In schizophrenia and depression gamma-aminobutyric acid (GABA) deficits have been implicated.  In schizophrenia, deficits have been particularly well-described for a subtype of GABA neuron, the parvalbumin fast-spiking interneurons.  The activity of these neurons is critical for proper cognitive and emotional functioning.

It now appears that parvalbumin neurons are particularly vulnerable to oxidative stress, a factor that may emerge commonly in development, particularly in the context of psychiatric disorders like schizophrenia or bipolar disorder, where compromised mitochondrial function plays a role.  parvalbumin neurons may be protected from this effect by N-acetylcysteine, also known as Mucomyst, a medication commonly prescribed to protect the liver against the toxic effects of acetaminophen (Tylenol) overdose, reports a new study in the current issue of Biological Psychiatry.

Dr. Kim Do and collaborators, from the Center for Psychiatric Neurosciences of Lausanne University in Switzerland, have worked many years on the hypothesis that one of the causes of schizophrenia is related to vulnerability genes/factors leading to oxidative stress.  These oxidative stresses can be due to infections, inflammations, traumas or psychosocial stress occurring during typical brain development, meaning that at-risk subjects are particularly exposed during childhood and adolescence, but not once they reach adulthood.

Their study was performed with mice deficient in glutathione, a molecule essential for cellular protection against oxidations, leaving their neurons more exposed to the deleterious effects of oxidative stress.  Under those conditions, they found that the parvalbumin neurons were impaired in the brains of mice that were stressed when they were young.  These impairments persisted through their life.  Interestingly, the same stresses applied to adults had no effect on their parvalbumin neurons.

Most strikingly, mice treated with the antioxidant N-acetylcysteine, from before birth and onwards, were fully protected against these negative consequences on parvalbumin neurons.

"These data highlight the need to develop novel therapeutic approaches based on antioxidant compounds such as N-acetylcysteine, which could be used preventively in young at-risk subjects," said Do.  "To give an antioxidant from childhood on to carriers of a genetic vulnerability for schizophrenia could reduce the risk of emergence of the disease."

"This study raises the possibility that GABA neuronal deficits in psychiatric disorder may be preventable using a drug, N-acetylcysteine, which is quite safe to administer to humans," added Dr. John Krystal, Editor of Biological Psychiatry.

Monk Fruit comes from plants. People use products made from the extracts to sweeten foods and drinks.

Monk fruit which is a zero calorie sweetener
Monk fruit is 150 to 200 times sweeter than sugar.
Monk fruit is also called luo han guo or swingle. It looks like a small gourd, and it grows on a vine.

Monk fruit is native to regions of Southeast Asia, including some parts of Thailand and China. Buddhist monks in the 13th century were the first to cultivate the fruit, which is the reason for its name.

Fresh monk fruit spoils rather quickly. Traditionally, people used dried monk fruit in herbal medicines.

Today, monk fruit is most popular as a natural sweetener. The fruit's extract contains substances called mogrosides, which are intensely sweet.

According to the International Food Information Council Foundation, monk fruit is around 150–200 times sweeter than sugar. Some manufacturers mix the extract with different sugars to balance out the intensity.

A monk fruit sweeteners has several benefits when compared with sugar:

1.Zero calories. Monk fruit extract contains no calories, which is helpful for people on diets that restrict a person's caloric intake.
2.Zero carbohydrates. The extract also contains no carbohydrates, which may make it ideal for people on low-carb or keto diets.
3.Zero sugar. There is no sugar in pure monk fruit extract, which means that consuming it will not affect blood sugar levels.
4.No harmful side effects. The U.S. Food and Drug Administration (FDA) considers monk fruit sweeteners to be generally regarded as safe. There appears to be no evidence that monk fruit sweeteners cause harmful side effects.
5.Available in multiple forms. Monk fruit sweeteners are marketed as granules, powders, and liquids. Some products may be easy to carry and use throughout the day.

