Results 231 to 240 of about 82,209 (307)

Foliar Biofortification of Lentil (Lens culinaris Medik.) With Iron, Zinc, and Selenium: Multi‐Environment Evaluation in Bangladesh

open access: yesLegume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Micronutrient malnutrition remains a major global challenge, particularly in developing countries of South Asia, where diets are dominated by cereal‐based foods with low mineral content. Lentil is a nutrient‐rich legume with strong potential for biofortification to enhance dietary intake of iron (Fe), zinc (Zn), and selenium (Se).
A. K. M. M. Rahman   +6 more
wiley   +1 more source

Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to Product

open access: yesModern Agriculture, Volume 4, Issue 2, December 2026.
This review highlights Mucuna pruriens as a nutrient‐rich legume with significant nutritional, therapeutic, and agricultural value. Its protein‐rich seeds contain essential minerals and L‐DOPA, but high antinutritional compounds require effective processing before consumption.
Crossby Osei Tutu   +10 more
wiley   +1 more source

Astragaloside IV and Ferroptosis Modulation in Pathological Cardiac Hypertrophy: Current Evidence, an Integrative Hypothesis, and Future Directions

open access: yesPharmacology Research &Perspectives, Volume 14, Issue 6, December 2026.
ABSTRACT Pathological cardiac hypertrophy is initially an adaptive response to sustained mechanical, neurohormonal, or metabolic stress; however, it can progress to fibrosis, contractile dysfunction, arrhythmia, and heart failure. Ferroptosis is a type of regulated cell death caused by iron‐dependent phospholipid peroxidation.
Pengbo Liu, Yongzhi Deng
wiley   +1 more source

Interfacial and Molecular Mechanisms of Pancreatic Lipase Modulation by Saponin-Rich Extracts with Antioxidant Activity. [PDF]

open access: yesMolecules
Sroka Z   +10 more
europepmc   +1 more source

Microbial Mechanisms and Sensory Outcomes of Flavor Development in Fermented Plant‐Based Proteins

open access: yesSustainable Food Proteins, Volume 4, Issue 4, December 2026.
Fermentation improves the flavor and consumer appeal of plant‐based proteins by reducing off‐flavors and generating desirable taste and aroma compounds. This review summarizes microbial mechanisms of flavor development, factors influencing sensory quality, and emerging opportunities in precision fermentation, flavoromics, and microbial engineering ...
Nancy D. Asen
wiley   +1 more source

Osteogenic Activity of New Dammarane-Type Saponins From Gynostemma pentaphyllum. [PDF]

open access: yesChem Biodivers
Duong NT   +5 more
europepmc   +1 more source

Two-component plant defenses are better than one. [PDF]

open access: yesProc Natl Acad Sci U S A
Mai TD, Gershenzon J.
europepmc   +1 more source

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