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Senomyx's products work by amplifying the intensity of flavors. This is done by expressing taste receptors and measuring receptor signaling in response to additives. Because very small amounts of the additive are used (reportedly less than one part per million), Senomyx has no obligation to report their ingredients to the consumer.
Fructose is a natural sugar found in fruits, vegetables, and honey. ... “For a cancer cell to divide into two, it has to make a new set of cellular contents. ... “Fructose is in so many food ...
Autophagy (or autophagocytosis; from the Greek αὐτόφαγος, autóphagos, meaning "self-devouring" [1] and κύτος, kýtos, meaning "hollow") [2] is the natural, conserved degradation of the cell that removes unnecessary or dysfunctional components through a lysosome-dependent regulated mechanism. [3]
Lactiplantibacillus plantarum (formerly Lactobacillus arabinosus and Lactobacillus plantarum) [3] is a widespread member of the genus Lactiplantibacillus and commonly found in many fermented food products as well as anaerobic plant matter. [4] L. plantarum was first isolated from saliva. Based on its ability to temporarily persist in plants ...
All cell membranes have negative charges (zeta potential) which makes it difficult for two cells to come close together. When opsonins bind to their targets they boost the kinetics of phagocytosis by favoring interaction between the opsonin and cell surface receptors on immune cells. [6] This overrides the negative charges from cell membranes.
Researchers had previously published data showing that myeloid-derived suppressor cells, a type of immune cell that suppresses the immune system and can play a role in the progression of cancer ...
It helps to imagine food as a spectrum: At one end, you have nutrient-dense, anti-inflammatory foods (think: colorful vegetables, berries, high-quality olive oil, fatty fish, nuts, seeds, and ...
Natural phenols are a class of molecules found in abundance in plants. Many common foods contain rich sources of polyphenols which have antioxidant properties only in test tube studies. As interpreted by the Linus Pauling Institute, dietary polyphenols have little or no direct antioxidant food value following digestion. [7]