People in their 60s and 70s who regularly consume walnuts may have reduced inflammation, associated with a lower risk of heart disease, researchers report. Read more in C&I magazine.
Graphene is the wonder material consisting of sheets of carbon atoms one atom thick. It is expected to boost performance of solar cells, fuel cells, LEDs and more. Read more in C&I magazine.
Two-dimensional materials like graphene are usually made by sequentially exfoliating a single layer of carbon atoms – arranged in a flat sheet – which are then used to produce the desired structures. However, producing layers and combining them to make complex, sandwich-like materials is challenging. To fully exploit the potential of graphene, there is a need for scalable manufacturing techniques. Read the C&I news article.
A type of ‘super pea’ may help control blood sugar levels and could reduce the risk of Type 2 diabetes, according to a new UK study which suggests incorporating pea flour into foods. Read more in C&I Magazine.
Swedish researchers have reported a new way to treat Alzheimer’s disease that boosts how the body attacks problem protein clumps in the brain. Read more in C&I Magazine.
A bacterium found in the soil surrounding roots of ginseng plants could provide a new approach for the treatment of Alzheimer’s disease, Korean researchers claim. They say they have discovered a novel class of compound that disperses the two types of protein clusters associated with Alzheimer’s at the same time. Read the article in C&I magazine.
Scientists in the US have discovered a powerful anti-fungal compound from a bacteria isolated from a sea squirt collected in the Florida Keys (Science, 2020, 370, 974). Read more in C&I magazine.
A potential drug candidate for treating inflammatory diseases has been discovered in beetroot peptide. Read more in C&I Magazine.
Scientists have been inspired by camels to develop a power-free cooling system. The resulting two-layered material consists of a hydrogel and a sponge-like aerogel, which could cool perishable goods or even vaccines. Read more in C&I magazine.
The pungent aromas of cheeses have surprising effects on microbes, researchers in the US report. Volatile organic compounds (VOCs) can be generated by fungi on the rinds of smelly cheeses such as camembert. Now, researchers report that fungal volatiles influence bacterial communities present in the cheese. Read the C&I news article.