NEW METHOD TO GROW ARTERIES COULD LEAD TO "BIOLOGICAL BYPASS" FOR HEART DISEASE
MARCH 8, 2010 (Yale University)
A new method of growing arteries could lead to a "biological bypass"-or a non-invasive way to treat coronary artery disease, Yale School of Medicine researchers report with their colleagues in the April issue of Journal of Clinical Investigation.
Read full article.................
EXPLORING ECHINACEA'S ENIGMATIC ORIGINS
MARCH 6, 2010 (Ames, Iowa)
An Agricultural Research Service (ARS) scientist is helping to sort through the jumbled genetics of Echinacea, the coneflower known for its blossoms - and its potential for treating infections, inflammation, and other human ailments.
Read full article.................
CHOLESTEROL'S LINK TO HEART DISEASE GETS CLEARER
DISCOVERY POINTS TO NEW TREATMENT FOR ANEURYSMS: UBC-PROVIDENCE RESEARCH
JANUARY 27, 2010
New research findings from a team at the Providence Heart + Lung Institute at St. Paul's Hospital and the University of British Columbia (UBC) may lead to new treatment options for abdominal aortic aneurysms (AAA) - a potentially fatal disease that currently has no pharmacological treatments.
Read full article.................
A GIMMICK FREE WEIGHT LOSS PILL IN THE WORKS
NEW STROKE THERAPY SUCCESSFUL IN RATS
JANUARY 12, 2010
People with impaired mobility after a stroke soon may have a therapy that restores limb function long after the injury, if a supplemental protein works as well in humans as it does in paralyzed rats.
Read full article.................
IT'S TIME TO TRANSFORM THE FOOD SUPPLY
JANUARY 2, 2010
The Heart and Stroke Foundation calls on the federal government to live up to the commitment made two years ago to regulate trans fats in Canada's food supply, based on Health Canada's final set of monitoring results released today.
"Canada's trans fat verdict is in," says Sally Brown, CEO of the Heart and Stroke Foundation of Canada. "This fourth and final round of monitoring has demonstrated that levels of heart clogging trans fats are still far too prevalent in our food.
Read full article.................