Monk Fruit sweeteners may also have some health benefits:

1.Antioxidants. Some studies in animals suggest that mogrosides extracted from monk fruit may have potent antioxidant properties. Further research is needed to understand the effects in humans. Also, it is unclear if eating the processed sweetener has the same benefits as eating the fruit.
Diabetes.
2.Research in animals also suggests that mogrosides play a role in controlling blood sugar levels.
3. Results of another study indicate that mogroside extracts may help prevent diabetic complications. However, researchers have yet to investigate these effects in humans.

Monk fruit cons For the following reasons, a person may think twice before using monk fruit sweeteners to replace sugar:

Availability and cost. Monk fruit is difficult to grow and costly to export, which means that it is not as widely available as other sweeteners, and it can be expensive.

Taste. Monk fruit sweeteners taste different from regular table sugar, and some find the taste unusual or unpleasant. The sweeteners can also leave an aftertaste.

Other ingredients. Some manufacturers balance the taste of monk fruit by mixing it with other sugars, such as maltodextrin or dextrose. This can change the sweetener's nutritional profile and make it unsafe or undesirable for some people.

According to the search results, methylparaben and methylparaben are actually the same substance, just called by different names in different scenarios or usage conventions.1 Here are their similarities and differences:

Similarities

Chemical composition: both chemical names are methyl parahydroxybenzoate, and the chemical formula is C₈H₈O₃, indicating consistency in the most basic atomic composition and connections.

Structural aspects: Both names refer to the same structural compound, methyl paraben, and there is no information on the existence of different structural forms.

Functional use: Both substances are used as preservatives with a wide range of antimicrobial and antiseptic effects, inhibiting bacteria, fungi and yeasts, and are widely used in the food, cosmetic and pharmaceutical industries to prevent microbial growth and prolong the shelf life of products.

Safety: In terms of safety, both are relatively safe within the prescribed concentration range, but there are controversies about individual allergies and possible hormone-related risks.

Differences

Name history and specialized usage habits: Nipagin methyl ester is a more traditional designation, and was more widely used in some of the early chemical, pharmaceutical, and food industries. While hydroxyphenyl methyl ester is more from the more pure chemical structure naming system under the name, in the cosmetic industry and other more emphasis on the chemical name of the ingredients used in the field.

The use of identity attributes focus: Nipagin methyl ester is more from the perspective of the functional properties of the product to emphasize the existence of the use of as a preservative, for example, in the description of the overall preservative system of the product, it will be mentioned in the traditional preservative of Nipagin methyl ester. Methylparaben appears more often from the identity of ingredient identification and raw material management, for example, the labeling of methylparaben in the list of ingredients of the product, which emphasizes the identity attributes of this ingredient.

Summarizing

Methylparaben and methylparaben are the same, they are the names of the same substance in different scenarios or under different habits, essentially the chemical structure, chemical composition, functional use and safety of the main features are the same, but there is a potential difference in the name of the habit of using the name and the identity of the use of the focus of the potential differences.

The difference between L-carnitine tartrate and L-carnitine is as follows:

L-carnitine is a naturally occurring amino acid compound that plays a crucial role in energy metabolism. It is involved in the transport of long-chain fatty acids into the mitochondria, where they are converted into energy. L-carnitine is essential for the proper functioning of the body's energy production process.

L carnitine tartrate, on the other hand, is a specific form of L-carnitine that is bound to tartaric acid. This combination is often used as a dietary supplement. The tartrate form is believed to have better absorption and bioavailability compared to regular L-carnitine, meaning that it is more easily absorbed by the body and utilized effectively.

In summary, while L-carnitine is the basic form of the amino acid compound, L-carnitine tartrate refers specifically to the tartaric acid salt of L-carnitine, which may have improved absorption and availability in the body.

