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Maintaining homeostasis is of utmost importance regarding human health. Several factors could protect human body's internal environment from harms and fluctuations from external environment. Regulation of physiological pH has a considerable role in maintaining human health and its metabolic functions. Several studies have shown that the interstitial body fluid pH around metabolic tissues is easily reduced due to weaker pH buffering capacity than that in the cytosol and blood circulation. Therefore, pH reduction in the interstitial fluid may cause the onset of metabolic dysfunctions. However, several dietary food components have potential benefits in maintaining the interstitial fluid pH to the normal range by improving buffering capacities, suppressing proton production, and activating proton transporters, which strengthen the effect of appropriate diet on metabolic health. Keeping deep insights about this aspect, we have summed up several facts and figures for maintaining human body homeostasis via regulation of physiological pH. Furthermore, we have discussed about different food categories and their potential renal acid load and its relation with maintaining homeostasis. Afterwards we have deeply discussed the potential beneficial role of healthy food components in different pathological conditions of human body. [ABSTRACT FROM AUTHOR]

Abstract We report the infrared absorption properties of polyaniline nanocomposites (AgFe2O3/ZnO) with different amounts of PANI (5 and 10 wt%) powder samples by in situ chemical oxidation polymerization synthesis. In contrast, silver ferrite nanomaterial has been synthesized using a hydrothermal approach. X-ray diffraction (XRD), scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FTIR) were used to characterize the prepared samples. Rhombohedral structures were seen in the pure (AgFe2O3/ZnO) and its PANI composites. The size of the crystallites was found between 30 to 40 nm. The SEM images of the composites confirmed the morphology of prepared samples. The FTIR spectrum for each of the samples consists of two wide absorption bands that correspond to the tetrahedral V1 and octahedral V2 sites bending vibrations. Force constants were found higher for tetrahedral sites as compared to octahedral sites. FTIR parameters have been used to calculate the Bulk modulus (B), Rigidity modulus (R), Young’s modulus (Y), and Poisson ratio (σ). Elastic parameters for PANI doped ferrites have improved significantly compared to pure AgFe2O3/ZnO ferrite due to strong inter atomic bonding. This can be beneficial in overcoming physical stresses that may arise during material fabrication and commercialization. Debye temperature increased with increasing PANI concentration. [ABSTRACT FROM AUTHOR]

Furan (C4H4O) is a volatile, heterocyclic and carcinogenic heterocyclic chemical compound occurring in a wide range of thermally processed foods. Several studies have been conducted to analyze the formation conditions, triggering furan formation via model systems. Furan can be encountered via various pathways including thermal degradation, oxidation of polyunsaturated fatty acids, thermal rearrangement of carbohydrates in the presence of amino acids, thermal degradation of certain amino acids. Furan has been proven to cause cancer in experimental animal models and classified as a possible human carcinogen by International agency for research on cancer based on sufficient evidences. Thus, different strategies should be developed to reduce furan contents in commercially available food stuffs while food processing. This review summarizes some current evidences of furan formation from different precursors, analytical methods for its detection, and its toxicity that might lead to carcinogenicity and genotoxicity with human risk assessment. In addition, furan occurrence in different thermally processed foods entailed by several recent studies as well as furan mitigation strategies during food processing have also been illustrated in this review. [ABSTRACT FROM AUTHOR]