The topic of gut microbiota and the microbiota-gut-brain (MGB) axis has become the
forefront of research and reports in the past few years. The gut microbiota is a dynamic …

Abstract α‐Dicarbonyl compounds (α‐DCs) are readily produced during the heating and
storage of foods, mainly through the Maillard reaction, caramelization, lipid‐peroxidation …

Background: Few studies have examined associations between ultra-processed food intake
and biomarkers of inflammation, and inconsistent results have been reported in the small …

Diabetes and its complications, Alzheimer's disease (AD), and Parkinson's disease (PD) are
increasing gradually, reflecting a global threat vis‐à‐vis expressing the essentiality of a …

Advanced glycation end products (AGEs) and nitrosamines (NAs) in sausage are associated
with pathogenic and carcinogenic risks. However, the multiple reaction parameters affecting …

Sweet potato (Ipomoea batatas) thrives in a wide range of climates and is high in fibre,
vitamins and minerals. There is increasing evidence that sweet potato consumption can …

Binge-eating disorder (BED) is a highly prevalent disorder. Subthreshold BED conditions
(sBED) are even more frequent in youth, but their significance regarding BED etiology and …

Background Neuroinflammation is a key pathological feature of a wide variety of
neurological disorders, including Parkinson's, multiple sclerosis, Alzheimer's, and …

Advanced glycated end products (AGEs) accumulate systemically and cause diabetes
complications. However, whether noninvasive measurable AGEs are associated with …

People are living longer and rates of age-related diseases such as age-related macular
degeneration (AMD) are accelerating, placing enormous burdens on patients and health …