Sustainability challenges related to food production arise from multiple nature-society interactions occurring over long time periods. Traditional methods of quantitative analysis do not represent long-term changes in the networks of system components, including institutions and knowledge that affect system behavior. Here, we develop an approach to study system structure and evolution by combining a qualitative framework that represents sustainability-relevant human, technological, and environmental components, and their interactions, mediated by knowledge and institutions, with network modeling that enables quantitative metrics. We use this approach to examine the water and food system in the Punjab province of the Indus River Basin in Pakistan, exploring how food production has been sustained, despite high population growth, periodic floods, and frequent political and economic disruptions. Using network models of five periods spanning 75 y (1947 to 2022), we examine how quantitative metrics of network structure relate to observed sustainability-relevant outcomes and how potential interventions in the system affect these quantitative metrics. We find that the persistent centrality of some and evolving centrality of other key nodes, coupled with the increasing number and length of pathways connecting them, are associated with sustaining food production in the system over time. Our assessment of potential interventions shows that regulating groundwater pumping and phasing out fossil fuels alters network pathways, and helps identify potential vulnerabilities for future food production.
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http://dx.doi.org/10.1073/pnas.2215682121 | DOI Listing |
Acta Physiol (Oxf)
February 2025
Institute for Molecular Medicine, Health and Medical University Potsdam, Potsdam, Germany.
Ca and Mg are essential nutrients, and deficiency can cause serious health problems. Thus, lack of Ca and Mg can lead to osteoporosis, with incidence rising both in absolute and age-specific terms, while Mg deficiency is associated with type II diabetes. Prevention via vitamin D or estrogen is controversial, and the bioavailability of Ca and Mg from supplements is significantly lower than that from milk products.
View Article and Find Full Text PDFDrug Des Devel Ther
January 2025
School of Medicine, Kyungpook National University and Department of Clinical Pharmacology and Therapeutics, Kyungpook National University Hospital, Daegu, 41944, Republic of Korea.
Background: YYD601 is a new dual delayed-release formulation of esomeprazole, developed to enhance plasma exposure and prolong the duration of acid suppression.
Purpose: This study aimed to evaluate the safety, pharmacokinetic (PK), and pharmacodynamic (PD) profiles of YYD601 20 mg following single and multiple oral administrations in healthy, fasting adult Koreans, and to compare these outcomes to those of the conventional esomeprazole 20 mg capsule.
Methods: A randomized, open-label, two-period crossover study was conducted in 28 participants, who were divided into two treatment groups: one group received YYD601 20 mg, and the other received conventional esomeprazole 20 mg, once daily for five consecutive days.
Food Sci Nutr
January 2025
Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Science Islamic Azad University Tehran Iran.
Pro-biogenic is a recent terminology widely used for products that combine biogenic materials and probiotics which has made progressive improvement in a new era of research on functional foods. This study aimed to develop functional ice cream with and propolis extract (PE) as a biogenic part to develop ice cream's physiochemical and antioxidant characteristics. Five probiotic ice cream samples were prepared using different levels of PE powder (0%, 0.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences Lodz University of Technology Lodz Poland.
Olive pomace is a valuable source of bioactive compounds. Olive pomace is not fully utilized, so the goal was to create edible disposable tableware from the by-products of the olive pressing process. For this purpose, a mixture was created from olive pomace, teff flour, sorghum, and lecithin (75.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology Hungarian University of Agriculture and Life Sciences Budapest Hungary.
The volatile profile of bee pollen samples from Central and Eastern Europe was investigated by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Sampling conditions were optimized for the extraction of volatiles. Pollen odorants were extracted with six different fiber coatings, five various extraction times, three diverse extraction temperatures and three differing desorption times.
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