Results 141 to 150 of about 2,442,393 (335)

Polyphenolic Activation of Basophils Explains Alcohol Hypersensitivity in AERD

The Laryngoscope, EarlyView.
The mechanism behind alcohol sensitivity in AERD has not been previously characterized. This study demonstrates the activation of basophils in patients with CRSwNP and AERD by polyphenolic compounds, but not ethanol. Since these compounds can be found in alcoholic beverages in similar frequencies by which they trigger symptoms, this research provides a
Spencer C. Payne, William Eschenbacher, Ryan Stepp, Larry Borish   +3 more
wiley   +1 more source

Bioaccessibility mechanisms, fortification strategies, processing impact on bioavailability, and therapeutic potentials of minerals in cereals

Future Foods
Minerals are essential to our diet. They affect nerve and muscle function, build materials for our bones, and regulate the body's water balance. The bioaccessibility and bioavailability of cereal minerals depend upon various aspects, such as plant cell ...
Muhammad Faisal Manzoor, Anwar Ali, Huma Badar Ul Ain, Samina Kausar, Anees Ahmed Khalil, Rana Muhammad Aadil, Xin-An Zeng   +6 more
doaj   +1 more source

Challenges and obstacles implementing evidence-based food fortification policy in a high-income country. [PDF]

Front Public Health, 2023
Endevelt R, Tulchinsky TH, Stahl Z, Mor Z, Davidovitch N, Levine H, Troen AM.   +6 more
europepmc   +1 more source

Community-level micronutrient fortification of a food supplement in India: a controlled trial in preschool children aged 36–66 mo [PDF]

, 2007
Jessica L Varma, Soumita Das, Rajan Sankar, M.G. Venkatesh Mannar, F. James Levinson, Davidson H. Hamer   +5 more
openalex   +1 more source

Chemical Ionization Mass Spectrometry: Fundamental Principles, Diverse Applications, and the Latest Technological Frontiers

Mass Spectrometry Reviews, EarlyView.
ABSTRACT The review examines the evolution of chemical ionization mass spectrometry (CI‐MS), a technique developed in 1966 by Field and Munson. CI is a soft‐ionization method that produces more intense molecular ions with less fragmentation than electron ionization (EI).
Malvika Dutt, Adriana Arigò, Giorgio Famiglini, Pierangela Palma, Achille Cappiello   +4 more
wiley   +1 more source

Can foodservices in aged care homes deliver sustainable food fortification strategies? A review [PDF]

, 2019
Danielle Cave, Karen Abbey, Sandra Capra
openalex   +1 more source

Osmolality of fortified human milk with contemporary human milk fortifiers

Nutrition in Clinical Practice, EarlyView.
Abstract Background Human milk fortification is critical to support preterm infant growth. Human milk fortifed to caloric densities above manufacturers’ recommendations are often necessary to achieve adequate growth. Fortified milk may be prepared 12–24 h before feeding, although practice variations exist.
Abigail Gardiner, Irmalís Flores González, Carrie Smith, Jacqueline Wessel, Jae H. Kim, Ting Ting Fu   +5 more
wiley   +1 more source

Comprehensive Insights into Natural Bioactive Compounds: From Chemical Diversity and Mechanisms to Biotechnological Innovations and Applications

ChemistryOpen, EarlyView.
Natural products derived from plants, animals, fungi, bacteria, and minerals contain diverse bioactive classes such as alkaloids, flavonoids, terpenoids, saponins, tannins, and phenolics. These natural products work through different mechanisms, including ROS inhibition, NF‐κB suppression, and cytokine regulation, and exhibit wide applications across ...
Sajid Ali, Atif Ali Khan Khalil, Muhammad Saeed Akhtar, Adnan Amin, Wajid Zaman   +4 more
wiley   +1 more source

Enhanced stability and clinical absorption of a form of encapsulated vitamin A for food fortification. [PDF]

Proc Natl Acad Sci U S A, 2022
Tang W, Zhuang J, Anselmo AC, Xu X, Duan A, Zhang R, Sugarman JL, Zeng Y, Rosenberg E, Graf T, McHugh KJ, Tzeng SY, Behrens AM, Freed LE, Jing L, Jayawardena S, Weinstock SB, Le X, Sears C, Oxley J, Daristotle JL, Collins J, Langer R, Jaklenec A.   +23 more
europepmc   +1 more source

Iron deficiency up-regulates iron absorption from ferrous sulphate but not ferric pyrophosphate and consequently food fortification with ferrous sulphate has relatively greater efficacy in iron-deficient individuals [PDF]

, 2010
Michael Zimmermann, Ralf Biebinger, Ines Egli, Christophe Zeder, Richard F. Hurrell   +4 more
openalex   +1 more source