Each time the heart beats, it pumps blood into the arteries. This blood travels through the circulatory system to the organs and muscles of the body, carring the oxygen and […]
Bile acids (BAs) are natural detergents that solubilize dietary lipids in the intestinal tract. They are also important signaling molecules. BA regulate not only their own synthesis, but also have a role in […]
Linaclotide is a 14-amino acid peptide that stimulates intestinal guanylate cyclase type-C (GC-C) receptors. Linaclotide is acid stable and protease resistant with low bioavailability; it is undetectable in the systemic circulation […]
Malaria remains a leading global health challenge, with an estimated 219 million clinical malaria cases and 1.24 million deaths attributed to Plasmodium falciparum infection reported annually. Malaria remains endemic in 104 countries, primarily […]
The concept of anaplerosis The oxidation of acetyl groups in the citric acid cycle (CAC) involves eight reactions, which (i) convert the two carbons of acetyl to CO2, and (ii) regenerate the […]
The objective of this study was to determine the potential role of the cardiotonic steroid marinobufagenin in the mechanisms of nociceptive signal modulation. It is known that the first phase of the […]
Se is incorporated into antioxidant selenoproteins, making it an essential micronutrient for animals, microorganisms and some other eukaryotes. In addition to the basic nutritional requirements for Se, it has become increasingly evident that […]
Organic foodstuffs are defined to be produced under controlled cultivation conditions according to the provisions of the regulation on organic farming of the European community. Grain based foodstuffs of organical […]
Eradication of hepatitis C virus (HCV) infection is extremely important to either cure hepatitis or prevent the progression of hepatic fibrosis and the development of hepatocellular carcinoma. Antiviral therapy using peginterferon and […]
Free radicals induce oxidative damage in vivo causing aging and various diseases. They are also the major cause for deterioration, quality loss, and shelf life reduction in oils/fats and fat-containing systems. There are […]