eFood最新文献

{"title":"Association of Circulating Fatty Acid Profiles With Cardiovascular and All-Cause Mortality in the General Population: A Cohort Study","authors":"Xiaogang Lv,&nbsp;Qianqian Ji,&nbsp;Qi Liu,&nbsp;Qingya Zhao,&nbsp;Yue Xu,&nbsp;Yaxian Meng,&nbsp;Liqiong Zhou,&nbsp;Zhao Hu,&nbsp;Na Wang,&nbsp;Yiqiang Zhan","doi":"10.1002/efd2.70062","DOIUrl":"https://doi.org/10.1002/efd2.70062","url":null,"abstract":"<p>The association between circulating fatty acids (FAs) and mortality remains unclear. This study investigates the association between circulating FA and mortality, focusing on all-cause and cardiovascular disease (CVD) mortality. Using data from 2517 individuals (mean age 48.2 years) in the National Health and Nutrition Examination Survey (2011–2014), we analyzed FA levels and mortality using a weighted Cox proportional hazards model, with sex-stratified analysis. In addition, restricted cubic spline was used to evaluate the FAs and all-cause mortality on a continuous scale. Over 16,660 person-years, 213 deaths occurred, including 73 from CVD. After multivariable adjustment, circulating saturated fatty acids (SFAs; arachidic, docosanoic, tricosanoic, and lignoceric acids) were associated with lower all-cause mortality risk (HR per 1-SD [95% CI]: 0.76 [0.59–0.97], 0.69 [0.56–0.85], 0.63 [0.52–0.77], 0.68 [0.59–0.80], respectively). In contrast, monounsaturated fatty acids (MUFAs; myristoleic, palmitoleic, and cis−Vaccenic acids) were associated with higher all-cause mortality risk (HR per 1-SD [95% CI]: 1.13 [1.04–1.23], 1.18 [1.09–1.27], 1.20 [1.09–1.32], respectively). Similar trends were observed for CVD mortality. <span>l</span>-shaped nonlinear associations indicated that the lowest risk of all-cause mortality occurred at FA concentrations between 25 and 65 μmol/L. These findings highlight the complex relationship between FAs and mortality in US adults.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 3","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70062","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Docosahexaenoic Acid and Nervonic Acid Synergically Enhance Cognitive Memory in Normal Mice via Brain Fatty Acids Remodeling","authors":"Hai-Yan Ou,&nbsp;Lei Feng,&nbsp;Rui-Ye Chen,&nbsp;Hui-Yun Lu,&nbsp;Shuang Cai,&nbsp;Zhi-You Yang","doi":"10.1002/efd2.70059","DOIUrl":"https://doi.org/10.1002/efd2.70059","url":null,"abstract":"<p>Docosahexaenoic acid (DHA) and nervonic acid (NA) are the main components of brain gray and white matter, respectively. Preclinical and clinical studies suggest the effects of DHA or NA supplementation on memory improvement in aging and Alzheimer's disease models. However, it is not yet clear whether dietary supplementation with DHA and NA can enhance memory by increasing their levels in gray and white matter. The present study aimed to examine the spatial memory and brain white and gray matter lipidomic profiles in adolescent mice with or without a DHA and NA-enriched diet. Spatial memory and conditional fear memory were evaluated in adolescent mice using the Morris Water Maze and passive avoidance test beginning at 7-week of age and mice were killed at 13-week of age to allow for the dissection of brain tissues. Combined low dose treatment of DHA (600 mg/kg) and NA (94 mg/kg) synergically enhanced spatial memory and fear memory function, and the effects were better than that of DHA intervention. While, high dose of DHA and NA treatment was detrimental to long-term spatial memory and fear memory, corresponding to the decreased levels of serotonin (5-HT) in the cortex and hippocampus, and imbalanced fatty acids in the white and gray matter. In addition, c-Fos positive neurons were increased in low dose DHA treated mice comparing to that of control mice. Lipidomic analyses suggest levels of NA, dihomo-γ-linolenic acid, EPA, DHA, and linoleic acid were increased in the white matter post low dose of DHA + NA treatment, as well as increased levels of dihomo-γ-linolenic acid, EPA, and DHA in the gray matter compared with control mice. Understanding how DHA and NA supplementation during the adolescent periods affects cognitive function in a dose-specific manner has important implications for determining the dietary requirements of DHA and NA. The present study reported for the first time that DHA and NA combination regulate spatial memory in a dose-specific manner and provides evidence that further research needs to consider how different ratios of DHA and NA regulate the fatty acid composition in white and gray matter, thereby influencing memory function.