Results 201 to 210 of about 57,431 (346)

Monocytes with trained immunity–like signatures are associated with acute anterior uveitis in ankylosing spondylitis

open access: yesInterdisciplinary Medicine, EarlyView.
In ankylosing spondylitis‐acute anterior uveitis (AS‐AAU), trained immunity monocytes (Mono‐TI) differentiate into macrophages in the eye, retaining trained immunity features. Mono‐TI cells secrete pro‐inflammatory cytokines and chemokines, including IL‐1β, TNF‐α, and CCL3.
Yimeng Sun   +13 more
wiley   +1 more source

Glucosinolate hydrolysis products suppress entomopathogenic nematodes in vitro but do not protect sequestering flea beetle larvae in vivo. [PDF]

open access: yesPest Manag Sci
Körnig J   +9 more
europepmc   +1 more source

High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates.

open access: yesJournal of Agricultural and Food Chemistry, 2017
Anna Westphal   +6 more
semanticscholar   +1 more source

The regulatory frameworks surrounding CRISPR‐edited papaya and their impact on international commerce

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract The papaya tree (Carica papaya L.), native to the Americas, is cultivated in tropical regions and holds substantial economic importance, with an estimated export volume of 365 000 t in 2023. However, diseases caused by viruses, fungi, bacteria, and nematodes can lead to severe losses.
Luíza Favaratto   +7 more
wiley   +1 more source

Molecular Insights into Phytochemicals Mediated Epigenetic Regulation in Preclinical Models of Breast Cancer. [PDF]

open access: yesDrug Des Devel Ther
Pandey P   +10 more
europepmc   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan   +2 more
wiley   +1 more source

MiR‐145‐5p Attenuates Doxorubicin‐Induced Heart Injury Through Targeting Cardiomyocyte Pyroptosis

open access: yesThe Kaohsiung Journal of Medical Sciences, EarlyView.
ABSTRACT Doxorubicin (DOX), a potent anthracycline chemotherapeutic, exhibits dose‐dependent cardiotoxicity that limits its clinical utility. Although miR‐145‐5p demonstrates cardioprotective properties in cardiovascular diseases, its role in DOX‐induced cardiomyopathy remains undefined.
Xing‐Tao Chen   +4 more
wiley   +1 more source

Home - About - Disclaimer - Privacy