Aortic and Cerebral Aneurysms: Link With Genetic Predisposition, Risk Factors, and Aortopathies

Routine cardiology practice includes diagnostic algorithms for thoracic aortic aneurysm detection at varying degrees of clinical significance. Standard procedures for evaluation and follow up involve screening for standard atherosclerotic risk factors, including hypertension, dyslipidemia, diabetes mellitus, obesity, smoking history and family history without genetic testing, as well as cardiac imaging techniques, such as echocardiography, computed tomography or magnetic resonance imaging. According to the latest reports, thoracic aortic aneurysms can present concomitantly with intracranial aneurysms, although the exact etiopathogenic mechanisms are not yet known. There is evidence that connects these two conditions with genetic predisposition, risk factors, and aortopathies. Routine practice does not include screening for other aneurysm locations. This review will highlight existing knowledge in this area and the need for further investigations

From left ventricular hypertrophy to Waldenström macroglobulinemia: a case report

Background: Left ventricular hypertrophy (LVH) is a common cardiac finding generally caused by an adaptation of the myocardium to increased pressure or volume load, or systemic conditions or genetic mutations1. Amyloidosis still remains a mysterious disease, with extremely diverse palette of symptoms and poor prognosis, caused by extracellular deposits of autological proteins with a fibrillar ultrastructure and specific properties. According to anatomical and clinical criteria, it can be presented as systemic or localized type2

Effects of n-3 Polyunsaturated Fatty Acid-Enriched Hen Egg Consumption on the Inflammatory Biomarkers and Microvascular Function in Patients with Acute and Chronic Coronary Syndrome—A Randomized Study

This study aimed to test the effect of n-3 polyunsaturated fatty acid (PUFA)-enriched hen egg consumption on serum lipid and free fatty acid profiles, inflammatory and oxidative stress biomarkers, and microvascular reactivity in patients with coronary artery disease (CAD). Forty CAD patients participated in this study. Of those, 20 patients had acute CAD (Ac-CAD), and 20 patients had chronic CAD (Ch-CAD). The control group (N = 20) consumed three regular hen eggs/daily (249 mg n-3 PUFAs/day), and the n-3 PUFAs group (N = 20) consumed three n-3 PUFA-enriched hen eggs/daily (1053 g n-3 PUFAs/day) for 3 weeks. Serum n-3 PUFA concentration significantly increased (in all CAD patients), while LDL cholesterol and IL-6 (in Ac-CAD patients), and hsCRP and IL-1a (in all CAD patients) significantly decreased in the n-3 PUFAs group. Glutathione peroxidase (GPx) activity significantly decreased, and forearm skin microvascular reactivity in response to vascular occlusion (postocclusive reactive hyperemia (PORH)) remained unchanged in both the n-3 PUFAs and control groups in total CAD, Ac-CAD, and Ch-CAD patients. Potentially, n-3 PUFA-enriched hen eggs can change the free fatty acid profile to a more favorable lower n6/n3 ratio, and to exhibit mild anti-inflammatory effects but not to affect microvascular reactivity in CAD patients

Carnosine, Small but Mighty—Prospect of Use as Functional Ingredient for Functional Food Formulation

Carnosine is a dipeptide synthesized in the body from β-alanine and L-histidine. It is found in high concentrations in the brain, muscle, and gastrointestinal tissues of humans and is present in all vertebrates. Carnosine has a number of beneficial antioxidant properties. For example, carnosine scavenges reactive oxygen species (ROS) as well as alpha-beta unsaturated aldehydes created by peroxidation of fatty acid cell membranes during oxidative stress. Carnosine can oppose glycation, and it can chelate divalent metal ions. Carnosine alleviates diabetic nephropathy by protecting podocyte and mesangial cells, and can slow down aging. Its component, the amino acid beta-alanine, is particularly interesting as a dietary supplement for athletes because it increases muscle carnosine, and improves effectiveness of exercise and stimulation and contraction in muscles. Carnosine is widely used among athletes in the form of supplements, but rarely in the population of cardiovascular or diabetic patients. Much less is known, if any, about its potential use in enriched food. In the present review, we aimed to provide recent knowledge on carnosine properties and distribution, its metabolism (synthesis and degradation), and analytical methods for carnosine determination, since one of the difficulties is the measurement of carnosine concentration in human samples. Furthermore, the potential mechanisms of carnosine’s biological effects in musculature, metabolism and on immunomodulation are discussed. Finally, this review provides a section on carnosine supplementation in the form of functional food and potential health benefits and up to the present, neglected clinical use of carnosine