1,721,091 research outputs found
Plant Food Supplements with Antioxidant Properties for the Treatment of Chronic and Neurodegenerative Diseases: Benefits or Risks?
No full textWine by-products, in particular grape pomace, can be an important source of polyphenols and dietary fibers and are increasingly being used as a starting material in the industrial production of plant food supplements, such as other matrices containing biomolecules, with antioxidant properties. The risk associated with the consumption of these products was recently analyzed through a study of potential genotoxic and carcinogenic compounds that can be found in the marketed products. In particular, occurrence data about contamination with the mycotoxin ochratoxin A were also reported. This short review aims at giving an overview about the quality and benefits of these kinds of food supplements, and also about risks of incorrect use, focusing on the emerging need for stricter European regulations
Synthesis of New Copper and Zinc Chelators with Potential Therapeutic Application in the Neurodegenerative Diseases
No full textnon previst
Synthesis and biological evaluation of new chiral fibrates as potential PPARα e PPARγ dual agonists
No full textMixing Traditional and Innovative Approaches for the Prevention and Treatment of Neurodegenerative and Cardiovascular Diseases: An Overview
No full textnon previst
An innovative approach for the treatment of Alzheimer’s disease: the role of peroxisome proliferator-activated receptors and their ligands in development of alternative therapeutic interventions
Full text linkAlzheimer’s disease is a multifactorial pathology, for which no cure is currently available. Nowadays, researchers are moving towards a new hypothesis of the onset of the illness, linking it to a metabolic impairment. This innovative approach will lead to the identification of new targets for the preparation of new effective drugs. Peroxisome proliferator-activated receptors and their ligands are the ideal candidates to reach the necessary breakthrough to defeat this complicate disease
Historic recurrences in medicinal chemistry: nature-inspired structures as a new opportunity for novel multi-target anti-Alzheimer’s drugs
Full text linkn/
New approaches for prevention and treatment of Alzheimer's disease: a fascinating challenge
Full text linknon previst
Occurrence of patulin in conventional and organic fruit products in Italy and subsequent exposure assessment
No full textThe occurrence of patulin was investigated in 100 conventional and 69 organic fruity foodstuffs samples commercially available in Italy by using an HPLC method with a limit of quantification of 0.5 μg kg-1. Patulin was detected in 26 (26%) conventional and 31 (45%) organic products with a significantly higher (p<0.01) mean concentration in the organic products (4.78 vs. 1.15 μg kg-1). Mean patulin concentrations in conventional apple juices, pear juices, other juices and fruits purees were 3.14, 0.22, 0.19, 0.11 μg kg-1, respectively, and 7.11, 11.46, 2.10, 0.18 μg kg-1 in the relevant organic products. Four samples of juices (one conventional and two organic apple, and one organic pear) contained patulin at concentrations above the limit of 50 μg kg-1, four at concentrations between 10 and 25 μg kg-1, and the remaining ones below 10 μg kg-1. Patulin was detected (<1 μg kg-1) in only three of the 23 fruity baby food samples tested (homogenized fruits, 11 conventional and 12 organic). Based on the available data on Italian intakes of fruit juices, the estimated daily intakes of patulin, were 0.38 and 1.57 ng kg-1 body weight (bw) from conventional and organic products, respectively. Estimated daily intakes of patulin for children were higher, 3.41 ng kg-1 bw from conventional and 14.17 ng kg-1 bw from organic products, but largely below the provisional maximum tolerable daily intake (PMTDI) of 400 ng kg-1 bw. Patulin was also found in two samples of organic apple vinegar (<5 μg kg-1) and in fresh apples with rotten spots (12 out of 24 samples) with maximum levels at 16 402 and 44 572 μg kg-1 for conventional and organic apples, respectively. © 2005 Taylor & Francis Group Ltd
- …
