1) Carotid atherosclerotic soft plaque
颈动脉粥样硬化软斑块
2) Carotid atherosclerotic plaque
颈动脉粥样硬化斑块
1.
Effect of Zhuyu Tongmai capsule on carotid atherosclerotic plaque and blood lipid in patients with transient ischemic attack;
逐瘀通脉胶囊对短暂性脑缺血发作患者颈动脉粥样硬化斑块和血脂的影响
2.
Expression and significance of inflammatory factors and bone formation mediators in carotid atherosclerotic plaque;
颈动脉粥样硬化斑块炎性和成骨因子的表达及意义
3.
Accordingto the results of carotid Doppler ultrasongraphy, patients were re-divide intotwo subgroups: CI with carotid atherosclerotic plaque(34) and CI withoutplaqu.
结果：血浆Hcy水平：(1)与高血压、糖尿病、血脂、性别、年龄各指标无明显相关关系，(2)与梗死病灶大小无关；(3)与颈动脉粥样硬化斑块有关，有斑块34例，血浆Hcy(20。
5) atherosclerotic carotid plaque
颈动脉粥样硬化斑块
1.
Comparison of atherosclerotic carotid plaques of recurrent cerebral infarction and first stroke;
复发性与初发性脑梗死患者颈动脉粥样硬化斑块的比较
2.
Object The echogenicity of atherosclerotic carotid plaque in ultrasound image is an important reflection to its component and stability.
目的超声图像上的颈动脉粥样硬化斑块回声强度是反映斑块组成与稳定性的重要内容。
6) carotid atherosclerosis plaque
颈动脉粥样硬化斑块
1.
Effects of Xuezhikang on carotid atherosclerosis plaque and blood lipids in patients with transient ischemic attack;
血脂康对短暂性脑缺血发作患者颈动脉粥样硬化斑块和血脂的影响
2.
Objective:To study the relationship between carotid atherosclerosis plaque,risk factors and cerebral infarction.
目的:探讨颈动脉粥样硬化斑块及其危险因素与脑梗死的关系。
3.
Objective: To observe therapeutic effect and discuss mechanism in treatment of carotid atherosclerosis plaque with micro-powder of dahuang;To provide scientific proof for prevention and cure of carotid atherosclerosis plaque and related cardiovascular and cerebrovascular dieases with Chinese trational medicine which can clear away heat and toxic material and stagnant blood such as dahuang.
目的:观察大黄微粉对颈动脉粥样硬化斑块及其稳定性的干预作用,探讨其作用机制,为应用大黄等清热解毒活血药防治颈动脉粥样硬化斑块及相关心脑血管疾病提供科学的依据。
补充资料：软蟳粥
软蟳粥
软蟳粥
“软蟳粥”为福州百年老店聚春园的传统名菜，味荤鲜、质柔软。最宜老人食用。
【原料】
主辅料：
活红碍1 只，糯米200 克。
调配料：
五花肉100 克，虾干（干肉）50 克，香菇5 朵，酱油适量，胡椒粉、味精少许，上汤1000 克，熟猪油100 克。
【制法】
1.糯米洗净，用清水浸泡1 小时，沥干水分，入笼屉蒸熟。晾冷。红蟳洗净蒸熟，剔出碍肉和黄。晾冷后将蟳黄剁成米。五花肉、虾干、香菇切米。
2.锅置旺火上，下熟猪油烧热后，下五花肉米、虾干米、香菇米煸炒几下，加入蒸熟的糯米、上汤750 克调匀，改中火烧烂，用酱泊、味精、胡椒粉调味后，起锅装盘，上面撤上蟳肉、蟳黄米即成。
【特点】
柔嫩鲜荤，别具风味。
【制作关键】
注意火候，不要把粥烧糊。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。