Differential Oxidative Stress Profiles in Circulating and Peritumoral Adipose Tissue Across Stages of Colorectal Cancer. [PDF]
Ruangwannasak S +6 more
europepmc +1 more source
Comparison of superoxide dismutase, allopurinol, coenzyme Q10, and glutathione for the prevention of warm ischemic injury [PDF]
Cho, WH +5 more
core
ABSTRACT How do governments' discursive credit‐claiming and blame‐deflection strategies shape perceived policy legitimacy in times of crisis? Despite the importance of legitimacy in conflictual times, systematic analyses of officeholders' credit‐claiming and blame‐deflection strategies and their effect on perceived legitimacy are still rare.
Céline Honegger
wiley +1 more source
The Antioxidant and Antiaging Properties of Maillard Reaction Products Derived From Dipeptide Lys-Leu in <i>Caenorhabditis elegans</i>. [PDF]
Jia Y +4 more
europepmc +1 more source
Abstract Background Racehorses undergo profound physiological changes with training and competition, but current biomarkers inadequately capture the complex molecular dynamics of exercise. This study aimed to identify novel plasma biomarkers of training adaptation and peak load using high‐throughput proteomics.
Jowita Grzędzicka +4 more
wiley +1 more source
Comprehensive profiling of potato responses to Alternaria alternata and its toxins (TeA and AOH): ultrastructural, biochemical and multivariate insights. [PDF]
Nagda A, Meena M.
europepmc +1 more source
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji +7 more
wiley +1 more source
Commentary: Low expression of SOD and PRX4 as indicators of poor prognosis and systemic inflammation in colorectal cancer. [PDF]
Zhang Y, Dong X, Liu N, Li Y.
europepmc +1 more source
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source

