Results 101 to 110 of about 78,843 (311)

Conservative therapy of uric acid lithiasis: a review of literature

open access: yesМедицинский совет, 2015
Urolithiasis (UL) continues to play an important role in the daily practice of urologists and general practitioners. According to various sources, uric acid nephrolithiasis accounts for about 20% of all cases of urolithiasis.
V. A. Malkhasyan   +3 more
doaj   +1 more source

7-Keto-Cholesterol and Cholestan-3beta, 5alpha, 6beta-Triol Induce Eryptosis through Distinct Pathways Leading to NADPH Oxidase and Nitric Oxide Synthase Activation [PDF]

open access: yes, 2019
BACKGROUND/AIMS: We showed that patho-physiological concentrations of either 7-keto-cholesterol (7-KC), or cholestane-3beta, 5alpha, 6beta-triol (TRIOL) caused the eryptotic death of human red blood cells (RBC), strictly dependent on the early production
Allegra M.   +5 more
core   +1 more source

Inherited metabolic epilepsies–established diseases, new approaches

open access: yesEpilepsia Open, EarlyView.
Abstract Inherited metabolic epilepsies (IMEs) represent the inherited metabolic disorders (IMDs) in which epilepsy is a prevailing component, often determining other neurodevelopmental outcomes associated with the disorder. The different metabolic pathways affected by individual IMEs are the basis of their rarity and heterogeneity.
Itay Tokatly Latzer, Phillip L. Pearl
wiley   +1 more source

Nutritional Potential, Phytochemical Content, In Vivo Antioxidant, and Antanemic Potential of Musa paradisiaca Flower

open access: yesFood Chemistry International, EarlyView.
After collecting Musa paradisiaca leaves, some were dried and others were used to produce aqueous extracts. The extracts and powders were characterized and then administered to rats made anaemic by PHZ. After 14 days of administration of the two samples, the rats were euthanized and it was observed that after 9 days of treatment, the aqueous extract ...
Josée Rebeca Nombo   +8 more
wiley   +1 more source

Isolation of Tricin as a Xanthine Oxidase Inhibitor from Sweet White Clover (Melilotus albus) and Its Distribution in Selected Gramineae Species

open access: yesMolecules, 2018
Xanthine oxidase, an enzyme present in significant levels in the intestine and liver, metabolizes hypoxanthine to xanthine and xanthine to uric acid in the purine catabolic pathway. An inhibitory compound acting against xanthine oxidase was isolated from
Xiao-Xiao Liu   +8 more
doaj   +1 more source

Iron release from ferritin and its sensitivity to superoxide ions differs among vertebrates [PDF]

open access: yes, 1994
The influence of the superoxide-generating system, xanthine oxidase, on the release of iron from various vertebrate ferritins was determined both in the presence and absence of superoxide dismutase.
Harris, L.R., Cake, M.H., Macey, D.J.
core   +2 more sources

Fermentation‐Induced Modulation of Polyphenolic Contents and Medicinal Activities in Annona squamosa Seeds

open access: yesFood Chemistry International, EarlyView.
The study compared the medicinal activities of polyphenols from fermented and unfermented seeds of Annona squamosa. The polyphenols were extracted and subjected to standard analysis. The major phenolic components of the fermented polyphenols and the unfermented polyphenols were found to be 4‐hydroxybenzoic and 4‐hydroxyphenylacetic acid, respectively ...
Shola Hezekiah Awojide   +10 more
wiley   +1 more source

Adaptive response to oxidative stress in the filamentous fungus Aspergillus niger B1-D [PDF]

open access: yes, 2008
In the present study, we used a recombinant filamentous fungus strain, Aspergillus niger B1-D, as a model system, and investigated the antioxidant defences in this organism.
Harvey, L.M., Li, Qiang, Mcneil, Brian
core   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

open access: yesFuture Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav   +5 more
wiley   +1 more source

Home - About - Disclaimer - Privacy