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Could Nose Picking Increase Alzheimer’s Risk?
A new study is the first to show that the bacterium Chlamydia pneumoniae can enter the brain via the olfactory nerve in mice. The findings may have implications for neurodegenerative conditions such as Alzheimer’s disease (AD).
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Sharp Rise in Stroke Cases Among the Young
According to a study of more than 94,000 people in Oxfordshire, there has been a sharp increase in the incidence of stroke in young adults.
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Why Shingles Can Sometimes Cause Strokes
Shingles can increase the risk of stroke for a year after infection, and researchers have identified how in a new study.
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Fermented Foods and Fiber May Help To Combat Stress
Dealing with stress through your dinner plate maybe an effective approach according to new research.
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AI Approach Optimizes Synthesis of Important Chemical Compounds
An international team has combined powerful AI and a molecule-making machine to find the best conditions for automated complex chemistry, potentially accelerating innovation and drug discovery.
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Proteins “Slide” Genetic Instructions Into Cell in New Gene Therapy Approach
Researchers may have developed a new method for targeting specific cell types for a variety of disorders that could be treated with gene therapies.
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Nasal Vaccine Bolsters Immune Responses to COVID-19 in Vaccinated Animals
A new "prime and spike" vaccine approach that uses a nasal vaccine to boost the immune response after intramuscular vaccination has been shown to be effective in animals.
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Sticky Cell Protrusions Help To Contain Breast Tumors
Researchers have discovered that finger-like cellular protrusions on cells called filopodia contribute to building a barrier surrounding breast tumors.
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Study Shows How Naturally Occurring Compound Kills Drug-Resistant Bacteria
Scientists have discovered how an organic compound can inhibit and kill Pseudomonas aeruginosa, a type of bacteria that can lead to infections such as pneumonia.
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Fat-Free Whipped Cream Made From Bacteria and Beer Waste?
Scientists have developed a fat-free prototype of whipped cream using bacteria instead of milk fat, opening up the possibility of producing alternative whipped creams using beer brewing residues and plants, which increases sustainability.
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