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Non-GMO solution to seafood allergies

Chinese scientists develop heat and irradiation treatment to decrease levels of 'Pen a 1' allergen in prawns, reducing reactive proteins that cause seafood allergies. This non-GMO method may provide an alternative to genetic manipulation, suitable for those wary of genetically modified foods.

SourceSociety of Chemical Industry·JournalJournal of the Science of Food and Agriculture·DateFeb 25, 2007

Grape expectations for healthier wine

A new technique using ozone preserves grapes while boosting healthy compounds, potentially leading to hypoallergenic wines. The method shows promise for reducing sulphite use in winemaking, which can cause allergic reactions and affect the flavor of wine.

SourceSociety of Chemical Industry·JournalJournal of the Science of Food and Agriculture·DateFeb 11, 2007

Tiny 'gas-flow' sensor has industrial, environmental applications

Purdue University researchers have developed a new class of tiny sensors that can measure gas flow on the scale of micrometers and nanometers. These sensors could be used in environmental protection to measure the leakage of hydrocarbon fumes from fuel tanks and in pharmaceutical preservation to test packages for gas leaks.

SourcePurdue University·JournalJournal of Micromechanics and Microengineering·DateFeb 2, 2007

A green way to slag off bunnies

Researchers apply slag to wheat growing in greenhouses, causing plants to grow spiky structures that repel rabbits, reducing grazing damage. The environmentally friendly method uses a plentiful byproduct of blast furnaces and could circumvent pesticide regulatory approval.

SourceSociety of Chemical Industry·JournalPest Management Science·DateDec 17, 2006

New hope for patients with rare genetic diseases

ERDITI, a collaboration between pharmaceutical companies and academic researchers, aims to repurpose 'abandoned' compounds for rare diseases. The initiative, launched by Alain Fischer, could lead to discoveries of effective treatments and profitable new drugs.

SourcePLOS·JournalPLOS Medicine·DateAug 22, 2005

Medical whistleblowers speak out

Five high-profile medical whistleblowers share their accounts of practices in medicine and research that risk public health and safety. They reveal the 'pharma-FDA complex' may compromise drug development, prescribing, and safety monitoring, leading to potential disasters like Vioxx.

SourcePLOS·JournalPLOS Medicine·DateMay 27, 2005

Survey of academic medical centers' standards for clinical-trial agreements with industry

Medical schools have inconsistent standards for allowing industry sponsors to control research, including revising manuscripts, limiting investigator roles, and reviewing data. Some institutions prioritize public interest over sponsor interests, while others are more permissive, raising concerns about researchers' autonomy.

SourceHarvard T.H. Chan School of Public Health·JournalNew England Journal of Medicine·DateMay 25, 2005

Drug companies and governments must act on fake drug problem

The production of sub-standard and fake drugs is a vast and under-reported problem that causes unnecessary deaths and illnesses. The authors argue that a multifaceted approach is needed to control the global epidemic of counterfeit and substandard drugs, including mandatory reporting by drug companies and governments.

SourcePLOS·JournalPLOS Medicine·DateMar 10, 2005

Nature mimics industry

The research highlights the importance of natural organohalogens, which are found in various organisms, including plants, animals, and insects. These compounds have medicinal properties, such as treating cancer, bacterial infection, and HIV, and serve vital purposes like hormones, pheromones, repellents, and natural pesticides.

SourceDartmouth College·JournalAmerican Scientist·DateJul 21, 2004

Weizmann Institute scientists report why taste and smell differ among individuals

Weizmann Institute scientists found that around 50 genes are optional, affecting a person's unique pattern of active olfactory receptors. This high level of genetic variation impacts how thousands of aromas and flavors are perceived. The study also shows varying levels of obliteration among different ethnic groups.