ABSTRACT
Here, we present a review focusing on three relevant issues related to COVID-19 and its impact in older adults (60 years and older). SARS-CoV-2 infection starts in the respiratory system, but the development of systemic diseases accompanied by severe clinical manifestations has also been reported, with cardiovascular and immune system dysfunction being the major ones. Additionally, the presence of comorbidities and aging represent major risk factors for the severity and poor prognosis of the disease. Since aging-associated decline has been largely related to immune and cardiovascular alterations, we sought to investigate the consequences and the underlying mechanisms of these pathologies to understand the severity of the illness in this population. Understanding the effects of COVID-19 on both systems should translate into comprehensive and improved medical care for elderly COVID-19 patients, preventing cardiovascular as well as immunological alterations in this population. Approved therapies that contribute to the improvement of symptoms and a reduction in mortality, as well as new therapies in development, constitute an approach to managing these disorders. Among them, we describe antivirals, cytokine antagonists, cytokine signaling pathway inhibitors, and vaccines.
ABSTRACT
Nowadays, there are many types of viral foods and consumers expect to be able to quickly find foods that meet their own tastes. Traditional recommendation systems make recommendations based on the popularity of viral foods or user ratings. However, because of the different sentimental levels of users, deviations occur and it is difficult to meet the user's specific needs. Based on the characteristics of viral food, this paper constructs a hybrid recommendation approach based on viral food reviews and label attribute data. A user-based recommendation approach is combined with a content-based recommendation approach in a weighted combination. Compared with the traditional recommendation approaches, it is found that the hybrid recommendation approach performs more accurately in identifying the sentiments of user evaluations, and takes into account the similarities between users and foods. We can conclude that the proposed hybrid recommendation approach combined with the sentimental value of food reviews provides novel insights into improving the existing recommendation system used by e-commerce platforms.