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Researchers engineer cow muscle cells to produce plant nutrients

A group of researchers at Tufts University have genetically engineered cow muscle cells to produce plant nutrients not natively found in beef cells.

15 Oct 2020

Researchers investigate the spread of SARS-CoV-2

Winter is on its way. And in this year of coronavirus, with it comes the potential for a second wave of COVID-19. Add in flu season and our tendency to head inside and close our windows to the cold, wet weather, and it appears the next several months are going to present us with new health challenges.

15 Oct 2020

Researchers create multi-functional nano-vaccine to prevent toxoplasmosis

Fighting clever parasites requires smart vaccines that can trigger critical immune responses. A University of Chicago-based research team has found a novel way to do that.

14 Oct 2020

Study shows SARS-CoV-2 can remain infectious on surfaces for long periods of time

Researchers at CSIRO, Australia's national science agency, have found that SARS-CoV-2, the virus responsible for COVID-19, can survive for up to 28 days on common surfaces including banknotes, glass - such as that found on mobile phone screens - and stainless steel.

12 Oct 2020

86 percent of the UK's COVID-19 patients have no symptoms

Many people who contract the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), the virus that causes the coronavirus disease (COVID-19), develop only mild and moderate symptoms. A small fraction of those infected develop severe symptoms, which usually occur in people who are at higher risk due to comorbidities.

9 Oct 2020

Majority of UK residents who tested positive for COVID-19 did not have specific symptoms

86% of UK residents who tested positive for COVID-19 during lockdown did not have the specific virus symptoms (cough, and/or fever, and/or loss of taste/smell), finds a new study by UCL researchers. The authors say a more widespread testing programme is needed to catch 'silent' transmission and reduce future outbreaks.

8 Oct 2020

Rapeseed could replace soy as a new source of protein for humans

Rapeseed has the potential to replace soy as the best plant-based source of protein for humans. In a current study, nutrition scientists at the Martin Luther University Halle-Wittenberg (MLU), found that rapeseed protein consumption has comparable beneficial effects on human metabolism as soy protein.

1 Oct 2020

Microbiome research has surpassed $1.7 billion in the past decade

A new field of research in microbiology is transforming the way scientists see fungi, bacteria and other microorganisms.

29 Sep 2020

Study identifies potential drug target for dangerous E. coli infections

Escherichia coli, known as E. coli, are bacteria which many people associate with causing mild food poisoning, but some types of E. coli can be fatal.

25 Sep 2020

Researchers develop 'Trojan horse' approach to destroy cancer cells

Cancer cells are killed in lab experiments and tumour growth reduced in mice, using a new approach that turns a nanoparticle into a 'Trojan horse' that causes cancer cells to self-destruct, a research team at the Nanyang Technological University, Singapore (NTU Singapore) has found.

23 Sep 2020

CABI scientists highlight COVID-19 implications on food security in Kenya and Uganda

CABI scientists have conducted new research highlighting the impact of COVID-19 pandemic on food security in Kenya and Uganda with more than two-thirds of those surveyed having experienced economic hardship due to the pandemic.

21 Sep 2020

California’s deadliest spring in 20 years suggests COVID undercount

The first five months of the COVID-19 pandemic in California rank among the deadliest in state history, deadlier than any other consecutive five-month period in at least 20 years.

21 Sep 2020

A new framework to improve global sustainability

From loaning pandas to welcoming tourists to hike to sacred monuments, to regulating the sale of wild animals for meat, policies across the world seek to forge clear paths to sustainability.

18 Sep 2020

Researchers discover both good and bad kitchen habits in different European countries

Every year, 5,000 Europeans die from diseases contracted from food. Researchers visited people's homes and discovered both good and bad kitchen habits in different European countries.

17 Sep 2020

African swine fever does not pose health risks to humans

The ASF pathogen is a virus which infects domestic pigs and wild boar and which leads to a severe, often lethal, disease in these animals. It is transferred via direct contact or with excretions from infected animals, or through ticks.

15 Sep 2020

Potential sea animal reservoirs for coronaviruses?

The COVID-19 pandemic has focused, yet again, intense research interest on coronaviruses, due to the high toll the novel coronavirus SARS-CoV-2 has taken on human life, health, economic well-being, and social activity. A recent paper published on the server Preprints in September 2020 reviews what is known about this viral infection in water life.

13 Sep 2020

Mediterranean diet may help prevent rheumatoid arthritis in people who smoke or used to smoke

Previous research has demonstrated a variety of health benefits associated with the Mediterranean diet, which is rich in olive oil, cereals, fruit and vegetables, fish, and a moderate amount of dairy, meat, and wine.

10 Sep 2020

Study reveals underlying causes of food and nutrition insecurity among a hunter-gatherer group

The diets of hunter-gatherers are changing at a fast pace, as in the contemporary world, they are increasingly being deprived of their access to land and natural resources and urged to adapt to sedentary lifestyle.

9 Sep 2020

High-heat caramelization can increase risk of heart disease, stroke

From MasterChef to MKR, the world's best chefs have taught us how to barbeque, grill and panfry a steak to perfection. But while the experts may be seeking that extra flavour, new research from the University of South Australia suggests high-heat caramelization could be bad for our health.

4 Sep 2020

Campylobacter infections among Danes increased by almost a fifth in 2019

In 2019, the number of registered campylobacter infections increased by almost a fifth and studies show that many of the campylobacter outbreaks recorded that year were caused by chicken meat.

3 Sep 2020