Results 181 to 190 of about 3,754,943 (291)

Exploring the Influence of Oral-Proximal Gastric in Vitro Digestion on Estimated Glycemic Index and Bioaccessibility of Bioactive Phenolic Compounds of Wheat-Based Baked Products. [PDF]

Food Sci Nutr
Elechi JOG, Abrego-Guandique DM, Cannataro R, Gasparre N, Cione E.   +4 more
europepmc   +1 more source

Association Between Deep Gray Matter Iron Deposition Dysregulation and Cognitive Performance in Type 2 Diabetes Mellitus Patients: A Quantitative Susceptibility Mapping Study

Journal of Magnetic Resonance Imaging, EarlyView.
ABSTRACT Background Type 2 diabetes (T2DM) heightens cognitive impairment risk, yet the mechanisms remain unclear. Hyperglycemia‐induced iron dysregulation in deep gray matter (DGM) nuclei may be a crucial mechanism. Purpose To investigate DGM iron deposition in T2DM using Quantitative Susceptibility Mapping (QSM) and determine its association with ...
Kun Wang, Jiahe Wang, Ziyu Diao, Xin Tan, Shijun Qiu, Jie An   +5 more
wiley   +1 more source

Nutritional Composition, Glycemic Index, Antioxidant and Anti-Inflammatory Activities of Five Monofloral Honeys from Qassim, Saudi Arabia: A Component-Effect Relationship Study. [PDF]

Foods
Alnafisah SAM, Althwab SA, Ali RFM.
europepmc   +1 more source

Impact of Dapagliflozin on MRI‐Derived Epicardial Adipose Tissue: Secondary Imaging Analysis of a Randomized Trial

Journal of Magnetic Resonance Imaging, EarlyView.
ABSTRACT Background Epicardial adipose tissue (EAT) is a metabolically active fat depot associated with cardiovascular risk and represents a modifiable imaging biomarker. Studies have shown that sodium–glucose cotransporter‐2 (SGLT2) inhibitors reduce EAT thickness in patients with type 2 diabetes mellitus (T2DM). However, it is unclear whether this is
Min Jae Cha, Negar Firoozeh, Anna V. Naumova, Peter Muzi, Karen G. Ordovas, Dennis D. Wang, Daniel Isquith, Chuck Maynard, Xue‐Qiao Zhao, Francis Kim   +9 more
wiley   +1 more source

Estimates of the Dietary Glycemic Index and Load in a Representative Sample of the Greek Population. [PDF]

Nutrients
Vourli G, Augustin L, La Vecchia C, Peppa E, Trichopoulou A.   +4 more
europepmc   +1 more source

Validation of model predicting furcation involvement in newly crowned teeth—A 5‐year retrospective follow‐up

Journal of Periodontology, EarlyView.
Abstract Background This study aimed to perform a prediction model validation for furcation involvement (FI) risk in molars receiving a new fixed prosthesis (FP) using a unique cohort assessed at three time points. Methods Following the Oral Health Statistical (OHStat) reporting guidelines, this cohort study examined 181 patients (203 molars) from 2018–
Khushboo Kalani, Giuseppe Troiano, Asfandyar Sheikh, Era Kakar, Hom‐Lay Wang, Muhammad H. A. Saleh   +5 more
wiley   +1 more source

Formulation of Gluten-Free Biscuits Based on Tiger Nut, Dana, and Mixture of Avocado and Margarine: Nutritional Composition and Glycemic Index of Optimal Sample. [PDF]

Food Sci Nutr
Tazoho GM, Tchassi B, Bossi DSD, Tene ST, Womeni HM, Gouado I.   +5 more
europepmc   +1 more source

Association of attention‐deficit/hyperactivity disorder and autism with inflammatory bowel disease activity

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract Objectives To estimate the effect of attention deficit hyperactivity disorder (ADHD) and autism on the disease activity of inflammatory bowel disease (IBD) in pediatric and young patients. Methods Patients diagnosed with IBD between the ages of 6 and 24 years were identified in Danish nationwide registries 1996–2022.
Sabine Jansson, Mads Damsgaard Wewer, Johan Burisch, Matthew P. Fox, Michael E. Benros, Charlotte Ulrikka Rask, Vibeke Wewer, Mikkel Malham   +7 more
wiley   +1 more source

Polygonum cognatum Powder as a Functional Ingredient: Improving Nutritional Quality and Reducing Glycemic Index of Gluten-free and Wheat-based Crackers. [PDF]

Plant Foods Hum Nutr
Cankurtaran-Kömürcü T, Bilgiçli N.
europepmc   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source