One method of investigating the genetic etiology of alcoholism is to study individuals who were separated soon after birth from their alcoholic biological parents. The author and his colleagues conducted a series of such studies in Denmark; they concluded that, despite little exposure to the alcoholic biological parent, the sons of alcoholics were about four times more likely to be alcoholic than were the sons of nonalcoholics. They also found that having an alcoholic biological parent did not increase the sons' risk of developing psychiatric disorders other than alcoholism. After reviewing the results of four other studies that resemble the Danish series, the author discusses two investigations of the possible mode of transmission of alcoholism and describes further evidence for the proposed diagnostic category of familial alcoholism.
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http://dx.doi.org/10.1176/ps.34.11.1031 | DOI Listing |
Nutrients
December 2024
First Department of Surgery, National and Kapodistrian University of Athens, Laikon General Hospital, 11527 Athens, Greece.
Non-alcoholic fatty liver disease (NAFLD) is a major metabolic disorder with no established pharmacotherapy. Quercetin, a polyphenolic flavonoid, demonstrates potential hepatoprotective effects but has limited bioavailability. This study evaluates the impact of quercetin on NAFLD and assesses the roles of autophagy-related proteins in disease progression.
View Article and Find Full Text PDFMicroorganisms
December 2024
Science Center for Future Foods, Jiangnan University, Wuxi 214122, China.
The impact of yeast strain selection on bread quality was evaluated using a range of commercial strains, typically employed in various alcoholic beverage productions, to determine their effectiveness in bread making. The final products made from these strains were compared to bread produced using the commercial baker's strain ACY298. Key parameters, including specific volume, hardness, pH, residual sugars, and organic acids, were thoroughly assessed.
View Article and Find Full Text PDFMolecules
December 2024
Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples Federico II, 83100 Avellino, Italy.
The polyphenol extraction and evolution during a traditional 14-day fermentation of the Aglianico red grape, a variety widely cultivated across Southern Italy, was for the first time investigated, with the purpose of optimizing the phenolic profile in finished wines. Anthocyanins, BSA-reactive tannins, iron-reactive phenols, and vanillin-reactive flavans (VRFs) were analyzed in the free-run must, pressed pomace liquid, and in pomace extracts at different maceration times. Experimental evidence suggested that, instead of the typical 14-day maceration of Aglianico grapes, it is recommendable to choose an 11-day maceration in order to prevent the over-extraction of polyphenols that may detrimentally affect the sensory characteristics of wines.
View Article and Find Full Text PDFMolecules
December 2024
Institute of Agricultural Biology and Biotechnology, National Research Council, Via Moruzzi 1, 56124 Pisa, Italy.
Beer and its components show potential for reducing hepatic steatosis in rodent models through multiple mechanisms. This study aimed to evaluate beer's anti-steatotic effects in a high-fat diet (HFD)-induced mouse model of Metabolic dysfunction-Associated Liver Disease (MASLD) and to explore the underlying mechanisms. In the HFD group, steatosis was confirmed by altered blood parameters, weight gain, elevated liver lipid content, and histological changes.
View Article and Find Full Text PDFBiomedicines
November 2024
Department of Prosthodontics, School of Dentistry, Faculty of Health Sciences, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece.
, commonly known as absinthe, is a perennial plant with distinctive broad ovate pointed leaves of a silvery-gray color, reaching a height of 1.5 m. The utilization of this herb as a source of natural compounds and as the primary ingredient in the alcoholic beverage absinthe has recently seen a resurgence following a period of prohibition.
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