Objective To study the preparation of quercetin compound cream and establish its standard of quality control. Methods The composition of recipe and manufacturing technique were designed.The content of components were determined by HPLC,and its stability tests were carried out.Results The product was a kind of yellow smooth cream.The linear ranges were 0.053-1.696 μg for quercetin(r=0.999 9),0.053-1.696 μg for 8-methoxypsoralen(r=0.999 8)and 0.100-1.000 μg for beta-methasone(r=0.999 9).The average recovery rate were 99.83%,99.52%,and 99.74% of quercetin,8-methoxypsoralen,and beta-methasone(n=9).After 12 months′long term stability test,all the 3 batches of sample preparations were in line with relevant regu-lations.Conclusion The designed recipe was reasonable,and the manufacturing technique was feasible,with stable and controllable quality.

OBJECTIVETo investigate the guidance role of preoperative nutritional risk screening in perioperative nutrition support for colorectal cancer patients in order to provide evidence for the rational clinical application of nutrition support.

METHODSNutritional risk screening was carried out in 290 hospitalized colorectal cancer patients from The Fourth People's Hospital of Wuxi City, Tongji Hospital of Tongji University and The Second Hospital of Soochow University with the nutritional risk screening(NSR) 2002 score summary table. Postoperative bowel function recovery and associated nutritional indices were compared between patients who received preoperative nutrition support according to the risk screening results and those who did not.

RESULTSAmong 110 patients at nutritional risk, 65 received perioperative nutrition support and had faster recovery of intestinal function [time to first flatus (2.3±0.5) d vs. (3.3±0.5) d, time to first defecation (3.5±0.5) d vs. (4.6±0.6) d, semi-fluid intake (10.1±1.2) d vs. (12.4±2.2) d], shorter postoperative stay [(15.7±1.1) d vs. (18.8±1.4) d], and higher albumin, prealbumin and transferrin [(33.2±4.5) g/L vs. (26.0±4.0) g/L, (0.28±0.05) g/L vs. (0.16±0.04) g/L, (1.92±0.33) g/L vs. (1.75±0.45) g/L] at 7-day postoperatively (all P<0.05) as compared to those without perioperative nutrition support(n=45). While among 180 cases without nutritional risk, there were no significant differences in the above indices between patients who received preoperative nutrition support and those who did not (all P>0.05).

CONCLUSIONIt is important to evaluate the nutritional risk in hospitalized patients with colorectal cancer, and to carry out nutrition support actively for those at nutritional risk.

Colorectal Neoplasms ; therapy ; Female ; Humans ; Male ; Middle Aged ; Nutrition Assessment ; Nutritional Support ; Perioperative Care ; Retrospective Studies ; Risk Assessment

Objective:To analyze the correlation between the Naples prognostic score (NPS) after preoperative neoadjuvant chemoradiotherapy in locally advanced rectal cancer (LARC) and evaluate the prognostic value of NPS in LARC.Methods:136 patients with LARC meeting the recruitment criteria from 2015 to 2020 were selected. Serum albumin, total cholesterol (TC) were collected and neutrophil-lymphocyte ratio and lymphocyte-monocyte ratio were calculated. All patients were scored and graded according to the NPS rule. The survival rate was calculated with Kaplan- Meier method. Multivariate prognostic analysis was performed by Cox models. Results:There was no significant correlation between NPS score and tumor regression or pathological complete response (pCR) of LARC patients after neoadjuvant therapy ( P=0.192, P=0.163). However, Cox multivariate analysis showed that NPS was an independent risk factor for overall survival (OS) and disease-free survival (DFS) of LARC ( P=0.009, P=0.003), and hierarchical analysis suggested that LARC patients with lower NPS score obtained better prognosis. Besides NPS, tumor size was also an independent risk factor for OS, and tumor size and N stage were the independent risk factors for DFS. Conclusion:NPS has no correlation with tumor regression or pCR for LARC after neoadjuvant chemoradiotherapy, whereas it could serve as an effective predictor for long-term prognosis of LARC.

Obj ective To investigate the effects of laparoscopic surgeryon coagulation func-tion in patients with gastric cancer.Methods A total of 71 patients with gastric cancer were divid-ed into laparoscopic group and laparotomy group.Levels of D-dimer (D-D)and fibrinogen (FIB), prothrombin time (PT),activated partial thromboplastin time (APTT)were detected before opera-tion,end of operation and 24 hours after operation.Prothrombin time-international normalized ratio (INR)was calculated and coagulation function was observed in both groups.Results There were no significant differences in APTT and INR before and after operation in both groups (P>0 .05 ). PT at 24 hours after operation was significantly shorter than that before operation(P<0 .05 ),but there was no significant difference between two groups (P>0 .05 ).Levels of FIB and D-D in-creased after operation,and there were significant differences between two groups (P<0 .05 ). Conclusion Blood hypercoagulability and potential thrombosis are associated with patients with la-paroscopic surgery or laparotomy surgery.Preventions during preoperative period should be conduct-ed to mitigate the effects of laparotomy surgery on coagulation function.

