Milk proteins may protect against cardiovascular disease The Maillard reaction is a chemical reaction between amino acids and reducing sugars that results in browned foods like seared steaks and toasted bread. When proteins and sugars are mixed together and heated, new chemical compounds are formed. Some are responsible for new flavors and some, according to a new study may protect us against cardiovascular disease.
Swift intervention doubles survival rate from cardiac arrest Researchers have found that early cardiopulmonary resuscitation more than doubles the chance of survival for patients suffering out-of-hospital cardiac arrest. The percentage of patients who receive life-saving resuscitation has also increased substantially thanks to so-called SMS Lifesavers
New powerful drug candidate can improve a failing heart’s function An experimental drug improves the ability of heart muscle cells damaged by heart failure to pump blood.
Severely impaired stroke survivors regain arm function after intensive physical therapy Time may heal all wounds, but in the case of stroke survivors, the key to better recovery is to spend more time in an intensive physical therapy program.
Interventions among healthy people save the most lives Mortality from coronary heart disease declined in Sweden from 1986 to 2002. The improvement was due mainly to a reduction in risk factors among the healthy population and, to a lesser extent, treatment of people who already had developed heart disease. A study explores the reasons for the trend