| 1 | Are women more susceptible to ischemic heart disease compared to men? A literature overview显示文摘Ischemic heart disease(IHD) is known as the leading cause of death in both genders. Moreover, significant sex differences were found in cardiac structure, function, pathophysiology, presentation, treatment, and outcome of IHD. The presence of unique risk factors such as exposure to menarche and pregnancy, more anemia, hypertension, and autoimmune disorders in women have recently received attention. Ischemic symptoms are more indefinite and vague in women compared to men as well as a delay in diagnosis, treatment, and worse outcomes compared to men. Women usually receive less evidence-based treatment and intervention, with less concern on preventive health care. Clinical trials primarily recruit male patients and women are underrepresented. Without any correct diagnosis, treatment, and prevention, these problems are accumulated and continue up to older age. Accordingly, with the belief of longer life in women and the increased prevalence of IHD with aging, it will become an important public health problem and concern in the future. This narrative review aimed to provide an overview of some of the differences between the two genders in terms of IHD with paying more attention to practical points. | Masoud Majidi Vahid Eslami Pardis Ghorbani Mahnoosh Foroughi | 2021 | Journal of Geriatric Cardiology2021，18，4： | 1 |
| 4 | The combined effect of ultrasound treatment and leek (Allium ampeloprasum) extract on the quality properties of beef显示文摘One of the most important physicochemical properties of meat is its tenderness.The impact of Leek (Allium ampeloprasum ) extract and ultrasound on meat quality and molecular weight distribution of Longissimus lumborum muscles was studied.Samples have been treated with ultrasound (100 and 300 W during 10,20,and 30 min) and Leek-derived exogenous proteases (16.9 and 33.8U/g) simultaneously and separately.The combined effect of enzyme and ultrasound in 10 and 20 min increased the pH value.It was also increased the proteolytic activity of meat.Regarding meat quality,the filtering residues,cooking loss,shear force,and hardness were reduced;water-binding capacity,emulsion capacity,and emulsion stability were improved.The electrophoretic pattern of myofibrillar proteins showed the muscle fibers were severely degraded in the combined treatments.It can be concluded that this process could be used as an alternative to the chemical tenderizing agents in the meat industry. | Ali Mehrabani Ashkan Jebelli Javan Mohammad Ali Hesarinejad Ali Mahdavi Mahnoosh Parsaeimehr | 2022 | Food Bioscience2022，47，3： | 0 |
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