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Key roles for freshwater actinobacteria revealed by deep metagenomic sequencing

Magnesium supports neuromuscular recovery and anti-inflammatory pathways

Dharan R, Huang Y, Cheppali SK, Goren S, Shendrik P, Wang W, et al

One of the key regulators of fatty acid oxidation is transcription factor peroxisome proliferator-activated receptor- (PPAR)

Meats like beef and lamb, which remain red even after being cooked, are typically referred to as red meat. These red and processed meats contain salt, N-nitroso compounds, heterocyclic amines, heme iron, and polycyclic aromatic hydrocarbons after high-temperature cooking, all of which have been linked to cancer

Barriers and drivers to the development of an effective water reuse chain: insights from an Italian water utility