After decades of intense research, we have made progress in understanding the molecular origins of these disorders, which are characteristically associated with the aberrant condensation of proteins, a phenomenon that can take place via misfolding and aggregation (Selkoe and Hardy, 2016) or via liquid-liquid phase separation ( At the thermodynamic level, proteins tend to undergo condensation because at the concentrations at which they are expressed in the cells they are often close to their supersaturation limits and thus their native states are often metastable (Vecchi et al., 2020), with their conversion into dysfunctional assemblies being limited by kinetic barriers (Box 1)
In addition, excessive ROS formation can lower the methionine availability to form SAM as Hcy is used to form glutathione (Zakhari, 2013)
Doxorubicin-loaded polymeric micelles decorated with nitrogen-doped carbon dots for targeted breast cancer therapy
References & Further Reading How the spinach, Popeye, and iron decimal point error myth was finally bust M Sutton The effect of organic acids, phytates and polyphenols on the absorption of iron from vegetables M Gillooly and others Iron deficiency N S Scrimshaw Oxalic acid does not influence non-haem iron absorption in humans S Storcksdieck and others Mineral composition of boiled, green leafy vegetables found in Hawaii and iron bioavailability using the in vitro digestion method A Perfecto Iron absorption and phenolic compounds: importance of different phenolic structures M Brune and others
