Sleepy greens: Melatonin microinjectors extend veggie shelf life
MIT and SMART researchers use biodegradable microneedles to inject melatonin, extending pak choy’s shelf life significantly.
Fast food: How fatty meals rapidly weaken our gut defences
Researchers at WEHI and Monash University find high-fat meals deplete crucial gut-protective protein IL-22 in mice.
Anticancer mechanisms of indigenous Nigerian whole foods
Researchers from the University of Lagos explore how bioactive compounds in local plants could enhance cancer treatment.
New study finds that tea and chocolate may help lower blood pressure
University of Surrey research reveals flavan-3-ols in cocoa and tea improve cardiovascular health and reduce hypertension.
Protein bars enriched with collagen have potential as a weight-loss aid
University of Navarra researchers discover collagen-enriched bars double weight loss, improve liver health, and increase muscle mass.
New research suggests drinking coffee may reduce the risk of frailty
Researchers at the University of Amsterdam find 4-6 daily coffee cups linked to lower frailty risk.
Robotic wedding cake with edible batteries
A Swiss Italian team has created a wedding cake with robotic jelly teddy bears and chocolate batteries, showcased at Expo 2025 Osaka.
Tastier Apples: Genetic insights unlock nature’s flavour code
Penn State University researchers uncover 60 million years of evolutionary genetic history, aiding future apple breeding advancements.
Designer microbe shows promise for reducing mercury absorption from seafood
UCLA and UCSD scientists develop probiotic with engineered bacteria, significantly lowering methylmercury levels in mice consuming tuna.
Scientists devise method for flawless cacio e pepe
Researchers from the University of Barcelona uncover the secret to preventing cheese clumping in this classic dish.