Publications by authors named "T C de Castro"

Osteosarcoma (OS) is the most common malignant bone tumor affecting adolescents and young adults and it usually occurs in the long bones of the extremities. The detection of cancer-related genetic alterations has a growing effect in guiding diagnosis, prognosis and targeted therapies. However, little is known about the molecular aspects involved in the etiology and progression of OS, which limits options for targeted therapies.

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Umbu-caja and soursop from the Northeast region of Brazil are rich in nutrients and bioactive compounds and are widely processed by the fruit agroindustry. However, there is a lack of research examining the composition and nutritional/technological potential of these co-product fruits. The present study evaluated the nutritional and technological characteristics of umbu-caja and soursop co-product flours (UCF and SCF, respectively), in addition to cytotoxicity in healthy cells.

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The intestinal immune system must concomitantly tolerate food and commensals and protect against pathogens. Antigen-presenting cells (APCs) orchestrate these immune responses by presenting luminal antigens to CD4 T cells and inducing their differentiation into regulatory (pTreg) or inflammatory (Th) subsets. We used a proximity labeling method (LIPSTIC) to identify APCs that presented dietary antigens under tolerizing and inflammatory conditions and understand cellular mechanisms by which tolerance to food is induced and can be disrupted by infection.

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Article Synopsis
  • Fresh, minimally processed foods are rich in beneficial phenolic compounds, while industrially processed foods tend to have lower concentrations of these nutrients.
  • The study analyzed menus from 319 schools in Sergipe, Brazil, using linear regression and cluster analysis to assess caloric content, nutrients, and polyphenols based on food processing levels.
  • Results showed that incorporating regional foods improved flavonoid and phenolic acid levels, while ultra-processed foods negatively impacted flavonoid content, highlighting the importance of food selection for school nutrition and public health.
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