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Food/cooking/nutrition

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Coxsackievirus as a model of viral evolution driven by dietary oxidative stress

Article Abstract:

Research presented concerns the relationship between human nutrition and viral virulence, focusing on the impact of selenium deficiency on Keshan disease and coxsackievirus infections. Topics addressed include how the biological and genetic characteristics of the coxsackievirus can be altered by oxidative stress in the host.

Author: Levander, Orville A.
Publisher: International Life Sciences Institute
Publication Name: Nutrition Reviews
Subject: Food/cooking/nutrition
ISSN: 0029-6643
Year: 2000
Health aspects, Oxidation, Physiological, Physiological oxidation, Nutritional aspects, Coxsackieviruses, Selenium in human nutrition, Cardiomyopathy, Dilated, Host-virus relationships, Selenium (Nutrient), Congestive cardiomyopathy

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Viruses: evolution, propagation, and defense

Article Abstract:

Research presented concerns the evolution and reproduction of viruses, focusing on the physiological systems that defend against virus infections. Topics addressed include viral genetics and classification, viral structure and replication, and viral mutations.

Author: Eigen, Manfred
Publisher: International Life Sciences Institute
Publication Name: Nutrition Reviews
Subject: Food/cooking/nutrition
ISSN: 0029-6643
Year: 2000
Viral genetics

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Immune and other responses to viral infections

Article Abstract:

Issues discussed concern immune response and other cellular defense strategies against viral infections. Topics addressed include the physiological aspects of the host-virus relationship, viral replication, and cell immunity.

Author: Gloegh, Hidde L.
Publisher: International Life Sciences Institute
Publication Name: Nutrition Reviews
Subject: Food/cooking/nutrition
ISSN: 0029-6643
Year: 2000
Cellular control mechanisms, Cell regulation, Immunocytochemistry, Immune response

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Subjects list: Statistical Data Included, Research, United States, Physiological aspects, Viruses, Evolution (Biology), Virus diseases
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