Archive

Risk–benefit balance of habitual ultraviolet exposure for cardiovascular, cancer, and skin cancer mortality: UK Biobank cohort study

This prospective UK Biobank cohort study assessed habitual ultraviolet exposure using a multidimensional Sun-BEEM score and related it to cause-specific mortality and disease incidence. Medium and high UV exposure were associated with lower all-cause, cardiovascular, and non-skin cancer mortality compared with low…

Higher ultraviolet light exposure is associated with lower mortality: An analysis of data from the UK biobank cohort study

This cohort analysis examined associations between two ultraviolet (UV) exposure measures (solarium use and residential shortwave radiation) and mortality in older UK Biobank participants. Both UV exposure measures were reported to be inversely associated with all-cause, cardiovascular, and cancer mortality, and…

Effects of ultraviolet irradiation, pulsed electric field, hot water dip and ethanol vapours treatment on keeping and sensory quality of mung bean (Vigna radiata L. Wilczek) sprouts.

This food science study assessed how UV irradiation, pulsed electric field, hot water dip, and ethanol vapour treatments affected mung bean sprout quality and storage life at room and low temperatures. The abstract reports minimal effects on sprout growth metrics, with ethanol suppressing length/weight, hot water dip…

Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts.

This study examined how pulsed electric field, hot water dip, ethanol vapours, and UV irradiation affected antioxidant-related properties of mung bean sprouts during storage at room and low temperatures. Ethanol vapour-treated sprouts had the highest ascorbic acid, total phenols, and antioxidant activity. Polyphenol…