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Bacillus subtilis

  Related Articles Siahmoshteh F, Siciliano I, Banani H, Hamidi-Esfahani Z, Razzaghi-Abyaneh M, Gullino ML, Spadaro D. Efficacy of Bacillus subtilis and Bacillus amyloliquefaciens in the control of Aspergillus parasiticus growth and aflatoxins production on pistachio . Int J Food Microbiol. 2017 Aug 2;254:47-53. doi: 10.1016/j.ijfoodmicro.2017.05.011. Epub 2017 May 15. PMID: 28531554. Ben Khedher S, Kilani-Feki O, Dammak M, Jabnoun-Khiareddine H, Daami-Remadi M, Tounsi S. Efficacy of Bacillus subtilis V26 as a biological control agent against Rhizoctonia solani on potato. C R Biol. 2015 Dec;338(12):784-92. doi: 10.1016/j.crvi.2015.09.005. Epub 2015 Nov 10. PMID: 26563555. Rhayat Lamya, Maresca Marc, Nicoletti Cendrine, Perrier Josette, Brinch Karoline Sidelmann, Christian Sonja, Devillard Estelle, Eckhardt Erik - Effect of Bacillus subtilis Strains on Intestinal Barrier Function and Inflammatory Response - Frontiers in Immunology VOLUME10 2019 DOI=10.3...
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Cancer Risk: Acrylamide AGEs

Minimizing Cancer Risk: Understanding the Relationship Between Acrylamide, Advanced Glycation End Products, and Cooking Tips Tweet Follow @AZSPerformance In recent years, concerns about cancer risk associated with dietary choices have gained significant attention. Researchers have identified two substances, acrylamide and advanced glycation end products (AGEs), that are formed during certain cooking processes and have been linked to an increased risk of cancer. In this article, we will explore the connection between acrylamide, AGEs, and cancer, as well as provide practical tips to help you reduce your exposure to these potentially harmful compounds. Acrylamide and Cancer Risk: Acrylamide is a chemical compound that forms naturally during high-temperature cooking methods, such as frying, baking, and roasting. It is commonly found in foods like potato ...
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