Results 51 to 60 of about 69,193 (296)

Fortification and health: challenges and opportunities. [PDF]

open access: yes, 2015
Fortification is the process of adding nutrients or non-nutrient bioactive components to edible products (e.g., food, food constituents, or supplements). Fortification can be used to correct or prevent widespread nutrient intake shortfalls and associated
Bailey, Regan L   +11 more
core  

Addressing food and nutrition security in South Africa: A review of policy responses since 2002 [PDF]

open access: yes, 2018
Since 2002, a range of South African policies have attempted to address the disproportionate burden of food and nutrition insecurity on the population. Yet malnutrition among the poor has worsened.
Boatemaa, S., Drimie, S., Pereira, L.
core   +1 more source

Natural Products as Geroprotective Modulators in Diabetic Nephropathy: A Mechanistic Framework Integrating Aging Hallmarks and the AMPK–SIRT1–Nrf2 Axis

open access: yesAging and Cancer, EarlyView.
Natural products target the aging kidney in diabetic nephropathy by restoring the AMPK–SIRT1–Nrf2 axis, reducing oxidative stress, inflammation, fibrosis, and cellular senescence while enhancing mitochondrial biogenesis and antioxidant defenses.
Sherif Hamidu   +8 more
wiley   +1 more source

Swelling‐Programmed Topographical Guidance for Dynamic Spheroid Self‐Assembly via a Mechanochemical Hydrogel Niche

open access: yesAdvanced Functional Materials, EarlyView.
A swelling‐programmed micropatterned hydrogel guides adherent cells through a controlled transition from cell–matrix anchoring to cadherin‐mediated cell–cell compaction, enabling rapid assembly of high‐viability spheroids with defined size and morphology.
Han Gyeol Nam   +8 more
wiley   +1 more source

Low-level seaweed supplementation improves iodine status in iodine-insufficient women [PDF]

open access: yes, 2014
Iodine insufficiency is now a prominent issue in the UK and other European countries due to low intakes of dairy products and seafood (especially where iodine fortification is not in place).
Combet, Emilie   +4 more
core   +2 more sources

TRMT6‐Mediated m1A Modification of CDK9 mRNA Is a Dual‐Pronged Pathogenic Driver for HBV‐Related Hepatocellular Carcinoma

open access: yesAdvanced Science, EarlyView.
TRMT6‐mediated m1A modification in CDK9 mRNA enhances its mRNA stability and translation efficiency, thereby increasing the protein levels of CDK9. Upregulated CDK9 promotes the progression of HCC by elevating the levels of oncogenic factors including p‐STAT3, MCL1, and BCL‐2. On the other hand, CDK9 phosphorylates TARDBP at Ser254 to activate HBV core
Rui Zhang   +12 more
wiley   +1 more source

Tomato ionomic approach for food fortification and safety. [PDF]

open access: yes, 2009
Food fortification is an issue of paramount of importance for people living both in developed and in developing countries. Among substances listed as "nutriceuticals", essential minerals have been recognised for their involvement in several healthy ...
CHIAIESE, Pasquale   +7 more
core  

Premarital screening of 466 Mediterranean women for serum ferritin, vitamin B12, and folate concentrations [PDF]

open access: yes, 2015
Background/aim: Iron, folate, and vitamin B12 serum levels are closely related with dietary habits and have an essential role in the healthy development of a fetus.
Demirciler, İ.   +5 more
core   +1 more source

Plant Genetic Engineering: Technological Pathways, Application Scenarios, and Future Directions

open access: yesAdvanced Science, EarlyView.
This review maps the fast‐evolving landscape of plant genetic engineering, linking enabling platforms with trait‐focused applications in architecture optimization, stress resilience, yield improvement, and quality enhancement. It highlights how genome editing, transgenic strategies, and emerging multi‐gene approaches reshape breeding pipelines, while ...
Peilin Wang   +4 more
wiley   +1 more source

Preventing Iron Deficiency through Food Fortification [PDF]

open access: yes, 2017
One way to prevent iron deficiency anemia in developing countries is through the fortification of food products with iron. In addition to avoiding undesirable color and flavor changes, the main challenge is to protect the fortification iron from ...
Hurrell, Richard F.
core  

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