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Researchers warn milk eliminates cardiovascular health benefits of tea
Research published on-line (Tuesday 9 January) in European Heart Journal[1] has found that the protective effect that tea has on the cardiovascular system is totally wiped out by adding milk. view more (2007-01-09)
Green tea and COX-2 inhibitors combine to slow growth of prostate cancer
Drinking a nice warm cup of green tea has long been touted for its healthful benefits, both real and anecdotal. But now researchers have found that a component of green tea, combined with low doses of a COX-2 inhibitor, could slow the spread of human prostate cancer. view more (2007-03-01)
Ceramic material revs up microwaving
Quicker microwave meals that use less energy may soon be possible with new ceramic microwave dishes and, according to the material scientists responsible, this same material could help with organic waste remediation. view more (2008-08-29)
Hysterical headlines and fact-free stories result of GMO scare
The result of the recent debate about genetically modified organisms was total delirium, hysterical headlines, and a series of alarmist, largely fact-free stories that suggested GM foods were a threat to human health, concludes Robin McKie, Science Editor of the Observer, in an opinion piece, published in Science and Public Affairs, this month. view more (1999-04-08)
Clues to future evolution of HIV come from African green monkeys
Monkey viruses related to HIV may have swept across Africa more recently than previously thought, according to new research from The University of Arizona in Tucson. view more (2007-07-17)
The photonic beetle
Researchers have been unable to build an ideal "photonic crystal" to manipulate visible light, impeding the dream of ultrafast optical computers. view more (2008-05-20)
Consumers need carrots, not sticks, to make 'green' choices
With the amount of shopping days until Christmas fast running out, consumers who would like to make 'green' choices are often helpless to change their behaviour, according to research at the University of Surrey. view more (2005-12-13)
Which came first: Primates' ability to see colorful food or see colorful sex?
The adaptive significance of the unique ability in many primates to distinguish red hues from green ones (i.e., trichromatic color vision) has always enticed debate among evolutionary biologists. view more (2007-06-27)
Seeing magnetic fields
It has long been known that migratory birds can make use of the earth's magnetic fields to navigate. Birds read the angle that magnetic fields create on the ground and thereby determine how far north or south they are of the magnetic equator and the magnetic pole. But how do they do this? Is there some unknown "magnetic sense"? It seems... view more... (2004-02-23)
2006 is banner year for discoveries of new species in Borneo's rainforests
Scientists have discovered at least 52 new species of animals and plants this past year on the island of Borneo. The discoveries, described in a new WWF report, include 30 unique fish species, two tree frog species, 16 ginger species, three tree species and one large-leafed plant species. view more (2006-12-19)
New treatments prevent brain injury hours after stroke in rats
Two novel treatments - a basic compound found in every cell in the body and an extract of green tea - may prevent brain damage caused from stroke, according to two studies in rats led by a researcher at the San Francisco VA Medical Center. view more (2007-01-02)
In the laboratory, green tea proves a powerful medicine against severe sepsis
A major component of green tea could prove the perfect elixir for severe sepsis, an abnormal immune system response to a bacterial infection. view more (2007-11-09)
Joslin study refutes recent report that bone marrow can replenish female oocytes
Ovulated egg cells, or oocytes, in adult female mice are not formed from germ cells in the blood or bone marrow. That's the conclusion of a new study led by investigators at Joslin Diabetes Center and Harvard University. view more (2006-06-15)
Northwestern chemists develop new method for synthesizing anti-cancer flavonoids
Flavonoids. You've heard of them — the good-for-your-health compounds found in plants that we enjoy in red wine, dark chocolate, green tea and citrus fruits. Mother Nature is an ace at making them, producing different ones by the thousands, but no chemist has figured out a good way to synthesize a special class of these chemicals in the... view more... (2007-04-05)
Green tea extract shows promise in leukemia trials
Mayo Clinic researchers are reporting positive results in early leukemia clinical trials using the chemical epigallocatechin gallate (EGCG), an active ingredient in green tea. view more (2009-05-27)
Coffee is good for you!
Although it is tea that usually receives the favourable publicity as far as health benefits are concerned, contrary to popular belief, coffee may also be good for you! For the first time scientists have identified the antioxidants found in coffee in substantial amounts and they appear to be in a form that can be absorbed readily by the body.... view more... (2004-04-01)
Why fruit-eating bats eat dirt
"Don't eat the green parts of tomatoes, cut the green off the potatoes." Any child would know that eating these parts of vegetables is a bad idea. The reason behind this is that they contain secondary plant compounds which may have detrimental effects on the consumer. view more (2008-04-23)
Antioxidant found in many foods and red wine is potent and selective killer of leukemia cells
A naturally occurring compound found in many fruits and vegetables as well as red wine, selectively kills leukemia cells in culture while showing no discernible toxicity against healthy cells. view more (2007-04-24)
New fertility guidelines limit embryo transfers
The March of Dimes applauds new fertility treatment guidelines from the American Society of Reproductive Medicine (ASRM) calling for a limited number of embryos - in some cases only one - to be transferred during in-vitro fertilization procedures. view more (2006-10-25)
Queen's chemist sheds light on health benefits of garlic
Researchers have widely believed that the organic compound, allicin - which gives garlic its aroma and flavour - acts as the world's most powerful antioxidant. But until now it hasn't been clear how allicin works, or how it stacks up compared to more common antioxidants such as Vitamin E and coenzyme Q10, which stop the damaging effects of... view more... (2009-02-02)
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