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A study published in the journal Hypertension looked at the presence of trimethylamine-n-oxide (TMAO), a byproduct from digesting certain meat-based proteins in 100 adults and 22 young adults Trimethylamine N-oxide (TMAO) is derived from foods rich in choline, phosphatidylcholine, and betaine (e.g., red meat, eggs, milk, etc.) The researchers found that meat-eaters' TMAO levels rose significantly with age, as did signs of health-threatening tissue and blood vessel damage

3D Printing is a Transformative Technology in Congenital Heart Disease

Should I reconstitute the entire 5mg vial at once

The pathophysiology of sepsis is underpinned by intricate cellular and molecular interactions that drive the inflammatory response