Declining gustatory function, nutrition, and oral health are important elements of health in older adults that can affect the aging process. The aim of the present work was to investigate the effect of age and oral status on taste discrimination in two different groups of elderly subjects living either in an Italian residential institution (TG) or in the community (CG). A total of 90 subjects were enrolled in the study (58 CG vs. 32 TG). Masticatory performance (MP) was assessed using the two-color mixing ability test. Taste function was evaluated using cotton pads soaked with six taste stimuli (salty, acid, sweet, bitter, fat and water). A positive correlation between age and missing teeth (r = 0.51, C.I. [0.33; 0.65], p < 0.0001), and a negative correlation between age and MP (r = −0.39, C.I. [−0.56; −0.20], p < 0.001) were found. Moreover, significant differences for salty taste, between TG and CG were detected (p < 0.05). Significant differences in bitter taste sensitivity between subjects wearing removable and non-removable prosthesis were also determined (p < 0.05). In addition, significant gender differences and between males in TG and CG were identified (p < 0.05). The best understanding of the relationship between MP, taste sensitivity, and nutritional factors is a necessary criterion for the development of new therapeutic strategies to address more effectively the problems associated with malnutrition in elderly subjects.

Autism spectrum disorder (ASD) is a multifaceted neurodevelopmental disorder that comprises a complex aetiology, where a genetic component has been suggested, together with multiple environmental risk factors. Because of its increasing incidence in the paediatric population and the lack of successful curative therapies, ASD is one of the most puzzling disorders for medicine. In the last two decades and more, the relationship between oxidative stress (OS) and ASD has been recurrently documented. For this reason, the former hypothesis, according to which reactive oxygen and nitrogen species (ROS and RNS) play an important role in ASD, is now a certainty. Thus, in this review, we will discuss many aspects of the role of OS in ASD. In addition, we will describe, in the context of the most recent literature, the possibility that free radicals promote lipid peroxidation, as well as an increase in other OS biomarkers. Finally, we will outline the possibility of novel nutritional interventions aimed at counteracting ROS production in people with ASD. In fact, new strategies have investigated the possibility that ASD symptoms, as well behavioral anomalies, may be improved after interventions using antioxidants as supplements or included in foods.

Nitrate (NO₃) and nitrite (NO₂) are important nitrogen compounds that play a vital role in the nitrogen cycle, contributing to plant nutrition and broader ecological functions. Nitrates are produced from nitric acid (HNO₃), while nitrites come from nitrous acid (HNO₂). These substances are commonly found in the environment, especially in food and water, due to contamination from both human and natural sources. Human activities are major contributors to the high levels of nitrates found in water, leading to environmental pollution. Although nitrogen is crucial for plant growth, excessive fertilizer use has caused ecological disruptions. In plants, nitrates tend to accumulate primarily in the leaves of non-leguminous crops, such as leafy vegetables, which are known for their high nitrate content. Furthermore, nitrates and nitrites are added to animal-based foods, especially processed meats and cheeses, to prevent bacterial growth, slow spoilage, and improve flavor and color. The concentration of these compounds in food can vary due to different factors like farming practices, climate, soil conditions, and food production methods. This review seeks to examine the differences between the plant-based and animal-based sources of these compounds and assess their potential impact on human health, considering also the paradigm that goes beyond nitric oxide production.

Sphingosine 1-phosphate (S1P) is a bioactive sphingolipid, noteworthy for its involvement both in the modulation of various biological processes and in the development of many diseases. S1P signaling can be either pro or anti-inflammatory, and the sphingosine kinase (SphK)–S1P–S1P receptor (S1PR) axis is a factor in accelerating the growth of several cells, including endometriotic cells and fibrosis. Gynecologic disorders, including endometriosis, adenomyosis, and uterine fibroids are characterized by inflammation and fibrosis. S1P signaling and metabolism have been shown to be dysregulated in those disorders and they are likely implicated in their pathogenesis and pathophysiology. Enzymes responsible for inactivating S1P are the most affected by the dysregulation of S1P balanced levels, thus causing accumulation of sphingolipids within these cells and tissues. The present review highlights the past and latest evidence on the role played by the S1P pathways in common gynecologic disorders (GDs). Furthermore, it discusses potential future approaches in the regulation of this signaling pathway that could represent an innovative and promising therapeutical target, also for ovarian cancer treatment.

Anaphylaxis is a rapid, potentially fatal, immediate hypersensitivity reaction. Preformed and newly formed biochemical mediators, including histamine, tryptase, carboxypeptidase A, prostaglandin D2, leukotrienes, and platelet-activating factor (PAF) are released systematically during the degranulation of mast cells and basophils. PAF is a proinflammatory phospholipid, synthesized and secreted by mast cells, monocytes and fixed tissue macrophages whose binding to its receptor on target cell-platelet, monocytes, macrophages, and neutrophils results in many of the manifestation of acute allergic reaction and anaphylaxis.

During the past few years, researchers have dedicated themselves to studying phytochemicals which make up the nutritional and non-nutritional bioactive compounds found in fruits, vegetables, cereals, and other plant foods