Andrea Ticinesi

Jan 2, 2025 | mdpi.com | Andrea Ticinesi

1. IntroductionRespiratory failure is the second leading cause of hospitalization among older patients. However, respiratory failure diagnosis may be challenging in this population due to patients’ unique characteristics [1]. In fact, older patients often exhibit atypical clinical presentations, abnormal responses to infection, distinct imaging findings, and frequent overlap of chronic conditions [1,2].

Jul 30, 2024 | mdpi.com | Carmine Siniscalchi |Egidio Imbalzano |Tiziana Meschi |Andrea Ticinesi

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May 7, 2024 | mdpi.com | Carmine Siniscalchi |Andrea Ticinesi |Antonio Nouvenne |Angela Guerra

All articles published by MDPI are made immediately available worldwide under an open access license. No specialpermission is required to reuse all or part of the article published by MDPI, including figures and tables. Forarticles published under an open access Creative Common CC BY license, any part of the article may be reused withoutpermission provided that the original article is clearly cited. For more information, please refer tohttps://www.mdpi.com/openaccess.

May 6, 2024 | mdpi.com | Antonio Nouvenne |Andrea Ticinesi |Carmine Siniscalchi |Martina Rendo

All articles published by MDPI are made immediately available worldwide under an open access license. No specialpermission is required to reuse all or part of the article published by MDPI, including figures and tables. Forarticles published under an open access Creative Common CC BY license, any part of the article may be reused withoutpermission provided that the original article is clearly cited. For more information, please refer tohttps://www.mdpi.com/openaccess.

Feb 23, 2023 | mdpi.com | Andrea Ticinesi |Angela Guerra |Antonio Nouvenne |Tiziana Meschi

Abstract:Hippuric acid (HA) is a metabolite resulting from the hepatic glycine conjugation of benzoic acid (BA) or from the gut bacterial metabolism of phenylalanine. BA is generally produced by gut microbial metabolic pathways after the ingestion of foods of vegetal origin rich in polyphenolic compounds, namely, chlorogenic acids or epicatechins. It can also be present in foods, either naturally or artificially added as a preservative.