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American Chemical Society


The promise of personalized medicine

A new system, Genomic Messaging System (GMS), has been developed to store and transmit whole sequences of patient DNA in a compressed form while maintaining privacy. This technology could enable doctors to prescribe tailored treatments based on unique genetic variations.

SourceAmerican Chemical Society·JournalJournal of Proteome Research·DateSep 7, 2004

Flame retardants found on supermarket shelves

A US study found significantly higher levels of brominated flame retardants (PBDEs) in food samples than previous market studies. The most contaminated items were fish, meat, and dairy products, highlighting the need for further research into the exposure routes of these toxic chemicals.

SourceAmerican Chemical Society·JournalEnvironmental Science & Technology·DateSep 1, 2004

Cinnamon oil kills mosquitoes

A new study published in the Journal of Agricultural and Food Chemistry found that cinnamon oil is effective in killing mosquito larvae, with four compounds exhibiting strong activity against the yellow fever mosquito. The study suggests that cinnamon oil could be a good mosquito repellant, although further testing is needed.

SourceAmerican Chemical Society·JournalJournal of Agricultural and Food Chemistry·DateJul 16, 2004

Compound in salsa may fight food poisoning

A new study isolated a compound called dodecenal from fresh cilantro leaves, which is found in salsa, and showed it to be twice as potent as the antibiotic gentamicin at killing Salmonella. The researchers believe that eating more fresh salsa could help prevent foodborne illness.

SourceAmerican Chemical Society·JournalJournal of Agricultural and Food Chemistry·DateMay 24, 2004

Fish oil supplements may contain flame retardants

A study by Miriam Jacobs and colleagues has found significant increases in flame retardant levels in cod liver oil supplements over the past four years. This is a growing concern due to the potential for these chemicals to contaminate the environment and human health, particularly through consumption of contaminated fish oils.

SourceAmerican Chemical Society·JournalJournal of Agricultural and Food Chemistry·DateMar 16, 2004

King Tut liked red wine

Spanish scientists have developed a technique to determine the color of ancient wine, revealing that King Tut's wine was made with red grapes. The analysis is the first extensive chemical analysis done on a jar from King Tut's tomb and provides evidence of the color of wine in an archaeological sample.

SourceAmerican Chemical Society·JournalAnalytical Chemistry·DateMar 15, 2004

Chemistry puts new sparkle in diamonds

Companies like Gemesis and Apollo Diamond are creating lab-grown diamonds over a carat in size that match mined counterparts in terms of chemical and physical properties. Additionally, colored diamonds can be created by introducing controlled elemental impurities, such as nitrogen for yellow stones or boron for blue gems.

SourceAmerican Chemical Society·JournalChemical & Engineering News·DateFeb 10, 2004