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Lymphocytes in MS and EAE: More than just a CD4+ World
Multiple sclerosis is degenerative disease of the central nervous system (CNS) in which myelin destruction and axon loss leads to the accumulation of physical, cognitive, and mental deficits. MS affects more than a million people worldwide and managing this chronic disease presents a significant health challenge. Multiple lines of evidence indicate that MS is an autoimmune disorder in which immune cells launch an inflammatory attack targeting myelin antigens. Indeed, myelin-reactive T cells and antibodies have been identified in MS patients and in animal models (namely experimental autoimmune encephalomyelitis, or EAE) that recapitulate many features of human disease. Animal model studies ha...
Community Series in Trends in Neuroimmunology: cross-talk between brain-resident and peripheral immune cells in both health and disease, volume II
The functional anatomy of organisms is maintained by the coordination of different systems, that often rely on particular interactions between specialized cells and between macromolecules. The immune system works with the circulatory and the lymphatic systems to protect most of the organs. However, some organs are considered immune privileged due to the presence of highly selective and regulated barriers, such as the blood-brain barrier (BBB) within the brain. The BBB controls periphery-brain molecule exchange and prevents immune effector cells from entering the homeostatic brain. BBB-associated elements, such as endothelial cells, pericytes, astrocytes, and microglia, potentially can functi...
Fat, Stressed, and Sick
Presents the scientific evidence that glutamate—aka MSG—in processed food contributes to a suite of preventable inflammatory diseases. Fat, Stressed, and Sick makes the case that processed food compromises health not just because of added sugar, salt, and fat, but also because these foods contain significant amounts of glutamate—aka MSG. MSG makes food deliciously addicting. What was not well-known until described here is that most of the MSG in processed food is created during food manufacturing. As the authors show, food processing of protein alone adds 10 grams or more a day of MSG to the average American diet—a statistic that may surprise you. The book details the research linkin...
Chemical Abstracts
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