In many areas of the world’s oceans, diatoms such as Thalassiosira pseudonana are limited in growth by the availability of iron (Fe), which is an essential nutrient for diatoms. The authors of this study examined if Fe-limitation makes a significant difference in the proteins expressed within the chloroplast, the power source for diatoms, utilizing a new plastid isolation technique specific to diatoms and completing 14 mass spectrometry experiments.

Vitamin C is an essential nutrient that is involved in many important cellular processes. Humans are unable to produce Vitamin C and thus must obtain it from exogenous sources such as citrus fruits, peppers, or flowering vegetables. In this study, the authors investigate whether or not organic and non-organic fruits have comparable vitamin C levels. This type of study has important implications for consumers.

In this study, the authors assess the antioxidant properties of vitamins A, C and E given to mustard plants after oxidative damage. This research shows an interesting comparison of the vitamins' effect on plant recovery and health.

Bubbles! In this study, the authors investigate the effects that different materials, temperature, and distance have on the formation of water bubbles on the surface of copper and steel. They calculated mathematical relations based on the outcomes to better understand whether interstitial hydrogen present in the d-block metals form hydrogen bonds with the water bubbles to account for the structural and mechanical stability.

This study aimed to assess the role of 25-hydroxyvitamin D3 solution, at varying concentrations, in protecting vertical transmission of diabetic-like phenotypes. We hypothesized that the highest concentration of vitamin D solution (55 ng/mL) would be most effective in having a protective role. The results indicated that the hypothesis was partially supported; overall, all three concentrations of the vitamin D solution administered to the flies reared on HSDs had a protective effect, to varying extents.

Alzheimer's disease (AD) involves the reduction of cholinergic activity due to a decrease in neuronal levels of nAChR α7. In this work, Sanyal and Cuellar-Ortiz explore the role of the nAChR α7 in learning and memory retention, using Drosophila melanogaster as a model organism. The performance of mutant flies (PΔEY6) was analyzed in locomotive and olfactory-memory retention tests in comparison to wild type (WT) flies and an Alzheimer's disease model Arc-42 (Aβ-42). Their results suggest that the lack of the D. melanogaster-nAChR causes learning, memory, and locomotion impairments, similar to those observed in Alzheimer's models Arc-42.

In this article, the authors investigate the effects of fungus E. muscae on fruit fly behavior. More specifically, they investigate whether this fungus affects olfaction. Their findings contribute to a broader set of studies seeking to understand how host's central nervous systems can be affected by infections.

Free radical chain reactions result when atoms containing unpaired electrons bind with biomolecules and alter their biological functions, contributing to the progression of diseases such as atherosclerosis, cancer, and diabetes. Antioxidants, such as vitamin E and sulforaphane, are effective neutralizers of free radicals and prevent cellular damage. This present study is conducted to determine the relative effectiveness of sulforaphane against free radicals generated by hydrogen peroxide (H2O2) compared with the known antioxidant vitamin E.

Every year, more than 30% of food products go to waste. This is approximately 1.3 billion tons of food, which is equivalent to 1.3 trillion U.S. dollars. While conventional solid waste treatments and fertilization of food waste are common, citrus fruit peels require secondary applications and advanced disposal management due to their low pH values and high antimicrobial characteristics. Since citrus fruits are well-known sources of vitamin C and antioxidants, we hypothesized that their peels also contain high amounts of vitamin C and antioxidants. In our study, five common citrus peels including grapefruit, lemon, lime, orange, and tangerine, were used to determine the amounts of vitamin C and total soluble antioxidants.

This study compares different methods for cooking vegetables to determine which retain iron and ascorbic acid, or vitamin C, levels the most.