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      A review on tea quality and safety using emerging parameters

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          Ultrastructural Characterization of the Lower Motor System in a Mouse Model of Krabbe Disease

          Krabbe disease (KD) is a neurodegenerative disorder caused by the lack of β- galactosylceramidase enzymatic activity and by widespread accumulation of the cytotoxic galactosyl-sphingosine in neuronal, myelinating and endothelial cells. Despite the wide use of Twitcher mice as experimental model for KD, the ultrastructure of this model is partial and mainly addressing peripheral nerves. More details are requested to elucidate the basis of the motor defects, which are the first to appear during KD onset. Here we use transmission electron microscopy (TEM) to focus on the alterations produced by KD in the lower motor system at postnatal day 15 (P15), a nearly asymptomatic stage, and in the juvenile P30 mouse. We find mild effects on motorneuron soma, severe ones on sciatic nerves and very severe effects on nerve terminals and neuromuscular junctions at P30, with peripheral damage being already detectable at P15. Finally, we find that the gastrocnemius muscle undergoes atrophy and structural changes that are independent of denervation at P15. Our data further characterize the ultrastructural analysis of the KD mouse model, and support recent theories of a dying-back mechanism for neuronal degeneration, which is independent of demyelination.
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            Molecular understanding of Epigallocatechin gallate (EGCG) in cardiovascular and metabolic diseases.

            The compound epigallocatechin-3-gallate (EGCG), the major polyphenolic compound present in green tea [Camellia sinensis (Theaceae], has shown numerous cardiovascular health promoting activity through modulating various pathways. However, molecular understanding of the cardiovascular protective role of EGCG has not been reported.
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              Processing and chemical constituents of Pu-erh tea: A review

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                Author and article information

                Contributors
                (View ORCID Profile)
                Journal
                Journal of Food Measurement and Characterization
                Food Measure
                Springer Science and Business Media LLC
                2193-4126
                2193-4134
                April 2022
                January 09 2022
                April 2022
                : 16
                : 2
                : 1291-1311
                Article
                10.1007/s11694-021-01232-x
                8d833d31-ca83-4004-b128-e9a9b1c20c1f
                © 2022

                https://www.springer.com/tdm

                https://www.springer.com/tdm

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