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 3","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70059","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143919478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advancing Sustainability in Fruit and Vegetable Packaging: The Role of Nanotechnology in Food Preservation","authors":"Farhang Hameed Awlqadr,&nbsp;Ammar B. Altemimi,&nbsp;Ali Muhi Aldeen Omar,&nbsp;Mohammed N. Saeed,&nbsp;Syamand Ahmed Qadir,&nbsp;Aryan Mahmood Faraj,&nbsp;Alaa Jabbar Abd Al-Manhel,&nbsp;Tablo H. Salih,&nbsp;Mohammad Ali Hesarinejad,&nbsp;Italo Rennan Sousa Vieira","doi":"10.1002/efd2.70060","DOIUrl":"https://doi.org/10.1002/efd2.70060","url":null,"abstract":"<p>Food packaging has seen a technological revolution through nanotechnology that provides highly innovative solutions to the increase of preservation, quality, and shelf life of fruits and vegetables. Moreover, this review has an in-depth examination of the most advanced nanotechnology packaging that realizes a significant increase in barrier properties, it is involved in including antimicrobial method, and is a pioneer in making use of intelligent packaging systems. Different nanomaterials, such as nano-coatings, nano-films, and nanofibers have proven their effectiveness in modulating oxygen and moisture permeability and repressing microbial contamination along with systems for real-time environmental monitoring. Furthermore, the incorporation of biodegradable nanocomposite films into the market provides a bio-based alternative to conventional packaging, which is a cheaper and environmentally friendly way of maintaining food safety and freshness. However, despite such developments, it can be seen that there are a number of challenges that still require a bit further probing. The future research should concern the most comprehensive analysis of nanoparticles that migrate from the packaging into the products and how they may affect people in the case of long-term exposure. Moreover, incorporating regulations related to the usage of nanotechnologies should be standardized to ensure that the adoption of nanotechnology in the food packaging process is safe and responsible. Green technology made the innovations in bio-based nanomaterials and eco-friendly nano-coatings become a reality, which further promoted the sustainability of the gains and still brought all the benefits intact. Additionally, integrating smart packaging systems with nanosensors will offer the possibility of food waste reduction and improvement of supply chain efficiency through real-time food quality monitoring. Continued interdisciplinary collaboration between food scientists, material engineers, and regulatory authorities will be crucial to addressing these challenges and unlocking the full potential of nanotechnology in food packaging.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 3","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70060","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143919479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional, Nutraceutical, and Health-Endorsing Perspectives of Ashwagandha","authors":"Muhammad Tayyab Arshad,&nbsp;Sammra Maqsood,&nbsp;Ali Ikram,&nbsp;Muhammed Adem Abdullahi","doi":"10.1002/efd2.70061","DOIUrl":"https://doi.org/10.1002/efd2.70061","url":null,"abstract":"<p>A widely used herb in Ayurvedic medicine, Ashwagandha has garnered much attention from individuals worldwide due to its potential therapeutic and health benefits. This comprehensive review examines the nutritional composition, medicinal benefits, and clinical data related to Ashwagandha's application in modern medicine. Ashwagandha has been used for centuries to treat physical exhaustion, tension, and anxiety, but new research has broadened its medicinal uses. It has many benefits because of its immunomodulatory, anti-inflammatory, adaptogenic, and antioxidant properties. Some of the significant bioactive substances include alkaloids, saponins, and withanolides. The clinical studies have established the benefits of Ashwagandha for mental health, metabolic health, stress reduction, cognitive function, immunity, and cardiovascular health. This review also covers the expanding significance of Ashwagandha in nutrition and its uses in functional foods. Despite promising Ashwagandha-based therapeutics, their science must be developed into standard products, improve the dosing, and eliminate current regulatory hurdles for widespread use.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 3","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70061","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143919482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovative Oat-Based Postbiotic and Synbiotic Products: Chemical Constituents and Hepatoprotective Efficacy","authors":"Ruixue Wen,&nbsp;Lanqi Zhou,&nbsp;Wei Song,&nbsp;Jiayao Lv,&nbsp;Tianqi Liu,&nbsp;Haizhou Wu,&nbsp;Lin Shi","doi":"10.1002/efd2.70052","DOIUrl":"https://doi.org/10.1002/efd2.70052","url":null,"abstract":"<p>Oat (<i>Avena sativa</i>) is a health-promoting food exhibiting prebiotic properties. We invented oat-based postbiotics (Oat_PB) fermented with probiotics (mainly <i>Lactobacillus</i> and <i>Bifidobacterium</i>) and comprehensively compared their chemical constitutions with the synbiotic form (Oat_SB). Oat_PB accumulated <i>β</i>-glucan, avenanthramides (2c, 2p, and 2f) as well as free amino acids, for example, threonine, valine, arginine, aspartate, citrulline, and taurine, while reducing total phenol, flavone, and protein. Oat_PB enriched metabolites affecting lipid and glucose metabolism. Probiotics-derived oat foods mitigated high-sucrose-induced obesity, liver injury, and repaired lipid and glucose metabolism in rats, with Oat_PB showing most pronounced effects. Oat_PB reversed high-sucrose disturbed hepatic fatty acid profiles, and regulated genes and proteins involved in lipid homeostasis. Oat_PB ameliorated gut dysbacteriosis by increasing <i>Alloprevotella</i>, <i>Prevotella</i>, and <i>Akkermansia</i> while inhibiting harmful bacteria. Collectively, our study demonstrates the additional value of probiotic-derived oat foods beyond the raw oat materials in preventing metabolic homeostasis and gut dysbacteriosis.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 3","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70052","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143905255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structural Characterization of Morchella esculenta Polysaccharides and Its Ability to Modulate Intestinal Barrier and Intestinal Microbiota in Dextran Sulfate Sodium-Induced Colitis Mice","authors":"Shutong Chen,&nbsp;Bo Teng,&nbsp;Wancong Zhang,&nbsp;Jude Juventus Aweya,&nbsp;Kit-Leong Cheong","doi":"10.1002/efd2.70058","DOIUrl":"https://doi.org/10.1002/efd2.70058","url":null,"abstract":"<p><i>Morchella esculenta</i> polysaccharides (MEPs) are known to have multiple bioactive properties, including immunomodulatory, anticancer, antioxidant, anti-inflammatory, etc. In this study, we assessed the impact of MEPs on dextran sulfate sodium (DSS)-induced colitis in mice, focusing on intestinal barrier and microbiota modulation. Using NMR analysis, MEPs were found to predominantly consist of 1,4,6-<i>α</i>-<span>d</span>-Glc<i>p</i> and 1,4-<i>α</i>-<span>d</span>-Glc<i>p</i>. MEPs were able to significantly alleviate weight loss, reduce colon length shortening, and mitigate colon pathology in mice. Notably, MEPs suppressed elevated pro-inflammatory cytokines levels but boosted anti-inflammatory cytokine levels. Besides, MEPs modulated gut microbiota, enhancing microbial diversity and promoting homeostasis compared to untreated. Furthermore, there was a higher relative abundance of beneficial bacteria, indicating that MEPs could enhance gut microbiota composition. Collectively, MEPs have promising therapeutic potential in preventing colitis, and therefore could be developed as a novel nutraceutical strategy.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 3","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70058","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143905254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comprehensive Review of VOCs as a Key Indicator in Food Authentication","authors":"Han Yang,&nbsp;Manxi Wu,&nbsp;Xinyu Shen,&nbsp;Yichen Lai,&nbsp;Dengliang Wang,&nbsp;Chao Ma,&nbsp;Xianming Ye,&nbsp;Cui Sun,&nbsp;Jinping Cao,&nbsp;Chongde Sun,&nbsp;Yu Zhang,&nbsp;Yue Wang","doi":"10.1002/efd2.70057","DOIUrl":"https://doi.org/10.1002/efd2.70057","url":null,"abstract":"<p>This article presents an in-depth review of the role of volatile organic compounds (VOCs) in food authentication, an area of increasing importance due to the rising complexity of food fraud cases. The inherent and unique profiles of VOCs in different food products serve as chemical fingerprints, enabling the differentiation of authentic food products from fraudulent ones across various food categories such as dairy, fruits, vegetables, meat, seafood, beverages, and grains. The review begins with an overview of the chemical properties and characteristics of VOCs, emphasizing their diversity and significance in the sensory experience of food products. The article explores VOCs' application in food authentication, providing valuable information on origin, variety, quality, ripening stage, and potential adulterations. Advancements in detection and analytical techniques, such as gas chromatography-mass spectrometry (GC-MS), proton transfer reaction-mass spectrometry (PTR-MS), selected ion flow tube-mass spectrometry (SIFT-MS), electronic noses (E-noses) etc., are discussed. The article also addresses the challenges and limitations in VOC-based food authentication, including variability in VOCs profiles, technical limitations, and regulatory considerations. In conclusion, the review underscores the potential of VOCs as indicators in food integrity, predicting that continued technological advancements and interdisciplinary collaboration will enhance food safety, quality, and traceability.