Elevated Levels of VE-Cadherin-Positive Endothelial Microparticles in Patients With Type 2 Diabetes Mellitus and Coronary Artery Disease
Hidenobu Koga, MD*, Seigo Sugiyama, MD, PhD*,*, Kiyotaka Kugiyama, MD, PhD, Keisuke Watanabe, MD*, Hironobu Fukushima, MD*, Tomoko Tanaka, MD*, Tomohiro Sakamoto, MD, PhD*, Michihiro Yoshimura, MD, PhD*, Hideaki Jinnouchi, MD, PhD and Hisao Ogawa, MD, PhD*
* Department of Cardiovascular Medicine, Graduate School of Medical Sciences, Kumamoto University, Kumamoto, Japan
This paper can be accessed at: http://content.onlinejacc.org/cgi/content/abstract/45/10/1622
The purpose of the study was to examine whether CD144-EMP (endothelium-derived microparticles) is useful as a specific marker of damage to the cells lining the blood vessels (narrowing of the blood vessels) and to determine whether blood levels of circulating CD144-EMP predicted heart disease in patients with type 2 diabetes.
The results of the study showed:
(a) higher levels of endothelium microparticles reflected a higher degree of damage to the cells lining the blood vessels and a narrowing of the blood vessels.
(b) blood levels of endothelium microparticles levels were increased significantly in diabetes patients compared with patients without diabetes.
(c) in diabetes patients, the elevated levels of endothelium microparticles were the most significant risk factor for heart disease compared to all other traditional risk factors.
Elevated levels of endothelium microparticles are caused by diets high in polyunsaturated fats. See here.
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Recipe of the day
Ginger Chicken with Almonds
Ingredients:
• 4 boneless, skinless chicken breast halves (1 1/2 - 2 lbs total)
• 2 t ground coriander
• 1 t grated ginger plus 1/4 c julienned ginger
• 4 t olive oil
• 2 t white wine (or lemon juice)
• 1/2 t sea salt
• 1/4 t freshly ground pepper
• 4 large scallions (or 6 small), trimmed
• 1/2 c mango chutney, large pieces chopped
• 1/4 c chicken broth
• 1 t minced garlic
• 1/4 c sliced almonds, toasted
Instructions:
Slice chicken crosswise into 1/2-inch thick pieces. Toss with ground coriander, grated ginger, 2 t oil, wine/juice, salt, and pepper in a medium bowl. Marinate at room temperature 15 minutes.
Thinly slice white parts of scallions. Julienne green parts; set aside.
Stir together chutney, broth, and garlic in a small bowl.
Heat remaining 2 t oil in a 12-inch nonstick skillet (or wok) over medium-high heat.
Add scallion whites and julienned ginger; stir-fry 30 seconds.
Add chicken and stir-fry until thoroughly cooked, 4-6 minutes.
Add scallion greens and chutney mixture; cook, stirring, 2 minutes. Transfer to shallow bowls.
Sprinkle with toasted almond slices and serve.
