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British Indian doctor's firm starts arthritis drug tests for Covid-19

UK-based biopharma company Izana Bioscience said it was testing its antibody therapy namilumab for the treatment of patients with rapidly worsening COVID-19 at the Humanitas Research Hospitals in Bergamo and Milan in Italy.

Namilumab is a monoclonal antibody therapy currently in late-stage clinical development for the treatment of rheumatoid arthritis and ankylosing spondylitis.


It targets a white cell growth factor called GM-CSF, which has been found in higher levels in COVID-19 patients, according to recent data from China, Izana Bioscience said. Early intervention could therefore be beneficial for patients with COVID-19, the disease caused by the new coronavirus.

Chief executive and co-founder Someit Sidhu said: “The role of GM-CSF in immune-mediated diseases is backed by a strong body of evidence and our growing understanding of COVID-19.

“Evidence suggests that anti GM-CSF therapy has the potential to change the way patients’ immune systems respond to the virus, and therefore to reduce dangerous inflammation and support recovery.”

The compassionate use programme is led by Professor Carlo Selmi, Izana said, while research services are being provided by Ergomed. Japan’s Takeda has a strategic equity stake in Izana.

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  • Chef Asma Khan calls for an end to macho kitchens and celebrates older women in professional cooking.
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  • Explains founding the Second Daughters Foundation to support girls’ education in India.
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Redefining kitchens and leadership

In the latest episode of Shami’s Speakeasy, chef and campaigner Asma Khan joined host Shami Chakrabarti to discuss justice, feminism, race and the politics of food. Chakrabarti described Khan as “not so much a celebrity chef as a revolutionary chef.”

Khan highlighted her all-women team at Darjeeling Express, many of whom are grandmothers, calling it “a powerhouse.” Rejecting the macho culture of celebrity kitchens, she said the average age of women cooking in her kitchen is 50, demonstrating that older women are central to professional cooking.

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