• Filter By:
• Specialty
• Source
• Condition
• Cancer
• Infectious Disease
• Drug
• Training
• Management
• Procedure
• Therapy
• Vaccine
• Nutrition
• Country

Therapeutic Potential and Molecular Mechanisms of the Multitargeted Flavonoid Fisetin
Curr Top Med Chem. 2023 Jul 10. doi: 10.2174/1568026623666230710162217. Online ahead of print.ABSTRACTFlavonoids effectively treat cancer, inflammatory disorders (cardiovascular and nervous systems), and oxidative stress. Fisetin, derived from fruits and vegetables, suppresses cancer growth by altering cell cycle parameters that lead to cell death and angiogenesis without affecting healthy cells. Clinical trials are needed in humans to prove the effectiveness of this treatment for a wide range of cancers. According to the results of this study, fisetin can be used to prevent and treat a variety of cancers. Despite early de...
Source: Current Topics in Medicinal Chemistry - July 11, 2023 Category: Chemistry Authors: Abdur Rauf Tareq Abu-Izneid Muhammad Imran Hassan A Hemeg Kashif Bashir Abdullah S M Aljohani Mona S M Aljohani Fahad A Alhumaydhi Ishaq N Khan Talha Bin Emran Tanweer Aslam Gondal Nikhil Nath Ishtiaque Ahmad Muthu Thiruvengadam Source Type: research

Opuntia ficus indica (L.) Mill. an ancient plant source of nutraceuticals
Curr Top Med Chem. 2022 Aug 3. doi: 10.2174/1568026622666220803151814. Online ahead of print.ABSTRACTOpuntia ficus-indica (L.) Mill. (OFI) is a plant with numerous beneficial properties known in traditional medicine. It has been a domesticated plant in Latin America, Africa, Mediterranean countries, the Middle East, India and Australia. Nowadays, the research concentrates his efforts on natural compounds to lower cost and the possible side effects exerted by synthetic compounds. The use of nutraceuticals, bioactive compounds of vegetable origin with important nutritional values, is encouraged. OFI has shown numerous activi...
Source: Current Topics in Medicinal Chemistry - August 5, 2022 Category: Chemistry Authors: Maria Stefania Sinicropi Noemi Baldino Jessica Ceramella Domenico Iacopetta Elisabetta Scali Giovanna Basile Carmela Saturnino Alessia Catalano Source Type: research

Spices to Control COVID-19 Symptoms: Yes, but Not Only …
There are large country variations in COVID-19 death rates that may be partly explained by diet. Many countries with low COVID-19 death rates have a common feature of eating large quantities of fermented vegetables such as cabbage and, in some continents, various spices. Fermented vegetables and spices are agonists of the antioxidant transcription factor nuclear factor (erythroid-derived 2)-like 2 (Nrf2), and spices are transient receptor potential ankyrin 1 and vanillin 1 (TRPA1/V1) agonists. These mechanisms may explain many COVID-19 symptoms and severity. It appears that there is a synergy between Nrf2 and TRPA1/V1 food...
Source: International Archives of Allergy and Immunology - December 22, 2020 Category: Allergy & Immunology Source Type: research

Managing food protein –induced enterocolitis syndrome during the coronavirus disease 2019 pandemic
Food protein –induced enterocolitis syndrome (FPIES) is a non–immunoglobulin E (IgE)–mediated food allergy that manifests with predominantly gastrointestinal symptoms characterized by repetitive emesis starting 1 to 4 hours (typically 2 hours) after food ingestion with or without watery diarrhea that may f ollow within 6 to 10 hours.1 It usually starts in the first year of life; the most commonly reported triggers of FPIES in infants include cow’s milk, soy, rice, and oat, followed by fruits, vegetables, egg, and fish (in Mediterranean countries).
Source: Annals of Allergy, Asthma and Immunology - May 4, 2020 Category: Allergy & Immunology Authors: Anna Nowak-Wegrzyn, Antonella Cianferoni, J.A. Bird, Alessandro Fiocchi, Jean Christoph Caubet, Medical Advisory Board of the International FPIES Association Tags: Perspective Source Type: research

Managing FPIES during the COVID-19 pandemic-expert recommendations
Food protein-induced enterocolitis syndrome (FPIES) is a non IgE-mediated food allergy that manifests with predominantly gastrointestinal symptoms characterized by repetitive emesis, starting 1-4 hours (typically 2 hours) after food ingestion with or without watery diarrhea that may follow within 6-10 hours. (1) FPIES usually starts in the first year of life; the most commonly reported triggers in infants include cow's milk, soy, rice, and oat, followed by fruits, vegetables, egg, and fish (Mediterranean countries).
Source: Annals of Allergy, Asthma and Immunology - May 4, 2020 Category: Allergy & Immunology Authors: A. Nowak-Wegrzyn, A. Cianferoni, J.A. Bird, A. Fiocchi, J.C. Caubet, Medical Advisory Board of the International FPIES Association Tags: Perspective Source Type: research

Pages: 1  2