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Your search has returned 115 articles:
  • News

    Obesity messes with the brain

    Obesity subtly diminishes memory and other features of thinking and reasoning even among seemingly healthy people, an international team of scientists reports. At least some of these impairments appear reversible through weight loss. Researchers also report one likely mechanism for those cognitive deficits: damage to the wiring that links the brain’s information-processing regions.

    A...

    03/25/2011 - 12:00 Nutrition, Body & Brain
  • Food for Thought

    Troubling Meaty 'Estrogen'

    Women take note. Researchers find that a chemical that forms in overcooked meat, especially charred portions, is a potent mimic of estrogen, the primary female sex hormone. That's anything but appetizing, since studies have linked a higher lifetime cumulative exposure to estrogen in women with an elevated risk of breast cancer.

    Indeed, the new finding offers a "biologically...

    10/17/2007 - 01:38 Nutrition
  • News

    Tea compound aids dying brain cells

    From Washington, D.C., at the Fourth International Scientific Symposium on Tea and Human Health

    A constituent of green tea can revive moribund brain cells, Israeli researchers report. The team experimented with animal neurons that had been chemically poisoned to model the death of dopamine-producing cells in Parkinson's disease.

    In a test-tube study, low doses of epigallocatechin...

    09/26/2007 - 12:04 Biomedicine
  • News

    Barely Alive: Ancient bacteria survive in the slow lane

    Microbes in 500,000-year-old permafrost breathe, although at a very slow pace, and show other signs of life, according to a new report. If confirmed, the findings would be the first evidence of metabolism remaining active over geologic time scales.

    Previously, researchers had extracted bacteria from 250 million-year-old minerals and coaxed them to grow in the lab. Such bacteria...

    08/29/2007 - 10:37 Other
  • Food for Thought

    Sour Genes, Yes—Salty Genes, No

    Some people abhor broccoli, complaining about its intensely bitter taste. Others (myself included) find broccoli's flavor interesting and pleasing—decidedly, not bitter. What leads to our differing culinary opinions is the possession of, or lack of, (in my case, evidently) genes conferring a super sensitivity to bitter taste. Science has recognized such genetic differences for at least a...

    07/18/2007 - 09:52 Science & Society
  • News

    A smart pill for seniors?

    From Washington, D.C., at the Experimental Biology 2007 Conference

    Many people approaching retirement age find that memories fade and quick-wittedness flags. Scientists at the University of Massachusetts in Lowell have formulated what they call a "smart pill" to optimize brain health in such people. In pilot trials, its combination of dietary supplements boosted performance on simple...

    05/08/2007 - 14:49 Nutrition
  • News

    Gene dispensers

    From Chicago, at the American Chemical Society Meeting

    Researchers have developed a new means for transferring genes to treat diseases. The gene therapy method relies on a nanoscale architecture with many alternating layers of polyester and DNA. Once this material is inside the body, water degrades the polyester layer by layer, for a slow, controlled release of genetic material to...

    04/10/2007 - 15:16 Chemistry
  • News

    Old plants were lost in the grass

    An obscure family of small, narrow-leaved water plants that have for years been classified as oddball relatives of grasses turns out to represent one of the most ancient surviving lineages of flowering plants, researchers say.

    These plants, the Hydatellaceae, belong with water lilies near the base of the family tree of flowering plants, say Sean Graham of the University of...

    03/27/2007 - 19:12 Plants
  • Feature

    Mysterious Migrations

    It was the most momentous immigration ever, a population realignment that marked a startling departure for our species, Homo sapiens. After emerging in eastern Africa close to 200,000 years ago, anatomically modern people stayed on one continent for roughly 140,000 years before spreading out in force around the world. Then, from 40,000 to 35,000 years ago, our forerunners advanced into areas...

    03/20/2007 - 13:26 Anthropology
  • News

    Longer work hours may warm climate

    U.S. employees work an average of 16 percent more hours per year than most of their European counterparts do—often with no increased productivity—a new study notes. A longer workday requires more energy for heat, light, and power, and the atmospheric emissions from that extra energy use contribute substantially to U.S. releases of greenhouse gases, including carbon dioxide.

    U.S. workers...

    12/31/2006 - 11:35 Humans & Society