Stefanie Grünwald

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: Food quality is a fundamental issue all over the world. There are two major requirements to provide the highest quality of food: having the lowest reachable concentrations of health-threatening ingredients or contaminants and having the optimal concentrations of health-improving functional ingredients. Often, the boundaries of both requirements are(More)
Diet is generally believed to affect the aging process. The effects of complex foods on life span can be investigated using simple models that produce rapid results and allow the identification of food–gene interactions. Here, we show that 1 % lyophilized broccoli, added to flour as a dietary source, significantly increases the life span of the red flour(More)
From 1964-1978 458 patients were operated for carcinoma of the cardia or esophagus at the surgical clinic, Krankenhaus Nordwest, Frankfurt/M. Indication, preoperative treatment and operative procedures are discussed. In 117 cases, an abdominal thoracic resection or a resection of the cardia was performed. In a higher frequency of incurable cases an(More)
PURPOSE Charred foods are generally suspected to exert health threats by providing toxicants, such as acrylamide or polycyclic aromatic hydrocarbons. Using the red flour beetle Tribolium castaneum as a model organism, we tested its survival under heat stress in response to feeding charred toast. METHODS Survival of beetles was measured at 42 °C after a(More)
Acrylamide  is a toxic ingredient generated as a by-product of the Maillard reaction in starchy foods processed at temperatures above 120°C. Here we used the red flour beetle Tribolium castaneum as a model organism to test the effects of acrylamide on fitness and survival. Beetles were fed on flour spiked with acrylamide between 0.5% and 10% at 32°C over 2(More)
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