anti-inflammatory effects – Page 7

The molecular mechanisms through which psilocybin prevents suicide: evidence from network pharmacology and molecular docking analyses

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Researchers used computer-based analysis to understand how psilocybin, a compound found in certain mushrooms, might help prevent suicide. They identified four key proteins that psilocybin interacts with and found that it works through serotonin and calcium signaling pathways in the brain, which are known to be involved in depression and suicidal behavior. While these findings are promising, more research is needed to confirm these effects in humans before psilocybin can be used clinically for suicide prevention.

Assessment of Cosmetic Properties and Safety of Use of Model Washing Gels with Reishi, Maitake and Lion’s Mane Extracts

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Researchers tested three medicinal mushrooms (Maitake, Lion’s Mane, and Reishi) as ingredients in washing gels to improve their safety and effectiveness. The study found that these mushroom extracts reduced skin irritation, improved skin moisturization, and boosted antioxidant protection better than gels without them. Maitake extract performed particularly well, showing the strongest antioxidant properties. These findings suggest mushroom extracts could be valuable natural alternatives in everyday skincare products.

The Immune Mind: Linking Dietary Patterns, Microbiota, and Psychological Health

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This review shows that what we eat significantly affects our mental health through our gut bacteria and immune system. Mediterranean-style diets rich in vegetables, whole grains, and healthy fats can help reduce depression and anxiety symptoms. Conversely, ultra-processed foods with added sugars and artificial ingredients increase the risk of mental health problems. Specific probiotic supplements may also provide modest benefits for mood by promoting beneficial gut bacteria.

The Potential Role of Psilocybin in Traumatic Brain Injury Recovery: A Narrative Review

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This review examines how psilocybin, a compound found in certain mushrooms, may help people recover from traumatic brain injuries. The research suggests that psilocybin could reduce harmful inflammation in the brain, help the brain form new connections to compensate for damage, and improve mood and depression commonly experienced after brain injuries. While promising, the authors emphasize that more clinical trials are needed to confirm safety and effectiveness before psilocybin can be used to treat brain injury patients.

The psychedelic-peptide paradox: a hormetic hypothesis

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This review explores how psychedelic drugs like LSD and psilocybin work through the body’s natural stress-response systems, particularly two brain chemicals called oxytocin and vasopressin. It explains why psychedelics initially cause uncomfortable feelings like nausea and anxiety, but these are followed by improved mood, sociability, and emotional healing. The theory suggests that this initial ‘stress’ response triggers the body’s natural healing mechanisms, similar to how physical exercise makes you uncomfortable initially but builds strength over time.

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.

Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods

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This review explores how microorganisms can make food production more sustainable and healthier. It discusses traditional fermented foods like yogurt and sauerkraut, modern biotechnology techniques to reduce food waste and create natural preservatives, and special food ingredients with beneficial bacteria that support digestive and mental health. The paper shows how applying microbial science could help address global food challenges while meeting consumer demands for natural, safe, and healthy products.

From Microbes to Myocardium: A Comprehensive Review of the Impact of the Gut-Brain Axis on Cardiovascular Disease

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Your gut bacteria play a surprising role in heart health through a communication network called the gut-brain axis. When the balance of gut bacteria is disrupted (dysbiosis), it can lead to heart disease, high blood pressure, and clogged arteries. Beneficial bacteria produce helpful compounds like short-chain fatty acids that reduce inflammation and protect blood vessels, while harmful bacteria produce compounds that increase heart disease risk. Simple interventions like eating more fiber, taking probiotics, managing stress, and exercising can help maintain a healthy gut microbiome and improve heart health.

Glycosylation and sugar variations in tyrosol yield promising prebiotic-like effects

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This study tested whether chemically modified versions of tyrosol, a natural compound found in olives and red wine, could boost beneficial gut bacteria better than the original form. Researchers gave mice three different versions: plain tyrosol, natural salidroside (tyrosol with glucose attached), and a lab-created version with galactose attached instead. The galactose version worked best, promoting the most beneficial bacteria like Bifidobacteria and reducing harmful bacteria, potentially offering health benefits similar to prebiotic supplements.

Soy Sauce Fermentation with Cordyceps militaris: Process Optimization and Functional Profiling

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Researchers created a new type of soy sauce using Cordyceps militaris fungus, which contains health-promoting compounds. Using scientific optimization techniques, they found the best conditions for fermentation, resulting in a soy sauce with much higher levels of cordycepin and other beneficial compounds compared to traditional soy sauce. This product offers both the familiar taste of soy sauce and added health benefits, potentially serving as a functional food that people can use daily.

therapeutic action: anti-inflammatory effects