Results 201 to 210 of about 40,709 (257)

Therapeutic Potential of Water‐Based Anatolian Propolis Extract Against CAF Diet‐Induced Obesity and Its Metabolic Complications

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Water‐based Anatolian propolis extract attenuates CAF diet‐induced obesity‐related metabolic disturbances by improving dyslipidemia, hepatic injury, adipokine imbalance, and inflammatory status in C57BL/6 mice. ABSTRACT This study investigates the anti‐obesity effects of water‐based Anatolian propolis extract in mice with a cafeteria diet‐induced ...
Mehmet Kemal, Elif Şahin, Ali Kulaber, Sevil Kör, Ahmet Alver, Engin Yenilmez, Sevgi Kolaylı   +6 more
wiley   +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

From Fish Waste to Stable Omega‐3 Bioactive Lipids: Encapsulation Strategies and a Conceptual Framework for Antioxidant and Antimicrobial Functional Food Fortification

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Fish waste is valorized into omega‐3‐rich bioactive lipids (EPA and DHA), followed by stabilization through advanced encapsulation technologies to prevent oxidation and improve storage stability. Encapsulation protects polyunsaturated fatty acids from oxidation, improves storage stability, enables controlled gastrointestinal release, and enhances ...
Abebe Desalegn, Habtamu Admassu, Gadissa Mosisa, Gebeyehu Ayele, Molla Abeje, Tanaji Kudre   +5 more
wiley   +1 more source

The Sensory, Chemical and Microbiological Quality of Sous‐Vide Cooked Sea Bass (Dicentrarchus labrax Linneaus, 1758) With Liquid Smoke Flavor

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The processing of sea bass fillets, flavored with liquid smoke‐salt‐vegetable oil, using sous‐vide technology is an innovative method that both enhances organoleptic quality and ensures safe preservation. The fillets, which were flavored and vacuum‐sealed, were cooked at different temperatures and then transferred to cold storage following rapid ...
Rukiye Köklü, Hülya Turan, Can Okan Altan, Demet Kocatepe, Bayram Köstekli, Bengunur Corapci   +5 more
wiley   +1 more source

Bioaccessibility of Phytochemicals, Amino Acids, Antioxidant Capacity, and Enzyme Inhibitory Activities of Hawthorn (Crataegus spp.) Fruits Following INFOGEST Simulated Gastrointestinal Digestion

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Comprehensive compositional and functional characterization of three Crataegus species demonstrated that simulated gastrointestinal digestion substantially altered the bioaccessibility of phenolic compounds and associated biological activities. The pronounced interspecific variation observed highlights the importance of species selection for the ...
Kubra Feyza Erol, Gozde Kutlu, Hatice Bekiroglu, Osman Sagdıc, Fatih Tornuk   +4 more
wiley   +1 more source

Multi‐Target Anti‐Obesity Potential of Coula edulis Nut Extract in High‐Fat Diet‐Induced Obesity in Rats

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study evaluated the multi‐target anti‐obesity effects of Coula edulis nut extract (CEE) in high‐fat diet‐induced obese Wistar rats. Following 4 weeks of obesity induction, rats received oral CEE at 1 or 2 g/kg body weight, or orlistat for 5 weeks under continued high‐fat diet or normal diet conditions.
Chidimma Emmanuel Ibeneme, Item Justin Atangwho, Godwin Eneji Egbung, Diana Ochuole Odey, Chinedum Ekeleme Martins, Uket Nta Obeten, Wilson Arong Obio, Louisiane Patrick Nangah, Emmanuel O. Ibeneme, Daniel Ejim Uti   +9 more
wiley   +1 more source

Development of Functional Bread Fortified with Hawthorn Leaf Phenolic Extract: Evaluation of Technological Performance and Phenolic Bioaccessibility

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study investigates the production of hawthorn (Crataegus azarolus) leaf extract–fortified functional bread. Ultrasound‐assisted extraction was optimized using Response Surface Methodology (Box–Behnken design) by adjusting extraction time, temperature, and ethanol concentration.
Semra Topuz Türker, Esra Esin, Mustafa Bayram, Cemal Kaya   +3 more
wiley   +1 more source

Development and Functional Evaluation of a Pharmabiotic Food Supplement Containing Microencapsulated Lactiplantibacillus pentosus for Oral Microbiome Health

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Development of a multifunctional pharmabiotic oral spray containing microencapsulated Lactiplantibacillus pentosus, hyaluronic acid, and Glycyrrhiza glabra extract. The formulation synergistically suppresses oral biofilms while exhibiting antimicrobial and antioxidant activities, supporting oral microbiome homeostasis.
Pervin Soyer, A. Alper Öztürk
wiley   +1 more source

SIRT Family: Biological Functions and Therapeutic Targets

MedComm, Volume 7, Issue 8, August 2026.
SIRT1–SIRT7 networks from transgenic mice to human‑relevant therapeutic targets. SIRT1–SIRT7 form an isoform‑, organ‑, and disease‑specific regulatory network. Transgenic Sirt1–7 mouse models define central regulatory SIRTs (SIRT1, SIRT3, SIRT6), context‑dependent modifiers (SIRT2, SIRT4, SIRT5, SIRT7), and their key mechanisms and target organs. These
Jia‐Yi Wang, Feng‐Li Jiang, Fang‐Yuan Zhang, Dong‐Hui Huang, Xiao‐Ying Li, Song Gao, Hua You, Qi‐Jun Wu, Huan‐Huan Chen, Ting‐Ting Gong   +9 more
wiley   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Bile Salt Metabolism:I. The Physiology of Bile Salts

Australian and New Zealand Journal of Medicine, 1977
Bile salts are synthesized in the liver from cholesterol, conjugated with glycine or taurine and secreted in bile with cholesterol and lecithin. The molar concentrations of these three lipids determine solubility of cholesterol in bile. Within the gastrointestinal lumen bile salts play an essential role in lipid absorption and faty transport.
A E, Cowen, C B, Campbell
openaire   +2 more sources