Beer is one of the most consumed drinks worldwide. It contains numerous categories of antioxidants, phenolic products, traces of group B vitamins, minerals (selenium, silicon, potassium), soluble fibers and microorganisms. Low or moderate beer consumption, with or without alcohol, showed positive effects on health by stimulating the development of a healthy microbiota. In the present review we focused on four components responsible with interaction with gut microbiota: microorganisms, polyphenols, fiber and melanoidins, their presence in usual beers and on perspectives of development of fortified beers with enhanced effects on gut microbiota. Though microorganisms rarely escape pasteurization of beer, there are new unpasteurized types that might bring strains with probiotic effects. The polyphenols from beer are active on the gut microbiota stimulating its development, with consequent local anti-inflammatory and antioxidant effects. Their degradation products have prebiotic action and may combat intestinal dysbiosis. Beer contains dietary fiber such as non-starchy, non-digestible carbohydrates (β-glucans, arabinoxylans, mannose, fructose polymers, etc.) that relate with gut microbiota through fermentation, serving as a nutrient substrate. Another type of substances that are often considered close to fiber because they have an extremely low digestibility, melanoidins (melanosaccharides), give beer antioxidant and antibacterial properties. Though there are not many research studies in this area, the conclusion of this review is that beer seems a good candidate for a future functional food and that there are many pathways by which its ingredients can influence in a positive manner the human gut microbiota. Of course, there are many technological hinderances to overcome. However, designing functional beers fortified with fiber, antioxidants and probiotics, with a very low or no alcoholic content, will counteract the negative perception of beer consumption, will nullify the negative effects of alcohol, while simultaneously exerting a positive action on the gut microbiota.

The role that insects will play in a healthier and more sustainable diet has been highlighted in the last years, at the European level. In future, due to environmental concerns and population growth, eating insects might be a solution for many problems. However, populations without the tradition of eating insects are still reluctant in accepting such a food as part of their diet. The present observational study highlights some factors that are influencing the acceptance of insects as food in Romania, in 2022. A number of 496 Romanian adults, 433 women and 63 men, with the mean age 39.3 ± 11 years, completed a validated questionnaire analyzing food behaviors, as well as attitudes and knowledge in relation to insects, including sustainability, nutrition and food safety aspects. Only 6.3% of participants had already eaten insects, while 43.8% claimed their openness to do it in future. Insect-based products were accepted more than insects that can be perceived as such. The most frequent words associated with insects were rather deleterious: disgust, odd, nausea, not to eat, or curiosity. Investigating the factors involved in insect acceptability in Romanians’ diets, we found a statistically significant correlation between openness to eat them and the knowledge about insects as being a valuable, sustainable and safe source of nutrients. Targeted education seems to be an important tool in accepting them as part of future diets.

Artificial Intelligence (AI) has emerged as an essential tool in healthcare for optimizing healthcare delivery and improving patient outcomes. This study is motivated by using AI in healthcare as a step for social responsibility implementation. The research aimed to investigate the attitudes of healthcare professionals on this issue, and it assessed physicians’ opinions regarding their perceptions of AI and their intention to use and implement AI tools in their activity. An electronic survey was proposed during February–June 2024 to a sample of healthcare professionals (309 were admitted into the study, 62 males and 247 females, with a mean age of 42). The results of the survey highlighted both groups’ excellent perceptions of AI and the low perceived knowledge of AI, which arises from more technical questions. The use of AI in healthcare represents a step for social responsibility implementation; it is an unstoppable process, and stakeholders should take into consideration investing more in monitoring and training activities.

