Food Chemistry Molecular Sciences最新文献

{"title":"Integrative transcriptomic and metabolomic analysis reveals the flavor formation mechanism of green bamboo (Dendrocalamopsis oldhami) shoots","authors":"Yu Liu ,&nbsp;Haitao Xia ,&nbsp;Jing Li ,&nbsp;Xin Wei ,&nbsp;Xiaowen Li ,&nbsp;Huanwen Xu ,&nbsp;Jinwang Wang","doi":"10.1016/j.fochms.2025.100258","DOIUrl":"10.1016/j.fochms.2025.100258","url":null,"abstract":"<div><div>Green bamboo (<em>Dendrocalamopsis oldhami</em>) represents a crucial Asian grass with medical and edible value. However, the unpalatable flavor of emerging <em>D. oldhami</em> bamboo shoots has reduced consumer preference. The distinct flavor of bamboo shoots could potentially be attributed to the accumulation of differential metabolites linked to variations in bamboo shoots maturation, leading to a characteristic taste. In this study, to explore the molecular mechanisms underlying the formation of the flavor characteristics in bamboo shoots, we performed a joint transcriptomic and metabolomic analysis on the principal flavor components of <em>D. oldhami</em> (L) and <em>D. oldhami</em> ‘Hualvzhu’ (HL) bamboo shoots harvested at two developmental stages, unemerged and after emerging from the soil. Physiological analysis showed that HL presented a higher water content, lower lignin content, lower flavonoids content, a lower bitterness scoring value, and a higher sucrose content compared to L. LC-MS/MS analysis identified 23,064 primary-level differential metabolites from four comparison groups, and the differential accumulation patterns of ascorbic acid and sucrose were found to cause flavor differences. GO and KEGG enrichment analysis of the transcriptomic data demonstrated that ‘Biosynthesis of secondary metabolites’ and ‘Starch and sucrose metabolism’ were the major enrichment pathways. The expression levels of <em>GLDH</em>, <em>L-galDH1</em>, and <em>GME1</em> were positively correlated with ascorbic acid accumulation, whereas those of <em>SPS1</em>, <em>SPP1</em>, and <em>SPP2</em> were positively correlated with sucrose accumulation. Additionally, transcription factors like AP2/ERF, NAC, and GRAS were potentially involved in the biosynthesis of ascorbic acid and sucrose. Overall, our findings firstly uncovered the flavor formation mechanism of <em>D. oldhami</em> bamboo shoots, offering a theoretical basis for industrial growth.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100258"},"PeriodicalIF":4.1,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dissecting the genetic architecture of polygenic nutritional traits in maize through meta-QTL analysis","authors":"Bhupender Kumar ,&nbsp;Shrikant Yankanchi ,&nbsp;Rakhi Singh,&nbsp;Pushpendra,&nbsp;Debjyoti Sarkar,&nbsp;Pardeep Kumar,&nbsp;Krishan Kumar,&nbsp;Mukesh Choudhary,&nbsp;Bahadur Singh Jat,&nbsp;H.S. Jat","doi":"10.1016/j.fochms.2025.100256","DOIUrl":"10.1016/j.fochms.2025.100256","url":null,"abstract":"<div><div>Maize, as a staple crop, contributes significantly to global nutritional security. However, improving its nutritional quality, including grain zinc (GZn), grain iron (GFe), kernel oil (KO), protein quality (PQ), and content (PC), is difficult due to the complex and polygenic nature of these traits. In traditional quantitative trait loci (QTLs) mapping, different populations tested across variable environments have resulted in heterogeneous findings, highlighting the challenge of QTL instability. Therefore, we tested whether Meta-QTL (MQTL) analysis enables the identification of stable QTLs with broader allelic coverage and higher mapping resolution for effective marker-assisted selection (MAS) of complex traits. A comprehensive literature search revealed 29 mapping studies encompassing 308 QTLs for the targeted traits. A total of 34 stable MQTLs were identified, with an average CI of 4.59 cM. These MQTLs were located on all ten maize chromosomes, with phenotypic variance explained (PVE %) ranging from 7.3 % (MQTL1_2) to 49.0 % (MQTL3_2). Furthermore, the analysis revealed six MAS-friendly and five hotspot MQTLs. Besides, 591 CGs were identified underlying these MQTLs, of which 14 have known roles in grain filling, metal homeostasis, and fatty acid biosynthesis in maize. In silico analysis confirmed the tissue-specific expression of these 14 CGs. MQTL analysis effectively refined the genomic regions (4.86 folds) linked with nutritional quality and identified stable MQTLs and CGs. These findings will be useful for developing nutritionally enriched varieties through MAS and genetic engineering.