Tea linked to stronger bones in older women, while coffee may pose risks
Flinders University study reveals tea’s catechins boost bone health, while excessive coffee consumption may reduce BMD.
Bio-hybrid robots turn food waste into functional machines
EPFL University researchers repurpose crustacean shells, integrating them with synthetic components for sustainable robotic applications.
Pesticides and other common chemical pollutants are toxic to our ‘good’ gut bacteria
University of Cambridge researchers discover 168 pollutants harming gut bacteria, potentially increasing antibiotic resistance and health risks.
Invisible poison: Airborne mercury from gold mining is contaminating African food crops, new study warns
Queens University researchers reveal mercury uptake through leaves is contaminating staple crops, raising health concerns.
Scientists discover a gene that could triple wheat production
University of Maryland researchers identify WUSCHEL-D1 gene, potentially increasing wheat yield without needing extra resources.
You’ve never seen corn like this before
Cold Spring Harbor Laboratory uncovers new stem cell regulators, potentially boosting maize productivity and resilience through advanced research.
New research ferments the perfect recipe for fine chocolate flavour
University of Nottingham scientists identify microbial and abiotic factors, enhancing consistency in chocolate flavour production.
Reusable ‘jelly ice’ keeps things cold — without meltwater
University of California, Davis researchers develop compostable gelatin-based cooling material, reducing contamination risks in food supply.
4,000-year-old teeth record the earliest traces of people chewing psychoactive betel nuts
Chiang Mai University researchers discover ancient dental plaque evidence, revealing early psychoactive plant use in Thailand.
Helping me, inhibiting you: Analysis of interactions between intestinal microbiota
Osaka Metropolitan University reveals how F. prausnitzii’s acidity inhibits F. varium growth, impacting gut health balance.