Alterations in Seizure Frequency in Patients with Epilepsy Following Coronavirus Disease 2019.

Background And Purpose: During the coronavirus disease 19 (COVID-19) pandemic, a considerable number of studies have focused on the difficulties for accessing the medical services and telemedicine-related issues. However, it is not clear whether COVID-19 affects the clinical course of epilepsy. Therefore, in the current study we aimed to assess the effects of COVID-19 infection on seizure frequency in patients with epilepsy (PWE).

From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods.

This study investigated the impact of substituting wheat with pulse flours (lentil, chickpea, lupin, green and yellow pea) on reactivity during different steps of sponge cake development. Pulses exhibited a greater ability to generate volatiles with probable odor activity. Batter beating initiated lipid oxidation which depended on lipoxygenase activity and the fatty acid profile of the flours.