The Impact of Business Intelligence Systems on Profitability and Risks of Firms

202105 bcvcAccepted ManuscriptRGC155009/15BEarly releas

Animal models of autism with a particular focus on the neural basis of changes in social behaviour:An update article

Research on autism has been gaining more and more attention. However, its aetiology is not entirely known and several factors are thought to contribute to the development of this neurodevelopmental disorder. These potential contributing factors range from genetic heritability to environmental effects. A significant number of reviews have already been published on different aspects of autism research as well as focusing on using animal models to help expand current knowledge around its aetiology. However, the diverse range of symptoms and possible causes of autism have resulted in as equally wide variety of animal models of autism. In this update article we focus only on the animal models with neurobehavioural characteristics of social deficit related to autism and present an overview of the animal models with alterations in brain regions, neurotransmitters, or hormones that are involved in a decrease in sociability. (C) 2012 Elsevier Ireland Ltd and the Japan Neuroscience Society. All rights reserved

Health Hazards Associated with Wheat and Gluten Consumption in Susceptible Individuals and Status of Research on Dietary Therapies

Wheat accounts for about 20% to over 50% of the total calorie intake of food in regions where it is grown. However, there is a clear perception that disorders related to the consumption wheat are increasing, particularly in Western Europe, North America, and Australia. We consider here the evidence for this perception and discuss strategies and therapies that may be used to reduce the adverse impacts of wheat on the health of susceptible individuals. First, we will introduce the major groups of wheat grain proteins, focusing on those associated with adverse reactions, and discuss in detail the three major adverse reactions triggered by wheat consumption, namely celiac disease, wheat allergy, and non-celiac gluten/wheat sensitivity. Finally, will discuss other issues associated with the consumption of gluten-free foods focusing on gluten contamination of products purported to be gluten-free, gluten threshold or tolerance among celiac patients, and food labeling