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Researchers have developed an environmentally-friendly, plant-based material that for the first time works better than Styrofoam for insulation.

In just a few short weeks, tens of thousands of newly minted doctors will start the most intense year of their training: the first year of residency, also called the intern year. A new study suggests that between now and next summer, that experience will make their DNA age six times faster than normal.

Scientists from Sanford Burnham Prebys and PHusis Therapeutics have shown that a compound called PHT-7.3 shrinks KRAS-driven tumors in mice.

An antibody to a protein on blood-forming stem cells may allow bone marrow transplants without the need for chemotherapy and radiation, according to a Stanford study.

In of organic chemistry, reactions are notoriously difficult to analyze. As a result, reaction data in chemoinformatics has been much less developed than information about single molecules. In a new project, titled CGRtools, researchers solved a number of problems to better handle reaction information. The software library is significantly richer in functionality than all the existing tools.

Regardless of how much you exercise or how balanced your diet is, controlling your weight is more brain-related than you might have thought. In a recent study, researchers show for the first time in mice that the acyl-CoA-binding protein, or ACBP, has a direct influence on the neurons that allow rodents and humans to maintain a healthy weight.

A global study expands the understanding of activated sludge microbiomes for next-generation wastewater treatment and reuse systems enhanced by microbiome engineering.

Ancient DNA has revealed the mass murder of a large family after the discovery of a mysterious 5000-year-old mass grave in Poland, but there are unusual twists.

While the peripheral taste system has been extensively investigated, relatively little is known about the contribution of CNS gustatory neurons in the sensation of taste. In this new study, researchers have identified neurons in the brainstem that are responsible for encoding sweet tastes.

It's been called the world’s most perfect food, and there’s unequivocal evidence that it can fight off disease and build better baby brains. But very little is known about how breast milk does its work. Now, chemists are building a library to catalog important parts of this amazing and sometimes mysterious body fluid.