Oxidative stress is one of the primary etiological mechanisms of bipolar disorder (BD).The present study was conducted over a period of 24 months on Tunisian on 34 drug‑free male patients with BD (...

The chemical and sensory characteristics of virgin olive oil (VOO) and extra virgin olive oil (EVOO) are assessed in this study, with an emphasis on the relationships between chemical profiles and sensory attributes such as fruitiness, bitterness, pungency, and defect presence. To evaluate their composition and sensory qualities, 18 samples of each type of oil, primarily Chemlali cultivars from various Tunisian regions, were examined. According to chemical analysis, VOO had a richer pigment profile than EVOO because it had a far higher chlorophyll and carotenoid. As for the fatty acid analysis, VOO had a larger percentage of the oleic acid concentration, while EVOO had more palmitic acid. This difference is probably what affects the oils' oxidative stability and sensory qualities. On the other hand, EVOO samples displayed higher concentrations of volatile and phenolic chemicals, which may improve their antioxidant capacity and sensory qualities. While VOO had discernible defects, sensory examination showed that EVOO had a more pronounced fruity profile and was consistently free of sensory defects. While pungency and bitterness were similar for both oil types, EVOO's lack of flaws complies with consumer preferences and premium olive oil quality requirements. EVOO's distinct nutritional profile, characterized by higher oleuropein and TPC levels (p < 0.05), increased Δ-7-stigmastenol (p < 0.001), and exclusive campestanol, enhances its antioxidant potential and cholesterol-regulating properties. These findings underline the influence of chemical composition on sensory perception in olive oils and highlight cultivar and regional differences. Both oils provide antioxidant and cholesterol-regulating benefits, but their unique chemical and sensory properties determine their suitability for different culinary and medical uses. The correlation between sensory attributes and chemical markers offers information on how to maximize quality of olive oil for desired flavor profiles and nutritional benefits.

Psychiatric disorders, particularly schizophrenia (SCZ), bipolar disorder (BD), and schizoaffective disorder (SAD), present significant diagnostic challenges. Current diagnostic methods rely on clinical observation and self-reported symptoms, leading to under-diagnosis and delayed treatment. To address this gap, we applied mass spectrometry-based metabolomic profiling and targeted analysis of inflammatory proteins to plasma samples from patients versus controls, aiming to uncover disease-related molecular patterns and enhance our understanding of the underlying pathophysiology of these complex disorders. This study included 26 patients with BD, 34 with SCZ, 16 with SAD, and age- and sex-matched controls. All diagnoses were established according to DSM-5 criteria. Unsupervised analysis shows a clear separation between controls and patients, indicating distinct metabolic and inflammatory profiles. However, the lack of clear differentiation among the three disease subgroups suggests shared biological profiles across these psychiatric disorders. Biomolecules driving this separation between controls and patients includes decreased levels of proinflammatory cytokines, amino acids, and glycerophospholipids, and increased levels of acylcarnitines. This study represents a step towards addressing the limitations of current diagnostic approaches to severe psychiatric disorders, which rely heavily on clinical symptoms, by using omics approaches to refine their diagnosis and treatment.