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Procyanidins, both B-type and A-type can be degraded by human gut microbiota. The microbial metabolites may contribute to the bioactivities of procyanidins.

Shigella, the causative agent of shigellosis or "bacillary dysentery," has been increasingly involved in foodborne outbreaks. According to the Centers for Disease Control and Prevention's Emerging Infections Program, Foodborne Diseases Active Surveillance Network (FoodNet), Shigella was the third most reported foodborne bacterial pathogen in 2002. Foods are most commonly contaminated with Shigella by an infected food handler who practices poor personal hygiene. Shigella is acid resistant, salt tolerant, and can survive at infective levels in many types of foods such as fruits and vegetables, low pH foods, prepared foods, and foods held in modified atmosphere or vacuum packaging. Survival is often increased when food is held at refrigerated temperatures. Detection methods for Shigella include conventional culture methods, immunological methods, and molecular microbiological methods. Conventional culture of Shigella in foods is often problematic due to the lack of appropriate selective media. Immunological methods for Shigella have been researched, yet there is only one commercially available test kit. Molecular microbiological methods such as PCR, oligonucleotide microarrays, and rep-PCR have also been developed for the detection and identification of Shigella. This manuscript reviews the general characteristics, prevalence, growth and survival, and methods for detection of Shigella in food.

Effective leaders are needed to move the dental profession forward, building on past accomplishments, meeting new challenges, and leading innovation and change. There is a lack of research findings regarding students' perceptions of the importance of leadership abilities and/or their interest in developing leadership skills during their dental school experience. The purpose of this study was to explore dental students' perceptions related to leadership development. A forty-seven-question, self-administered, paper and pencil survey was administered to all students enrolled in the D.M.D. program at one Midwestern dental school. The response rate was 83 percent (225/272). The majority of students agreed that it is important for dentists to have leadership skills and that leadership skills can be learned. Most reported that they expect to assume a leadership role in their dental practices (97 percent), to participate in volunteerism in dentistry (85 percent), and to participate in non-dentistry-related leadership roles in the community (72 percent). Over one-third (37 percent) anticipate participating in leadership roles in dental associations, 28 percent in academic dentistry, and 14 percent in military dentistry. Approximately two-thirds of respondents agreed (42 percent) or strongly agreed (24 percent) that they would be interested in participating in a leadership development program if one were offered at their school. Students reported interest in improving their confidence, assertiveness, ability to communicate effectively (including public speaking), ability to listen to others, organizational skills, and ability to influence others. The results of this study suggest that many dental students are interested in developing leadership skills. Insights from this study can inform the design of leadership development programs.

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Honeys contain phenolic compounds and α-dicarbonyls with antioxidant and antimicrobial capacities, respectively. The type and concentration of these compounds vary depending on the floral source and geographical location where the honey is produced. Seventeen varietal honeys, including 12 monofloral and 5 multifloral honeys, were sampled from different regions of Florida. The monofloral honeys included those from citrus, tupelo, palmetto, and gallberry. These honeys were evaluated for their antioxidant capacity, total phenolic content, and free radical scavenging capacity and compared with three New Zealand Manuka honeys. Phenolic phytochemicals and α-dicarbonyls were identified and quantified using HPLC-DAD-MS(n). Several honey varieties from gallberry, Manuka, and multifloral displayed a total phenolic content >1000 μg GAE/g. A citrus honey had the lowest total phenolic content of 286 μg GAE/g. The oxygen radical absorbance capacity of the honeys ranged from 1.48 to 18.2 μmol TE/g. All honeys contained 3-deoxyglucosone at a higher concentration than methylglyoxal or glyoxal. Manuka honeys had higher concentrations of methylglyoxal than other varieties. Plant hormones 2-cis,4-trans-abscisic acid and 2-trans,4-trans-abscisic acid were the most abundant phytochemicals in all honeys. Coumaric acid, rutin, chrysin, pinocembrin, quercetin, luteolin, and kaempferol were also found in samples but at lower concentrations.