Current and Future Applications of Artificial Intelligence in Cardiac CT.

PURPOSE OF REVIEW: In this review, we aim to summarize state-of-the-art artificial intelligence (AI) approaches applied to cardiovascular CT and their future implications. RECENT FINDINGS: Recent studies have shown that deep learning networks can be applied for rapid automated segmentation of coronary plaque from coronary CT angiography, with AI-enabled measurement of total plaque volume predicting future heart attack. AI has also been applied to automate assessment of coronary artery calcium on cardiac and ungated chest CT and to automate the measurement of epicardial fat. Additionally, AI-based prediction models integrating clinical and imaging parameters have been shown to improve prediction of cardiac events compared to traditional risk scores. Artificial intelligence applications have been applied in all aspects of cardiovascular CT - in image acquisition, reconstruction and denoising, segmentation and quantitative analysis, diagnosis and decision assistance and to integrate prognostic risk from clinical data and images. Further incorporation of artificial intelligence in cardiovascular imaging holds important promise to enhance cardiovascular CT as a precision medicine tool.

Lipid Profile Quantification and Species Discrimination of Pine Seeds through NIR Spectroscopy: A Feasibility Study.

Pine seeds are known for their richness in lipid compounds and other healthy substances. However, the reference procedures that are commonly applied for their analysis are quite laborious, time-consuming, and expensive. Therefore, it is important to develop rapid, accurate, multi-parametric, cost-effective and, essentially, environmentally friendly analytical techniques that are easily implemented at an industrial scale. The viability of using near-infrared (NIR) spectroscopy to analyse the seed lipid content and profile of three different pine species (Pinus halepensis, Pinus brutia and Pinus pinaster) was investigated. Moreover, species discrimination using NIR was also attempted. Different chemometric models, namely partial least squares (PLS) regression, for lipid analysis, and partial least square-discriminant analysis (PLS-DA), for pine species discrimination, were applied. In relation to the discrimination of pine seed species, a total of 90.5% of correct classification rates were obtained. Regarding the quantification models, most of the compounds assessed yielded determination coefficients (R2P) higher than 0.80. The best PLS models were obtained for total fat, vitamin E, saturated and monounsaturated fatty acids, C20:2, C20:1n9, C20, C18:2n6c, C18:1n9c, C18 and C16:1. Globally, the obtained results demonstrated that NIR spectroscopy is a suitable analytical technique for lipid analysis and species discrimination of pine seeds.

Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production.

Currently, society demands natural healthy foods with improved nutritional characteristics. Accordingly, poppies (Papaver somniferum) are a traditional crop, cultivated for food and pharmaceutical purposes, whose seeds meet consumers' preferences, making them a promising candidate for incorporation into the formulation of novel functional foods. This work performed an overall chemical characterization of poppy seeds, cold-pressed oil, and press cake, a by-product of the oil industry. The proximate composition, fatty acids, and vitamin E profiles of the oil fraction were analysed with respect to the whole seeds and the cake. The cold-press oil extracted from the poppy seeds was also characterized. Since poppy cake is a partially defatted product, it has a lower fat content than the seeds, but higher content of the rest of its elements, namely, ash (10%), protein (26%), and fibre (38%). Regarding protein composition, the major amino acid in the cake and seeds was determined to be glutamic acid (59 and 36 mg/g, respectively). All the samples presented α- and γ-tocopherols (>21 and >25 mg/kg, respectively) and the fatty acids profile of the oil fraction was mainly composed of unsaturated fatty acids, where linoleic acid predominates (>50%). The oil's oxidative stability was low (2.8 h), according to the predominance of unsaturated fatty acids. Thus, poppy cake may be considered as an ingredient with great potential for incorporation into products in the food industry according to its high content in protein and fibre, and the remaining fat content, where polyunsaturated fatty acids predominate.

Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality.

Whole sesame seeds and sesame oil, which is obtained after cold pressing the seeds, are foodstuffs globally consumed due to their nutritional characteristics. The press cake that remains from the oil extraction process can be ground to form a defatted flour that can be incorporated into the human diet, contributing to the valorisation of this product. The nutritional comparison between the whole seeds and the press cake reveals the potential of this by-product to be incorporated in the formulation of diverse foodstuff, since it is richer than the seeds in proteins (30%) and fibre (25%) and still contains a proportion of oil (32%) with a fatty acid pattern characterized by the abundance of unsaturated fatty acids. The protein fraction of both the seeds and the cake shows a balanced composition regarding amino acid composition, with all the essential amino acids included. On the other hand, the oil obtained by cold pressing is shown as a high-quality oil, where the predominant fatty acids are oleic (42.66%) and linoleic (41.25%), which are essential fatty acids because they are not synthetised in the organism and must be obtained through the diet. In addition, it is rich in vitamin E, especially in γ-tocopherol, that was the main isomer found. Regarding these results, all products (sesame seeds, oil and press cake) are components suitable to be included in a healthy diet.

Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient.

Olive pomace, an olive oil processing byproduct, can be upcycled and meet the current demand for natural and sustainable food ingredients. In this work, a patented process was used to obtain a functional ingredient from different olive pomaces. The nutritional, chemical and antioxidant profiles, as well as the antimicrobial activity against S. aureus, E. coli and C. albicans, were investigated for the first time. The amount of phenolics ranged between 3.1 and 3.8 g gallic acid eq./100 g in all samples and flavonoids between 2.0 and 3.2 g catechin eq/100 g. No significant differences were found regarding the antioxidant activity. The total fat varied between 5 and 11%, α-tocopherol being the major vitamer and oleic acid the main fatty acid. The protein and ash contents were 1-4% and 10-17%, respectively. The functional ingredient with a higher hydroxytyrosol content (220 mg/100 g) also presented the best minimal inhibitory concentration against the tested bacteria. No activity against C. albicans was verified. This new functional ingredient presents the potential to be used as a natural preservative or as a nutritional profile enhancer. Moreover, it can be an advantageous ingredient in food products, since it comprises specific lipid and hydrophilic bioactive compounds usually not present in other plant extracts.

Morphological and Chemical Differentiation between Tunisian Populations of Pinus halepensis, Pinus brutia, and Pinus pinaster.

The lipid fraction of seeds from different pine species and populations was studied regarding total lipid content, fatty acid profile and vitamin E composition. The investigated seeds contained a high percentage of lipid (13.6 to 31.5 %). Lipid fractions were found to be rich in vitamin E, which varied significantly among species and populations. P. halepensis (Ph-Hn) showed the highest content of vitamin E (256.3 mg/kg of seeds) and the uppermost content of α-tocopherol (44 mg/kg). However, P. halepensis (Ph-Kas) was the richest in γ-tocopherol (204.9 mg/kg). Lipid fractions had a low content of δ-tocopherol (1.2 to 3.6 mg/kg. The highest content of γ-tocotrienol (∼18 %) was determined for P. halepensis (Ph-Dc and Ph-Hn). Thirteen fatty acids were identified by GC-FID with significant variation between the investigated species. The linoleic acid was the major fatty acid followed by oleic acid and palmitic acid. The chemical differentiation among species for the composition of fatty acids and vitamin E was confirmed by PCA. Significant correlations were observed between the content of vitamin E and fatty acids and ecological parameters of P. halepensis populations.

Leaves of Cleome amblyocarpa Barr. And Murb. And Cleome arabica L.: Assessment of nutritional composition and chemical profile (LC-ESI-MS/MS), anti-inflammatory and analgesic effects of their extracts.

ETHNOPHARMACOLOGICAL RELEVANCE: The Cleomaceae family is known for its richness in secondary metabolites and different Cleome species are used in folk medicine. Cleome amblyocarpa and Cleome arabica are medicinal herbs used in Tunisia and other North Africa countries to treat various diseases such as diabetes, rheumatism, colic, pain and digestive disorders. AIM OF THE STUDY: To our knowledge, few data are available about the nutritional value, phytochemical components and biological effects of C. arabica and C. amblyocarpa cultivated in Tunisia. For this reason, the present survey aimed to determine the nutritional value, bioactive compounds and pharmacological properties of the leaves of these two species of Cleome. MATERIALS AND METHODS: To characterize and determine the bioactive compounds in both extracts of leaves of Cleome species, ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) was used. The various nutritional parameters were analyzed, in particular the amounts of protein, carbohydrates, ash, fiber, and total lipids. Vitamin E and fatty acid profiles were also evaluated by HPLC-DAD-FLD and GC-FID, respectively. The acute toxic effects of leaf extracts in mice at concentrations of 100, 500 and 800 mg/kg body weight have been investigated. The anti-inflammatory effect of leaves extracts was examined by means of the in vitro and in vivo models. The in vivo anti-inflammatory test was assessed by means of the carrageenan induced paw edema in rats. For the in vitro anti-inflammatory assay, the red blood cells membrane stabilization and protein denaturation methods were employed. The analgesic effect of hydroalcoholic extracts of leaves was also assessed by acetic acid induced writhing model in mice. RESULTS: The phytochemical composition and the nutritional values of the leaves of C. amblyocarpa and C. arabica were determined. Our results revealed that the leaves of C. amblyocarpa are rich in flavonoids and glucosinolates. On the other hand, these latter metabolites are not present in the C. arabica extract and the leaves are characterized by the presence of flavones, methoxyflavones and their glycosides. Our findings revealed that the leaves of the two species contain a potential quantity of vitamins; proteins, carbohydrates and dietary fiber, and their hydroalcoholic extracts indicated substantial anti-inflammatory and antinociceptive activities in all the tests. Additionally, the data from the acute toxicity test proved that the leaf extracts did not cause any mortality or signs of toxicity in animals at doses up to 800 mg/kg CONCLUSIONS: The results obtained in this investigation demonstrated that the leaves of C. arabica and C. amblyocarpa are a valuable source of nutrients and active substances. Our observations support the traditional utilize of these two Cleome species for the treatment of painful diseases and as a source of natural anti-inflammatory agents.