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100256"},"PeriodicalIF":4.1,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876725","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Agrobacterium mediated manipulation of the expression of an polysaccharide biosynthetic phosphoglucose isomerase gene to improve polysaccharide production in Sanghuangporus vaninii","authors":"Zihao Li ,&nbsp;Weihang Li ,&nbsp;Yi Zhou ,&nbsp;Congtao Xu ,&nbsp;Jinlong Pan ,&nbsp;Yajie Zou","doi":"10.1016/j.fochms.2025.100257","DOIUrl":"10.1016/j.fochms.2025.100257","url":null,"abstract":"<div><div>The <em>Sanghuangporus</em> <em>vaninii</em> polysaccharide plays diverse biological roles in enhancing human health; nonetheless, the fundamental process of polysaccharide synthesis in <em>S. vaninii</em> remains unclear. Phosphoglucose isomerase (PGI) is a key enzyme in polysaccharide synthesis, which can affect the energy metabolism and polysaccharide synthesis of organisms. To elucidate the potential role of PGI in <em>S. vaninii</em> polysaccharide metabolism, the interference transformation system of <em>SvPgi</em> was constructed to study the related functions. It was found that the interference with the expression of <em>SvPgi</em> could increase the polysaccharide content of mycelium by 31.24 % and 41.28 %, and the extracellular polysaccharide content by 83.57 % and 91.83 %, respectively. In addition, regulation of <em>SvPgi</em> expression resulted in significant changes in polysaccharide metabolic pathway, monosaccharide composition and cell wall component content, suggesting that <em>SvPgi</em> could be an ideal molecular target for engineering high-yielding polysaccharide strains. Our findings reveal that <em>SvPgi</em> acts as a critical metabolic switch balancing mycelial growth and polysaccharide biosynthesis in <em>S. vaninii</em>. While RNAi-mediated silencing of <em>SvPgi</em> significantly enhances polysaccharide yields, the concomitant biomass reduction underscores the need for refined regulatory approaches to decouple growth from biosynthesis. This mechanistic insight paves the way for future strain engineering targeting PGI activity under controlled conditions.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100257"},"PeriodicalIF":4.1,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143863353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of S-1-propenyl-L-cysteine as the catalytic product of AfGGT1 and a key intermediate in isoalliin biosynthesis in Allium fistulosum. L","authors":"Mingzhao Zhu ,&nbsp;Huanhuan Xu ,&nbsp;Zhili Deng ,&nbsp;Menglu Hou ,&nbsp;Lecheng Liu ,&nbsp;Yongqin Wang","doi":"10.1016/j.fochms.2025.100255","DOIUrl":"10.1016/j.fochms.2025.100255","url":null,"abstract":"<div><div>Our findings reveal that pyruvic acid content is generally higher in <em>Allium fistulosum</em> than in <em>A. cepa</em>. In <em>A. fistulosum</em>, the bulbs contain more pyruvic acid than the leaves, while in <em>A. cepa</em>, the inner bulb layers exhibit higher levels compared to the outer layers. We demonstrate that <em>A. fistulosum</em> γ-glutamyl transpeptidase 1 (AfGGT1) catalyzes the production of S-1-propenyl-L-cysteine from γ-glutamyl-S-1-propenylcysteine, whereas AfGGT2 and AfGGT3 lack catalytic activity. In natural populations of <em>A. fistulosum</em>, AfGGT1 expression shows a strong positive correlation with pyruvic acid content (R² = 0.6976). The optimal catalytic conditions for AfGGT1 are pH 7 and 37 °C, with a K_m value of 0.2686 mM under these conditions. Molecular docking studies further reveal distinct substrate-binding conformations among AfGGT1, AfGGT2, and AfGGT3, highlighting functional divergence within the enzyme family.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100255"},"PeriodicalIF":4.1,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682216","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":"Identifying microbial proteins and changes in proteome in spontaneously fermented pulse protein isolates","authors":"Prem Prakash Das ,&nbsp;Caishuang Xu ,&nbsp;Yuping Lu ,&nbsp;Enyu Liu ,&nbsp;Zahra Jafarian ,&nbsp;Takuji Tanaka ,&nbsp;Darren Korber ,&nbsp;Michael Nickerson ,&nbsp;Nandhakishore Rajagopalan","doi":"10.1016/j.fochms.2025.100254","DOIUrl":"10.1016/j.fochms.2025.100254","url":null,"abstract":"<div><div>Pulses are a sustainable source of plant-based proteins, but they often fall short in terms of sensory attributes and functionality. Fermentation has been investigated as a natural food processing method to address these limitations. Spontaneous fermentation, where native microflora grow without the addition of specific microbes, has been traditionally used in food processing by various cultures around the world. However, there is a knowledge gap regarding the changes that occur in protein composition during spontaneous fermentation. This study used capillary gel electrophoresis and liquid chromatography coupled to tandem mass spectrometry to examine the changes in protein size distribution, identify microbial proteins and understand proteome-level changes that occurred during the spontaneous fermentation of three protein isolate substrates: chickpea, faba bean, and lentil. The findings revealed that proteins from a variety of bacterial and fungal species were identified in all substrates, and the number and quantity of these microbial proteins increased during spontaneous fermentation. This rise in microbial protein content was associated with the hydrolysis of proteins from the pulse substrates, which could potentially alter the functionality of the protein ingredient.