The molecular mechanisms that cause rare species of mushrooms to glow in the dark have baffled scientists for years. A new study set to finally uncover the mystery behind their bioluminescence revealed that it is in fact based on luciferin oxidation, the same chemical process used by fireflies.
A new clinical study showed that cannabidiol, a common compound found in cannabis, could help reduce seizures in epilepsy patients by more than 40 percent. The 14 weeks treatment proved very beneficial both in adults and children suffering from severe epilepsy known as LGS.
Researchers at the University of Leuven (KU Leuven) have discovered that stevia stimulates a protein that is essential for our perception of taste and is involved in the release of insulin after a meal. These results create new possibilities for the treatment of diabetes.
Every living being on Earth is a part of a giant network where different species depend on each other for survival. This natural system is very complex and built of many different networks where different species interact with each other.
There are approximately 140 000 species of higher fungi. Only 10% of mushroom-forming species are known, making them an enormous untapped pool of potentially useful substances.
Cannabis, also known as marijuana, is a plant from Central Asia but is grown in several parts of the world today. This plant produces cannabinoids – active chemical compounds that cause drug-like effects all over the body, including the central nervous system and the immune system.
As I was winding down my work for 2015, an article in “The Scientist” on shortage of agar in late November caught my eye. At the time, I was busy planning experiments that involved production of bacteriophages which infect and replicate within bacterial cells
Over the last decade or so, the explosion in outputs of DNA sequencing, bioinformatics and modern molecular genetics opens the possibility of completely redesigning new crops from scratch.
Meet Denis Kutnjak, National Institute of Biology (NIB)
The formation of holes in cheese has interested scientists for long time.