Comparing regional organizations in global multilateral institutions:ASEAN, the EU and the UN

Structural change brought about by the end of the Cold War and accelerated globalisation have transformed the global environment. A global governance complex is emerging, characterised by an ever-greater functional and regulatory role for multilateral organisations such as the United Nations (UN) and its associated agencies. The evolving global governance framework has created opportunities for regional organisations to participate as actors within the UN (and other multilateral institutions). This article compares the European Union (EU) and Association of Southeast Asian Nations (ASEAN) as actors within the UN network. It begins by extrapolating framework conditions for the emergence of EU and ASEAN actorness from the literature. The core argument of this article is that EU and ASEAN actorness is evolving in two succinct stages: Changes in the global environment create opportunities for the participation of regional organisations in global governance institutions, exposing representation and cohesion problems at the regional level. In response, ASEAN and the EU have initiated processes of institutional adaptation

Novel Soy Germ Pasta Enriched in Isoflavones Ameliorates Gastroparesis in Type 2 Diabetes : A pilot study

OBJECTIVE: To determine the effect of soy germ pasta enriched in biologically active isoflavone aglycons on gastric emptying in type 2 diabetic patients with gastroparesis. RESEARCH DESIGN AND METHODS: This randomized double-blind, placebo-controlled study compared soy germ pasta with conventional pasta for effects on gastric emptying. Patients (n = 10) with delayed gastric emptying consumed one serving per day of each pasta for 8 weeks, with a 4-week washout. Gastric emptying time (t1/2) was measured using the [13C]octanoic acid breath test at baseline and after each period, and blood glucose and insulin concentrations were determined after oral glucose load. RESULTS: Soy germ pasta significantly accelerated the t1/2 in these patients (161.2 \ub1 17.5 min at baseline vs. 112.6 \ub1 11.2 min after treatment, P = 0.009). Such change differed significantly (P = 0.009) from that for conventional pasta (153.6 \ub1 24.2 vs. 156.2 \ub1 27.4 min), without affecting glucose or insulin concentrations. CONCLUSIONS: These findings suggest that soy germ pasta may offer a simple dietary approach to managing diabetic gastropathy

Pasta naturally enriched with isoflavone aglycons from soy germ reduces serum lipids and improves markers of cardiovascular risk

Most studies of soy and cholesterol have tested foods made from purified soy proteins containing mainly isoflavone glycosides. Fermented soy foods have mainly isoflavone aglycons and account for a high proportion of the soy protein source in Asia, where there is an inverse relationship between soy intake and serum cholesterol. The aim of this study was to compare a novel soy germ pasta, naturally enriched in isoflavone aglycons as a result of the manufacturing process, with conventional pasta for effects on serum lipids and other cardiovascular risk markers. In this randomized, controlled, parallel study design of 62 adults with hypercholesterolemia who consumed a Step II diet that included one 80-g serving/d of pasta, we measured serum lipids, high sensitivity C-reactive protein (hsCRP), urinary isoprostanes, and brachial artery flow-mediated vasodilatation at baseline and after 4 and 8 wk. The pasta delivered 33 mg of isoflavones and negligible soy protein and led to a serum isoflavone concentration of 222 \ub1 21 nmol/L; 69% of subjects were equol producers. Soy germ pasta reduced serum total and LDL cholesterol by 0.47 \ub1 0.13 mmol/L (P = 0.001) and 0.36 \ub1 0.10 mmol/L (P = 0.002) more than conventional pasta, representing reductions from baseline of 7.3% (P = 0.001) and 8.6% (P = 0.002), respectively. Arterial stiffness (P = 0.003) and hsCRP (P = 0.03) decreased and improvements in all the above risk markers were greatest in equol producers. All measures returned to baseline when patients were switched to conventional pasta. In conclusion, pasta naturally enriched with isoflavone aglycons and lacking soy protein had a significant hypocholesterolemic effect beyond a Step II diet and improved other cardiovascular risk markers

Novel soy germ pasta improves endothelial function, blood pressure, and oxidative stress in patients with type 2 diabetes

