The inflammatory and thrombo-inflammatory manifestations and cascades following SARS-CoV-2 infection are directly linked to the increased severity of COVID-19 complications, especially in patients with such underlying conditions and the elderly.
Thus, the potential for specific foods and nutrients that can beneficially affect COVID-19 severity and outcomes is gathering increasing interest from the scientific community, as well as the general population and media.
Covid-19 is coming back and the number of cases in many countries around the world are going through the roof.
Today, we need to remember that COVID-19 is related to inflammation and chronic diseases.
The virus causes acute inflammation and chronic inflammation is linked to chronic (or non-communicable) diseases (NCDs). Our group has been working actively on this link and we have published a number of papers.
Apple industry produces a number of products (e.g. apples, cider etc) with strong anti-inflammatory properties. The evaluation of these activities against inflammation and chronic diseases is the focus of our group.
The synthesis and spectroscopic characterization of the rhodium(I) complex 1 incorporating a substituted thienopyrimidine ligand (tpc) was reported. The solid‐state structures of tpc and 1 were determined, for the first time, by single‐crystal X‐ray diffraction. The biological evaluation of the new compounds (tpc and 1) towards the PAF‐induced aggregation in both WRPs and human platelets (hPRPs) showed that complex 1 proved to be a very potent antiplatelet and antithrombotic agent, showing better efficiency than that of the free ligand.