Onion powder is a popular spice derived from dehydrated onions. It is made by grinding dried onion flakes into a fine powder. Here are some of the benefits and uses of onion powder:

Flavor enhancer: Onion powder adds a rich, savory flavor to various dishes, including soups, stews, sauces, and marinades. It provides a concentrated onion taste without the bulk and texture of fresh onions.

Convenience: It offers a convenient alternative to fresh onions, especially in situations where chopping onions is time-consuming or undesirable. Onion powder can be easily stored and has a longer shelf life compared to fresh onions.

Health benefits: Onions are known for their potential health benefits, which can be partially preserved in onion powder. Onions are rich in antioxidants, vitamins, and minerals, such as vitamin C, vitamin B6, and potassium, which can support immune function and overall health.

Digestive aid: Onions contain fiber and prebiotics that promote healthy digestion. Onion powder can be used to add flavor and improve the digestive properties of meals.

Seasoning applications: Onion powder is commonly used as a seasoning in various cuisines, such as American, Italian, Mexican, and Asian. It adds depth of flavor to dishes like burgers, roasted vegetables, dips, and dressings.

It's important to note that while onion powder offers flavor and some potential health benefits, it should be consumed in moderation as part of a balanced diet.

In the modern world, much of the food has chemicals, preservatives, coloring agents, flavor enhancers and any number of substances added to it as part of the production process. According to Medline Plus, a service of the National Institutes of Health, there are about 700 food additives allowed for use in the United States. While these additives are generally recognized as safe by the U.S. Food and Drug Administration, they do have health affects.

Carcinogens

Some food additives have been the subject of scrutiny because of their purported carcinogenic effects. For example, some people believe that artificial sweeteners such as saccharin, aspartame and others can cause cancer. The National Cancer institute reports that even though some studies have shown extremely high doses of some sweeteners have increased the rates of some cancers in laboratory animals, such as mice and rats, no evidence exists to show these sweeteners raise the risk of cancer in people who consume them.

 Other Additives

Apart from food additives, food producers commonly add other substances, such as salt and sugar, to food as part of the manufacturing process. While these substances aren't considered additives, they too have an effect on your health. For example, the Centers for Disease Control and Prevention reports that people should ingest about 1,500 mg of sodium a day for ideal health. Many people, especially those who eat a lot of processed foods, ingest far more than this amount, making them more at risk for high blood pressure and heart disease.

 FDA Approval

The Food and Drug Administration is responsible for ensuring that all proposed food additives are safe for human consumption before manufacturers introduce them into the marketplace. However, just because a food additive is considered safe does not mean you should eat foods with additives with impunity. Maintaining a carefully balanced diet, limiting your intake of nutrients such as sodium and cholesterol and limiting your calorie intake are the best ways to maintain optimum health, regardless of food additives.

Lactase, also known as β-galactosidase, is prepared by Aspergillus oryzae and other excellent strains of bacteria through fermentation, extraction, refining, preparation and other processes. Lactase is an important glycoside hydrolase, which can hydrolyze the β-galactoside bond in lactose molecule to generate galactose and glucose, or generate functional oligogalactose through transglycosylation. Lactase is widely used in the fields of food, medicine, feed and environmental engineering.

In the Food industry, lactase is mainly used in the production of low-lactose or zero-lactose dairy products, and can also be used as a dietary supplement to alleviate the symptoms of lactose intolerance in some populations; in the pharmaceutical industry, lactase is used in conjunction with montelukast for the treatment of infants and children with viral or bacterial infections resulting in intestinal flora imbalance, and effectively alleviate diarrhea and secondary lactose intolerance; in the feed industry, lactase is used in the production of livestock and poultry feeds, to help increase the ability of the animals to digest and absorb lactose. In the feed industry, lactase is used in the production of livestock and poultry feed to help improve the digestion and absorption of lactose, increase body weight and improve health; in environmental engineering, lactase can be used to treat industrial wastewater containing lactose, effectively decompose the lactose therein and reduce the negative impact on the environment.