Results 91 to 100 of about 595,996 (311)

Challenges when developing omega-3 enriched foods

open access: yesOléagineux, Corps gras, Lipides, 2010
Due to the polyunsaturated nature of omega-3 fatty acids, lipid oxidation is a major challenge when developing omega-3 enriched foods. In multiphase food systems, several factors can affect lipid oxidation and efficacy of antioxidants, added to prevent ...
JACOBSEN Charlotte
doaj   +1 more source

Assessing the influence of the carbon oxidation-reduction state on organic pollutant biodegradation in algal-bacterial photobioreactors [PDF]

open access: yes, 2011
The influence of the carbon oxidation-reduction state (CORS) of organic pollutants on their biodegradation in enclosed algal-bacterial photobioreactors was evaluated using a consortium of enriched wild-type methanotrophic bacteria and microalgae. Methane,
Bahr, M.   +4 more
core   +3 more sources

Dietary nitrate and nitrite protect against doxorubicin‐induced cardiac fibrosis and oxidative protein damage in tumor‐bearing mice

open access: yesFEBS Open Bio, EarlyView.
Chemotherapies such as doxorubicin can have toxic effects on healthy cardiovascular/heart tissue. Following up on a doxorubicin toxicity study in mice without tumors where nitrate water was cardioprotective (lessened toxicity), this study with tumor‐bearing mice undergoing doxorubicin treatment showed no negative effect of nitrate and nitrite on drug ...
Rama D. Yammani   +7 more
wiley   +1 more source

Diabetes‐induced vascular calcification is associated with low pyrophosphate and its oral supplementation prevents calcification in diabetic mice

open access: yesFEBS Open Bio, EarlyView.
Induction of diabetes in three different mouse strains uniformly resulted in an increase in TNAP activity and a reduction in pyrophosphate (PPi) in the circulation. Inhibition of TNAP restored plasma PPi. Diabetes‐induced calcification in the media layer of the aorta was detected only in the Abcc6−/− strain, which is predisposed to ectopic ...
Krisztina Fülöp   +13 more
wiley   +1 more source

Meat and cancer: haemoglobin and haemin in a low calcium diet promote colorectal carcinogenesis at the aberrant crypt stage in rats [PDF]

open access: yes, 2003
High intake of red meat, but not of white meat, is associated with an increased risk of colon cancer. However, red meat does not promote cancer in rodents.
Corpet, Denis E.   +4 more
core   +5 more sources

Antibiofilm activity of a chionodracine‐derived peptide by NMR‐based metabolomics of cell‐free supernatant of Acinetobacter baumannii clinical strains

open access: yesFEBS Open Bio, EarlyView.
KHS‐Cnd peptide is able to impair biofilm formation and disaggregate mature biofilms in Acinetobacter baumannii clinical isolates. Differences in extracellular metabolites reflect changes in biofilm metabolism due to KHS‐Cnd treatment. Among the differentially represented extracellular metabolites upon KHS‐Cnd treatment, the significantly altered ...
Fernando Porcelli   +9 more
wiley   +1 more source

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

open access: yesAntioxidants, 2019
Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible
Rubén Domínguez   +5 more
doaj   +1 more source

ATP13A2 is involved in intracellular polyamine transport in lung epithelial cells

open access: yesFEBS Open Bio, EarlyView.
Spermidine transport in lung epithelial cells involves the polyamine transporter ATP13A2. Cell proliferation is associated with the upregulation of ATP13A2. Polyamines are present in all living cells and are implicated in various crucial cellular processes such as proliferation, apoptosis and autophagy.
Yuta Hatori   +8 more
wiley   +1 more source

Spatiotemporal assessment of protein and lipid oxidation in concentrated oil-in-water emulsions stabilized with legume protein isolates

open access: yesCurrent Research in Food Science
The growing trend of substituting animal-based proteins with plant-based proteins requires more understanding of the functionality and stability of vegan mayonnaises, especially regarding their susceptibility to lipid and protein oxidation.
Mariska Brüls-Gill   +3 more
doaj   +1 more source

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