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The profitability of medical treatment has gained increasing importance in health politics and likewise has become a considerable part of a microsurgeon's daily practice. The resulting cost pressure leads to microsurgeons having to justify their often complex and expensive treatments against hospital providers and health insurances. In this position paper of the German Speaking Group for Microsurgery of Peripheral Nerves and Vessels, we analyze the current status of profitability of microsurgical extremity and breast reconstruction, and its impact on choice of therapy and residency training. We specifically highlight the available literature, that shows often reduced long-term treatment costs after microsurgical reconstruction in comparison to cheaper initial treatments. The statements are based on a consensus workshop on the 40th meeting of the DAM in Lugano, Switzerland.
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http://dx.doi.org/10.1055/a-0987-0266 | DOI Listing |
Mol Biol Rep
September 2025
ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, India.
Background: Labeo fimbriatus (Bloch, 1795) is a medium-sized South Asian minor carp with ecological significance and emerging aquaculture potential, particularly in polyculture systems with Indian major carps. Despite its wide distribution, it remains underrepresented in phylogenetic studies, and limited genomic resources are available. Here, we report the complete mitochondrial genome sequence of L.
View Article and Find Full Text PDFAdv Pharm Bull
July 2025
Department of Physiology, Bankura Christian College, West Bengal-722101, India.
Carbon-based nanoparticles possess distinctive chemical, physical, and biological characteristics that render them suitable for biomedical uses. This paper reviews recent advancements in carbon-based nanomaterial (CBs) synthesis methods, emphasizing the importance of careful modification for biomedical uses, particularly in the passivation of drugs and chemicals on their surfaces. This review article examines information from 2021-2024 regarding carbon-based nanoparticles and the biomedical uses of graphene, fullerene, carbon nanotubes, nano horns, nanodiamonds, quantum dots, and graphene oxide.
View Article and Find Full Text PDFFood Res Int
November 2025
College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR Chi
Patulin (PAT), a mycotoxin primarily produced by Penicillium species, presents a serious food safety challenge due to its widespread occurrence and harmful health effects. Among current detoxification approaches, yeast-based degradation is particularly promising, offering high efficiency, environmental sustainability, and preservation of food quality-key attributes for industrial application. However, the enzymatic pathways involved and the potential for concurrent quality enhancement remain poorly understood.
View Article and Find Full Text PDFFood Res Int
November 2025
School of Preclinical Medicine, Chengdu University, Chengdu, Sichuan 610106, China. Electronic address:
Background: Type 2 Diabetes Mellitus (T2DM) is a chronic metabolic disease characterized by insulin resistance and progressive decline in pancreatic beta cell function. It is a public health problem of great magnitude that has been increasing globally over the last 4 decades. The latest research has found that sugar-sweetened beverages (SSBs), as an important dietary risk factor, are closely related to the occurrence and development of T2DM.
View Article and Find Full Text PDFFood Res Int
November 2025
State Key Laboratory for Physical Chemistry of Solid Surfaces, Collaborative Innovation Center of Chemistry for Energy Materials, The Key Laboratory for Chemical Biology of Fujian Province, and Department of Chemistry, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005,
Enhancing food taste remains a pivotal focus of modern food science research and has drawn increasing attention in recent years. Among the fundamental components of food flavor, sweetness holds a position of utmost importance and its impact on consumers' sensory experiences is profound, which has driven extensive use of sweeteners as food additives for sweetness regulation in contemporary food industry. However, its underlying mechanisms are not yet fully understood, presenting numerous questions that warrant further investigation.
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