Beneficial and adverse effects of vitamin E on the kidney.

This article reviews the beneficial and adverse effects of high-dose vitamin E supplementation on the vitamin E status and renal function in human and rodent studies. The high doses of vitamin E, which can cause renal effects, were compared to upper limits of toxicity (UL) as established by various authorities worldwide. In recent mice studies with higher doses of vitamin E, several biomarkers of tissue toxicity and inflammation were found to be significantly elevated.

Quality Changes of Cold-Pressed Black Cumin ( L.), Safflower ( L.), and Milk Thistle ( L.) Seed Oils during Storage.

Oils derived from non-traditional seeds, such as safflower, milk thistle, and black cumin seeds, have recently grown in popularity. Seed oil is in high demand due to consumer interest in illness prevention and health promotion through healthier diets that include a high concentration of monounsaturated and polyunsaturated fatty acids and antioxidant phenolic components. This study assessed the quality characteristics of cold-pressed seed oil at three unique storage times: at the beginning of the trial (i.

Foliar Spraying with Potassium Bicarbonate Reduces the Negative Impact of Drought Stress on Sweet Basil ( L.).

In recent years, special attention has been paid to climate change assessment and research into our changing environment. The greatest economic losses worldwide are due to the negative effects of drought stress and extreme temperature on the plants' morphological, physiological, and biochemical properties which limit crop growth and productivity. Sweet basil ( L.

The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers.

The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparison study of BR (prepared with 5%, 10%, and 15% untreated wheat bran (nWB) and WBex-f) quality parameters was performed. It was established that nWB increases dough hardness and reduces BR specific volume.

Agar-immobilized basil-lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese.

Goat milk cheeses have become popular recently; however, many consumers do not choose these products because they have specific sensory properties that are not acceptable to all consumers and the shelf life of the cheese is short. The concept of this work was to increase overall acceptability and shelf life of unripened goat milk cheese by using Ocimum basilicum and lactic acid bacteria (Lactobacillus plantarum LUHS135, Lactobacillus paracasei LUHS244, Pediococcus pentosaceus LUHS100, Pediococcus acidilactici LUHS29, and Lactobacillus brevis LUHS140) bioproducts (basil-LAB) immobilized in agar. A basil-LAB bioproduct could be a promising multifunctional ingredient for cheese manufacturing because it has a low pH, high LAB count, and high total phenolic compound content (after fermentation pH decreased by 25.