COVID-19 and cardiovascular disease
In addition to being an important risk factor for COVID-19, studies indicate that cardiovascular disease may also be a consequence of SARS-CoV-2 coronavirus infection and that these cardiac conditions contribute to the mortality caused by severe forms of the disease.
Olive oil, the best source of fat for cooking
A new U.S. study confirms that regular consumption of olive oil is associated with a reduced risk of coronary heart disease.
A new metabolite derived from the microbiota linked to cardiovascular disease
Researchers have identified a new metabolite derived from the gut microbiota, phenylacetylglutamine, which is associated with cardiovascular disease through a mechanism of hyperactivation of blood platelets.