Results 111 to 120 of about 85,586 (228)

Hypoxanthine in stored blood [PDF]

open access: yesTransfusion, 1991
R. Paroni, E. Bolzacchini, M. Samaja
openaire   +2 more sources

Clinical Pharmacogenetics Implementation Consortium (CPIC) Guideline for Thiopurine Dosing Based on TPMT and NUDT15 Genotypes: 2025 Update

open access: yesClinical Pharmacology &Therapeutics, Volume 119, Issue 4, Page 916-927, April 2026.
Thiopurine methyltransferase (TPMT) and Nudix hydrolase 15 (NUDT15) are key enzymes that catabolize thiopurines. Decreased or no‐function alleles in TPMT and NUDT15 are associated with reduced or no enzyme activity and predictive of pronounced adverse effects, including severe myelosuppression, that may occur among individuals treated with standard ...
Maud Maillard   +18 more
wiley   +1 more source

E. coli genetically modified for purine nucleobase release promotes butyrate generation and colonic wound healing during DSS insult

open access: yesGut Microbes
The gut microbiota transforms energy stored as undigestible carbohydrates into a remarkable number of metabolites that fuel intestinal bacterial communities and the host tissue.
J. Scott Lee   +7 more
doaj   +1 more source

Antiplasmodial Activity and Pharmacokinetic Profiling of Cryptolepine and 2,7‐Dibromocryptolepine With a View to Informing the Design of Novel Antimalarial Cryptolepine Analogues

open access: yesDrug Development Research, Volume 87, Issue 2, April 2026.
ABSTRACT The roots of the climbing shrub Cryptolepis sanguinolenta are traditionally used in West Africa for the treatment of malaria. The principal constituent, cryptolepine (1), has been shown to have antimalarial activity but there are concerns regarding its toxicity on account of its DNA‐intercalating property.
Elodie Chenu   +7 more
wiley   +1 more source

Effect of Heat Treatment on the Flavor Characteristics of Vacuum Freeze‐Dried Pacific White Shrimp (Litopenaeus vannamei)

open access: yeseFood, Volume 7, Issue 2, April 2026.
A post‐freeze‐drying heat treatment at 150°C optimizes shrimp flavor by boosting umami compounds and generating roasted aromas via the Maillard reaction. This strategy successfully bridges the texture‐flavor trade‐off, enabling premium ready‐to‐eat shrimp products.
Zhongxu Guo   +6 more
wiley   +1 more source

Absorption of pyrimidines, purines, and nucleosides by Co, Ni, Cu and Fe /III-montmorillonite /clay-organic studies XIII/ [PDF]

open access: yes
Absorption of pyrimidines, purines, and nucleosides by copper, nickel, cobalt, and iron ...
Brindley, G. W.   +2 more
core   +1 more source

Ueber Adenin und Hypoxanthin [PDF]

open access: yesBerichte der deutschen chemischen Gesellschaft, 1890
G. Bruhns, A. Kossel
openaire   +2 more sources

First case of hereditary xanthinuria in a Moroccan family

open access: yesPAMJ Clinical Medicine, 2019
The xanthinuria is a rare hereditary autosomal recessive disease. It is related to xanthine oxidase deficiency also known as xanthine dehydrogenase, an enzyme involved in the metabolism of purine bases.
Aicha Ezoubeiri   +4 more
doaj   +1 more source

Potential to Improve Nitrogen Fertilizer Use Efficiency and Mitigate Pollution in Tropical Pastures Grazed by Sheep

open access: yesNew Zealand Journal of Agricultural Research, Volume 69, Issue 2, April 2026.
We hypothesize that increasing N application rates will affect N use efficiency (NUE) for lambs grazing warm‐season annual grasses. We evaluated the effect of N fertilizer application rates (50, 100, 200, and 400 kg N/ha) on forage pearl millet (Pennisetum glaucum (L.) R.) and animal responses: N balance and NUE per animal and per area basis.
Diego Bitencourt de David   +5 more
wiley   +1 more source

Dietary essential oils modulate post‐mortem oxidative damage in trout fillets exposed to slaughter stress during frozen storage

open access: yesJournal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3686-3695, April 2026.
Abstract BACKGROUND Slaughter is a critical phase in aquaculture that can severely compromise both animal welfare and product quality. Stress responses triggered during this stage may accelerate post‐mortem biochemical degradation and promote oxidative damage in fish fillets. Essential oils, known for their antioxidant and anti‐inflammatory properties,
Lucía Méndez   +5 more
wiley   +1 more source

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