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Low concentrations were observed in soft cheese, followed by average concentrations in semi-hard and hard cheeses, and finally, high concentrations in extra-hard cheeses (175)

Sasso EM, Muraki K, Eaton-Fitch N, Smith P, Lesslar OL, Deed G, et al

This was a radical departure from current thinking at the time and still is

The signature microbiota drive rumen function shifts in goat kids introduced to solid diet regimes

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This circular RNA, downregulated in stroke patients, acts as a sponge for miR-494, upregulating the ferroptosis inhibitor SLC7A11