Developing Topics.

Background: Tinnitus has variable prevalence in the general population and is often associated with some degree of hearing loss. There are few studies on tinnitus in people with dementia. The objective of the study was to investigate the occurrence of tinnitus complaints in patients with dementia and evaluate possible relationships with hearing acuity.

Dementia Care Research and Psychosocial Factors.

Background: Hearing rehabilitation has been a promising approach to improve cognitive outcomes. An ongoing study identified some barriers to engage patients in counseling sessions and using their hearing devices. Here we present the results from the first stage of a Sense-Cog Brazil pilot study, the recruitment phase.

Application of the Sponge Model Implants in the Study of Vaccine Memory in Mice Previously Immunized with LBSap.

Background/objectives: Considering the large number of candidates in vaccine-testing studies against different pathogens and the amount of time spent in the preclinical and clinical trials, there is a pressing need to develop an improved in vivo system to quickly screen vaccine candidates. The model of a polyester-polyurethane sponge implant provides a rapid analysis of the specific stimulus-response, allowing the study of a compartmentalized microenvironment. The sponge implant's defined measurements were standardized as a compartment to assess the immune response triggered by the vaccinal antigen.

Coffee Silverskin as a Potential Ingredient for Functional Foods: Recent Advances and a Case Study with Chocolate Cake.

Coffee silverskin (CS) is a by-product of the coffee roasting process that is known for its potential as a fiber source with antioxidant properties. Therefore, this study aimed to provide an overview of the latest research on CS as a potential ingredient for functional foods and to evaluate the effect of adding different amounts of CS on the functional and sensory attributes of chocolate cakes. The addition of CS increased the total dietary fiber content, antioxidant capacity and the contents of extractable and non-extractable phenolics in the cakes.