• Stanford University researchers have achieved a major milestone in regenerative medicine by creating lab-grown heart and liver organoids that include their own blood vessels.

    These vascularized organoids mark a significant leap forward because previous versions lacked the ability to grow beyond a limited size due to the absence of internal circulation.

    Without vessels, cells in the center of organoids would die from a lack of nutrients and oxygen. The addition of functional blood vessel networks allows the mini-organs to sustain more realistic structure, function, and longevity in lab environments.

    The team focused primarily on developing heart organoids that resemble a human embryonic heart around 6.5 weeks into gestation.

    These lab-grown hearts were able to beat and exhibited cell diversity that mirrors actual early-stage human heart development.

    Using a rigorous screening of 34 different combinations of growth signals and structural scaffolding, researchers identified the optimal formula (referred to as “condition 32”) that reliably produced key cell types including cardiomyocytes (heart muscle cells), smooth muscle, and endothelial cells (which form blood vessels).

    One striking application was testing how fetal tissues might respond to external chemicals.

    The team exposed the heart organoids to fentanyl — a powerful opioid — and observed abnormal increases in vessel growth, indicating that the organoids can model how drugs affect early development.

    This has major implications for studying toxic exposures and congenital disease origins.

    Moreover, the researchers replicated their vascularization technique in liver organoids, proving that the approach is flexible and scalable.

    The long-term goal is to create implantable organoids for use in human therapy, especially for repairing damaged organs.

    Until then, these mini-organs provide a valuable new platform for drug testing, developmental biology, and reducing animal use in research — aligning with updated FDA guidelines favoring human-relevant models.
    Stanford University researchers have achieved a major milestone in regenerative medicine by creating lab-grown heart and liver organoids that include their own blood vessels. These vascularized organoids mark a significant leap forward because previous versions lacked the ability to grow beyond a limited size due to the absence of internal circulation. Without vessels, cells in the center of organoids would die from a lack of nutrients and oxygen. The addition of functional blood vessel networks allows the mini-organs to sustain more realistic structure, function, and longevity in lab environments. The team focused primarily on developing heart organoids that resemble a human embryonic heart around 6.5 weeks into gestation. These lab-grown hearts were able to beat and exhibited cell diversity that mirrors actual early-stage human heart development. Using a rigorous screening of 34 different combinations of growth signals and structural scaffolding, researchers identified the optimal formula (referred to as “condition 32”) that reliably produced key cell types including cardiomyocytes (heart muscle cells), smooth muscle, and endothelial cells (which form blood vessels). One striking application was testing how fetal tissues might respond to external chemicals. The team exposed the heart organoids to fentanyl — a powerful opioid — and observed abnormal increases in vessel growth, indicating that the organoids can model how drugs affect early development. This has major implications for studying toxic exposures and congenital disease origins. Moreover, the researchers replicated their vascularization technique in liver organoids, proving that the approach is flexible and scalable. The long-term goal is to create implantable organoids for use in human therapy, especially for repairing damaged organs. Until then, these mini-organs provide a valuable new platform for drug testing, developmental biology, and reducing animal use in research — aligning with updated FDA guidelines favoring human-relevant models.
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  • Get ready to cozy up with a bowl of this creamy and cheesy Rotel Soup featuring smoky sausage! It's the perfect comfort food for any day.

    Ingredients:
    - 1 lb smoked sausage, sliced
    - 1 can (10 oz) diced tomatoes with green chilies (Rotel)
    - 1 cup heavy cream
    - 1 cup chicken broth
    - 1 cup shredded cheddar cheese
    - 1/2 cup cream cheese, softened
    - 1 teaspoon garlic powder
    - 1 teaspoon onion powder
    - 1/2 teaspoon paprika
    - Salt and pepper to taste
    - 2 tablespoons olive oil
    - Chopped green onions for garnish (optional)

    Directions:
    1. In a large pot, heat the olive oil over medium heat. Toss in the sliced smoked sausage and let it cook until it’s browned and delicious, about 5-7 minutes.
    2. Once the sausage is sizzling, stir in the diced tomatoes with green chilies, chicken broth, heavy cream, cream cheese, garlic powder, onion powder, paprika, and a generous sprinkle of salt and pepper. Mix it all together until the cream cheese is nicely blended in.
    3. Bring that comforting mixture to a simmer and allow it to cook for about 10 minutes, stirring occasionally to keep things nice and creamy.
    4. Time to get cheesy! Add the shredded cheddar cheese and stir until it melts into the soup, creating that rich, creamy texture we all love—this should take about 2-3 minutes.
    5. Give it a taste and feel free to adjust the seasoning to your liking. If the soup seems a bit thick, don’t hesitate to add a splash more chicken broth until it’s just right for you.
    6. Serve this heavenly soup hot, and if you're feeling fancy, sprinkle some chopped green onions on top for an added kick of flavor and color.

