Publications by authors named "C Forti"
Article Synopsis
- Common beans are nutritious but contain antinutritional factors (ANFs) like saponins and phytates that can hinder the absorption of important micronutrients, including carotenoids and minerals.
- Researchers aimed to identify bean lines with low ANF levels that would enhance the bioavailability of these nutrients.
- Some modified bean lines showed significant improvements in carotenoid bioaccessibility, indicating that reducing phytate levels alone may not be enough unless other ANFs are also addressed.
Information on patterns of prescription of long-acting injection (LAI) antipsychotics among people who are incarcerated is lacking. Therefore, we aimed to evaluate prescribing rates for first-generation antipsychotic (FGA)-LAI versus second-generation antipsychotic (SGA)-LAI and to identify the factors associated with the prescription of one of the two classes of LAI. A cross-sectional study was conducted among incarcerated adult males hosted in Monza detention center between January 2013 and April 2023.
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- * A study developed a CRISPR/Cas9 genome editing technique to create resistant 'Italiko' basil plants by mutating the DMR6 gene, achieving a high rate of successful genetic transformation.
- * The resulting T0 plants exhibited various mutations, inherited in T1 seedlings, with one line (22B) showing minimal disease incidence and a preserved aromatic profile rich in oxygenated monoterpenes.
Social anxiety disorder (SAD) is a common psychiatric condition associated with a high risk of psychiatric comorbidity and impaired social/occupational functioning when not promptly treated. The identification of biological markers may facilitate the diagnostic process, leading to an early and proper treatment. Our aim was to systematically review the available literature about potential biomarkers for SAD.
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- Common bean seeds are packed with good stuff like protein, carbs, vitamins, and minerals that can help keep us healthy and fight diseases.
- Some of the beans have certain compounds that can make them less nutritious, so scientists are trying to make new types of beans with less of these bad compounds.
- Researchers want to learn more about the good and bad effects of these new bean types and how they can be used in new foods.