Results 71 to 80 of about 6,272 (286)

Efecto de la suplementación de edulcorantes naturales y artificiales sobre el perfil histomorfológico y la distribución corporal del tejido adiposo en el ratón BALB/c [PDF]

open access: yes, 2017
with the indiscriminate consumption of non-nutritive sweeteners (NNS) an increase of adipose tissue has been observed, even though these products do not directly participate in the generation of metabolic energy.
SOSA GARCIA, BETSY CORINA   +1 more
core  

The Maize ZmbHLH118 Transcription Factor Regulates Vacuolar Nitrate Loading by the NO3− Transporter ZmCLCa

open access: yesAdvanced Science, EarlyView.
In maize, the bHLH transcription factor ZmbHLH118 directly binds to the promoter of ZmCLCa and inhibits its expression. Tonoplast‐localized ZmCLCa mediates NO3− influx into the vacuole to regulate intracellular NO3− homeostasis, modulating nitrate uptake and metabolism, plant growth, and grain yield.
Chaonan Zhang   +13 more
wiley   +1 more source

Effects of Non-Nutritive Sweetener Mixers compared to Carbohydrate Mixers on Alcohol Pharmacokinetics and Patient-Reported Outcomes: A Systematic Review and Meta-Analysis

open access: yesInternational Journal of Medical Students
Background: Alcohol-associated accidents pose a major global health burden, accounting for 4.7% of all deaths and 4.6% of total disability-adjusted life years. Alcohol impairs psychomotor performance, driving ability, and risk perception.
Shwetha Shenod   +2 more
doaj   +1 more source

Glutamine Deprivation Triggers Tribbles Homolog 3 Dependent G‐Quadruplex Resolution to Maintain DNA Repair and Tumor Survival

open access: yesAdvanced Science, EarlyView.
Glutamine deprivation triggers transient DNA damage yet activates adaptive repair in hepatocellular carcinoma cells. We identify TRIB3 as a stress‐induced nuclear scaffold that associates with DDX5 and G‐quadruplex DNA atBRCA1 andRAD51AP1 promoters. TRIB3 loss increases G4 accumulation, suppresses HR gene transcription, elevates γ‐H2A.X, and sensitizes
Qiang Ji   +10 more
wiley   +1 more source

Health outcomes of non-nutritive sweeteners: analysis of the research landscape

open access: yesNutrition Journal, 2017
Background Food products containing non-nutritive sweeteners (NNSs) instead of sugar have become increasingly popular in the last decades. Their appeal is obviously related to their calorie-free sweet taste.
Szimonetta Lohner   +2 more
doaj   +1 more source

The in vitro effects of artificial and natural sweeteners on the immune system using whole blood culture assays [PDF]

open access: yes, 2013
This article investigates the effects of commercially available artificial (aspartame, saccharin, sucralose) and natural sweeteners (brown sugar, white sugar, molasses) on the immune system.
Barak V.   +8 more
core   +1 more source

Advancing Precision Nutrition Through Multimodal Data and Artificial Intelligence

open access: yesAdvanced Science, EarlyView.
Individual responses to food vary dramatically, challenging traditional dietary advice. This review explores how the unique genetic makeup, gut microbiome, and brain activity shape host metabolic health. We examine how artificial intelligence integrates these multimodal data to predict individualized dietary needs, moving beyond one‐size‐fits‐all ...
Yuanqing Fu   +5 more
wiley   +1 more source

How Can Network-Pharmacology Contribute to Antiepileptic Drug Development? [PDF]

open access: yes, 2014
Network-pharmacology is a field of pharmacology emerging from the observation that most clinical drugs have multiple targets, contrasting with the previously dominant magic bullet paradigm which proposed the search of exquisitely selective drugs. What is
Di Ianni, Mauricio Emiliano   +1 more
core   +1 more source

Rapid Proteome‐Wide Discovery of Protein–Protein Interactions With ppIRIS

open access: yesAdvanced Science, EarlyView.
ppIRIS is a lightweight deep learning framework for proteome‐wide protein–protein interaction prediction directly from sequence. By fusing evolutionary and structural embeddings with a regularized Siamese architecture, ppIRIS achieves state‐of‐the‐art accuracy across species, enables minute‐scale screening, and reveals biologically validated bacterial ...
Luiz Felipe Piochi   +4 more
wiley   +1 more source

ALTERNATIVE NATURAL SWEETENERS AS SUGAR SUBSTITUTES USED IN MAKING ICE CREAM

open access: yesScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Ice cream is a frozen dessert highly appreciated by all categories of consumers. Lately, consumers' attention is focused on healthy products, with as few ingredients as possible or with natural ingredients. By definition, ice cream is a sweet product.
MARIANA VIOLETA POPESCU   +2 more
doaj   +1 more source

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