Molecular Nutrition & Food Research – March Issue Covers

by | Mar 21, 2016

Check out the articles highlighted on the covers of the latest issue of Molecular Nutrition & Food Research.

Access the latest issue of Molecular Nutrition & Food Research now.

These articles were highlighted on the covers the March issue of Molecular Nutrition & Food Research.

Molecular Nutrition & Food Research front cover MarchCurcumin

On the front cover, G. Zhang and co-workers present their work on curcumin stability. They show that co-addition of redox-active antioxidants dramatically enhances chemical stability and biological activity of curcumin at physiological pH. This suggests that a redox-dependent mechanism plays a critical role in mediating curcumin degradation. In addition, curcumin itself, instead of its degradation products, is largely responsible for the observed biological actions of curcumin.




Molecular Nutrition & Food Research inside front cover MarchDietary emulsifiers

The effects of polar lipid emulsifiers from milk (MPL) versus soybean (SPL) were investigated in high-fat (HF) fed mice by M.-C. Michalski and co-workers, which is featured on the inside front cover. Compared with an HF-SPL diet, which induced increased expression of inflammation markers in white adipose tissue, an HF-MPL diet induced a lower expression of macrophage infiltration markers in white adipose tissue associated with a greater number of mucus-producing goblet cells in the colon.



Molecular Nutrition & Food Research back cover March

Cholesterol metabolism

Hepatic iron overload increases cholesterol synthesis, contributing to the pathogenesis of hyper-cholesterolemia. Incubation of human HepG2 cells with the iron chelator deferoxamine (DFO) stabilizes the LDL receptor (LDLR) mRNA, increases LDLR protein levels, and raises cell-surface LDLR levels (green) and fluorescent diI-LDL uptake (red). Thus, in their back cover article, N. G. Seidah and co-workers show that increased LDLR activity could be one of the underlying causes of the hypo-cholesterolemia observed upon iron reduction.

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