Estimation of Salivary Ferritin Levels in Subjects with Chronic Periodontitis with Type 2 Diabetes Mellitus.

Background: Ferritin is an iron storage protein essential for iron homeostasis regulation and an indicator of iron stores. It is an acute phase reactant and is elevated in inflammation and chronic infection. Periodontitis is a chronic inflammatory disease with periodontopathogens possessing haemolytic activity which leads to increased local iron concentration and iron disorder.

Microgreens: Functional Food for Nutrition and Dietary Diversification.

Microgreens are tender, edible seedlings harvested 7-21 days after germination containing a central stem, cotyledons, and true leaves. Known as a fresh, ready-to-eat functional food, they are mostly rich in vitamins, antioxidants, bioactive compounds, and minerals, with distinctive flavors, colors, and textures. These attributes make microgreens a valuable component in nutrition and health research.

Pulmonary Embolism: Highlighting Iron Deficiency Anemia as a Contributing Factor in the Development of Pulmonary Embolism-A Case Report.

This case emphasizes iron deficiency anemia (IDA) as a potential risk factor for pulmonary embolism (PE), especially in patients with type 2 diabetes. Early recognition and management of PE and IDA are crucial. Further research is needed to clarify the mechanisms linking IDA to thrombosis and improve prevention strategies.

Fitness costs associated with laboratory induced resistance to chlorpyrifos in Spodoptera litura.

Spodoptera litura (Fabricius) is a major polyphagous pest of global relevance due to the damage it causes to various crops. Chlorpyrifos (CPF) is generally used by farmers to manage S. litura, however, its widespread use has resulted in the development of insecticide resistance.

The utility and feasibility of incorporating death cafes in undergraduate education: A qualitative exploration of medical and nursing students' perspectives.

Background: The current medical and nursing curricula place little emphasis on palliative and end-of-life care. Consequently, students are less comfortable in communicating about topics related to death and dying when providing palliative and end-of-life care. Death cafés utilizes a facilitator-led small group to encourage conversations about death and dying to take place alongside food and beverages in a safe environment.