Results 271 to 280 of about 207,268 (343)

Peri‐implant hypoxia as a potential barrier against ferroptotic mechanisms during peri‐implant diseases: A cross‐sectional study

open access: yesJournal of Periodontology, EarlyView.
Abstract Background Hypoxia modulates inflammation and oxidative stress through hypoxia‐inducible factor‐1α (HIF‐1α). Ferroptosis, an iron‐dependent cell death process, is regulated by glutathione peroxidase‐4 (GPX4) and involves lipid peroxidation markers like malondialdehyde (MDA).
Büşra Yılmaz   +5 more
wiley   +1 more source

Chrysanthemum morifolium extract protects HT22 cells from oxidative stress and enhances sleep via GABAergic modulation: contribution of luteolin‐7‐glucoside

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chrysanthemum morifolium has long been utilized in traditional medicine for its antioxidant and sedative properties, yet its potential in sleep regulation and neuroprotection against oxidative stress remains underexplored. This study investigates the antioxidant and sleep‐enhancing effects of C.
Hyeongyeong Kim   +6 more
wiley   +1 more source

Evaluation of celery extract as a natural alternative to sodium nitrite in fresh chicken sausages during refrigerated storage

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Fresh chicken sausages are highly perishable and require preservation strategies to ensure quality and safety. Sodium nitrite is traditionally used to inhibit microbial growth and stabilize color; however, concerns regarding the formation of carcinogenic N‐nitroso compounds have increased interest in natural alternatives.
Ana Caroline Silvestre Barbosa Alessi   +3 more
wiley   +1 more source

Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one Control (100% pork fat) and five treatments (G1:1, G1:2, G1:3, G1:4, and G1:5), in which 50% of the fat
Pamela Cristiele Oliveira Trindade   +10 more
wiley   +1 more source

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