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 3","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70057","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143897219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of Carbon Quantum Dots in Food Business: A Comprehensive Review","authors":"Muhammad Sadiq Naseer,&nbsp;Ali Imran,&nbsp;Qaswaa Yousif Jameel,&nbsp;Ashok Kumar Bishoyi,&nbsp;Faiyaz Ahmed,&nbsp;Ahmed Elawady,&nbsp;Pranchal Rajput,&nbsp;Fakhar Islam,&nbsp;Tahir Zahoor,&nbsp;Abdela Befa Kinki,&nbsp;Saima Naz","doi":"10.1002/efd2.70054","DOIUrl":"https://doi.org/10.1002/efd2.70054","url":null,"abstract":"<p>The growing demand for efficient, accurate, and affordable methods of evaluating food safety has led scholars to look into cutting-edge analytical techniques. Carbon quantum dots, or CQDs, have shown great promise in the real-time detection and measurement of heavy metals, herbicides, and pathogens, among other pollutants. These are newly discovered blooming carbon nanoparticles that are smaller than 10 nm. The several techniques for creating CQDs from different carbon sources have been compiled in this review paper. The manufacture of CQDs in the food industry has both significant advancements and apparent challenges. Although food waste can be used to create CQDs, research is still ongoing to determine how feasible and scalable these processes are. Despite the fact that CQDs have demonstrated potential in enhancing food safety and quality, further studies are essential to optimize their application in the food industry. This review will be very helpful to researchers and professionals who want to develop CQDs to fight food-related issues.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 3","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70054","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143861963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Date (Phoenix dactylifera L.) Fruit as a Functional Food for Enhancing Athletic Performance and Recovery: A New Perspective","authors":"Sammra Maqsood,&nbsp;Muhammad Tayyab Arshad,&nbsp;Ali Ikram,&nbsp;Muhammed Adem Abdullahi","doi":"10.1002/efd2.70055","DOIUrl":"https://doi.org/10.1002/efd2.70055","url":null,"abstract":"<p>Nutrition plays a crucial role in optimal athletic performance, taking into account hydration techniques, glycogen storage, and carbohydrate sources. Date fruit is a nutrient-dense, functional food that offers several benefits for athletes. This review discusses dates' chemical composition and potential benefits in replenishing glycogen stores, preventing hypoglycemia, and supporting the central nervous system. These include carbohydrates, dietary fiber, vitamins, minerals, and bioactive compounds such as phenolic acids and carotenoids. Dates that are better than other diet options in terms of nutrient density and functional benefits would be presented and applied in sports nutrition products, such as energy bars. The application of dehydrated fruits and their phytochemical profiles for performance improvement and recovery will also be addressed. Helpful recommendations touch on the timing of meals, how fruits should be taken, and dispelling myths surrounding natural sugar sources. According to investigations, an athlete's consumption of date fruits offers both short-term and long-term health benefits, and it has been proven to be an important supplement to current sports nutrition strategies.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 3","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70055","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143856774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Regulation of Hazelnut Leaf Polyphenols on Oxidative Stress in Chronic Alcoholic Liver Injury","authors":"Bo-ming Liang,&nbsp;Mu-yao Wang,&nbsp;Chang-cheng Ji,&nbsp;Xin Qi,&nbsp;Cheng-bi Cui","doi":"10.1002/efd2.70053","DOIUrl":"https://doi.org/10.1002/efd2.70053","url":null,"abstract":"<p>This study aims to investigate the role of hazelnut leaf polyphenols (HLP) in regulating chronic alcoholic liver damage (CALD) and explore its possible molecular mechanisms. By measuring the scavenging rates of DPPH·, ABTS⁺, and ·OH, as well as the reducing power and total antioxidant capacity, the antioxidant activity of HLP was evaluated. Both in vivo and in vitro experiments were conducted to examine the effects of HLP on CALD. The results showed that HLP exhibits strong antioxidant activity and within a certain concentration range, can regulate ethanol-induced oxidative stress levels in LO2 cells. Additionally, HLP improves liver function by modulating the Nrf2/Keap1 pathway, reducing ALT and AST levels in mice, and correcting the body's redox imbalance. This protective effect helps shield the liver from ethanol-induced damage, revealing that hazelnut leaf polyphenols possess potent antioxidant properties and significantly improve CALD.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 3","pages":""},"PeriodicalIF":4.0,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70053","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143826687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}