Esophageal Fibrosis in Eosinophilic Gastrointestinal Diseases.

OBJECTIVES: Eosinophilic esophagitis (EoE), the most common eosinophilic gastrointestinal disease (EGID), is associated with lamina propria (LP) fibrosis. The relationship of EoE to other EGIDs is still unclear. We frequently observe cases of concurrent esophageal eosinophilia and extra-esophageal mucosal eosinophilia. The purpose of this study was to compare clinical, endoscopic, and histologic features, as well as the prevalence of esophageal LP fibrosis in children with EGID and concurrent esophageal eosinophilia to children with EoE. We also examine the current practices of pathologists in evaluating fibrosis. METHODS: We reviewed esophageal biopsies from index cases of EoE (N = 38), EGID with significant esophageal eosinophilia (≥15 eos/hpf) (EGID-SEE, N = 38), EGID with mild esophageal eosinophilia (1-14 eos/hpf) (EGID-MEE, N = 12), and EGID with no esophageal eosinophilia (EGID-NEE, N = 12) for LP presence, adequacy, and fibrosis. RESULTS: EoE and EGID-SEE cases share similar demographics, esophageal endoscopic features, and symptoms. A majority of EGID-SEE cases (71%) had adequate LP for the evaluation of fibrosis, similar to EoE cases (87%). The prevalence of esophageal fibrosis in EoE (79%) and EGID-SEE (55%) cases were similar, whereas no fibrosis was detected in the EGID-MEE and EGID-NEE cases. The fibrosis was patchy and often detected in the distal esophagus. Fourteen cases were reclassified from their original clinical diagnosis as having fibrosis by the study pathologists. CONCLUSIONS: Cases of EGID-SEE have overlapping features with EoE, suggesting that all EGIDs are part of a disease continuum. A consensus for the evaluation of LP fibrosis is needed.

Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours.

This study aimed to optimize bean flours fermentation through the use of appropriate technological procedure and, thereby, to obtain a high quality and safe product. In this line, cowpea bean flours with different moisture conditions (10, 20 and 30%) were incubated with (1) a single culture of Lactobacillus plantarum, or (2) a consortium of lactic acid and acetic acid bacteria, together with one strain of Saccharomyces cerevisiae. Effects of inoculation of cowpea beans flours on stability (i.e., evaluated by the decrease in pH), and variations in nutritional characteristics (i.e., protein, starch, water soluble carbohydrates, total dietary fibre) were investigated. In both fermented flours, the effect of fermentation was more noticeable in total water-soluble carbohydrate (WSC) concentration during the fermentation process (P < 0.001), accounted for by metabolic activity of the microorganisms. The pH values progressively decreased (P < 0.001) through the fermentation process, particularly in flours fermented with a single culture of L. plantarum. By contrast, titratable acidity increased (P < 0.001) throughout the fermentation process in F2 and F3, although more noticeable in F3. Total dietary fibre (TDF) was not variable over the time. In relation to the protein content, the fermentations behaved very similarly; F2 had a variation over the time, but the effect was not significant (P = 0.0690). Results revealed small changes in chemical composition except in the case of pH and sugar contents with the values lower in the fermented products (i.e., single- or mixed-culture fermentation), leading to a more stable and safety product. These results indicate that fermented dry beans flours have the potential as functional ingredients for new food formulations.

Chia seeds: an ancient grain trending in modern human diets.

