Intercompartmental communication in senescence
Senescent cells experience structural changes in the plasma membrane, endoplasmic reticulum, mitochondria, lysosomes, nucleus, and cytoskeleton. These alterations disrupt crosstalk among cellular compartments, impairing vesicular trafficking, contact sites, and molecular flow.
Krystyna Mazan‐Mamczarz +3 more
wiley +1 more source
This paper reveals how human lactoferrin–albumin fusion (hLF‐HSA) potently suppresses lung adenocarcinoma cell migration. hLF‐HSA upregulates NHE7, leading to Golgi alkalization, disruption of the Golgi secretome, downregulation of MMP1, and reversal of EMT. These findings suggest a novel Golgi‐targeting strategy to suppress cancer cell migration.
Hana Nopia +3 more
wiley +1 more source
Fiscal decentralization, local government innovation preference, and enterprise technological innovation: Evidence from China. [PDF]
Tu J.
europepmc +1 more source
Technological advancements and the use of key performance indicators in hospital management: a critical-conceptual review. [PDF]
Teymourifar A.
europepmc +1 more source
Patient Perception and Ethical Trade-Offs in Resource Allocation: A Qualitative Study with Conceptual Simulation in a Romanian Municipal Hospital. [PDF]
Palamaru AL +6 more
europepmc +1 more source
Can health technologies be "care optimizers"? A normative evaluation of digital health technologies in light of postphenomenological reflections. [PDF]
Onder O, Ilkilic I.
europepmc +1 more source
Multi-Harvest Assessment of Physicochemical and Rheological Quality of Wheat Flours From Different Processors in Southern Brazil. [PDF]
Centenaro A, Valduga E, Steffens C.
europepmc +1 more source
A digital transformation and consumption patterns of the "New older adults" in China: a systematic review of technological adaptation and learning mechanisms. [PDF]
Shao B +5 more
europepmc +1 more source
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C R C Critical Reviews in Food Science and Nutrition, 1980Turmeric is a minor spice in the West, but a major one in the East. It is valued by Westerners mainly, if not solely, on account of its color, but to the Asians both color and aroma are equally important. This review critically appraises the existing knowledge on the chemistry of the functionally important constituents, the processing of the spice into
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