A release of these groups, with subsequent recovery of enzyme activity, can be obtained in vitro by thiolic substances such as cystein or glutathione, which combine with the metallic ions.

When preparing meat, it's often important to tenderize it in some way, as certain cuts can have tough fibers that make it hard to chew. There are plenty of ways to do this, with some requiring a ...

Microglia are the resident brain macrophages and they have been traditionally studied as orchestrators of the brain inflammatory response during infections and disease. In addition, microglia has a ...

In recent years, several important advances have been made in our understanding of the pathways that lead to cell dysfunction and death in Parkinson's disease (PD) and Huntington's disease (HD).

Background Osteoarthritis (OA) is the most common adult rheumatic disease characterized by cartilage degradation, synovial inflammation and subchondral bone remodeling. Risk factors associated with OA ...

Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle (Saale), Germany ...