What shape does acuteness wet wart have

summary

Condyloma acuminatum is a kind of infectious disease, is a kind of STD, is a high incidence rate disease in our country. At present, the treatment cycle of condyloma acuminatum is longer and more complicated. In addition, condyloma acuminatum is also a kind of STD prone to relapse. So, we should treat it in time, if not, it will cause great harm to the body. Let's talk about the shape of condyloma acuminatum.

What shape does acuteness wet wart have

Symptom 1: the disease is more common in young men and women with active sexual life. History of unclean sexual life or indirect contact infection and condyloma acuminatum of spouse. Condyloma acuminatum lesions will appear small reddish papules, and then gradually grow up, the surface is uneven, some cauliflower like, the root can have pedicle.

Symptom 2: the shape of wart body is various, common have cauliflower shape, papillary shape, chicken coronal shape, mushroom shape, papule shape. There are finger shape, strip shape, flat shape or irregular shape. Individual giant condyloma acuminatum can be fist shaped or bag shaped. The base of general wart body is smaller, narrower.

Symptom 3: the patient first infected with herpes virus, does not immediately show symptoms, first there is a period of incubation period, the onset site has a burning sensation, and then the patient's skin papules, pustules, after a period of time, pustules ulceration, this period of patients are often unbearable pain, the last lesions dry, scab.

matters needing attention

Vitamin C can enhance the body's immune response. Because it is a powerful antioxidant, it can stimulate special immune cells to enhance immunity. Vitamin C can act on a variety of white blood cells, such as neutrophils, lymphocytes and phagocytes, which prevent the production of human papillomavirus. Vitamin C also contributes to the production of interferon, a protein that kills viruses. Foods rich in vitamin C include citrus fruits, most tropical fruits, green peppers, cabbage and broccoli. Cooking is the best way to preserve vitamin C content.