cancer-de-estomago

Patient-derived organoids may help personalize the treatment of gastrointestinal cancers

A new review highlights the potential of 3-D organoid models derived from patient cells to help personalize therapy for individuals with gastrointestinal cancers. What are the organoids?    A new BJS (British Journal of Surgery) review highlights the potential of 3D organoid models derived from patient cells to help personalize therapy for individuals with gastrointestinal cancers. […]

chronicos

Treatment strategies for multidrug-resistant chronic infections

A new study finds that antibiotic treatment of chronic infections can be optimized by targeting vulnerabilities of antibiotic-resistant pathogens paving the way for more effective treatment strategies. Research paves the way for new rational treatment strategies of multidrug-resistant chronic infections. Antibiotic-resistant Pseudomonas infections in cystic fibrosis patients show predictable sensitivities to other classes of antibiotics. […]

sugar-nutrigenomics

Added Sugars and Low- and No-Calorie Sweeteners in a Representative Sample of Food Products Consumed by the Spanish ANIBES Study Population (Part 5 of 5)

Conclusions Abstract: Low- and no-calorie sweeteners (LNCS), intensely sweet compounds that virtually contain no calories, are used to replace added sugars in food and drinks. Knowledge about different LNCS data in Spanish foods and added sugar sources in Spain is limited, therefore our aim was to identify and compare their presence across main food groups […]

sugar

Added Sugars and Low- and No-Calorie Sweeteners in a Representative Sample of Food Products Consumed by the Spanish ANIBES Study Population (Part 4 of 5)

Discussion Abstract: Low- and no-calorie sweeteners (LNCS), intensely sweet compounds that virtually contain no calories, are used to replace added sugars in food and drinks. Knowledge about different LNCS data in Spanish foods and added sugar sources in Spain is limited, therefore our aim was to identify and compare their presence across main food groups […]

nutrigenomics-sugar-add

Added Sugars and Low- and No-Calorie Sweeteners in a Representative Sample of Food Products Consumed by the Spanish ANIBES Study Population (Part 3 of 5)

Results Abstract: Low- and no-calorie sweeteners (LNCS), intensely sweet compounds that virtually contain no calories, are used to replace added sugars in food and drinks. Knowledge about different LNCS data in Spanish foods and added sugar sources in Spain is limited, therefore our aim was to identify and compare their presence across main food groups […]

azucar-y-nutrigenomica

Added Sugars and Low- and No-Calorie Sweeteners in a Representative Sample of Food Products Consumed by the Spanish ANIBES Study Population (Part 2 of 5)

  Abstract: Low- and no-calorie sweeteners (LNCS), intensely sweet compounds that virtually contain no calories, are used to replace added sugars in food and drinks. Knowledge about different LNCS data in Spanish foods and added sugar sources in Spain is limited, therefore our aim was to identify and compare their presence across main food groups […]

sugar

Added Sugars and Low- and No-Calorie Sweeteners in a Representative Sample of Food Products Consumed by the Spanish ANIBES Study Population (Part 1 of 5)

Abstract: Low- and no-calorie sweeteners (LNCS), intensely sweet compounds that virtually contain no calories, are used to replace added sugars in food and drinks. Knowledge about different LNCS data in Spanish foods and added sugar sources in Spain is limited, therefore our aim was to identify and compare their presence across main food groups consumed. […]

nutrigenomics-food

Part 2 Nutrigenomics: The Science of How Food Interacts With Our Genes

At this point, it may be worth asking, what do free radicals and antioxidants have to do with our genes? This seems like a simple environmental issue: eat more antioxidants to balance out the free radicals. Alas, the situation is not quite so simple. Often times, external antioxidant consumption is unable to keep up with […]

Nutrigenomics

Part 1 Nutrigenomics: The Science of How Food Interacts With Our Genes

Imagine with me for a moment: Joe, the quirky, astute, dedicated scientist, approaches his laboratory for the day’s research. He opens the large double doors and begins to run routine safety checks. Equipment expiration dates are within range, ventilation systems are adequate, emergency showers and eyewash stations are functional. Joe settles upon himself a thick […]