osteoporosis – mycolab.ai

Antioxidant activity and phytochemical analysis of different varieties of barley (Hordeum vulgare L.) available in Pakistan

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Researchers analyzed five varieties of barley grown in Pakistan to determine their nutritional and health benefits. They found that all varieties contained beneficial compounds with antioxidant properties, with Jau-21 performing exceptionally well. These barley varieties are rich in protein, fiber, minerals, and compounds that may help protect against diseases like diabetes and heart disease, making them promising ingredients for developing healthy food products.

Clinical Implementation of Sustainable Functional Foods and Nutraceuticals in Metabolic Health: A Feasibility Study

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Researchers tested a combination of special foods and supplements made from Mediterranean plants like tomatoes, pomegranates, and hazelnuts to see if they could help people with metabolic health problems. Over 4 weeks, older adults who consumed these foods daily showed improvements in muscle, bone quality, and liver health. The products tasted good and people stuck with them easily, suggesting this approach could be a practical way to improve health through diet.

Medicinal Mushrooms as Multicomponent Mixtures—Demonstrated with the Example of Lentinula edodes

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Shiitake mushrooms are more than just tasty food—they contain numerous compounds that work together to improve health. Unlike single isolated drugs, whole mushroom preparations offer multiple benefits including boosting immunity, protecting the heart, and potentially supporting cancer treatment. These mushrooms have been used safely in Asian medicine for over 2000 years and are becoming recognized worldwide for their health-promoting properties.

Substrate composition effect on the nutritional quality of Pleurotus ostreatus (MK751847) fruiting body

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Researchers studied how different growing materials affect the nutritional value of oyster mushrooms. They found that mushrooms grown on palm oil waste mixed with wheat or rice bran had better nutritional quality than those grown on single materials. The best mushrooms for protein came from materials containing wheat bran, while fermented materials produced the most vitamins. This research shows how agricultural waste can be recycled into nutritious food.

Innovative Approaches and Evolving Strategies in Heavy Metal Bioremediation: Current Limitations and Future Opportunities

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Heavy metals like lead, mercury, and arsenic accumulate in soil and water, harming both ecosystems and human health. Traditional cleanup methods are expensive and harmful to the environment. Scientists are developing biological solutions using microorganisms and special plants that can absorb or break down these toxic metals, combined with genetic engineering and nanotechnology to make the process faster and more effective.

Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index

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Researchers developed a healthier version of noodles by adding shiitake mushroom powder at 4% concentration. These mushroom noodles had better nutritional content with more protein and minerals like iron and calcium that the body could actually absorb. Most importantly, the mushroom noodles caused a slower, more gradual rise in blood sugar compared to regular noodles, making them potentially beneficial for people managing diabetes.

Impact of Artemisia argyi and Stevia rebaudiana substrate composition on the nutritional quality, yield and mycelial growth of L. edodes addressing future food challenges

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This study tested using wormwood and stevia plant waste as alternatives to traditional wood chips in shiitake mushroom farming. Results showed that adding up to 45% wormwood or 30% stevia to growing substrates increased both the amount and nutritional quality of mushrooms produced. This sustainable approach addresses mushroom farming’s resource shortage while potentially improving the nutritional value of the final product, making it beneficial for both food production and environmental protection.

Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum

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Researchers fermented soybean embryo using Ganoderma lucidum mushroom to create a more nutritious and better-tasting food product. During fermentation, the mushroom’s enzymes broke down hard-to-digest compounds and converted isoflavones into more absorbable forms while dramatically increasing antioxidant activity. The fermented product showed 8-fold higher antioxidant power and reduced unpleasant flavors, making soybean embryo a viable functional food ingredient.

Valorisation of fish scales and bones: a sustainable source of bioactive proteins and collagen for nutraceuticals

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Fish scales and bones, usually thrown away as waste, contain valuable collagen and proteins that can improve skin, joints, and overall health. New extraction methods can recover these beneficial compounds efficiently while being environmentally friendly. Studies show that taking fish collagen supplements daily can improve skin appearance, reduce joint pain, and lower blood pressure, making them a sustainable and natural health solution.

Anticancer Activity of Demethylincisterol A3 and Related Incisterol-Type Fungal Products

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This review examines a special group of fungal compounds called incisterols, with focus on demethylincisterol A3 (DM-A3), which shows promise as a cancer-fighting agent. DM-A3 works through multiple mechanisms: it blocks cancer cell growth pathways, inhibits specific cancer-promoting proteins, and has anti-inflammatory effects. The compound has shown strong activity against various cancer types in laboratory and animal studies, making it a candidate for further development as a potential cancer therapy.

Disease: osteoporosis