User Experiences of and Preferences for Self-Guided Digital Interventions for the Treatment of Mild to Moderate Eating Disorders: Systematic Review and Metasynthesis.

Background: Digital interventions typically involve using smartphones or PCs to access online or downloadable self-help and may offer a more accessible and convenient option than face-to-face interventions for some people with mild to moderate eating disorders. They have been shown to substantially reduce eating disorder symptoms, but treatment dropout rates are higher than for face-to-face interventions. We need to understand user experiences and preferences for digital interventions to support the design and development of user-centered digital interventions that are engaging and meet users' needs.

Developing a community advisory board to combat ageism: process and preliminary outcomes.

Ageism - stereotyping, prejudice, and discrimination based on chronological age - is a highly prevalent yet underrecognized form of social discrimination with detrimental effects on healthy aging. Combating ageism is essential for creating an age-friendly society; however, there is no consensus on the optimal approach for doing so. In this manuscript, we posit that community-based participatory research holds promise for addressing and reframing ageism, especially in underserved minoritized communities.

Slx5/Slx8 SUMO-targeted ubiquitin ligase deficiency shortens lifespan due to increased mutation accumulation in yeast.

Chronological lifespan (CLS) in budding yeast Saccharomyces cerevisiae, which is defined as the time nondividing cells in saturation remain viable, has been utilized as a model to study post-mitotic aging in mammalian cells. CLS is closely related to entry into and maintenance of a quiescent state. Many rearrangements that direct the quiescent state enhance the ability of cells to endure several types of stress.

Development of chitosan based oleogel using emulsion template approach: Characterization and application as fat-replacer in cookies.

The present study aimed to enhance the fat quality of bakery products by incorporating an oleogel enriched with unsaturated fatty acids and nutraceuticals. The efficacy of cross-linking chitosan with vanillin was evaluated using an emulsion-template technique. This approach utilized a blend of rice bran oil and soybean oil fortified with β-sitosterol, which partially replaced conventional shortening in cookie formulations.