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Animals in agroecosystems
Published in Stephen R. Gliessman, V. Ernesto Méndez, Victor M. Izzo, Eric W. Engles, Andrew Gerlicz, Agroecology, 2023
Stephen R. Gliessman, V. Ernesto Méndez, Victor M. Izzo, Eric W. Engles, Andrew Gerlicz
Further mechanical digestion, as well as the bulk of chemical digestion, takes place in the stomach. The muscular walls of the stomach churn the food inside, and it releases both strong acids and enzymes to break apart the ingested organic matter into its constituent parts. The stomach empties partially digested food into the small intestine, where further digestion occurs and the next stage in the process—absorption of the smaller molecules like amino acids and simple sugars—begins.
Introduction to Cancer, Conventional Therapies, and Bionano-Based Advanced Anticancer Strategies
Published in D. Sakthi Kumar, Aswathy Ravindran Girija, Bionanotechnology in Cancer, 2023
Family history is an essential risk factor for several types of cancers, such as breast cancer [36]. A family history of colorectal cancer has been found in almost 35% of patients with the disease [37]. A family history of bladder cancer increases the risk of bladder cancer by two-fold [38]. Also, studies have shown that a family history of gastric cancer and familial mucosal abnormalities in the stomach increased the risk of gastric cancer in individuals [39].
Designing for Upper Torso and Arm Anatomy
Published in Karen L. LaBat, Karen S. Ryan, Human Body, 2019
When you think about something to eat, the stomach walls begin to secrete gastric juice to get ready to break food down (Netter, 1959, pp. 82–83). Food reaches the stomach after passing through the esophagus. The stomach collects food and liquid and uses muscular contractions to mix parts of a meal with highly acidic gastric juices. The stomach stores and partially digests the food before moving it into the small intestine.
Blood lead level and Helicobacter pylori infection in a healthy population: A cross-sectional study
Published in Archives of Environmental & Occupational Health, 2020
Won-Ju Park, Soo-Hyeon Kim, WonYang Kang, Ji-Sung Ahn, Seunghyeon Cho, Dae-Young Lim, Suwhan Kim, Jai-Dong Moon
Lead is a toxic substance that causes various adverse health effects when it accumulates in the body.1,2 The International Agency for Research on Cancer (IARC) has classified inorganic lead compounds as probable carcinogens to humans (Group 2A). There were many studies associated with lead exposure and the increase of various cancers (lung, stomach, kidney, bladder, brain, and nervous system) in diverse human populations.3,4 And, there is considerable epidemiological evidence on the association of stomach cancer with lead exposure. However, there have been difficulties to consider various confounders.5–7 In particular, Helicobacter pylori (H. pylori) infection, an important risk factor for stomach cancer, should be considered.
Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contents
Published in Drying Technology, 2023
Bimal Chitrakar, Min Zhang, Xiaohu Zhang, Bhesh Bhandari
Asparagus (Asparagus officinalis) is a commercially and nutritionally important vegetable containing various phenolic phytochemicals, which contribute it antioxidant activities. During processing, about 30–50% of the asparagus spear is discarded as by-products due to off-size and/or stem hardening.[1] Moreover, the edible stem comprises only 25%, while the remaining 75% includes hard-stem, root, and leafy by-products. These by-products are reported to contain similar phytochemicals as the main products.[2,3] Moreover, the valuable phytochemicals contained in these by-products are lost if they are not suitably processed. Food products rich in dietary fiber and bioactive phytochemicals are in high demand in recent years, which is the motivating force for the development of such products. In digestive system, dietary fiber stimulates the evacuation of intestine by increasing feces bulkiness; imparts buffering effect in stomach for excess acids; binds cholesterol on its course of travel; and acts as prebiotics for the growth of probiotic microorganisms.[4,5] Additionally, dietary fiber and bioactive phytochemicals help to maintain our health and protect us from chronic diseases such as obesity, diabetes, cancer, heart diseases, and other degenerative diseases.[6,7] The conversion of these asparagus by-products into high-value products, including juice production, dietary fiber powder processing, and extraction of bioactive compounds have already been in progress.[8] The asparagus leaves, which is normally overlooked and currently mulched for upcoming crop, are the material for this study. In our previous study, the asparagus leafy by-product was explored for its physicochemical and functional properties during low temperature ball milling.[9] In this study, the asparagus leafy by-product powder of different sizes was incorporated into freeze-dried chips formulation to form a functional chip. The effect of different powder particle size on physicochemical, textural, functional, and phytochemical properties was investigated.