Why women may live longer than men do? A telomere-length regulated and diet-based entropic assessment

COVID‐19 disease causes an energy supply deficit in a patient

“…A fraction of the nutrition and the disease related entropy generation in cancer patients were reported by Öngel et al 6 ; while the nutrition related entropy generation rate was 19 kJ/kg K year, the disease related entropy generation was 9‐folds of that in skin cancer and 191‐folds of it in lung cancer. The rate of exergy destruction, , is expressed in terms of the entropy generation rate as with the expression , where T b is the temperature of the patient.…”

Energy storage and reuse in biological systems: Case studies

“…But as described in Table 4, life T A B L E 3 Calories and composition of the nutrients and entropy generation the on 2400 kcal/day isocaloric low-and high-fat diets, both of the subjects are consuming 2500 mL of water every day (Öngel et al 2020). 69 If the bodyweight of that person is 65 kg and consuming equal amounts of calories in breakfast, lunch, and dinner, he may be generating 3.224 kJ/K of entropy after every meal. When he skips 10, 20, and 30 meals a year, he may generate 33.070, 66.140, and 99.210 kJ/K of less entropy every year, which corresponds to 0.9%, 1.8%, and 2.8% of less entropy generation.…”

Eco‐Friendly Alternative to Brining for Sustainable Storage of Table‐Olives Based on the Analyses Done with the Extracted Oil

“…In the present study, the initial average moisture content of the olives was 58.30 ± 0.25 g/100 g, and like those reported in the current literature. [ 8 ] At the end of the storage period, 7.80, 8.65, 47.60, and 63.5% moisture losses were calculated (Equation (2) for the reference samples stored at 4, 20, 30, and 60 °C, respectively. In coated samples, moisture losses were not significant at 4 and 20 °C, and observed as 41.9, and 47.5% at 30 and 60 °C, respectively.…”

“…Olives are among the major components of the Mediterranean diet and their bioactive phenolic compounds, including anthocyanins, flavonoids, flavones, phenolic acids, secoiridoids, and unsaturated fatty acids may increase the marketing value of the table‐olives [ 6 ] since there are reports in the literature, claiming that the Mediterranean diet delays aging and extends the lifespan. [ 7,8 ] Table‐olives are also highly important for the economies of the Mediterranean countries since 98% of the world's olive cultivation is held by that region. Turkey has been one of the main olive producers among these countries, the export value of table‐olives was US$ 112.5 million in 2017.…”