understand that ..

I've mentioned it before ..

IE: Native Indians and their inability to eat a .. refined carb ..

Post by m***@lycos.com

Here is a recent study that is worthy of consideration in the context

of this post:<<

Very good study .. I commend you on your abilities ..

Post by m***@lycos.com
Med Hypotheses. 2006 Oct 10; [Epub ahead of print]
Heme of consumed red meat can act as a catalyst of oxidative damage and
could initiate colon, breast and prostate cancers, heart disease and
other diseases.Tappel A.
Department of Food Science and Technology, University of California,
Davis, CA 95616, USA.
Dietary epidemiological studies indicate correlations between the
consumption of red meat and/or processed meat and cancer of the colon,
rectum, stomach, pancreas, bladder, endometrium and ovaries, prostate,
breast and lung, heart disease, rheumatoid arthritis, type 2 diabetes
and Alzheimer's disease. The correlation of all these major diseases
with dietary red meat indicates the presence of factors in red meat
that damage biological components. This hypothesis will focus on the
biochemistry of heme compounds and their oxidative processes. Raw red
meat contains high levels of oxymyoglobin and deoxymyoglobin and
oxyhemoglobin and deoxyhemoglobin and cytochromes in muscle and other
tissues. Cooked and processed meat contain hemichromes and hemochromes.
After being eaten heme proteins are hydrolyzed to amino acids and
peptides and the heme group which is coordinated with strong ligands.
The iron of heme coordinates to the sulfur, nitrogen or oxygen of amino
acids and peptides and other biological components. The coordinated
heme groups are absorbed and transported by the blood to every organ
and tissue. Free and coordinated heme preferentially catalyze oxidative
reactions. Heme catalyzed oxidations can damage lipids, proteins, DNA
and other nucleic acids and various components of biological systems.
Heme catalysis with hydroperoxide intermediates can initiate further
oxidations some of which would result in oxidative chain reactions.
Biochemical and tissue free radical damage caused by heme catalyzed
oxidations is similar to that resulting from ionizing radiation.
Oxidative biochemical damage is widespread in diseases. It is apparent
that decreasing the amount of dietary red meat will limit the level of
oxidative catalysts in the tissues of the body. Increasing consumption
of vegetables and fruits elevates the levels of antioxidative
components, for example, selenium, vitamin E, vitamin C, lycopene,
cysteine-glutathione and various phytochemicals. These detrimental
processes of heme catalysis of oxidative damage hypothesized here are
not well recognized. More investigative studies in this field need to
be done.
PMID: 17045417 [PubMed - as supplied by publisher]
Dairy is generally fine (not cooked) as are eggs (not cooked while
exposed to air), but "red meat" presents major problems (especially
considering how it is cooked by most people).

Who loves ya.
Tom


Jesus Was A Vegetarian!
http://jesuswasavegetarian.7h.com


Man Is A Herbivore!
http://tinyurl.com/a3cc3


DEAD PEOPLE WALKING
http://tinyurl.com/zk9fk

[ironjustice]

Post by i***@aol.com
I suppose this would give some credence to the .. **increased** red
blood cells leading to .. **inflammation** ..

I forgot ..

Ta ..fkg .. da ..

“Protein intake from only haem animal origin was associated with increased haemoglobin and haematocrit levels whereas protein intakes from non-haem animals and plants were not associated”
"low-grade chronic inflammation"

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3905638/

Post by i***@aol.com
Or the 'chronic low grade inflammation' .. noone seems to be able to ..
find ..
Indian Journal of Pharmacology
Medknow Publications on behalf of Indian Pharmacological Society
ISSN: 0253-7613
Vol. 36, No. 4, 2004, pp. 226-230
Bioline Code: ph04075
Full paper language: English
Document available free of charge
Indian Journal of Pharmacology, Vol. 36, No. 4, 2004, pp. 226-230
Acute and chronic effects of aspirin on hematological parameters and
hepatic ferritin expression in mice
Merchant MA, Modi DeepakN
Abstract
OBJECTIVE: To examine the acute and chronic effects of aspirin on
peripheral blood and bone marrow counts and hepatic ferritin expression
in mice. MATERIAL AND METHODS: Adult male albino mice were orally
administered aspirin at a dose of 600 mg/kg thrice daily for 7 days or
150 mg/kg once daily for 6/7 days up to 25 weeks. At the end of the
experiment the red and white blood cell counts, hemoglobin, and packed
cell volume were estimated. Bone marrow films were studied to estimate
the rate of erythropoiesis and leucopoiesis. Expression of liver
ferritin was tested by immunohistochemistry. RESULTS: Acute or chronic
doses of aspirin reduced the RBC count, hemoglobin and other red cell
indices as compared to controls. The WBC counts were higher in the
treated animals as compared to the untreated animals. Both the
treatment regimens appeared to suppress the rate of erythropoiesis in
the marrow, while the rate of leucopoiesis appeared to increase in the
marrow of the treated animals. Aspirin treatment did not significantly
affect the expression of ferritin in the liver. CONCLUSION: Aspirin in
either acute or chronic doses induces anemia associated with
leucocytosis in mice; the anemia does not seem to be induced due to
alterations in iron metabolism. The drug appears to use multiple
targets which affect red cell production and maturation processes.
Keywords
Acetyl salicylic acid, hematological toxicity, red cell indices
© Copyright 2004 Indian Journal of Pharmacology.
Alternative site location: http://www.ijp-online.com
Who loves ya.
Tom
Jesus Was A Vegetarian!
http://jesuswasavegetarian.7h.com
Man Is A Herbivore!
http://tinyurl.com/a3cc3
DEAD PEOPLE WALKING
http://tinyurl.com/zk9fk