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100254"},"PeriodicalIF":4.1,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643340","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":"Triglyceride-lowering effect of rice protein due to the regulation of fatty acid uptake and transport of triglyceride in rats fed normal/oil-enriched diets","authors":"Bingxiao Liu,&nbsp;Zhengxuan Wang,&nbsp;Mingcai Liang,&nbsp;Lin Yang","doi":"10.1016/j.fochms.2025.100253","DOIUrl":"10.1016/j.fochms.2025.100253","url":null,"abstract":"<div><div>Dysregulation of fatty acid uptake and triglyceride transport can induce excess triglyceride accumulation. We propose that rice protein might suppress fatty acid uptake and/or triglyceride transport. To elucidate potential mechanisms, expressions of cluster determinant 36 (CD36), microsomal triglyceride transfer protein (MTP), fatty acid transport protein-2 (FATP-2), fatty acid-binding protein-1 (FABP-1), lipoprotein lipase (LPL) and Niemann-Pick C1-like 1 (NPC1L1) were investigated in growing and adult male Wistar rats fed with caseins and rice proteins under normal and oil-enriched dietary conditions. After two weeks of feeding, rice protein depressed the gene and protein expressions of CD36, MTP, FATP-2, FABP-1 and NPC1L1, whereas rice protein up-regulated those of LPL. As a result, rice protein significantly reduced the concentrations of triglyceride and fatty acid in the plasma and liver (<em>P</em> &lt; 0.05) as well as the deposit of perirenal, epididymal and mesenteric fat (<em>P</em> &lt; 0.05). The present study demonstrates an association between the depression of fatty acid uptake and triglyceride transport and the triglyceride-lowering effect of rice protein.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100253"},"PeriodicalIF":4.1,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143600716","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 study on the fruit quality of a late-ripening mutant variety of plum","authors":"Huifen Zhang ,&nbsp;Ying Du ,&nbsp;Yinyin Meng,&nbsp;Xiaofu Tang,&nbsp;Jie Niu,&nbsp;Hongxia Wang,&nbsp;Yihua Ren,&nbsp;Penghan Yi,&nbsp;Xian Luo,&nbsp;Qunxian Deng","doi":"10.1016/j.fochms.2025.100251","DOIUrl":"10.1016/j.fochms.2025.100251","url":null,"abstract":"<div><div>The fruit ripening period is an important factor affecting fruit quality and commercial value.To investigate why WSQCL ripens about 15 days later than QCL and why WSQCL has a more astringent flavor. This study analyzed the dynamics of fruit development and quality of three plum varieties, including “Late-maturing Qiangcuili” (WSQCL), ‘Qiangcuili’ (QCL), and ‘Cuihongli’ (CHL), to explore the differences in plums quality formation and the ripening period between the late-maturing variant WSQCL and its parental cultivars. The results indicated that the order of the fruit growth rate was QCL &gt; WSQCL &gt; CHL. During fruit development of the three plum varieties, the changes in soluble sugar (SS), titratable acid (TA), starch, chlorophyll, carotenoids, and phenolic contents were consistent, while the accumulation of total phenols, SS, and TA differed significantly between WSQCL and QCL. WSQCL had higher expression of genes related to phenolic compound synthesis than QCL, and phenolic compound synthesis was closely associated with the expression of <em>PAL3, 4CL</em>, <em>HCT1,</em> and <em>CHS</em>. Principal component analysis revealed differences between WSQCL and the other two varieties during the middle and late stages of fruit development. This study provides a reference for quality formation and development of the potential value of WSQCL.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100251"},"PeriodicalIF":4.1,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526932","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":"What do microRNA concentrations tell us about the mechanical damage and storage period of strawberry fruits?","authors":"Mahdieh Sharbati,&nbsp;Keyvan Asefpour Vakilian,&nbsp;Mohsen Azadbakht","doi":"10.1016/j.fochms.2025.100250","DOIUrl":"10.1016/j.fochms.2025.100250","url":null,"abstract":"<div><div>Although much research has been performed to investigate the effects of storage conditions, such as mechanical damage and storage period, on the morphological and physiological properties of strawberry fruits, almost all of them have considered severe stress conditions. Finding fruit characteristics that exert significant changes even toward mild and moderate stress conditions can help provide valuable information about the fruit quality during storage. This study aims to investigate various characteristics of strawberry fruits during storage to determine which type of fruit characteristics exert such significant changes toward stress conditions. Identical strawberry samples were subjected to mechanical loading at three levels (1, 2, and 3 N) and then stored at 6 °C for 13 days. Morphological and physiological features, as well as the concentration of several microRNAs