A higher intake of fermented soy products, such as miso and natto, is associated with a lower risk of death.
City in a test tube: Researchers simulate urban pollution to show how it damages the heart
A unique study mimicking city centre pollution levels shows how just two hours of bad air adversely affects the heart…
Patients with positive malaria tests not given artemisinin-based combination therapies: a research synthesis describing under-prescription of antimalarial medicines in Africa
There has been a successful push towards parasitological diagnosis of malaria in Africa, mainly with rapid diagnostic tests (mRDTs), which…
Researchers discover how cellular senescence leads to neurodegeneration
Although a link has been established between chronic inflammation and neurodegenerative diseases, there have been many open questions regarding how…
Gut reaction: How immunity ramps up against incoming threats
A new study has revealed how the gut’s protective mechanisms ramp up significantly with food intake, and at times of…
Butt emissions: Study finds even extinguished cigarettes give off toxins
Researchers have discovered that a used cigarette butt – even one that is cold to the touch – can give…
Low-calorie sweeteners do not mean low risk for infants
Researchers discovered consuming low-calorie sweeteners like aspartame and stevia while pregnant increased body fat in their offspring and disrupted their…
Infectious disease experts warn of outbreak risks in US border detention centers
Over the past year, at least seven children have died from diseases including influenza while being detained by the US…
Eat Natto, Live Longer?
Men and women who ate fermented soy products like natto, miso and tempeh had lower rates of cardiovascular disease and…
Eat Natto, Live Longer?
Men and women who ate fermented soy products like natto, miso and tempeh had lower rates of cardiovascular disease and…