Results 231 to 240 of about 8,684 (301)

Primate Swallowing Is Powered by Both Rotation and Contraction of Suprahyoid Muscles

open access: yesAmerican Journal of Biological Anthropology, Volume 189, Issue 1, January 2026.
ABSTRACT Objectives Swallowing biomechanics in primates and other mammals is poorly understood, and the effect of hyoid descent on swallowing biomechanics lacks experimental interrogation. In macaques, which share similar swallowing kinematics with humans, the base of the tongue and the food bolus are hypothesized to be driven into the oropharynx by a ...
Courtney P. Orsbon   +2 more
wiley   +1 more source

The Myofascial Continuum: Anatomical Insights Into Noncardiac Chest Pain

open access: yesClinical Anatomy, Volume 39, Issue 1, Page 2-8, January 2026.
ABSTRACT Angina, commonly known as chest pain, is the primary symptom of ischemic heart disease and can also present as pain in the neck, shoulder, jaw, arm, or back. Noncardiac chest pain (NCCP) is a common disorder with various causes, marked by recurrent chest pain that mimics ischemic heart pain.
Prabu Raja G   +3 more
wiley   +1 more source

The Interface of Oral and Brain Health: Current Insights Into the Bidirectional Relationship Between Alzheimer's Disease and Periodontitis

open access: yesCNS Neuroscience &Therapeutics, Volume 32, Issue 1, January 2026.
Bidirectional Pathogenesis Between AD and Periodontitis. Periodontal pathogens reach the brain via hematogenous/trigeminal/oral–intestinal pathways, triggering neuroinflammation and Aβ plaques to drive AD. Conversely, AD disrupts bone homeostasis (via Aβ, endocrine/autonomic dysregulation) to aggravate periodontitis.
Weidong Zhang   +5 more
wiley   +1 more source

Effect of Henan and Gansu Starter Cultures Microbial Diversity on Structure and Flavor Property of Mung Bean Bread

open access: yesFood Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT This study examined the fermentation mechanism of Gansu starter cultures (GSSC) and Henan starter cultures (HNSC), each mixed with yeast, in enhancing the distinctive flavor of bread. High‐throughput sequencing analysis revealed that 157 bacterial genera and 53 fungal genera were identified in the GSSC, while the HNSC comprised 29 bacterial ...
Xiaoming Wang   +9 more
wiley   +1 more source

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