Diabetes – Page 13

Fruit and Vegetable Production

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This editorial reviews research on improving how fruits and vegetables are grown, harvested, and stored. Scientists studied various methods like using special water treatments, different soil mixtures, and natural soil microbes to help plants grow better and produce more nutritious food. New technologies like special cameras can now check fruit quality without damaging them. The research shows that by working together, farmers and scientists can grow healthier, more nutritious fruits and vegetables while reducing the need for chemical inputs.

Influence of Culture Conditions on Bioactive Compounds in Cordyceps militaris: A Comprehensive Review

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Cordyceps militaris is a medicinal fungus that produces powerful health-promoting compounds used to boost energy, strengthen immunity, and fight cancer. This review explains how different growing conditions—like the type of food the fungus is grown on, light exposure, and temperature—affect which beneficial compounds it produces and how much. By optimizing these conditions, producers can create more effective products for health supplements and medicines, though more research is needed to standardize production methods.

Mixing oak and eucalyptus sawdusts improves shiitake (Lentinula edodes) yield and nutritional value

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This research explores growing shiitake mushrooms on different wood sawdust mixtures available in Lebanon. A combination of eucalyptus and oak sawdust outperformed oak alone, producing more mushrooms with better nutritional content including higher protein and fiber. This discovery helps local farmers improve mushroom production using readily available materials while creating healthier, more nutritious food.

Modern Pro-Health Applications of Medicinal Mushrooms: Insights into the Polyporaceae Family, with a Focus on Cerrena unicolor

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This review explores how medicinal mushrooms, particularly Cerrena unicolor, can be used to improve health through functional foods and supplements. The mushroom contains natural compounds with powerful properties including fighting cancer cells, killing harmful bacteria and viruses, and protecting the body from oxidative stress. Research shows these mushrooms could be incorporated into dairy products and other foods to create innovative health-promoting products for consumers.

Himalayan Mushrooms as a Natural Source of Ergosterol and Vitamin D2: A Review of Nutraceutical and Functional Food Perspectives

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Mushrooms from the Himalayan region are naturally rich in ergosterol, a compound that converts to vitamin D2 when exposed to sunlight or UV light. This review explores how mushrooms can serve as sustainable, plant-based sources of vitamin D to address deficiencies in populations with limited sun exposure. By understanding how environmental factors and UV treatment affect ergosterol levels, scientists can develop enriched mushroom-based foods and supplements with enhanced nutritional benefits.

Transcriptome and Metabolome Integration Reveals the Impact of Fungal Elicitors on Triterpene Accumulation in Sanghuangporus sanghuang

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Researchers studied how special fungal compounds called elicitors can boost the production of healing substances in a medicinal mushroom called Sanghuangporus sanghuang. By analyzing genes and metabolites, they found that adding elicitors increased beneficial compounds like betulinic acid and 2-hydroxyoleanolic acid by up to 114-fold. These findings suggest a practical way to produce more medicinal compounds from this mushroom for health applications.

Acute fungal endometritis in women with abnormal uterine bleeding: Clinical and microbiological insights

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Women with persistent abnormal uterine bleeding often undergo extensive testing without finding a cause. This study discovered that fungal infections, caused by Candida species, may be responsible for about 12% of such cases. The researchers found that direct sampling of the uterine lining is essential for diagnosis since surface vaginal cultures miss these infections. Treatment with an antifungal medication called voriconazole combined with surgical cleaning of the uterus proved effective in resolving the condition.

The palmitoyl-CoA ligase Fum16 is part of a Fusarium verticillioides fumonisin subcluster involved in self-protection

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This research reveals how corn fungi protect themselves from their own toxic products by employing specialized defense enzymes. Scientists discovered that five genes work together in a protective cluster, with some enzymes strengthening the fungal cell’s natural defenses while others actively break down the toxin. This discovery helps explain how dangerous fungi survive and could lead to better strategies for preventing mycotoxin contamination in crops and developing disease-resistant plants.

A high-quality genome assembly of Lactarius hatsudake strain JH5

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Scientists have completed a detailed genetic blueprint of the red milk mushroom (Lactarius hatsudake), an edible and medicinal fungus that grows in pine forests. This mushroom is nutritious and has been shown to help with diabetes, boost immunity, and fight harmful bacteria. The new genetic map is much more complete and detailed than previous versions, which will help farmers grow these valuable mushrooms more reliably and sustainably, and could lead to developing better varieties.

Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions

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This review explores how plant-based ingredients can be used to create meat-like products that are healthier and more sustainable. By combining plant proteins, fibers, and natural compounds from fruits and vegetables, scientists are developing meat alternatives that taste and feel like real meat while offering nutritional and environmental benefits. The paper discusses which plants work best, how to extract and use these ingredients, and what challenges still need to be overcome to make these products widely available and affordable.

Disease: Diabetes