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New Microbe with Potential to Revolutionize Biomanufacturing and Carbon Capture

A unique strain of cyanobacteria, or algae, isolated from volcanic ocean vents has been found by an international team of researchers from the United States and Italy.

30 Oct 2024

Microbes Shape the Taste of France's PDO Cheeses

Around 46 regional cheeses in France are designated as having protected designation of origin (PDO) status. The terroirs, or diverse regional landscapes, of France influence the microbiological diversity of PDO cheeses, creating their distinct flavors.

12 Aug 2024

Dense E.coli Bacteria Exhibit Glass-Like Properties

Dense E.coli bacteria have several similar qualities to colloidal glass, according to new research at the University of Tokyo.

12 Jul 2024

Understanding the Chemistry of Chocolate and Genotoxic Compounds

What makes chocolate taste and smell so delicious? Chemistry, of course! A variety of molecules work together to create that unmistakable aroma, but those same molecules might carry some unwanted health effects if there are too many around.

30 May 2024

Unraveling Cacao's Past: Ancient Trade Routes and Genetic Diversity Explored

The cacao tree (Theobroma cacao), whose beans (cocoa) are used to make products including chocolate, liquor and cocoa butter, may have spread from the Amazon basin to the other regions of South and Central America at least 5,000 years ago via trade routes, suggests a paper published in Scientific Reports.

11 Mar 2024

Korean Scientists Develop Cultured Beef Rice as Sustainable Protein Alternative

From lab-grown chicken to cricket-derived protein, these innovative alternatives offer hope for a planet struggling with the environmental and ethical impacts of industrial agriculture.

16 Feb 2024

Microbiomes can help cure food allergies in mice

Many people with dietary allergies may have minor symptoms when they consume foods that trigger them, but for some, the consequences could be lethal. In lab experiments, a bacterial chemical called butyrate produced by healthy microbiomes has shown promise in preventing allergy reactions, but it is unpleasant to consume.

23 Aug 2022

eTesting cannabis for impurities and contaminants

In this interview, Shianna Hines, the Senior Field Application Scientist for cannabis and hemp-related items at PerkinElmer, talks to AZoLifeSciences about testing cannabis for impurities and contaminants.

From PerkinElmer 11 May 2022

Daily consumption of more olive oil linked to lower mortality risk

Consuming more than 7 grams (>1/2 tablespoon) of olive oil per day is associated with lower risk of cardiovascular disease mortality, cancer mortality, neurodegenerative disease mortality and respiratory disease mortality, according to a study publishing today in the Journal of the American College of Cardiology.

17 Jan 2022

Using plant-based ingredients to 3D-print meat alternatives

No longer just a dream of vegetarians and vegans, fake meat is becoming more widely available in grocery stores and restaurants. And more options are almost certainly on the way.

9 Dec 2021

New two-photon microscope provides unprecedented brain-imaging ability

Advancing our understanding of the human brain will require new insights into how neural circuitry works in mammals, including laboratory mice.

3 Dec 2021

UAB expert shares the science of how to make a delicious Thanksgiving meal

Thanksgiving is a time when many Americans pull out their boxes of recipes from generations of family members, but one thing that may not be included in your grandmother's turkey stuffing -; or dressing -; recipe is what happens at a molecular level to make it worth gobbling up.

29 Nov 2021

Farmers in East African countries adapted better to the impact of COVID-19 than others

In a paper published in Advances in Food Security and Sustainability, researchers found that farmers in East Africa (Burundi, Democratic Republic of Congo (DRC), Ethiopia, Kenya, Tanzania, and Uganda) were able to better adapt to the impact of COVID-19 than those in the Southern African countries of Malawi, Zambia, and Zimbabwe.

11 Oct 2021

Study explores the benefits of the MIND diet for older adults

Scientists identified that older adults could take advantage of a specific diet named the MIND diet even when the protein deposits are developed.

23 Sep 2021

Study finds spike in calories among children, adolescents due to consumption of ultraprocessed foods

The calories that children and adolescents consumed from ultraprocessed foods jumped from 61% to 67% of total caloric intake from 1999 to 2018, according to a new study from researchers at the Friedman School of Nutrition Science & Policy at Tufts University.

12 Aug 2021

Study confirms protein quality differences among varied food sources

A new article analyzed the physiological response to numerous ounce equivalents of protein food sources.

23 Jun 2021

Diets that increase inflammation linked to increased risk of breast cancer

A new study of more than 350,000 women found that women with diets incorporating more foods that increase inflammation in the body had a 12% increase in their risk of breast cancer compared to women who consume more anti-inflammatory diets. The new findings are being presented at NUTRITION 2021 LIVE ONLINE.

8 Jun 2021