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O transtorno bipolar é um grupo complexo de transtornos crônicos que pode cursar, em seu tipo I, com quadro caracterizado pela presença de um episódio maníaco associado ao aumento de energia ou atividade e humor elevado, expansivo ou irritável, além de outros comemorativos. Existe baixa frequência de associação desta patologia à pseudociese, sendo mais comum em causas orgânicas e psiquiátricas como transtornos psicóticos e transtorno depressivo maior. O uso do fitoterápico estimulante conhecido como "maca-peruana" (derivada do tubérculo Lepidium meyenii) possui efeitos no humor, no afeto e na libido, e podem ocorrer efeitos adversos e de interação com outros medicamentos. Este artigo traz o relato de caso de uma mulher submetida à internação hospitalar na enfermaria de psiquiatria do Hospital das Clínicas da Faculdade de Medicina de Marília (HC FAMEMA), com diagnóstico prévio de transtorno bipolar que desenvolveu episódio de mania com clínica de pseudociese após uso do psicoestimulante maca-peruana.

This study evaluated the effects of hanging the carcass by the Achilles tendon (AS) versus pelvic suspension (PS) on meat quality traits. Bos indicus carcasses of two distinct biological types/sex categories comprised 10 young Brangus heifers and 10 Nellore bulls which were finished in a feedlot. Half-carcasses of each biological type/sex category were randomly hung using Achilles suspension (n = 20, AS) or pelvic suspension (n = 20, PS) for 48 h. At boning, longissimus samples were collected for evaluation by untrained consumers for tenderness, liking of flavor, juiciness and overall acceptability, after aging for 5 or 15 days. Objective samples were also tested for shear force (SF), Minolta meat colour, ultimate pH, cooking loss (CL) and purge loss (PL). There was a positive effect (p < 0.01) of PS on the sensory tenderness of Nellore bulls and Brangus heifers aged for 5 days compared to the AS method. At 15 days of aging, difference in sensory tenderness was observed (p < 0.05) in either group. Additionally, an interaction occurred between the suspension method and the aging of Nellore beef (p < 0.05) on liking of flavor, juiciness and overall acceptance, while the same effects were not observed for Brangus beef (p > 0.05). Nellore carcasses submitted to PS tended (p = 0.06) to produce more tender meat than those submitted to AS (SF = 44.62 ± 6.96 vs. 50.41 ± 8.04 N), and lower CL (p < 0.05) were found (27.7 vs. 30.9%). Carcass-suspension methods did not influence meat color, pH or PL in either group (p > 0.05). The PS contributes to improve the quality of Bos indicus bulls loins; in addition, this method allows a reduction in the aging time from 15 to 5 days, and it can be used to supply meat consumer markets which accept a certain level of eating quality.