Colorectal cancer (CRC) is a major global health threat, necessitating the development of functional foods with chemopreventive potential. This study aimed to evaluate the modulation of the anticancer activity of Hericium erinaceus with different iro...
The present experiment addressed the effects of different iron (Fe) concentrations in the nutrient solution supplied as Fe-HBED, i.e., 0.02 (Fe0, control), 1.02 (Fe1), and 2.02 mmol L−1 (Fe2) on lettuce (‘Nauplus’ and ‘Romana&...
Mushrooms fortified with iron (Fe) can offer a promising alternative to counter the worldwide deficiency problem. However, the factors that may influence the efficiency of fortification have not yet been fully investigated. The aim of this study was...
Cold plasma and ozone sanitation of irrigation solutions can oxidize both microbes and non-target micronutrients because their high oxidation-reduction potential (ORP) is a non-selective mode of action. The objective of this study was to evaluate the...
Iron (Fe) biofortification is a strategy to increase the amount of iron in food crops. The goal of this work was to assess the possibility of maximizing the Fe content in cherry tomatoes grown in a soilless system. The cultivar Creativo was grown wit...
By using solid targets in medical cyclotrons, it is possible to produce large amounts of 68GaCl3. Purification of Ga3+ from metal ion impurities is a critical step, as these metals compete with Ga3+ in the complexation with different chelators, which...