The aim was to: (1) compare changes among primary and secondary implant stability between immediate and early loaded implants in edentulous maxilla, (2) evaluate oral health-related quality of life (OHRQoL), and (3) determine patient satisfaction with 6 implant supported fixed full-arch dentures. A prospective, randomized controlled clinical trial was conducted on 24 edentulous maxilla patients. The BLT SLActive implants in 12 patients were immediately loaded with temporary restorations while 12 patients did not receive temporary restorations. Definitive (final) dentures were delivered to all patients after 6 weeks. Stability of the implants were assessed by insertion torque (IT) and resonance frequency analysis (RFA). Oral Health Impact Profile-19 (OHIP-19) questionnaire was used to evaluate OHRQoL and a visual analogue scale (VAS) was used for patient satisfaction. The IT value of implants assigned for immediate and early loading group was 27.17 ± 9.55 Ncm and 25.01 ± 11.06 Ncm, respectively. Changes in implant stability from baseline to week 6 were similar in both groups when measured by Penguin (P = .881) and Ostell (P = .828). Patients in the immediate loading group reported significantly lower OHIP physical pain scores (P = .016) and OHIP psychological disability score (P = .046), and the patients reported significantly higher VAS function score (P = .009) and VAS esthetics score (P = .009). Implant loading protocols do not have a significant effect on the change in implant stability 6 weeks after implantation; however, immediate loading significantly improves OHRQoL as well as satisfaction of patients with maxillary edentulism treated by fixed full-arch dentures. Future trials will determine the role of immediate loading protocol in clinical scenarios with various amounts of available jaw bone using different numbers of implants to retain a fixed prosthetic restoration in the edentulous maxilla.

The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS^•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.

The olive fruits are rich source of oil, vitamins, minerals, organic acids and pigments. The fruits contain high level of bioactive compounds. The aim of this study was to examine the effect of heat treatment on tocopherols, total phenolics and antioxidant activity in green and black olives, as well as their fatty acid composition. The instrumental methods used in this experiment were high performance liquid chromatography (HPLC), gas chromatography with flame ionization detection (GC/FID) and spectrophotometric methods. The results revealed that the β+γ-tocopherols content after the heat treatment had the biggest reduction, which was 68.4% for green and 80.2% for black olives. Also, a significant loss of total phenolic content was observed after heat treatment in green and black olives by 18.6% and 18.4%, respectively, as well as antioxidant activity (decrease up to 28.1%). The most abundant fatty acids in green and black olives were oleic (C18:1), palmitic (C16:0) and linoleic acid (C18:2). The changes in fatty acids composition during the heat treatment occurred mostly at the level of polyunsaturated fatty acids, especially linolenic acid (C18:3) in black olives had the significant reduction (by 57.4%) in relation to the initial quantity.

Horseradish (Armoracia rusticana L.) root (HRP) and leaf (HLP) pomaces, by-products of juice production by cold-pressing, were analyzed as a novel potential source of natural antioxidants. Chromatography analysis (UHPLC Q-ToF MS) of the bioactive compounds of pomaces was performed along with spectrophotometric determination of total phenolic content (TPC), total flavonoid content (TFC), total phenolic acid (hydroxycinnamic) content (TPAC), and antioxidant capacity (via 1,1-diphenyl-2-picrylhydrazyl (DPPH^•) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic-acid) (ABTS^•+) radicals’ scavenging activity and ferric reducing antioxidant power (FRAP)). The concentrations of TPC, TFC, and TPAC differed among the pomaces, significantly favoring HLP. However, both horseradish pomaces (HRP and HLP) contained a considerable amount of various phenolics, with kaempferol and its glucosides dominating. In addition, they exhibit pronounced antioxidant activity, which is confirmed by all three methods used (DPPH, ABTS, and FRAP). These results highlight the potential of valorizing horseradish processing waste as a natural, reliable source of health-promoting bioactive compounds and functional ingredients in food products, thereby fortifying food, preventing oxidation, and prolonging shelf-life. In addition, this study supports endeavors to reduce food waste by providing new insights into the valorization of horseradish pomace, thus contributing to sustainable development and environmental protection.