    Nutritional Values (per serving):
    - Serving Size: 1 cup
    - Calories: 405
    - Protein: 18g
    - Fat: 35g
    - Carbohydrates: 7g
    - Fiber: 1g

    Enjoy every creamy, cheesy bite!

    #CheesyGoodness #ComfortFood #SoupSeason #DeliciousEats #FoodieFun
    Get ready to cozy up with a bowl of this creamy and cheesy Rotel Soup featuring smoky sausage! It's the perfect comfort food for any day. Ingredients: - 1 lb smoked sausage, sliced - 1 can (10 oz) diced tomatoes with green chilies (Rotel) - 1 cup heavy cream - 1 cup chicken broth - 1 cup shredded cheddar cheese - 1/2 cup cream cheese, softened - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Chopped green onions for garnish (optional) Directions: 1. In a large pot, heat the olive oil over medium heat. Toss in the sliced smoked sausage and let it cook until it’s browned and delicious, about 5-7 minutes. 2. Once the sausage is sizzling, stir in the diced tomatoes with green chilies, chicken broth, heavy cream, cream cheese, garlic powder, onion powder, paprika, and a generous sprinkle of salt and pepper. Mix it all together until the cream cheese is nicely blended in. 3. Bring that comforting mixture to a simmer and allow it to cook for about 10 minutes, stirring occasionally to keep things nice and creamy. 4. Time to get cheesy! Add the shredded cheddar cheese and stir until it melts into the soup, creating that rich, creamy texture we all love—this should take about 2-3 minutes. 5. Give it a taste and feel free to adjust the seasoning to your liking. If the soup seems a bit thick, don’t hesitate to add a splash more chicken broth until it’s just right for you. 6. Serve this heavenly soup hot, and if you're feeling fancy, sprinkle some chopped green onions on top for an added kick of flavor and color. Nutritional Values (per serving): - Serving Size: 1 cup - Calories: 405 - Protein: 18g - Fat: 35g - Carbohydrates: 7g - Fiber: 1g Enjoy every creamy, cheesy bite! #CheesyGoodness #ComfortFood #SoupSeason #DeliciousEats #FoodieFun
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  • Pesto Tortellini Salad

    Chilled Pesto Tortellini Salad with Cherry Tomatoes and Mozzarella

    Ingredients:

    1 (20 oz) package refrigerated cheese tortellini

    1 cup cherry tomatoes, halved

    1/2 cup fresh mozzarella pearls

    1/3 cup basil pesto (homemade or store-bought)

    2 tablespoons extra virgin olive oil

    Salt and black pepper to taste

    1/4 cup grated Parmesan cheese

    2 tablespoons pine nuts (optional, toasted)

    Fresh basil leaves, for garnish

    Directions:

    Cook tortellini according to package instructions. Drain and rinse with cold water to stop cooking. Let cool completely.

    In a large bowl, combine the cooled tortellini, cherry tomatoes, mozzarella pearls, and pesto.

    Drizzle in olive oil and gently toss to combine.

    Season with salt and black pepper to taste.

    Sprinkle with Parmesan cheese and pine nuts, if using.

    Chill in the refrigerator for 30 minutes before serving for best flavor.

    Garnish with fresh basil leaves before serving.

    Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
    Kcal: 385 kcal | Servings: 6 servings

    #pestotortellinisalad #tortellinirecipes #easyitaliansalad #coldpastasalad #cheesetortellini #summerrecipes #pestolovers #picnicsalad #quickmeals #freshbasil #homemadepesto #saladideas #potluckfavorite #mozzarellapearls #tomatosalad #cheeselovers #chilledsalad #vegetarianpasta #italianinspired #easycomfortfood