Objective To investigate the guidance role of preoperative nutritional risk screening in perioperative nutrition support for colorectal cancer patients in order to provide evidence for the rational clinical application of nutrition support. Methods Nutritional risk screening was carried out in 290 hospitalized colorectal cancer patients from The Fourth People′s Hospital of Wuxi City, Tongji Hospital of Tongji University and The Second Hospital of Soochow University with the nutritional risk screening (NSR) 2002 score summary table. Postoperative bowel function recovery and associated nutritional indices were compared between patients who received preoperative nutrition support according to the risk screening results and those who did not. Results Among 110 patients at nutritional risk, 65 received perioperative nutrition support and had faster recovery of intestinal function [time to first flatus (2.3 ±0.5) d vs. (3.3 ± 0.5) d, time to first defecation (3.5 ±0.5) d vs. (4.6 ±0.6) d, semi-fluid intake (10.1 ±1.2) d vs. (12.4 ± 2.2) d], shorter postoperative stay [(15.7±1.1) d vs. (18.8±1.4) d], and higher albumin, prealbumin and transferrin [(33.2±4.5) g/L vs. (26.0±4.0) g/L, (0.28±0.05) g/L vs. (0.16±0.04) g/L, (1.92±0.33) g/L vs. (1.75±0.45) g/L] at 7-day postoperatively (all P<0.05) as compared to those without perioperative nutrition support (n=45). While among 180 cases without nutritional risk, there were no significant differences in the above indices between patients who received preoperative nutrition support and those who did not (all P>0.05). Conclusion It is important to evaluate the nutritional risk in hospitalized patients with colorectal cancer , and to carry out nutrition support actively for those at nutritional risk.

Objective To investigate the guidance role of preoperative nutritional risk screening in perioperative nutrition support for colorectal cancer patients in order to provide evidence for the rational clinical application of nutrition support. Methods Nutritional risk screening was carried out in 290 hospitalized colorectal cancer patients from The Fourth People′s Hospital of Wuxi City, Tongji Hospital of Tongji University and The Second Hospital of Soochow University with the nutritional risk screening (NSR) 2002 score summary table. Postoperative bowel function recovery and associated nutritional indices were compared between patients who received preoperative nutrition support according to the risk screening results and those who did not. Results Among 110 patients at nutritional risk, 65 received perioperative nutrition support and had faster recovery of intestinal function [time to first flatus (2.3 ±0.5) d vs. (3.3 ± 0.5) d, time to first defecation (3.5 ±0.5) d vs. (4.6 ±0.6) d, semi-fluid intake (10.1 ±1.2) d vs. (12.4 ± 2.2) d], shorter postoperative stay [(15.7±1.1) d vs. (18.8±1.4) d], and higher albumin, prealbumin and transferrin [(33.2±4.5) g/L vs. (26.0±4.0) g/L, (0.28±0.05) g/L vs. (0.16±0.04) g/L, (1.92±0.33) g/L vs. (1.75±0.45) g/L] at 7-day postoperatively (all P<0.05) as compared to those without perioperative nutrition support (n=45). While among 180 cases without nutritional risk, there were no significant differences in the above indices between patients who received preoperative nutrition support and those who did not (all P>0.05). Conclusion It is important to evaluate the nutritional risk in hospitalized patients with colorectal cancer , and to carry out nutrition support actively for those at nutritional risk.

Obj ective To investigate the effects of laparoscopic surgeryon coagulation func-tion in patients with gastric cancer.Methods A total of 71 patients with gastric cancer were divid-ed into laparoscopic group and laparotomy group.Levels of D-dimer (D-D)and fibrinogen (FIB), prothrombin time (PT),activated partial thromboplastin time (APTT)were detected before opera-tion,end of operation and 24 hours after operation.Prothrombin time-international normalized ratio (INR)was calculated and coagulation function was observed in both groups.Results There were no significant differences in APTT and INR before and after operation in both groups (P>0 .05 ). PT at 24 hours after operation was significantly shorter than that before operation(P<0 .05 ),but there was no significant difference between two groups (P>0 .05 ).Levels of FIB and D-D in-creased after operation,and there were significant differences between two groups (P<0 .05 ). Conclusion Blood hypercoagulability and potential thrombosis are associated with patients with la-paroscopic surgery or laparotomy surgery.Preventions during preoperative period should be conduct-ed to mitigate the effects of laparotomy surgery on coagulation function.