Heart :: Engineering the heart piece by piece
Some day, heart attack survivors might have a patch of laboratory-grown muscle placed in their heart, to replace areas that died during their attack.
Some day, heart attack survivors might have a patch of laboratory-grown muscle placed in their heart, to replace areas that died during their attack.
High consumption of trans fat, found mainly in partially hydrogenated vegetable oils and widely used by the food industry, has been linked to an increased risk of coronary heart disease (CHD).
New Columbia University Medical Center research suggests a genomic test may provide detailed information on how well a transplanted heart is performing.
Believe it or not! iPods make better doctors. Two years ago, Dr Michael Barrett had a “cool idea” for taking his Temple University medical school classes into the high-tech future– or so he thought.
Schering-Plough Corporation (NYSE: SGP) announced that it has entered into an agreement with Merck & Co., Inc. to commence development of an ezetimibe and atorvastatin combination product.
CSL Limited announced results from a study published in the Journal of the American Medical Association that suggest infusions of a novel new drug, CSL-111, to acutely raise HDL (“good” cholesterol) levels, may reduce the amount of plaque in the coronary arteries of patients with a recent episode of acute coronary syndrome (ACS).
Given the huge shortage of donor organs, researchers have been trying to find ways to transplant animal organs across different species (known as “xenotransplantation”), with the eventual aim of transplanting animal organs into humans.
Clinical trial of new blood thinner shows promise of significantly reducing the risk of heart attack and death with no statistical increase in major and minor bleeding events.
Women who take low to moderate doses of aspirin have a reduced risk of death from any cause, and especially heart disease-related deaths, according to a report in the March 26 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.
In an effort to improve health, many popular foods are undergoing a more nutritious make-over. Now, a team of food chemists at the University of Maryland has discovered how to boost the antioxidant content of pizza dough by optimizing baking and fermentation methods, a finding that could lead to healthier pizza, they say.