Effect of Instant Controlled Pressure Drop (DIC) on Polyphenols, Flavonoids and Antioxidant Capacity of Green Lentils ().

Instant controlled pressure drop (DIC) is one of the emerging technologies in food processing; it can be used for drying, freezing and the extraction of bioactive molecules without damaging their properties. Legumes, such as lentils, are one of the most consumed foods in the world; however, they are mainly cooked by boiling, which causes the loss of antioxidant compounds. This work evaluated the effect of 13 different DIC treatments (with pressure ranges of 0.

MicroRNA-mediated regulation of key signaling pathways in hepatocellular carcinoma: A mechanistic insight.

Hepatocellular carcinoma (HCC) is the most common type of primary liver cancer. The molecular pathogenesis of HCC varies due to the different etiologies and genotoxic insults. The development of HCC is characterized by complex interactions between several etiological factors that result in genetic and epigenetic changes in proto-onco and/or tumor suppressor genes.