Background: Fermentation is among the oldest and most versatile food processing techniques, enhancing not only shelf life but also nutritional and functional value. While Asian and Western fermented foods are extensively studied, traditional Eastern European fermentations—such as sauerkraut, kefir, bryndza, kvass, and sourdough—remain largely unexplored despite their enduring cultural and dietary importance. These foods combine spontaneous or mixed-culture fermentations, diverse substrates, and unique microbial consortia that may yield distinct bioactive profiles with potential health benefits. Methods: This narrative review synthesizes data from scientific articles, regional reports, and ethnographic sources retrieved from PubMed, Scopus, and Google Scholar up to 2025. Studies were selected for relevance to composition, microbiology, bioactive compounds, and human or experimental health outcomes related to Eastern European fermented foods. Results: Available evidence indicates that traditional fermented dairy, cereal, and vegetable products from Eastern Europe contain fermentation-derived bioactive compounds, including specific bioactive peptides, transformed polyphenols, microbial-synthesized vitamins, organic acids, and live or non-viable microorganisms. Experimental studies describe the generation of ACE-inhibitory peptides, polyphenol biotransformation, and prebiotic or postbiotic metabolites with reported antioxidant, antihypertensive, immunomodulatory, and metabolic effects. However, substantial variability in artisanal production practices and the limited number of standardized human studies currently constrain definitive conclusions. Conclusions: Eastern European fermented foods represent a culturally unique yet scientifically undercharacterized component of functional nutrition. Their complex microbial ecosystems and diverse substrates offer valuable models for studying diet–microbe interactions. Further omics-based and clinical research is warranted to clarify bioavailability, mechanisms of action, and their potential integration into evidence-based dietary strategies.

Our study describes the frequency and severity of COVID-19 in HCWs and estimates the dynamic risk of COVID-19-related events. We actively surveyed all HCWs from a tertiary infectious disease hospital from 26 February 2020 to 31 May 2023. Of 1220 HCWs, 62.9% (767) had at least one COVID-19 episode. The under 29 years (p = 0.0001) and 40–49 years (p = 0.01) age groups, nurses (p = 0.0001), and high-risk departments (p = 0.037) were characteristics significantly more frequent in HCWs with COVID-19 history. A higher percentage of boosters (53.2%; p < 0.0001) were registered in the uninfected group. The second episode of COVID-19 was significantly milder than the first. Data regarding clinical outcomes from 31 January 2021 to 31 May 2023 were analyzed in a follow-up study to determine the risk of COVID-19-related events. The Cox regression analysis revealed that HCWs with booster shots had a lower risk of COVID-19 across all events, symptomatic events, and moderate to severe events as adjusted hazard ratio (aHR) were: 0.71 (95%CI: 0.54–0.96), 0.23 (95%CI: 0.12–0.46), and 0.17 (95%CI: 0.07–0.43), respectively. Within the vaccinated subgroup, the HCWs with hybrid immunity and booster had aHR for all followed-up events of 0.42 (95%CI: 0.30–0.58), for symptomatic events of 0.52 (95%CI: 0.36–0.74), and 0.15 (95%CI: 0.03–0.66) for moderate to severe events. The risk of COVID-19 clinical events was lower for HCWs with at least one booster than those completely vaccinated.

Background and aims: Orphan diseases, or rare diseases, are defined in Europe as diseases that affect less than 5 out of every 10,000 citizens. Given the small number of cases and the lack of profit potential, pharmaceutical companies have not invested much in the development of possible treatments. However, over the last few years, new therapies for rare diseases have emerged, giving physicians a chance to offer personalized treatment. With this paper, we aim to present some of the orphan neurological diseases for which new drugs have been developed lately. Methods: We have conducted a literature review of the papers concerning rare diseases and their treatment, and we have analyzed the existing studies for each orphan drug. For this purpose, we have used the Google Scholar search engine and the Orphanet. We have selected the studies published in the last 15 years. Results. Since the formation of the National Organization for Rare Diseases, the Orphan Drug Act, and the National Institutes of Health Office of Rare Diseases, pharmacological companies have made a lot of progress concerning the development of new drugs. Therefore, diseases that until recently were without therapeutic solutions benefit today from personalized treatment. We have detailed in our study over 15 neurological and systemic diseases with neurological implications, for which the last 10–15 years have brought important innovations regarding their treatment. Conclusions: Many steps have been taken towards the treatment of these patients, and the humanity and professionalism of the pharmaceutical companies, along with the constant support of the patient’s associations for rare diseases, have led to the discovery of new treatments and useful future findings.