    This Pesto Tortellini Salad is perfect for summer picnics and weeknight meals So fresh and so EASY!
    Pesto Tortellini Salad Chilled Pesto Tortellini Salad with Cherry Tomatoes and Mozzarella Ingredients: 1 (20 oz) package refrigerated cheese tortellini 1 cup cherry tomatoes, halved 1/2 cup fresh mozzarella pearls 1/3 cup basil pesto (homemade or store-bought) 2 tablespoons extra virgin olive oil Salt and black pepper to taste 1/4 cup grated Parmesan cheese 2 tablespoons pine nuts (optional, toasted) Fresh basil leaves, for garnish Directions: Cook tortellini according to package instructions. Drain and rinse with cold water to stop cooking. Let cool completely. In a large bowl, combine the cooled tortellini, cherry tomatoes, mozzarella pearls, and pesto. Drizzle in olive oil and gently toss to combine. Season with salt and black pepper to taste. Sprinkle with Parmesan cheese and pine nuts, if using. Chill in the refrigerator for 30 minutes before serving for best flavor. Garnish with fresh basil leaves before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 385 kcal | Servings: 6 servings #pestotortellinisalad #tortellinirecipes #easyitaliansalad #coldpastasalad #cheesetortellini #summerrecipes #pestolovers #picnicsalad #quickmeals #freshbasil #homemadepesto #saladideas #potluckfavorite #mozzarellapearls #tomatosalad #cheeselovers #chilledsalad #vegetarianpasta #italianinspired #easycomfortfood This Pesto Tortellini Salad is perfect for summer picnics and weeknight meals So fresh and so EASY!
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  • If you're looking for a delicious low-carb meal that’s both comforting and easy to whip up, this Keto Cabbage & Sausage Skillet is your answer! Perfect for busy weeknights, this dish is full of flavor and absolutely satisfying.

    Ingredients:
    - 1 pound smoked sausage, sliced
    - 1 medium head of green cabbage, chopped (about 6 cups)
    - 1 medium onion, diced
    - 3 cloves garlic, minced
    - 2 tablespoons olive oil
    - 1 teaspoon paprika
    - 1 teaspoon garlic powder
    - Salt and pepper to taste
    - 1/4 teaspoon red pepper flakes (optional)
    - Fresh parsley, chopped (for garnish)

    Directions:
    Start by warming the olive oil in a large skillet over medium heat. Toss in your sliced sausage and let it cook until it gets nicely browned, which should take about 5-7 minutes. Once it's looking good, remove it from the skillet and set it aside.

    Now, in the same skillet, add the diced onion and let it cook until it becomes translucent—about 3-4 minutes should do the trick. Stir in the minced garlic and let it cook for just a minute longer until that wonderful aroma fills your kitchen!

    Next, it’s time to add the star of this dish—the chopped cabbage! Sprinkle in the paprika, garlic powder, salt, pepper, and those optional red pepper flakes if you like a bit of heat. Stir everything together and let it cook for approximately 10-15 minutes, stirring occasionally, until the cabbage is nice and tender.

    Finally, bring the cooked sausage back to the skillet and mix everything thoroughly. Let it all warm through for another 2-3 minutes. For the finishing touch, garnish with some fresh parsley before serving. Enjoy!

    Nutritional Values (per serving):
    - Serving Size: 1 cup
    - Calories: 350
    - Fat: 28g
    - Carbohydrates: 8g
    - Fiber: 3g
    - Protein: 20g

    Dig into this delicious, hearty meal that’s as good for your taste buds as it is for your diet!

    #KetoRecipes #CabbageAndSausage #HealthyEating #LowCarb #MealPrep
    If you're looking for a delicious low-carb meal that’s both comforting and easy to whip up, this Keto Cabbage & Sausage Skillet is your answer! Perfect for busy weeknights, this dish is full of flavor and absolutely satisfying. Ingredients: - 1 pound smoked sausage, sliced - 1 medium head of green cabbage, chopped (about 6 cups) - 1 medium onion, diced - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1/4 teaspoon red pepper flakes (optional) - Fresh parsley, chopped (for garnish) Directions: Start by warming the olive oil in a large skillet over medium heat. Toss in your sliced sausage and let it cook until it gets nicely browned, which should take about 5-7 minutes. Once it's looking good, remove it from the skillet and set it aside. Now, in the same skillet, add the diced onion and let it cook until it becomes translucent—about 3-4 minutes should do the trick. Stir in the minced garlic and let it cook for just a minute longer until that wonderful aroma fills your kitchen! Next, it’s time to add the star of this dish—the chopped cabbage! Sprinkle in the paprika, garlic powder, salt, pepper, and those optional red pepper flakes if you like a bit of heat. Stir everything together and let it cook for approximately 10-15 minutes, stirring occasionally, until the cabbage is nice and tender. Finally, bring the cooked sausage back to the skillet and mix everything thoroughly. Let it all warm through for another 2-3 minutes. For the finishing touch, garnish with some fresh parsley before serving. Enjoy! Nutritional Values (per serving): - Serving Size: 1 cup - Calories: 350 - Fat: 28g - Carbohydrates: 8g - Fiber: 3g - Protein: 20g Dig into this delicious, hearty meal that’s as good for your taste buds as it is for your diet! #KetoRecipes #CabbageAndSausage #HealthyEating #LowCarb #MealPrep
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  • Looking for a deliciously low-carb twist on a classic comfort food? These Keto Ricotta Gnocchi are light, fluffy, and guilt-free! #KetoEats #ComfortFood #HealthyRecipes #LowCarb #Gnocchi

