SOUTHERN JOURNAL OF SCIENCES

Background: Candidiasis, caused mainly by Candida albicans yeast, is a pathology that affects a significant amount of people in the world, mainly women, thus being a public health issue. In addition, clinical practice has found it difficult to treat candidiasis for two reasons: the multidrug resistance associated with the exacerbated use of available drugs and the high number of side effects caused by current antifungal drugs. In this scenario, this work is a literature review on the antifungal activity of metal complexes against C. albicans since they are extensively studied for their varied applications in health sciences, as an object of study in the area of inorganic chemistry, in the subareas of bioinorganic chemistry and pharmaceutical chemistry. Aim: The present work consists of a literature review in electronic databases on the potential antifungal action against Candida albicans presented by metal complexes. Methods: Data was collected using the Capes, PubMed, Cochrane Reviews and Virtual Health Library (BVS) databases. Results: The results obtained through bibliographic surveys show the importance of studies of metal complexes against the strain of C. albicans, which have promising inhibitory activities and in some cases, with Minimum Inhibitory Concentration (MIC) values lower than 20µg/mL Discussion: The results obtained through bibliographic surveys show the importance of studies of metal complexes against the strain of C. albicans, which have promising inhibitory activities, and in some cases, with Minimum Inhibitory Concentration (MIC) values lower than 20µg/mL. Conclusion: Highlighting the activity performed by ruthenium complexes and Schiff bases when coordinated to metallic ions arouses great interest in a future study of a complex of this metal with a Schiff base in its coordination site.

Background: The American food regulatory landscape has historically been influenced by industry interests, resulting in the widespread use of petroleum-derived synthetic food dyes banned in European countries. Chronic disease rates in American children have increased from 3% in the 1960s to approximately 60% currently, with annual healthcare costs reaching $1 trillion. The appointment of Robert F. Kennedy Jr. as Secretary of Health and Human Services marks a paradigmatic shift toward transparency and industry accountability in food safety regulation. Aim: This forum analysis examines Kennedy Jr.'s revolutionary approach to food safety regulation, particularly his confrontational stance against petroleum-based food additives exemplified by his statement, "if they want to eat petroleum, they should add it themselves at home" and evaluates the broader implications for American public health policy and global regulatory standards. Methods: Critical analysis of Kennedy Jr.'s public policy statements, examination of epidemiological data trends, and evaluation of proposed regulatory frameworks through content analysis of official speeches and policy declarations from the Department of Health and Human Services. Results: Kennedy Jr.'s administration targets the systematic elimination of synthetic food dyes through industry partnerships, scientific transparency initiatives, and restoration of rigorous research standards. His confrontational rhetorical approach, compared to Mike Tyson's boxing style, has generated unprecedented industry cooperation with food companies "calling almost daily" seeking compliance guidance. The strategy combines voluntary industry agreements with open-source information databases and enhanced FOIA access. Discussion: This confrontational rhetoric represents unprecedented directness in health policy communication, challenging decades of established regulatory practices. The approach prioritizes scientific transparency over diplomatic language, generating both media attention and voluntary industry engagement that traditional regulatory pressure failed to achieve. Conclusions: Kennedy Jr.'s revolutionary stance may establish new global standards for food additive oversight, prioritizing public health over commercial interests through evidence-based policymaking and industry accountability measures. This paradigm shift from reactive to preventive regulatory models could influence international food safety governance and restore American leadership in global health policy.

During the construction of concrete structures of small cross-sections, the release of heat during cementhardening has no harmful effects. With the increasing temperature of the hardening cement mass, the rate ofcement hydration increases. This increases the rate of release of its heat of hydration of cement. Theconsequence of the accelerated process of hydration of the binder is a more intensive increase in the strengthof cement stone than in the case of hardening under normal conditions. This fact is widely used in practice forthe intensification of the hardening of concrete. When structures with small cross-sections are being built, theheat released during hardening is relatively quickly transferred to the surrounding space and does not cause asignificant increase in temperature. In structures made of massive concrete (with a large cross-section), thisheat is stored in the interior of the array for a long time, which causes a rather large rise in temperature and itsslow drop. This is due to the fact that heat transfer to the external environment is hampered here by theconsiderable thickness of the massif and the rapid rate of concreting, mechanized laying of large masses ofconcrete. As a result, a temperature difference is created between the internal and external parts of thestructure and harmful internal stresses arise that can cause cracking in the hardened concrete. This leads to aviolation of its solidity. The faster cement hydrates, the sooner and more heat is released. The types of cementswith a high content of tricalcium silicate and aluminate emit more heat and rather than types of cement with ahigh content of dicalcium silicate and tetra-calcium aluminoferrite. However, the latter has a lower strength. Theincrease in strength resulting from the hydration process is inevitably associated with the release of heat into theenvironment. C