From new marijuana strains for the holidays to gift sets and pot-and-pumpkin pies, the...
Researchers from Purdue and Colorado State universities have discovered that the fungus...
Scientists have discovered an algae virus never before seen in the throats of healthy people that may subtly alter a range of cognitive functions including visual processing and spatial orientation in those who harbor it.
As more states legalize medical marijuana, there's one stage in the process nobody wants to talk about: the part where people still have to break the law.
Before dunking your favorite food in a vat of just any old oil, consider using olive. Scientists are reporting that olive oil withstands the heat of the fryer or pan better than several seed oils to yield more healthful food.
Yeast are commonly used to transform corn and other plant materials into biofuels such as ethanol. However, large concentrations of ethanol can be toxic to yeast, which has limited the production capacity of many yeast strains used in industry. Now, researchers have identified a new way to boost yeast tolerance to ethanol by simply altering the composition of the medium in which the yeast are grown.
On this episode of Bioscience Technology This Week, Christina Jakubowski reports on a discovery that claims the smell of mown grass is actually an SOS for help in resisting insect attacks. Our second story covers the possibility that modified vitamin D can help fight pancreatic cancer.
Researchers have discovered that a known quality control mechanism in human, animal and plant cells is active against viruses. They think it might represent one of the oldest defense mechanisms against viruses in evolutionary history.
There's a good chance that many of the suddenly trendy vegetables that foodies latch on to in the next decade will benefit from research at the University of Wisconsin-Madison.
At first blush it is a bit disingenuous, using beer waste as a base material for new bone. But that is exactly what a multidisciplinary team of researchers in Spain has come up with in a process for making the substrate material on which bone can be regenerated.
Scientists have demonstrated the effectiveness of a fiber-based dietary ingredient that makes people feel less hungry and consume less food. Tthe new product consists of a combination of dietary fiber sources including a viscous hydrocolloid and a whole-grain corn flour rich in resistant starch.
On this episode of Bioscience Technology This Week, Christina Jakubowski highlights the possibility of using small sensors as biobatteries that can harvest power from sweat. Our second story covers a newly discovered plant “language."
On this episode of Bioscience Technology This Week, Christina Jakubowski reports on the possibility of making nuts safer to eat for those with allergies. Our second story tackles important questions about which genes may drive antibiotic resistance.
Black truffles expensive and highly prized in the world of haute cuisine, but in the world of epigenetics, the fungi are of major interest for another reason: their unique pattern of DNA methylation, a biochemical process that chemically modifies nucleic acids without changing their sequence.
Researchers report that dietary capsaicin– the active ingredient in chili peppers– produces chronic activation of a receptor on cells lining the intestines of mice, triggering a reaction that ultimately reduces the risk of colorectal tumors.
Scientists have discovered that a compound isolated from the plant protects cells from altered molecular pathways linked to Alzheimer’s, Parkinson’s and the neurodegeneration that often follows a stroke.
On this episode of Bioscience Technology This Week, Editor-in-Chief Rob Fee reports on gold nanoparticles' promise in drug delivery. Our second story examines the work being done to decipher the wheat genome and the implications of this work.
The largest study of the effects of the main ingredient of cannabis has shown definitively that it can cause short-term paranoia. The research also, for the first time, identifies psychological factors that can lead to feelings of paranoia in people who take cannabis.
Early maize farmers selected for genes that improved the harvesting of sunlight, a new detailed study of how plants use 'doubles' of their genomes reveals. The findings could help current efforts to improve existing crop varieties. Oxford University researchers captured a 'genetic snapshot' of maize as it existed 10 million years ago when the plant made a double of its genome—a 'whole genome duplication' event.
Biophysics researchers at the University of Michigan have used short pulses of light to peer into the mechanics of photosynthesis and illuminate the role that molecule vibrations play in the energy conversion process that powers life on our planet. The findings could potentially help engineers make more efficient solar cells and energy storage systems.
A new fruit that research says packs more antioxidants than popular "superfoods" like blueberries, acai berries and goji berries is establishing itself in the aisles of mainstream grocery stores, showing up in everything from juices to powdered supplements to baby food.
Ludovico Cademartiri was looking for a way to study plant and root growth that was simple, inexpensive and flexible, something that allowed experiments to be reproduced all over the world, even in labs without the latest technologies or the infrastructure required for plant science or agronomy research.
A daily supplement of an extract found in tomatoes may improve the function of blood vessels in patients with cardiovascular disease, according to new research.
Sequencing the genomes of domesticated citrus revealed a very limited genetic diversity that could threaten the crop’s survival prospects, according to a research team that analyzed and compared the genome sequences of 10 diverse citrus varieties. The findings provide insight of how citrus has been cultivated and point to how genomics-guided development could help produce crops that better resist environmental stresses and pests.
The U.S. Department of Energy Office of Science has targeted research into the common bean because of its importance in enhancing nitrogen use efficiency for sustainability of bioenergy crops, and for increasing plant resilience and productivity with fewer inputs, on marginal lands, and in the face of the changing climate and environment.
While it was known that a specific birch pollen protein causes the immune system to overreact, the exact reason why many people are allergic to birch pollen had not yet been fully clarified. Now, scientists at the Vetmeduni Vienna have discovered what makes the protein an allergen.
The intimate interaction between a plant and its environment has sent some puzzling cues to scientists trying to determine how, at the molecular level, a plant becomes infected by bacteria. At this level, researchers have found that plants sometimes beckon the bacteria in a seemingly counterintuitive action to its health.
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