Home / Food Science and Technology / Analysis the alpha-protein level in hepatitis patient as an aid in assessing the degree in which it generates to hcc

Analysis the alpha-protein level in hepatitis patient as an aid in assessing the degree in which it generates to hcc

 

Table Of Contents


Thesis Abstract

Thesis Overview

<p> </p><p><strong>1.0 INTRODUCTION</strong></p><p>Hepatocellular carcinoma (HCC) is the most common primary liver cancer. It accounts for 60% of all cancer world wide (Melissa 2004). The most significance cause is the presence of cirrhosis. HCC has unique geographic sex, age distribution that are likely determined by specific actiology factor. It’s distribution also varies among ethnic group within the same country (Munoz 1989). A high incidence of hepatitis B and C may have been an important factor contributing to the development of liver disease (HCC and Cirrhosis) in south eastern Nigeria. However, a recent trend which reveals an increase in cases of liver cirrhosis and hepatitis in our environment suggest that there could be other contributory factors peculiar to our environment besides hepatitis B and C which could be possible explanation to the recent trend. In so doing, it would be necessary to look into the various predisposing/causative factors of chronic hepatitis which could lead to increased cases of liver cirrhosis and HCC in our environment. The risk of developing HCC differs depending on the cause of cirrhosis. For example, cirrhosis due to hepatitis B has a high risk of leading to HCC while the risk of HCC in people with primary biliary cirrhosis, although present is very low. All these human hepatitis viruses are RNA viruses except for hepatitis B virus, which is a DNA virus. Although these viruses can be distinguished by their molecular and antigenic properties, all types of viral hepatitis produce clinically similar illnesses. These range from asymptomatic and unapparent to fulminant and fatal acute infections common to all types, on one hand, and from subclinical persistent infections to rapidly progressive liver disease with cirrhosis and even hepatocellular carcinoma (HCC), common to the blood-borne types (HBV and HCV). Without specific virological test, it is not possible to determine which hepatitis virus is responsible for a case of hepatitis. (Kathleen park et al., 2004).</p> <br><p></p>

Blazingprojects Mobile App

📚 Over 50,000 Project Materials
📱 100% Offline: No internet needed
📝 Over 98 Departments
🔍 Project Journal Publishing
🎓 Undergraduate/Postgraduate
📥 Instant Whatsapp/Email Delivery

Blazingprojects App

Related Research

Food Science and Tec. 3 min read

Development of a Novel Food Packaging Material with Antimicrobial Properties for Ext...

The project titled "Development of a Novel Food Packaging Material with Antimicrobial Properties for Extended Shelf Life" focuses on addressing the cr...

BP
Blazingprojects
Read more →
Food Science and Tec. 4 min read

Investigation of the effects of different food processing methods on the nutritional...

The project titled "Investigation of the effects of different food processing methods on the nutritional quality of fruits and vegetables" aims to exp...

BP
Blazingprojects
Read more →
Food Science and Tec. 2 min read

Development of Nutrient-rich Snack Bars Using Alternative Protein Sources...

The project titled "Development of Nutrient-rich Snack Bars Using Alternative Protein Sources" focuses on the creation of snack bars that are not only...

BP
Blazingprojects
Read more →
Food Science and Tec. 3 min read

Development of a novel food preservation technique using natural antimicrobial agent...

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to address the growing need for effect...

BP
Blazingprojects
Read more →
Food Science and Tec. 2 min read

Development of a novel packaging technique for extending the shelf life of fresh pro...

The project titled "Development of a novel packaging technique for extending the shelf life of fresh produce" aims to address the pressing issue of fo...

BP
Blazingprojects
Read more →
Food Science and Tec. 4 min read

Utilization of food by-products for the development of functional foods...

The project titled "Utilization of food by-products for the development of functional foods" aims to explore innovative ways to utilize food by-produc...

BP
Blazingprojects
Read more →
Food Science and Tec. 4 min read

Application of novel food preservation techniques in extending the shelf life of per...

The project titled "Application of novel food preservation techniques in extending the shelf life of perishable foods" aims to explore innovative meth...

BP
Blazingprojects
Read more →
Food Science and Tec. 2 min read

Development of Functional Foods with Enhanced Nutritional and Health Benefits...

The project titled "Development of Functional Foods with Enhanced Nutritional and Health Benefits" aims to explore the creation of functional foods th...

BP
Blazingprojects
Read more →
Food Science and Tec. 2 min read

Utilization of Food By-Products for Value-Added Product Development in the Food Indu...

The project titled "Utilization of Food By-Products for Value-Added Product Development in the Food Industry" focuses on the sustainable management of...

BP
Blazingprojects
Read more →
WhatsApp Click here to chat with us