    Ingredients:
    - 1 cup ricotta cheese, well-drained
    - 1 large egg
    - 1 cup almond flour
    - 1/4 teaspoon xanthan gum (or 1 tablespoon psyllium husk powder)
    - 1/2 cup grated Parmesan cheese
    - 1/2 teaspoon salt
    - 1/4 teaspoon black pepper
    - 1/4 teaspoon garlic powder
    - 1/4 teaspoon nutmeg (optional)
    - 2 tablespoons olive oil or butter

    Directions:
    1. **Drain the Ricotta**: Start by placing the ricotta cheese in a fine-mesh sieve or wrapped in cheesecloth. Press out the excess moisture and let it drain for at least 30 minutes. This step is key for perfect gnocchi!

    2. **Prepare the Dough**: In a large mixing bowl, combine your drained ricotta, the egg, almond flour, Parmesan cheese, xanthan gum (or psyllium husk), salt, black pepper, garlic powder, and optional nutmeg. Mix everything together until a soft dough forms.

    3. **Chill the Dough**: Cover your dough with plastic wrap and pop it in the fridge for at least 30 minutes. Chilling helps it firm up nicely!

    4. **Shape the Gnocchi**: Lightly flour your clean countertop with almond flour. Divide the dough into four equal parts. Roll each part into a long rope (about 1/2 inch thick), then cut each rope into 1-inch pieces. Use a fork to make those cute little ridges on your gnocchi.

    5. **Pan-Fry Instead of Boiling**: Heat some olive oil or butter in a large skillet over medium heat. Add the gnocchi in a single layer and cook for about 3-5 minutes, turning them halfway through, until they’re golden brown and crispy on the outside. Yum!

    6. **Serve & Enjoy**: Dish up your gnocchi warm, and pair them with a keto-friendly sauce of your choice, like Alfredo, butter and sage, or marinara. The possibilities are endless!

    Nutritional Values (per serving):
    - Serving Size: About 6 pieces
    - Calories: 180
    - Protein: 8g
    - Fat: 14g
    - Net Carbs: 4g

    Now, go ahead and treat yourself to this keto delight – you won’t regret it! Enjoy!
    Looking for a deliciously low-carb twist on a classic comfort food? These Keto Ricotta Gnocchi are light, fluffy, and guilt-free! #KetoEats #ComfortFood #HealthyRecipes #LowCarb #Gnocchi Ingredients: - 1 cup ricotta cheese, well-drained - 1 large egg - 1 cup almond flour - 1/4 teaspoon xanthan gum (or 1 tablespoon psyllium husk powder) - 1/2 cup grated Parmesan cheese - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon garlic powder - 1/4 teaspoon nutmeg (optional) - 2 tablespoons olive oil or butter Directions: 1. **Drain the Ricotta**: Start by placing the ricotta cheese in a fine-mesh sieve or wrapped in cheesecloth. Press out the excess moisture and let it drain for at least 30 minutes. This step is key for perfect gnocchi! 2. **Prepare the Dough**: In a large mixing bowl, combine your drained ricotta, the egg, almond flour, Parmesan cheese, xanthan gum (or psyllium husk), salt, black pepper, garlic powder, and optional nutmeg. Mix everything together until a soft dough forms. 3. **Chill the Dough**: Cover your dough with plastic wrap and pop it in the fridge for at least 30 minutes. Chilling helps it firm up nicely! 4. **Shape the Gnocchi**: Lightly flour your clean countertop with almond flour. Divide the dough into four equal parts. Roll each part into a long rope (about 1/2 inch thick), then cut each rope into 1-inch pieces. Use a fork to make those cute little ridges on your gnocchi. 5. **Pan-Fry Instead of Boiling**: Heat some olive oil or butter in a large skillet over medium heat. Add the gnocchi in a single layer and cook for about 3-5 minutes, turning them halfway through, until they’re golden brown and crispy on the outside. Yum! 6. **Serve & Enjoy**: Dish up your gnocchi warm, and pair them with a keto-friendly sauce of your choice, like Alfredo, butter and sage, or marinara. The possibilities are endless! Nutritional Values (per serving): - Serving Size: About 6 pieces - Calories: 180 - Protein: 8g - Fat: 14g - Net Carbs: 4g Now, go ahead and treat yourself to this keto delight – you won’t regret it! Enjoy!
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