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American Chemical Society


Safety testing on Gulf seafood

A monitoring and testing program has consistently shown amounts of toxic substances in Gulf seafood 100-1,000 times smaller than health concerns. Safety monitoring continues despite lingering concerns among scientists and consumers.

SourceAmerican Chemical Society·JournalChemical & Engineering News·DateJul 20, 2011

The unsolved mystery of kava toxicity

A new review of scientific knowledge on kava reveals no consensus on its toxicity, with various theories including preparation methods and genetic differences. Pacific Island cultures have safely consumed kava for centuries, but Western countries have reported liver damage and banned or regulated kava products.

SourceAmerican Chemical Society·JournalChemical Research in Toxicology·DateJul 13, 2011

New method for making human-based gelatin

Scientists have created a new approach for producing large quantities of human-derived gelatin, potentially replacing up to 300,000 tons of animal-based gelatin. The novel method involves inserting human gelatin genes into yeast, allowing for controllable features and scalability for commercial use.

SourceAmerican Chemical Society·JournalJournal of Agricultural and Food Chemistry·DateJul 13, 2011

Safety of nanoparticles in food crops is still unclear

A recent literature review analyzed nearly 100 scientific articles on the effects of nanoparticles on edible plants. The study found that nanoparticle uptake and build-up vary depending on plant type, nanoparticle size, and chemical composition, highlighting a need for further research in nanoecotoxicology.

SourceAmerican Chemical Society·JournalJournal of Agricultural and Food Chemistry·DateJun 1, 2011

Toward a vaccine for methamphetamine abuse

Three new vaccine formulations show potential in preventing long-term relapse and reducing costs associated with methamphetamine addiction. The formulations produce a good immune response in mice, offering a unique approach to treating the highly addictive substance.

SourceAmerican Chemical Society·JournalJournal of the American Chemical Society·DateMay 11, 2011

Keeping beer fresh longer

Researchers discovered 56 substances contributing to beer's bitterness and identified five major contributors to harsh aftertaste. Controlling initial pH value and storing at low temperatures can help delay bitter flavors.

SourceAmerican Chemical Society·JournalJournal of Agricultural and Food Chemistry·DateApr 13, 2011

Vegans' elevated heart risk requires omega-3s and B12

A review of vegetarianism's biochemistry suggests that vegans may be at higher risk for blood clots and atherosclerosis due to low levels of essential nutrients. Increasing dietary omega-3 fatty acids and vitamin B12 can help mitigate these risks, particularly through sources like salmon, walnuts, and fortified milk.

SourceAmerican Chemical Society·JournalJournal of Agricultural and Food Chemistry·DateApr 6, 2011