involved in strawberry storage, were measured at three-day intervals. The effects of mechanical loading on morphological and physiological characteristics were not significant, while their effects were significant on miR-164, miR-167, and miR-399a. Moreover, while low correlation coefficients were observed between the fruit morphophysiological traits (&lt; 0.6) toward storage conditions, high correlations were obtained between the concentrations of microRNAs. Instead of measuring the morphological and physiological characteristics of fruits, whose behavior is not generally specific toward the stresses, the results show that microRNA concentrations, which can be measured by an electrochemical biosensor, provide us with noteworthy information about fruit quality during storage. These small non-coding molecules exhibited remarkable responses even in mild and moderate stress conditions, making them reliable markers of fruit quality assessment.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100250"},"PeriodicalIF":4.1,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474568","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":"Novel SCAR markers for accurate diagnosis of toxic Chlorophyllum molybdites and C. globosum","authors":"Sittiporn Parnmen ,&nbsp;Onanong Pringsulaka ,&nbsp;Sutheewan Binchai ,&nbsp;Khwanruan Naksuwankul ,&nbsp;Achariya Rangsiruji","doi":"10.1016/j.fochms.2025.100252","DOIUrl":"10.1016/j.fochms.2025.100252","url":null,"abstract":"<div><div>Toxic <em>Chlorophyllum molybdites</em> and <em>C. globosum</em> are mistaken for wild edible mushroom species under the same genus, and those under <em>Macrolepiota</em>. These species have similar morphological characteristics and occupy the same ecosystems. Accidental ingestion of <em>C. molybdites</em> and <em>C. globosum</em> can lead to gastrointestinal syndromes including nausea, vomiting, and diarrhea. In severe cases, clinical manifestations, such as dehydration, bloody stools, and profuse sweating, may occur. Given that diagnostic characteristics of poisonous mushrooms are inadequate, the use of molecular techniques is needed. In this study, we developed specific SCAR markers for toxic <em>C. molybdites</em> and <em>C. globosum</em> and used to simultaneously distinguish these toxic species via multiplex PCR. Thirty-five <em>Chlorophyllum</em> and <em>Macrolepiota</em> mushroom samples were obtained, and phylogenetic analysis of the internal transcribed spacer region confirmed their taxonomic entities. High annealing temperature-random amplified polymorphic DNA profiling of all samples using 30 arbitrary primers resulted in nine distinct fragments of <em>C. molybdites</em> and <em>C. globosum</em>, which were further analyzed using the sequence-characterized amplified region (SCAR) technique. Two SCAR primer sets were selected for the accurate discrimination of <em>C. molybdites</em> and <em>C. globosum</em> with expected sizes of 288 and 183 bp, respectively. In the sensitivity tests, both species-specific SCAR markers were detected at DNA template concentration as low as 3 pg/μL in simplex PCR. The presence of these toxic species was detected at 1 % in cooked mushroom samples. Thus, the developed SCAR markers are ideal for the rapid diagnosis of gastrointestinal irritant mushrooms, which may help minimize the risk of severe foodborne illnesses.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100252"},"PeriodicalIF":4.1,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464752","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":"Quantity of Cu(II) ions in a copper pot by a DNAzyme-based fluorescent sensor","authors":"Dazhi Jiang ,&nbsp;Shijin Wang ,&nbsp;Changrong Yang ,&nbsp;Ziyi Jia ,&nbsp;Fulong Wang ,&nbsp;Yongjie Sheng ,&nbsp;Yongxing Ai ,&nbsp;Jiacui Xu","doi":"10.1016/j.fochms.2025.100249","DOIUrl":"10.1016/j.fochms.2025.100249","url":null,"abstract":"<div><div>Copper deficiency can adversely impact health, and using copper cookware can help supplement copper ions. In this study, we have developed a fluorescent Cu(II) sensor using an efficient DNAzyme, a novel cofactor 2-mercaptoethanol and an optimized fluorophore. This sensor has demonstrated high sensitivity, with a linear detection range of 30 nM-50 μM and a detection limit of 3.4 nM. Furthermore, it has shown high selectivity for Cu(II) ions and possesses excellent anti-interference ability against 10,000-fold excess of Ca(II) and Mg(II), <em>etc.</em> These features allow the sensor suitable for quantitatively detecting Cu(II) in a copper pot, where a maximum Cu(II) concentration of 40.0 μM was achieved upon the addition of pickled cucumber. Our findings suggest that acidic conditions are beneficial for increasing Cu(II) content in the cooking medium. This provides a scientific basis for using copper cookware as a means to increase dietary copper intake.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100249"},"PeriodicalIF":4.1,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474569","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}