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Nanotechnology is rapidly growing with nanoparticles produced and utilized in a wide range of commercial products worldwide. Among the different types of nanomaterials produced, silver nanoparticles (AgNPs) occupy a predominant position and they are used in electronics, clothing, food industry, cosmetics and medical devices. Nanosilver has also showed excellent performance in antibacterial application. Nowadays, the increasing use of AgNPs has put the evidence on their possible toxicity to the human health and the impact on the environment. This paper focus on adverse effects of AgNPs in adult of Danio rerio. Fishes exposed to increasing concentrations (8, 45, and 70 μg/l) silver nanoparticles (AgNPs, 25 nm in average diameter) and after treatment for 30 days, was quickly euthanized in MS-222. We have evaluated bioaccumulation of AgNPs using ICP-MS and analyzed histological changes, biomarkers of oxidative damage and gene expression in the gut, liver and gills tissues of AgNPs-treated zebrafish. The histological analysis showed lesions of secondary lamellae of the gills with different degrees of toxicity such as hyperplasia, lamellar fusion, subepithelial edema, and even in some cases telangiectasia. Huge necrosis of the intestinal villi was found in the gut. No lesion was detected in the liver. The analysis revealed a high expression of metallothioneins 1 (MTs 1) in animals exposed to AgNPs compared to the control group. The ICP-MS analysis shows that the amount of particles absorbed in all treated samples is almost the same. We can affirm that AgNPs toxicity linked more to their size and state of aggregation than to their concentrations. Silver nanoparticles can damage gills and gut because they are able to pass through the mucosal barrier thanks to their small size. The damage is still reversible because it is not documented injury to the basal membrane.

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This study is aimed to monitor by H NMR spectroscopy the effect of a 12-month storage period on the 1,2-diglycerides over 1,3-diglycerides ratio for five mono-cultivar 'extra virgin olive oils' (EVOO) (Arbequina, Arbosana, Cerasuola, Nocellara and FS17) and one blend of two different cultivars (Nocellara + Biancolilla) preserved in the dark and at room temperature. These quantifications, at 500 MHz, are readily extracted through a specific and original integration difference method. Albeit it was known that the isomerisation rate is affected by the free acidity, we here demonstrate that it also depends on the presence of specific macromolecules (lipases), indeed, different EVOO cultivars with similar free acidity, show different isomerisation rate. Our results are consistent with similar diglyceride monitoring performed on Greek and Spanish EVOOs byP NMR.

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Foods, food ingredients, and their balanced consumption are recognized to have an important role in achieving or maintaining a state of wellbeing by acting as carriers of functional components and bioactive molecules. However, the potential contribution of foods to consumers’ health has so far only been partially exploited. The rapidly evolving scenario of the coronavirus disease 2019 (COVID-19) pandemic is stimulating profound reflection on the relationships between food and the etiological agent, the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). Here, the status of knowledge regarding food as a possible defense/co-therapeutic strategy against the SARS-CoV-2 coronavirus is considered through the discussion of two main current lines of research. One line of research relates to the role of micronutrients, food components, and diets in the strengthening of the immune system through clinical trials; formulations could be developed as immune system enhancers or as co-adjuvants in therapies. The other line of research relates to investigation of the chemical interactions that specific food compounds can have with host or virus targets so as to interfere with the viral infective cycle of SARS-CoV-2. This line requires, as a first step, an in silico evaluation to discover lead compounds, which may be further developed through drug-design studies, in vitro and in vivo tests, and, finally, clinical trials to obtain therapeutic molecules. All of these promising strategies promote the role of food in preventive/co-therapeutic strategies to tackle the COVID-19 pandemic.

Free carotenoid and carotenoid ester composition in native orange juices of different varieties.Abstract -Introduction. Among the citrus species, C. sinensis has been the most studied given its importance in terms of production and its industrial application in juices. Some of orange juice's organoleptic and functional properties, which make it an attractive product for the consumer, are due to its carotenoid composition. Xanthophylls can be found in either their free form (as the carotenes are found) or in a more stable fatty acid esterified form in the case of mono-and polyhydroxylated xanthophylls. Detection of adulteration of orange juices is of concern to consumers, regulatory agencies and citrus processing industries, and the study of carotenoid ester composition has been proposed to evaluate fruit products' authenticity. In this study, we report on the native (carotenoid esters and free carotenoids) carotenoid profile of orange juices of eight different varieties. Materials and methods. Monovarietal fresh orange juices were obtained from squeezing mid-season oranges (Citrus sinensis varieties: Bionda , Brasiliana, Moro, Ovale, Sanguinello, Tarocco, Valence and Washington) cultivated and supplied by a local producer. After the extraction of the carotenoids from the samples, the analyses were carried out by HPLC-DAD-APCI-MS. Results and discussion. The results showed that, in the juices studied, the xanthophylls were mostly esterified (93% of the total carotenoid mean content). The different varieties investigated showed variations in their carotenoid contents. The total carotenoid contents ranged from 2.42 µg·g -1 in the Washington variety to 15.8 µg·g -1 in the Valencia variety. Among the monoesters, the Valencia variety showed the highest violaxanthin ester amounts (61%), the Brasiliana variety showed the highest -cryptoxanthin ester content (86.9%) and the Tarocco variety had the highest luteoxanthin ester amount (75.7%). Moreover, in general, in the Brasiliana, Ovale, Sanguinello, Valencia and Washington varieties, the monoester contents were higher than the diesters, whereas in the Bionda, Moro and Tarocco varieties the opposite was determined. To the best of our knowledge, this is the first time that this analytical approach has been applied to characterising, both qualitatively and quantitatively, the whole carotenoid pattern (carotenoid esters and free carotenoids) in orange juices from the Bionda , Brasiliana, Moro, Ovale, Sanguinello, Tarocco, Valence and Washington varieties. This contribution could also be used to establish authenticity markers among orange varieties that could potentially be used to prevent adulteration. Amb., Fac. Sci.,