Breast cancer is the most prevalent cancer in women worldwide, with approximately two million new cases every year. The number of cases increases despite the high survival rate. The aim of this study is, therefore, to understand this cancer by finding out what has been studied in this area using scientific evidence published between 2003 and 2023. A search was therefore carried out for scientific articles and other relevant sources on the subject with free access, and 48 documents were then analyzed. According to the analysis, many studies have been conducted in the area, particularly on quality of life and body image. However, little has been done in terms of environmental sustainability and breast cancer.

The banana (Musa spp.) is a tropical fruit with excellent sensory characteristics in terms of aroma, flavor and texture, consumed worldwide and exploited in most tropical countries. Green banana flour is rich in flavonoids, which protect the gastric mucosa, has a high content of resistant starch, which acts in the body as a dietary fiber and thus has health benefits, and is an alternative option for bakery products, reducing waste of both the peel and the pulp. The aim of this study was to develop bread formulations with partial substitution of wheat flour with green banana flour (FBV), thus increasing the nutritional, technological and sensory value. 4 formulations, (A), standard sample; (B), bread with 10% FBV; (C), bread with 15% FBV and (D), bread with 20% FBV. Physico-chemical quality was assessed in terms of moisture content by drying at 105ºC, ash by incineration, fat by the Soxhlet method, protein by the biuret method, carbohydrates by difference calculation and calorific value by sum calculation and sensory analysis by affective methods. The data was evaluated using the RStudio 4.2.1 DCC statistical package. There were no significant differences in moisture content, lipids and calorific value. Differences were evident in the ash and protein content. Sensory acceptance of the standard formulation was 82.22%. The results obtained show that green banana flour can be used as a partial substitute for wheat flour to produce breads with functional properties.

Background: The titers of SARS-COV-2 antigens are frequently used as markers of viral activity and threshold for release from quarantine and treatment. COVID-19 patients were treated with several antiviral agents, including remdesivir (RDV) and ensitrelvir (ESV), which is a novel anti-SARS-CoV-2 agent recently suggested to have strong antiviral activity. Cases: We present the cases of two patients whose SARS-CoV-2 antigens were successfully decreased by oral administration of ESV after they could not be decreased by RDV drip infusion. Case 1 was a 74-year-old man who was admitted with SARS-CoV-2 infection and had been infected by the virus a month earlier and relapsed twice. He had been treated with rituximab for diffuse B cell lymphoma and not received vaccination for SARS-CoV-2. RDV was administered intravenously two weeks earlier and again 4 days earlier, but it failed to control the infection, and he was transferred to our hospital (day 1). Intravenous RDV was restarted on day 1, but viral antigens remained high until day 5. The RDV was then switched to oral ESV, and viral antigen titers were successfully decreased on days 8, 10, and 12. Case 2 was an 81-year-old man who was admitted with SARS-CoV-2 infection on day 0. He had heart failure and diabetes mellitus, and had not received vaccination for SARS-CoV-2. Intravenous RDV was started on day 1, but viral antigens were still high until day 8. He was then switched from RDV to oral ESV, and viral antigen titers were successfully decreased on day 11. Conclusions: These cases suggest that ESV might be more effective than RDV for reducing viral activity, and it is easy to administer orally.