Flavonoids Inhibit the Respiratory Burst of Neutrophils in Mammals

Neutrophils represent the front-line defence cells in protecting organisms against infection and play an irreplaceable role in the proper performance of the immune system. As early as within the first minutes of stimulation, neutrophilic NADPH oxidase is activated, and cells release large quantities of highly toxic reactive oxygen species (ROS). These oxidants can be highly toxic not only for infectious agents but also for neighboring host tissues. Since flavonoids exhibit antioxidant and anti-inflammatory effects, they are subjects of interest for pharmacological modulation of ROS production. The present paper summarizes contemporary knowledge on the effects of various flavonoids on the respiratory burst of mammalian neutrophils. It can be summarized that the inhibitory effects of flavonoids on the respiratory burst of phagocytes are mediated via inhibition of enzymes involved in cell signaling as well as via modulation of redox status. However, the effects of flavonoids are even more complex, and several sites of action, depending upon the flavonoid structure and way of application, are included

From art to mental health: exploring the impact of a museum-based intervention on psychological well-being

Introduction: Engagement with arts and cultural activities has been increasingly recognized for its role in promoting mental health and well-being. This study evaluates the impact of a structured museum-based intervention on psychological well-being. Methods: A prospective hybrid type-1 non-randomized follow-up study with a pre-post design was conducted. Psychological distress, depressive symptoms, anxiety symptoms, and psychological well-being were assessed before and after a structured museum itinerary. Results: A total of 103 participants (82.5% female) completed pre- and post-intervention assessments. The intervention led to significant improvements across all psychological measures (p < 0.001), with the most notable effects observed in individuals aged 41-60. Additionally, between 89 and 98% of participants reported high acceptability, appropriateness, and feasibility of the itinerary. Discussion: The observed clinical improvements and high acceptability highlight the potential of museum-based interventions as an innovative and effective approach to mental health promotion. Future research should focus on scaling and replicating such interventions in diverse cultural and community settings, further integrating the arts into public health strategies

Characteristics of pectic polysaccharides from leek obtained through consecutive extraction with various reaction agents

Five polysaccharide fractions of commensurable by yield, but different in composition were obtained through consecutive extraction with water, solutions of ammonium oxalate, sodium carbonate, hydrochloric acid and sodium hydroxide from the alcohol-insoluble residue (AIR) of leek. In the polyuronide part of these fractions besides galacturonic acid was found also glucuronic acid. In the neutral sugar fraction, the prevailing sugar was galactose, followed by rhamnose. The water-extractable pectic polysaccharide was highly homogenous (93.3% of it had molecular mass of 1.3×10 6 kDa) and protein content of 8% (the highest compared to the other extracted polysaccharides). Extraction with diluted hydrochloric acid yielded polysaccharide with the highest neutral sugar content of 71.1% and a low uronic acids content. The water-and chelate-extractable fractions had a lower L-rhamnose content (2.7% and 2.9%, respectively) and the other polysaccharide fractions from leek were characterized by a high L-rhamnose content (from 14 to 28%). The pectic polysaccharides obtained from leek have shown good immunostimulating properties. The highest immunostimulating activity has been shown by the water-and chelate-extractable polysaccharides, which are also characterized by a high polyuronic acid content and polysaccharides with molecular mass over 10 6 Da

Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree

Enzymes are naturally present in food and can cause product deterioration. For this reason,most food-processing steps try to reduce the enzymatic activity. The aimof thisworkwas to compare, in terms of both the inactivation of kiwifruit puree peroxidase, polyphenoloxidase and pectinmethylesterase and also themaintenance of the antioxidant capacity of the product, the effect of a microwave treatment with a conventional thermal treatment designed to cause the same level of peroxidase inactivation (90%). The microwave power and process time that best permitted the maximisation of both the enzyme inactivation and the antioxidant capacity of the product, were selected by means of the Response Surface Methodology. The results obtained point to microwave heating as an appropriate technology with which to produce a stable kiwifruit puree, since these treatments were more effective at enzyme inactivation and antioxidant capacity retention than the conventional thermal treatment.The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176 and the Generalitat Valenciana for the financial support given throughout Project ACOMP/2012/161 and the Grant awarded to the author Maria Benlloch.Benlloch Tinoco, M.; Igual Ramo, M.; Rodrigo Aliaga, MD.; Martínez Navarrete, N. (2013). Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree. Innovative Food Science and Emerging Technologies. 19:166-172. https://doi.org/10.1016/j.ifset.2013.05.007S1661721

Valorisation of Biowastes for the Production of Green Materials Using Chemical Methods

With crude oil reserves dwindling, the hunt for a sustainable alternative feedstock for fuels and materials for our society continues to expand. The biorefinery concept has enjoyed both a surge in popularity and also vocal opposition to the idea of diverting food-grade land and crops for this purpose. The idea of using the inevitable wastes arising from biomass processing, particularly farming and food production, is, therefore, gaining more attention as the feedstock for the biorefinery. For the three main components of biomass—carbohydrates, lipids, and proteins—there are long-established processes for using some of these by-products. However, the recent advances in chemical technologies are expanding both the feedstocks available for processing and the products that be obtained. Herein, this review presents some of the more recent developments in processing these molecules for green materials, as well as case studies that bring these technologies and materials together into final products for applied usage