Results 221 to 230 of about 53,013 (301)

Hypolipidemic and Hypoglycemic Activity of Goat Milk–Derived Peptides

open access: yesFood Frontiers, Volume 7, Issue 3, May 2026.
Goat milk–derived bioactive peptides IASAEPTVH, LSTSEENSKK, and TEDELQDK exerted favorable hypolipidemic and hypoglycemic properties. ABSTRACT The prevalence of diabetes and hyperlipidemia worldwide has increased in recent decades. This study aimed to investigate the potential hypoglycemic and hypolipidemic effects of bioactive peptides derived from ...
Rui Wang   +5 more
wiley   +1 more source

C-CASE 2024: Surgical Education Through Innovation: Canadian Conference for the Advancement of Surgical Education, Oct. 17-18, 2024, Toronto, Ontario. [PDF]

open access: yesCan J Surg
Ordaz DJG   +203 more
europepmc   +1 more source

The QCD trace anomaly at strong coupling from M-theory. [PDF]

open access: yesEur Phys J C Part Fields, 2020
Misra A, Gale C.
europepmc   +1 more source

Natural Products as the Modulators of Gut Microbiota: A Pool for the Development of New Treatment Against Obesity?

open access: yesFood Frontiers, Volume 7, Issue 3, May 2026.
Natural compounds regulate gut microbiota by improving microbial balance and increasing probiotics, which boost short‐chain fatty acid production to alleviate insulin resistance and inflammation. Additionally, they stimulate appetite‐suppressing hormones through bile acid signaling, while inhibiting pathogenic bacteria to repair intestinal barrier ...
Hongchao Yuan   +7 more
wiley   +1 more source

Characterization of Hemp Seed Cake and Its Use as a Functional Ingredient for Bakery Application

open access: yesFood Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Hemp seed cake, a by‐product of cold‐pressing hemp for oil extraction, was characterized for its nutritional composition and content of antioxidant compounds and then was used as a functional ingredient for the fortification of bread and as a model system for bakery application. The whole ground hemp cake (WHC) exhibits high nutritional value,
Francesca Carrà   +4 more
wiley   +1 more source

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

open access: yesFood Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

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