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Horenstein AL, Sizzano F, Lusso R, Besso FG, Ferrero E, Deaglio S

Dietary modifications can accommodate altered taste preferences: Experiment with different food temperatures, as cold or room-temperature foods may be better tolerated than hot meals Try smaller, more frequent meals rather than large portions Focus on bland, easily digestible foods during periods of heightened nausea Incorporate tart or citrus flavors, which some patients find more palatable Avoid strong-smelling foods that may trigger aversions Stay well-hydrated, as adequate fluid intake can help with metallic taste sensations Nutritional adequacy should be monitored, particularly during significant taste changes

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Its characterization and evaluation are confined exclusively to controlled laboratory research environments, where it is examined as a discrete molecular entity within experimental and analytical frameworks

We did not find mesterolone to be an undeclared API in any of the samples (Table 2)