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As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.Articles
Carbon dots from roasted chicken accumulated in lysosome and induced lysosome-dependent cytotoxicity
Carbon dots from roasted chicken accumulated in lysosome and induced lysosome-dependent cytotoxicity Thermal processing may generate toxicant. The carbon dots (CDs) from baked food have toxicity to cells, however, the molecular mechanism remains to be unexplored. The present study investigated the effects of CDs from roasted chicken breasts on normal rat kidney (NRK) and Caco-2 cells. The average size of CDs heated at 200 or 300 °C was about 2.8 and 1.2 nm, respectively.
Food-borne nanocarriers from roast beef patties for iron delivery
Food-borne nanocarriers from roast beef patties for iron delivery Food-borne nanoparticles (FNs) produced during thermal processing of food may have potential as nanocarriers for Fe(II) supplement. In this paper, the FNs in beef patties at different roasting time (15, 30, 45 minutes) and the binding between FNs and ferrous ions were studied.
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