Biopeptide-rich fermented hemp seeds: Boosting anti-inflammatory and immune responses through Lactiplantibacillus plantarum probiotic fermentation.

Cannabis sativa L. (hemp) seeds are increasingly recognized as a promising food source rich in phytochemicals that support inflammatory and immunological reactions. This study investigates whether fermentation with Lactiplantibacillus plantarum can further enhance these functional properties, paving the way for hemp seeds to be developed into potent functional food ingredients.

Untargeted Metabolomics and Gut Microbiota Modulation Study of Fermented Brown Rice for Obesity.

Obesity or excess adipose tissue mass increases the risk of heart disease, hypertension, and diabetes. Obesity might be prevented by consuming plant-based probiotic fermented foods. This study aimed to determine whether adding MNL5 to fermented brown rice (FBR) enhances its metabolites, lipase activity, and antioxidant efficiency.

Concurrent Oral Squamous Cell Carcinoma and Incidental Papillary Thyroid Carcinoma Metastasis in Cervical Lymph Nodes: A Case Report.

Oral squamous cell carcinoma (OSCC) is the most common of all head and neck cancers accounting for 90% of all oral malignancies. It is commonly associated with the use of tobacco smoking or quid form. The incidence of oral carcinoma is higher in males than females with a ratio of 1.

Unveiling the potential of African fermented cereal-based beverages: Probiotics, functional drinks, health benefits and bioactive components.

Traditionally, dairy products have been the primary medium for delivering probiotics to humans. However, despite their numerous health benefits, such as nutrient supply and prevention and treatment of certain diseases, there are limitations to their use in many regions, including Africa. These limitations arise from allergens, lactose intolerance, hypercholesterolemia effects, the need for vegetarian options, cultural food taboos against milk, and religious beliefs.