Results 141 to 150 of about 216,471 (341)
This study compared the preventive effects of dietary resistant starch (RS2) from maize and d‐fagomine (FG) from buckwheat on cardiometabolic risk factors in high‐fat (HF) diet‐fed rats. Wistar‐Kyoto rats (n = 11–12/group) received STD, HF, HF + RS, or HF + FG diets for 10 weeks.
Bernat Miralles‐Pérez +10 more
wiley +1 more source
Peer Review system: A Golden standard for publications process [PDF]
Peer review process helps in evaluating and validating of research that is published in the journals. U.S. Office of Research Integrity reported that data fraudulence was found to be involved in 94% cases of misconduct from 228 identified articles ...
Lasker, Shamima Parvin
core
This open access book addresses a variety of issues relating to bioethics, in order to initiate cross-cultural dialogue. Beginning with the history, it introduces various views on bioethics, based on specific experiences from Japan. It describes how Japan has been confronted with Western bioethics and the ethical issues new to this modern age, and how ...
openaire +3 more sources
Early‐life exposure of rats to high‐fat‐isocaloric diet leads to metabolically obese, normal‐weight phenotype, and impaired cognition. Hippocampal transcriptomic analysis reveals disruption in pathways linked to obesity and cognitive decline, which is mitigated by perinatal leptin supplementation. PBMC share common altered genes with hippocampus, which
Carmen García‐Ruano +3 more
wiley +1 more source
Bioethics for the President and Bioethics for the People [PDF]
openaire +3 more sources
Journal of Hospital Medicine, EarlyView.
Nurlan Aliyev, Chad Vokoun, Lou A. Lukas
wiley +1 more source
This graphical abstract illustrates the effects of myo‐inositol supplementation during suckling in reducing long‐term metabolic impacts from mild gestational calorie restriction (GCR). Using a metabolomics approach, 164 metabolites were identified, with greater metabolic alterations in males.
Rocío A. Martín‐Chamorro +6 more
wiley +1 more source