Currently, in order to ensure adequate intake of nutrients to complement the normal diet, the consumption of seeds such as Salvia hispanica L. (commonly known as chia seeds) is increasing. For this reason, investigations concerning the composition and potential health effects of chia seeds are being carried out. Moreover, the recent approval of chia seeds as a Novel Food by the European Parliament allows its consumption and incorporation in a wide range of foods; thus, they have become widely available. Concerning their nutritional aspects, chia seeds are an excellent source of fat (20% to 34%), particularly polyunsaturated fatty acids such as α-linolenic (60%) and linoleic (20%) acids. Moreover, high levels of protein (16% to 26%), mainly prolamins, and dietary fibre contents (23% to 41%) have been reported. Vitamins (mostly B complex) and minerals (calcium, phosphorus, and potassium, among others) have also been described in appreciable amounts. Additionally, due to the absence of gluten, these seeds are appropriate for coeliac patients. Regarding other bioactive compounds, chia seeds are also a source of antioxidants, such as chlorogenic and caffeic acids, quercetin and kaempferol. Due to their described composition, chia seeds have been related to different medicinal effects, particularly anti-inflammatory and antidiabetic activities and positive effects on cardiovascular disease and hypertension. The aim of this paper is to perform a systematic review of chia seeds to provide an update of the knowledge about their morphology, nutritional and chemical composition, possible human health benefits and role as a functional food.

A Retrospective Evaluation of Subsurface Monopolar Radiofrequency for Lifting of the Face, Neck, and Jawline.

BACKGROUND: Subsurface monopolar radiofrequency (SMRF) has emerged as a new method for reducing skin laxity via the controlled delivery of thermal energy below the skin using a radiofrequency probe. OBJECTIVE: To evaluate the overall efficacy of the treatment and satisfaction ratings of subjects who underwent a single SMRF treatment to the face, neck, or jawline (or some combination). MATERIALS AND METHODS: A retrospective, single-center study was conducted in which data were obtained via subject follow-ups at 90 and 180 days posttreatment. RESULTS: A total of 35 subjects, 6 men and 29 women, underwent a single SMRF treatment. Overall, 77% of subjects reported improvement, and 64% reported satisfaction with the treatment site at Day 180 posttreatment. CONCLUSION: Subsurface monopolar radiofrequency represents an effective modality to achieve skin tightening of the face, neck, and jawline. The data suggest that there is an energy delivery threshold, above which a higher percentage of subjects report satisfaction. Analysis of treatments parameters suggests an optimal treatment time and tissue temperature that should be achieved to maximize results.

Ginástica laboral: compreendendo a baixa adesão pela óptica do funcionário / Labor gym: understanding the low adhesion by the employee standpoint

Introdução: A Ginástica Laboral (GL) tem contribuído, nos últimos tempos, para a melhoria no funcionamento da empresa e na saúde do trabalhador. O presente estudo busca desmistificar por que trabalhadores que, voluntariamente, solicitam ou aceitam participar de um programa de ginástica laboral apresentam baixa adesão às práticas, quando as mesmas lhes são oferecidas. Objetivo: Compreender a baixa adesão da ginástica laboral, pela óptica do funcionário. Método: O estudo baseia-se numa abordagem de pesquisa qualitativa, realizada na cidade de Maceió em 2013, por meio de entrevistas semiestruturadas, com funcionários de uma empresa que trabalham na área de comunicação. Resultados: Foi constatado que muitos dos funcionários não têm a real compreensão dos benefícios que a ginástica laboral proporciona na prevenção de doenças ocupacionais, ocasionando, assim, a baixa adesão por não interromperem suas atividades por alguns minutos para a realização da ginástica. Diante do exposto, é necessário que a empresa e os profissionais que atuam neste meio busquem instrumentos para elaboração de estratégias que melhorem a adesão às práticas da Ginástica Laboral. Conclusão: Através das entrevistas, pode-se atestar, nesta empresa, que muitos dos funcionários possuem uma baixa adesão ao programa de GL por não compreenderem os reais benefícios da mesma. (AU)

Introduction: The Workplace exercise has contributed lately to improve the functioning of the company and the worker health. This study searches to demystify why we find poor adherence of workers to a workplace exercise program even after requesting or accepting to participate in this program. Aim: To focus on understanding the little interest in exercise from the employee perspective. Method: The study, carried out in the city of Maceió in 2013, is based on a qualitative research approach, using semi-structured interviews with employees who work in a communication company. Results: Many of the staff has no real understanding of the benefits that exercise provides for the prevention of occupational diseases. Thus, they do not interrupt their work activities for a few minutes to do the exercises. Based on the above considerations, it is necessary that the company and the physical education professional together seek solutions to planning strategies and improve the interest for the workplace exercises practices. (AU)