Category Biology/Biotechnology

The artificial cartilage is very flexible yet resistant to tearing. Credit: Joseph Xu, Michigan Engineering

The unparalleled liquid strength of cartilage, which is about 80% water, withstands some of the toughest forces on our bodies. Synthetic materials couldn’t match it – until “Kevlartilage” was developed by researchers at the University of Michigan and Jiangnan University. “We know that we consist mostly of water – all life does – and yet our bodies have a lot of structural stability,” said Nicholas Kotov, the Joseph B. and Florence V. Cejka Professor of Engineering at U-M, who led the study. “Understanding cartilage is understanding how life forms can combine properties that are sometimes unthinkable together.”

Many people with joint injuries would benefit from a good replacement for ...

Pistachios are among the nuts the improve brain function. Credit: Loma Linda University Health

A new study has found that eating nuts on a regular basis strengthens brainwave frequencies associated with cognition, healing, learning, memory and other key brain functions. In the study titled “Nuts and brain: Effects of eating nuts on changing electroencephalograph brainwaves,” researchers found that some nuts stimulated some brain frequencies more than others.  Some nuts stimulated some brain frequencies more than others. Pistachios, for instance, produced the greatest gamma wave response, which is critical for enhancing cognitive processing, information retention, learning, perception and REM sleep...

This is a model of the TP53 sensor. The Sensor is symbolized as a ‘thermometer’ that displays the TP53 status in the cell. Credit: TU Dresden, Frank Buchholz

Molecular ‘detector’ recognizes most frequent cancer-mutation in cells, TP53 gene, and initiates to kill them. The alert goes on if the TP53 gene is mutated in cells. The molecular smoke detector works like a TP53 sensor, which monitors the correct function of the gene. A non-functional TP53 gene is going to activate the sensor, which initiates cell death. Results from this study from the research team of Prof. Frank Buchholz are now published in the journal Nature Communications.

Cancer is caused by changes in the human genome...

Omega-6 Content of Oils & Common Foods

The higher the serum linoleic acid level, the lower the CRP, according to a new study from the University of Eastern Finland. Linoleic acid is the most common polyunsaturated omega-6 fatty acid. The findings were published in the European Journal of Clinical Nutrition. It has been speculated that a high intake of omega-6 polyunsaturated fatty acids may increase the risk of several chronic diseases by promoting low-grade inflammation, among other things. The reasoning behind this speculation is that in the human body, linoleic acid is converted into arachidonic acid (also an omega-6 fatty acid) which, in turn, is converted into various inflammation-promoting compounds.

C-reactive protein, or CRP, levels were measured from 1,287 healthy, 42-60 year-old ...