OBJECTIVE - To compare the effects of a novel soy germ-enriched pasta, containing isoflavone aglycons, with conventional pasta on endothelial function and cardiovascular risk markers in patients with type 2 diabetes (T2D). RESEARCH DESIGN AND METHODS - This randomized controlled double-blind crossover study compared one serving/day of soy germ pasta and conventional pasta for 8 weeks for effects on brachial artery flow-mediated vasodilation, blood pressure, plasma lipids, oxidized LDL cholesterol, 8-iso-PGF2\u3b1, total antioxidant capacity (TAC), glutathione (GSH), and homocysteine. RESULTS - Isoflavone-enriched pasta significantly improved arterial stiffness (P = 0.005) and reduced systolic (P = 0.026) and diastolic (P = 0.017) blood pressures. Plasma TAC increased (P = 0.0002), oxidized LDL cholesterol decreased (P = 0.009), 8-iso-PGF2\u3b1 decreased (P = 0.001), GSH levels increased (P = 0.0003), and homocysteine decreased (P = 0.009) consistent with a reduction in oxidative stress. No significant changes were observed with conventional pasta. CONCLUSIONS - Pasta enriched with biologically active isoflavone aglycons improved endothelial function and had beneficial effects on cardiovascular risk markers in patients with T2D

Polis Maker per la qualità del vivere e lo sviluppo urbano sostenibile. Esperienze in ottica di interdisciplinarità

In occasione del diciottesimo anno dalla fondazione del Master “Il Polis Maker per la qualità del vivere e lo sviluppo urbano sostenibile”, promosso dal Politecnico di Milano, nel libro vengono raccolte esperienze di ricerca e professionali di docenti ed ex allievi del master vissute attraverso il ricorso a un approccio interdisciplinare nell’ambito dei processi di trasformazione urbana. Lo scopo è quello di favorire un confronto tra diversi casi di prevalente natura applicativa per quanto riguarda l’approccio olistico del Polis Maker alla valutazione delle scelte nell’ambito della progettazione e gestione di insediamenti urbani intelligenti e sostenibili, di particolare interesse nell’attuale momento emergenziale dovuto alla presenza del Coronavirus. Il termine Polis Maker nasce sulla fine degli anni ’90 da una lunga maturazione di un pensiero olistico rivolto alla lettura dei processi di trasformazione urbana, che ha poi caratterizzato il profilo del master. Lo si deve tale termine in particolare a un gruppo di riflessione costituito da amici animati da un comune sentire, partecipato da uno psichiatra, da un teologo, da un economista delle costruzioni, da un interior designer, da un urbanista, da un giurista, da un esperto di comunicazione e da un project manager. Il testo segue e integra, all’interno dello stesso progetto editoriale, il precedente volume “Polis Maker per la qualità del vivere e lo sviluppo urbano sostenibile. Contributi metodologici in ottica di interdisciplinarità”, che approfondisce prevalentemente gli aspetti metodologici con cui le diverse discipline concorrono a una visione olistica dei processi di trasformazione urbana

design da materiali da ri-uso

L\u2019Eco-design, ovvero una progettazione orientata ai principi della sostenibilit\ue0 ambientale, rappresenta uno strumento di importanza strategica, in quanto consente di prevenire, invece di rimediare, le conseguenze ambientali negative della produzione, dell\u2019uso e dello smaltimento dei prodotti, contribuendo a definirne, oltre che la configurazione formale e tecnica, il profilo ambientale complessivo (qualit\ue0 e quantit\ue0 dei materiali impiegati; tecnologie e processi di produzione; modalit\ue0 d\u2019uso e manutenzione; modalit\ue0 e scenari di dismissione, ad esempio riuso, riciclo, recupero energetico, compostaggio, ecc.). Infatti definire gli obiettivi e i requisiti ambientali di un prodotto, fin dalla fase di \u201cdesign\u201d, di ideazione, determina significativi effetti positivi durante tutte le altre fasi del processo di sviluppo del prodotto stesso. La crescente convinzione dell\u2019importanza e dell\u2019urgenza di saper organizzare forme di sviluppo sostenibile, nel rispetto delle limitate risorse ambientali e della salute umana, ha orientato la ricerca verso l\u2019utilizzo delle fibre vegetali