Results 71 to 80 of about 234,256 (303)
How phagocytic cells kill bacteria: Lessons from a professional killer
FEBS Open Bio, EarlyView.How phagocytic cells ingest and kill bacteria has been studied for more than a century, but many questions remain unanswered. The study of the amoeba Dictyostelium discoideum brings new answers, and new questions. Professional phagocytic cells such as neutrophils and macrophages, as well as free‐living soil amoebae like Dictyostelium discoideum, employ
Otmane Lamrabet, Pierre Cosson
wiley +1 more source
Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation
Czech Journal of Food Sciences, 2009 The oxidation stability of extra virgin and refined olive oils produced in different countries were studied under different conditions of microwave heating (microwave oven Electrolux, 2450 MHz, 500 W) and conventional heating (200°C). Oils were heated in
E. Abd El-Moneim Mahmoud +4 more
doaj +1 more source
Loss of AMBRA1 activates MAPK and angiogenesis signaling pathways in melanoma cells
FEBS Open Bio, EarlyView.Loss of AMBRA1 in melanoma cells activates multiple oncogenic pathways associated with tumor progression. Transcriptomic and protein network analyses revealed that AMBRA1 depletion enhances MAPK/ERK signaling, angiogenesis, TGF‐β/EMT signaling, and Wnt/axon guidance pathways.
Milad Ibrahim +4 more
wiley +1 more source
Quantitative Analysis of Peroxide Value in Virgin Coconut Oil by ATRFTIR Spectroscopy [PDF]
, 2013 Oxidation of fats and oils is an important indicator for performance and shelf life of oils. As other vegetable oils, virgin coconut oil (VCO) is not susceptible to lipid oxidation. Thus, a rapid method for quantitative analysis of peroxide value in VCO
Noorhidayah, M. +2 more
core
Agraarteadus, 2017 Quality of butter depends on many factors such as quality of raw material, production method, ingredients used, type of packaging. Chemical changes taking place during storage of final product are also important.
Katrin Laikoja, Liis Teder, Ivi Jõudu
doaj +1 more source
FEBS Open Bio, EarlyView.NMR metabolomics revealed concentration‐dependent metabolic perturbations in HepG2 cells exposed to H2O2. Rifampicin pretreatment enhanced metabolic competence, attenuated toxin‐induced alterations and produced metabolite profiles more consistent with human liver physiology, supporting the use of CYP450‐induced HepG2 models for improved in vitro ...
Maren Jinks +4 more
wiley +1 more source
Effect of Adding Vitamin to Cooking Oil on Peroxide Value
The aim of this research is to reduce the number of peroxides in two frying oil samples by using one of the natural antioxidants which is vitamin E, one of the chemical specifications that assess the oil is the peroxide number, which is the number of ...
Rahman, Murtaza Karim +5 more
core +1 more source
CORD, 2014 The objectives of the research are to evaluate fatty acids profile, oxidative and hydrolysis stability of human milk fat (HMF) analog by using virgin coconut oil (VCO) and palm stearin as raw materials.
Steivie Karouw
doaj +1 more source
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Purpose Air pollution has been linked to several neurological conditions, including stroke and neurodegenerative diseases. Evidence regarding its association with multiple sclerosis (MS) remains conflicting, limited by small sample sizes. Methods PubMed, Embase, Scopus, and Cochrane controlled register of trials (CENTRAL) were searched on ...
Ahmad A. Toubasi, Thuraya N. Al‐Sayegh
wiley +1 more source
Relationship between the fat and oil composition and their initial oxidation rate during storage
Czech Journal of Food Sciences, 2020 Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 °C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined as an
Monika Sabolová +5 more
doaj +1 more source