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DescribePSP and also ProPSP: In german Multicenter Systems for Consistent Future Assortment of Medical Information, Photo Data, and Biomaterials involving Individuals Along with Progressive Supranuclear Palsy.
89 μg/mL and a notable antimicrobial activity versus Streptococcus agalactiae with a MIC value of 62.5 μg/mL. It also inhibited the replication of VSV with an IC50 value of 3.14 μg/mL. Both oils revealed antioxidant potential with IC50 values of 2.21 and 2.59 mg/mL for C. indicum and C. morifolium, respectively. This study provides evidence beyond the traditional use of both Chrysanthemum indicum and C. morifolium as anti-infective agents. Thus they could be used as spices in food and can be incorporated in different food products and pharmaceutical preparations as natural preservatives possessing antioxidant potential.We aimed to identify the key players in the prothrombotic profile of patients with systemic lupus erythematosus (SLE) not mediated by antiphospholipid antibodies, as well as the potential utility of global coagulation tests to characterize hemostasis in these patients. Patients with SLE without antiphospholipid antibodies and without signs of thrombosis were included. The kinetics of clot formation were determined by ROTEM®. Platelet activation markers were determined by flow cytometry. Thrombin generation associated with Neutrophil Extracellular Traps (NETs) and microparticles (MPs) was measured by calibrated automated thrombogram (CAT). The plasma levels of PAI-1 were also determined. ROTEM® showed a procoagulant profile in SLE patients. SLE patients had activated platelets and more leukocyte/platelet aggregates at basal conditions. The plasma PAI-1 and platelet aggregates correlated with several ROTEM® parameters. The thrombin generation associated withthe tissue factor (TF) content of MPs and with NETs was increased. Our results suggest the utility of global tests for studying hemostasis in SLE patients because they detect their procoagulant profile, despite having had neither antiphospholipid antibodies nor any previous thrombotic event. A global appraisal of hemostasis should, if possible, be incorporated into clinical practice to detect the risk of a thrombotic event in patients with SLE and to consequently act to prevent its occurrence.Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, partially deoiled flour, rich-fiber fraction, and oil, among others), which could be reincorporated to the food chain with important technological properties, antioxidant activity included. Both sets of ingredients have been revealed a great technological potential for meat product development and innovation, taking into account that oxidation is one of the main reactions responsible for their deterioration and shelf life reduction. This review focuses on the antioxidant compounds of chia and quinoa coproducts and on the strategies used to add them to meat products highlighting their effect on the lipid oxidation control. Apart from the different ways in which quinoa and chia can be incorporated into meat products and their antioxidant properties, innovative approaches for increasing this antioxidant effect and counteracting any negative alterations they may cause will be discussed.Insulin resistance (IR) is apparent when tissues responsible for clearing glucose from the blood, such as adipose and muscle, do not respond properly to appropriate signals. IR is estimated based on fasting blood glucose and insulin, but some measures also incorporate an oral glucose challenge. Certain (poly)phenols, as supplements or in foods, can improve insulin resistance by several mechanisms including lowering postprandial glucose, modulating glucose transport, affecting insulin signalling pathways, and by protecting against damage to insulin-secreting pancreatic β-cells. As shown by intervention studies on volunteers, the most promising candidates for improving insulin resistance are (-)-epicatechin, (-)-epicatechin-containing foods and anthocyanins. It is possible that quercetin and phenolic acids may also be active, but data from intervention studies are mixed. Longer term and especially dose-response studies on mildly insulin resistant participants are required to establish the extent to which (poly)phenols and (poly)phenol-rich foods may improve insulin resistance in compromised groups.Since perishable food in private households is usually stored in refrigerators, both consumer knowledge of correct storage parameters and food handling have a major impact on food quality retention. Today's refrigerators provide features, such as climate-controlled compartments, to improve chilled storage performance, but former studies have shown a lack of usage and interest in such features. This paper is based on the results of an online survey with 2666 respondents from Germany. The questionnaire focused on consumer behaviour regarding the chilled storage of perishable foods, the perception of quality loss in food and consumer requirements concerning refrigerators. The novelty in the study layout was the focus on seven common refrigerator storage features. The results showed that consumers had a high awareness of food safety, resulting in short storage durations. While it was clearly indicated that the storage features were less well-known, their importance correlated with rates of food waste, underlining the potential for improvement. The survey implied that raising the awareness of storage climate parameters is a tool for nudging consumers into lower rates of food waste.The most famous yeast of all times, Saccharomyces cerevisiae, has been used by humankind for at least 8000 years, to produce bread, beer and wine, even without knowing about its existence. Only in the last century we have been fully aware of the amazing power of this yeast not only for ancient uses but also for biotechnology purposes. Temsirolimus In the last decades, wine culture is becoming more and more demanding all over the world. By applying a powerful biotechnological tool as genetic engineering in S. cerevisiae, new horizons appear to develop fresh, improved or modified wine characteristics, properties, flavors, fragrances or production processes, to fulfill an increasingly sophisticated market that moves around 31.4 billion € per year.
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