Disease: ischemic heart disease

Special Issue: Marine-Derived Compounds Applied in Cardiovascular Disease

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This collection of studies explores how compounds from ocean sources like seaweed, fish, shrimp, and microalgae can help protect heart health and prevent cardiovascular diseases. Researchers examined various marine ingredients and found they can reduce inflammation, lower cholesterol, reduce blood pressure, and prevent blood clots. The findings suggest that marine-derived products could become safer, more affordable alternatives or complements to current heart disease medications while supporting sustainable ocean resource use.

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Screening and characterization of natural extracts as dual-functional regulators for cardiomyocyte regeneration and cardiac repair

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Researchers discovered that Ganoderma lucidum water extract can help convert stem cells into heart muscle cells and improve heart function after a heart attack in mice. The extract works by activating a specific cellular pathway called Wnt signaling that is important for heart development. This natural compound shows promise as a dual-action therapy that both regenerates damaged heart tissue and prevents further injury, offering a new approach to treating heart disease using natural products.

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Dietary Phytochemicals in Cardiovascular Disease Prevention and Management: A Comprehensive Review

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This review examines how plant-based compounds called phytochemicals can help prevent and manage heart disease. These compounds, found in foods like berries, nuts, tea, garlic, and whole grains, work through multiple mechanisms including reducing inflammation, lowering cholesterol, and improving blood vessel function. The review highlights that while pharmaceutical treatments exist, dietary approaches using phytochemical-rich foods offer a cost-effective and sustainable way to support heart health.

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Biosensors Based on Phenol Oxidases (Laccase, Tyrosinase, and Their Mixture) for Estimating the Total Phenolic Index in Food-Related Samples

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This review discusses specialized sensors that can quickly measure the total amount of beneficial plant compounds (phenolics) in foods like tea, wine, coffee, and fruits. These biosensors use enzymes from mushrooms and other sources to detect phenolic compounds more efficiently than traditional methods. The sensors can be made more effective by using tiny materials called nanomaterials, which improve how well they work and how long they last.

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Influenza-related invasive pulmonary aspergillosis in an infectious disease ward at a pulmonary referral center in Iran

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This study examined patients hospitalized with influenza who developed a serious fungal infection caused by Aspergillus fungus. Among 109 influenza patients, about 9% developed this fungal complication which significantly increased their risk of death and required longer hospital stays. Patients with existing lung diseases were at higher risk, and those with the fungal infection also had more bacterial superinfections. The findings highlight the importance of recognizing and treating this serious fungal complication in hospitalized influenza patients.

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Pulmonary Mucormycosis in Diabetic Patients: A Case Series From a Tertiary Respiratory Center in Sri Lanka

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This case study describes three patients with diabetes who developed a serious lung infection caused by a rare fungus called mucormycosis. The infection presented with various symptoms like cough, fever, and weight loss, and was diagnosed using lung tissue samples that showed the characteristic fungal structures. Two patients recovered with prolonged antifungal medication treatment, while one patient unfortunately died despite receiving prompt treatment, highlighting how serious this infection can be.

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Gut fungi are associated with human genetic variation and disease risk

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Researchers discovered for the first time how human genes influence the fungi living in our gut and how this connection affects heart disease risk. They found that a yeast called Kazachstania is regulated by a gene called CDH13, and people with certain genetic variants have less of this beneficial yeast and higher risk of heart disease. This groundbreaking study shows that our genetics don’t just affect bacteria in our gut—they also shape our fungal community, which has real implications for heart health.

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