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Metabolic Responses and Adaptations to Exercise
Worldwide, individuals are living longer. As such, the number of older adults in society is increasing. By 2050, it is estimated that there will be more than two billion individuals aged over 60. This aging population is associated with an anticipated increase in the burden of the leading causes of death in modern societies, including chronic and degenerative diseases that are largely driven by age-related declines in physiological function. Physical activity is an essential regulator of energy homeostasis and helps improve metabolic health. In fact, it is well known that regular exercise lowers the risk of a broad variety of health problems, such as cardiovascular disease, type 2 diabetes, and cancer in the aged. The beneficial effect of exercise is particularly evident in older people, but it is present in all stages of life, from children to the elderly. In this regard, regular exercise and physical activity are considered key first line strategies for a healthy life.
Changing Patrons: Social Identity and the Visual Arts in Renaissance Florence
To whom should we ascribe the great flowering of the arts in Renaissance Italy? Artists like Botticelli and Michelangelo? Or wealthy, discerning patrons like Cosimo de' Medici? In recent years, scholars have attributed great importance to the role played by patrons, arguing that some should even be regarded as artists in their own right. This approach receives sharp challenge in Jill Burke's Changing Patrons, a book that draws heavily upon the author's discoveries in Florentine archives, tracing the many profound transformations in patrons' relations to the visual world of fifteenth-century Florence. Looking closely at two of the city's upwardly mobile families, Burke demonstrates that they ...
Sourdough Innovations
Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the lates...
Das Orchester
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