Core Insights - CloudTop New Horizon (1952.HK) announced strategic cooperation agreements with Haisen Biopharmaceuticals, including a commercialization service agreement and a licensing agreement [1][2] Group 1: Commercialization Service Agreement - CloudTop New Horizon's subsidiary will provide commercialization services for six mature products from Haisen Biopharmaceuticals, including Ceftriaxone, Somatostatin, Urapidil, Azilsartan, Candesartan, and Voglibose [1] - The service fee will range from 20% to 55% of the quarterly net sales of the relevant products, with annual payment caps of 560 million, 616 million, and 677 million yuan for the years 2026 to 2028 [1] Group 2: Licensing Agreement - The licensing agreement grants CloudTop New Horizon exclusive rights to conduct further clinical development, registration, and commercialization of Lerodalcibep in Greater China [2] - Lerodalcibep is a third-generation PCSK9 inhibitor aimed at lowering LDL-C levels in patients with high cholesterol, with a significant unmet medical need in China [2] - The product is expected to submit a biopharmaceutical application in Greater China in the first half of 2026, with potential approval and market launch by 2027 [2]

撰文丨王聪 编辑丨王多鱼 排版丨水成文 目前， 超加工食品 （ Ultra-processed food，UPF） 的消费量大幅上升，且与多种慢性疾病的发生呈同步增长态势，但背后具体的因果机制仍不清楚。 为了改善食品的风味、质地、保质期和生物安全性， 热处理 是食品工业的首选方法。加热时会形成中间体和可逆的美拉德反应产物，这些产物可稳定为膳食晚期 糖基化终末产物 （dAGE） 。像 煮 和 蒸 这样的烹饪方式产生的晚期糖基化终末产物 （AGE） 的量较低，而 烘焙 和 烧烤 由于温度较高且是干热，产生的 AGE 量则较多。 2025 年 4 月 24 日，比利时鲁汶大学的研究人员在 Cell 子刊 Cell Reports Medicine 上发表了题为： Cooking methods affect advanced glycation end products and lipid profiles: A randomized cross-over study in healthy subjects 的研究论文。 这项在健康受试者中进行的随机交叉试验显示， 在食材完全相同的情况下， 烹饪方式会改变食物的生物 ...