24663 research outputs found
Sort by
“Due sibille figurate in marmo”: Girolamo Campagna e l’altar maggiore della Basilica del Santo
No full textA new approach to assess post-mortem interval: A machine learning-assisted label-free ATR-FTIR analysis of human vitreous humor
No full text: A crucial issue in forensics is determining the post-mortem interval (PMI), the time between death and the finding of a body. Despite various methods already employed for its estimation, only approximate values are currently achievable. Vitreous humor (VH) is an avascular tissue between the lens and the retina, mainly composed by a collagen fibers network, hyaluronic acid, and hyalocytes. Recently, it has received interest in forensic medicine, being easy to collect and susceptible to low microbiological contamination and putrefaction. Based on this evidence and thanks to the ability of Attenuated Total Reflectance - Fourier Transform InfraRed (ATR-FTIR) spectroscopy to perform fast analyses on a minimal sample amount, in this study, a new analytical approach to reliably estimate PMI is proposed combining ATR-FTIR analysis of VH human samples with multivariate statistical procedures, such as Principal Component Analysis (PCA) and Partial Least Squares-Discriminant Analysis (PLS-DA), for discriminant classification. Regression procedures, including Partial Least Squares Regression (PLSR), were performed: extremely positive results were obtained, and the most discriminant spectral features were highlighted (peaks at 1665, 1630, 1585, 1400, 1220, 1200, 1120, 854, 835, and 740 cm-1) and associated to PMI classes (average accuracy over 80 %). Specific and reliable markers able to correlate the macromolecular composition of VH with the PMI were identified, revealing a post-mortem protein degradation and amino acids deamination (decrease of proteins and increase of free amino acids and NH3), an increase of lactate, which diffuses from the retina to the VH, and changes in the hyaluronic acid component
Mitigare l'overtourism con nuove forme di turismo culturale nell'Adriatico: il potenziale ruolo delle antiche rotte marittime del vino.
No full textThe Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review
No full textCocoa and chocolate are known for their health benefits, which depend on factors
like cocoa variety, post-harvest practices, and manufacturing processes, including fermentation,
drying, roasting, grinding, and refining. These processing methods can influence
the concentration and bioavailability of bioactive compounds, such as polyphenols that are
linked to cardiovascular health and antioxidant effects. Recent scientific research has led to
the development of cocoa-based products marketed as functional foods. However, despite
the growing interest in the functional potential of cocoa, the literature lacks crucial information
about the properties of different varieties of cocoa and their possible implications for
human health. Moreover, climate change is affecting global cocoa production, potentially
altering product composition and health-related characteristics. In addition to polyphenols,
other compounds of interest are biogenic amines, due to their role and potential toxic
effects on human health. Based on toxicological data and recent research on the complex
relationship between biogenic amines and cocoa fermentation, setting limits or standards
for biogenic amines in cocoa and chocolate could help ensure product safety. Finally, new
trends in research on biogenic amines in chocolate suggest that these compounds might
also be used as quality markers, and that product formulation and process conditions could
change content and diversity of the different amines
Optimisation of Candy Processing Conditions for Sustainable Confectionery Products with Improved Sensory Properties
No full text
In vitro and in vivo immunoregulatory and regenerative properties of AEC derived- microvesicles
No full textSpontaneous Reaction of Oleacein and Oleocanthal with Primary Amines: A Biochemical Perspective
No full textOleacein (Olea) and Oleocanthal (Oleo) are two phenolic compounds found in olive oil. Cell and animal studies have shown these two compounds can modulate inflammation, cancer, and neurodegenerative diseases. Unfortunately, the study of the pharmacokinetics of these two compounds appears difficult due to their high reactivity with primary amines. Indeed, the presence of primary amines in culture media and biological fluids raises the question as to whether the observed biological effects are attributable to the parent compounds or to their amine derivatives. In the present work, we investigated the adduct formation between Olea or Oleo and tris(hydroxymethyl)aminomethane (Tris), a well-known primary amine used primarily as a buffer system, showing that the reaction kinetics were extremely rapid. In addition, we assessed whether the newly formed Tris adducts, i.e., Olea-Tris and Oleo-Tris, retained their antioxidant capacity by means of the ABTS and DPPH radical scavenging assays, showing that their activity was partially maintained. Finally, we evaluated the anti-inflammatory activity of these adducts on murine BV-2 microglial cells stimulated with lipopolysaccharide (LPS) and kept in an amine-free culture medium, showing how the biological response varied as the compound was degraded. Taken together, these data demonstrate that the biological effects reported in the literature are mainly due to the amino-derivatives of Olea and Oleo rather than the polyphenols derived from their breakdown (tyrosol and hydroxytyrosol)
