The pharmaco-epigenetics of hypertension: a focus on microRNA.

Hypertension is a major harbinger of cardiovascular morbidity and mortality. It predisposes to higher rates of myocardial infarction, chronic kidney failure, stroke, and heart failure than most other risk factors. By 2025, the prevalence of hypertension is projected to reach 1.5 billion people. The pathophysiology of this disease is multifaceted, as it involves nitric oxide and endothelin dysregulation, reactive oxygen species, vascular smooth muscle proliferation, and vessel wall calcification, among others. With the advent of new biomolecular techniques, various studies have elucidated a gaping hole in the etiology and mechanisms of hypertension. Indeed, epigenetics, DNA methylation, histone modification, and microRNA-mediated translational silencing appear to play crucial roles in altering the molecular phenotype into a hypertensive profile. Here, we critically review the experimentally determined associations between microRNA (miRNA) molecules and hypertension pharmacotherapy. Particular attention is given to the epigenetic mechanisms underlying the physiological responses to antihypertensive drugs like candesartan, and other relevant drugs like clopidogrel, aspirin, and statins among others. Furthermore, how miRNA affects the pharmaco-epigenetics of hypertension is especially highlighted.

Aflatoxins and Ochratoxin A in Tea Sold in Lebanon: Effects of Type, Packaging, and Origin.

Tea is among the oldest and most-known beverages around the world, and it has many flavors and types. Tea can be easily contaminated in any of its production steps, especially with mycotoxins that are produced particularly in humid and warm environments. This study aims to examine the level of ochratoxin A (OTA) and total aflatoxin (AF) contamination in black and green tea sold in Lebanon, evaluate its safety compared to international standards, and assess the effect of different variables on the levels of OTA and AFs. For this, the Lebanese market was screened and all tea brands (n = 37; 24 black and 13 green) were collected twice. The Enzyme-Linked Immunoassay (ELISA) method was used to determine OTA and AFs in the samples. AFs and OTA were detected in 28 (75.7%) and 31 (88.6%) samples, respectively. The average of AFs in the positive (above detection limit: 1.75 µg/kg) samples was 2.66 ± 0.15 µg/kg, while the average of OTA in the positive (above detection limit: 1.6 µg/kg) samples was 3.74 ± 0.72 µg/kg. The mean AFs in black and green tea were 2.65 ± 0.55 and 2.54 ± 0.40 µg/kg, respectively, while for OTA, the mean levels were 3.67 ± 0.96 and 3.46 ± 1.09 µg/kg in black and green tea samples, respectively. Four brands (10.8%) contained total aflatoxin levels above the EU limit (4 µg/kg). As for OTA, all samples had OTA levels below the Chinese limit (5 µg/kg). No significant association (p > 0.05) was found between OTA and tea type, level of packaging, country of origin, country of packing, and country of distribution. However, AF contamination was significantly (p < 0.05) higher in unpacked tea, and in brands where the country of origin, packing, and distributor was in Asia. The results showed that the tea brands in Lebanon are relatively safe in terms of AFs and OTA.

Identifying barriers and facilitators of translating research evidence into clinical practice: A systematic review of reviews.

Translating research into clinical practice is a global priority because of its potential impact on health services delivery and outcomes. Despite the ever-increasing depth and breadth of health research, most areas across the globe seem to be slow to translate relevant research evidence into clinical practice. Thus, this review sought to synthesise existing literature to elucidate the barriers and facilitators to the translation of health research into clinical practice. A systematic review of reviews approach was utilised. Review studies were identified across PubMed, Scopus, Embase, CINAHL and Web of Science databases, from their inception to 15 March 2021. Searching was updated on 30 March 2022. All retrieved articles were screened by two authors; reviews meeting the inclusion criteria were retained. Based on the review type, two validated tools were employed to ascertain their quality: A Measurement Tool to Assess Systematic Reviews-2 and International Narrative Systematic assessment. The framework synthesis method was adopted to guide the analysis and narrative synthesis of data from selected articles. Ten reviews met the inclusion criteria. The study revealed that the translation of new evidence was limited predominantly by individual-level issues and less frequently by organisational factors. Inadequate knowledge and skills of individuals to conduct, organise, utilise and appraise research literature were the primary individual-level barriers. Limited access to research evidence and lack of equipment were the key organisational challenges. To circumvent these barriers, it is critical to establish collaborations and partnerships between policy makers and health professionals at all levels and stages of the research process. The study concluded that recognising barriers and facilitators could help set key priorities that aid in translating and integrating research evidence into practice. Effective stakeholder collaboration and co-operation should improve the translation of research findings into clinical practice.

Effect of Four Grape Varieties on the Physicochemical and Sensory Properties of Unripe Grape Verjuice.

Verjuice is a sour-tasting juice obtained from the mechanical pressing of unripe grapes. The significance of verjuice as food product includes but not limited to its richness in antioxidant compounds, its usage as an alternative to lemon and vinegar, and also its production which can reduce the losses of lower quality grapes and waste from grape thinning. In this study, a survey for the common Lebanese traditional preparation methods for verjuice was done and physicochemical properties of four Lebanese verjuice varieties Tfayfihi, Baytamoni, Black, and Obeideh along with their sensory evaluation by consumers were studied. Results showed that "Black" grape verjuice has the highest density (1.01 ± 0.003 g/L), titratable acidity (4.51 g/L ± 0.03), total soluble solids (5.38°Brix ± 0.3), and polyphenol content (676.1 mg/L ± 6.8); verjuice processed from the Baytamoni grape variety has the highest browning index (0.432 ± 0.002) and color intensity (1.18 ± 0.007); "Obeideh" grape verjuice has the highest pH (2.55 ± 0.006); and "Tfayfihi" grape verjuice has the highest radical scavenging potential (91.76% ± 0.43) and moisture content (95.85% ± 0.19). Both "Tfayfihi" and "Black" grape verjuice has the highest total suspended solids (40 g/L ± 1.3 and 40 g/L ± 2.9, respectively) among all studied verjuice. There is no difference in taste between the four verjuice varieties which we studied, but there is a color preference for the "Tfayfihi" verjuice. The use of different varieties of grapes in the processing of verjuice affects the physicochemical and sensory properties and results in selection of grape varieties being favorable in the processing of verjuice with respect to factors such as polyphenol content and color of the final product.