McMaster University researchers have identified an antibacterial compound made by cannabis plants that may serve as a lead for new drug development. An interdisciplinary team of McMaster researchers found that the chemical compound, or cannabinoid, called cannabigerol (CBG) is not only antibacterial but also effective in mice against a resilient family of bacteria known as […]
Special filters in glasses can help the color blind see colors better
At least eight in 100 men (8%) and one in 200 women (0.5%) suffer from red-green color vision deficiency (CVD), totaling 13 million in the U.S. and 350 million worldwide. While those with normal color vision see in excess of one million hues and shades, those with CVD see a vastly diminished range of colors. […]
Cooking Tomatoes Boosts Disease-Fighting Power
Cooking tomatoes — such as in spaghetti sauce — makes the fruit heart-healthier and boosts its cancer-fighting ability. All this, despite a loss of vitamin C during the cooking process, say Cornell food scientists. The reason: cooking substantially raises the levels of beneficial compounds called phytochemicals. Writing in the latest issue of the Journal of Agriculture […]
Research finds combo of plant nutrients kills breast cancer cells
A study led by Madhwa Raj, PhD, Research Professor in Obstetrics and Gynecology at LSU Health Sciences Center New Orleans and its Stanley S. Scott Cancer Center, has found that a super cocktail of six natural compounds in vegetables, fruits, spices and plant roots killed 100% of sample breast cancer cells without toxic side effects […]
Turmeric compound boosts regeneration of brain stem cells
A bioactive compound found in turmeric promotes stem cell proliferation and differentiation in the brain, reveals new research published today in the open access journal Stem Cell Research & Therapy. The findings suggest aromatic turmerone could be a future drug candidate for treating neurological disorders, such as stroke and Alzheimer’s disease. The study looked at the […]
Gen Z not ready to eat lab-grown meat
Gen Z are the new kids on the block. As a cohort of 5 million people born between 1995-2015 encompassing 20 percent of the Australian population and 2 billion people globally — they’re consumers to be reckoned with. New research by the University of Sydney and Curtin University to published on 8 September in Frontiers in […]
Pesticides and food scarcity dramatically reduce wild bee population
The loss of flowering plants and the widespread use of pesticides could be a double punch to wild bee populations. In a new study, researchers at the University of California, Davis, found that the combined threats reduced blue orchard bee reproduction by 57 percent and resulted in fewer female offspring. The study was published in […]
America’s most widely consumed oil causes genetic changes in the brain
New UC Riverside research shows soybean oil not only leads to obesity and diabetes, but could also affect neurological conditions like autism, Alzheimer’s disease, anxiety, and depression. Used for fast food frying, added to packaged foods, and fed to livestock, soybean oil is by far the most widely produced and consumed edible oil in the […]
No clear path for golden rice to reach consumers
Heralded as a genetically modified crop with the potential to save millions of lives, Golden Rice has just been approved as safe for human and animal consumption by regulators in the Philippines. The rice is a beta carotene-enriched crop that is intended to reduce Vitamin A deficiency (VAD), a health problem in very poor areas. […]
Childhood cancer caused largely by environmental factors, report finds
For children in the U.S., cancer is the leading cause of death from disease. Worldwide, cancer has become so prevalent and devastating that some may use the phrase “like curing cancer” when describing something unfeasible or highly complicated. Yet in September, a team of more than 60 stakeholders and leaders in the health, science, business, policy and advocacy sectors […]