LATEST NEWS
Rewiring Sweetness: How The Brain Learns To Taste Better
Researchers reveal that taste sensitivity is a trainable skill, with potential applications in treating age-related appetite loss and taste disorders.
Why High Altitudes Trigger Headaches
At the summit of Mount Fuji, researchers tracked blood flow in climbers’ brains and found that shifts in how blood moves through key arteries may hold the answer to acute mountain sickness.
Ribosome Fight Club: How Cells Eliminate Inefficient Ribosomes
Poorly performing ribosomes are eliminated in a ‘survival of the fittest’ mechanism, ensuring the quality of protein synthesis in cells.
Just Five Minutes Of Light Exercise Boosts Children’s Brain Power And Mood
As children worldwide spend more time seated and less time active, Japanese researchers have discovered that even minimal amounts of physical activity can make a significant impact.
Depression May Be An Immune Disorder As Much As A Mental One
Scientists have found that an overactive immune system may underlie a common but difficult-to-diagnose form of depression.
Meet Balanophora, The Parasitic Plant That Barely Qualifies As A Plant
Researchers have traced how Balanophora evolved an extreme parasitic lifestyle—shrinking its plastid genome and, in some species, abandoning sexual reproduction entirely.
Defining The Future of Science At GYSS 2026
The 14th Global Young Scientists Summit gathered young researchers and eminent speakers for fruitful conversations that explore the path of research today.
Why Your Brain Feels Losses More Deeply Than Wins
Researchers identified a small group of neurons in the mouse brain that decides when a loss changes an animal’s place in the social hierarchy.
A Molecular “Blocker” In The Brain May Hold The Key To Treating Depression
Korean researchers have found a protein called Numb that may block the brain’s natural antidepressant response, especially in older patients.
The Chemistry Behind Civet Coffee’s Distinctive Flavour
Researchers found that coffee beans harvested from the faeces of the Asian palm civet had a significantly higher total fat content than the traditionally harvested beans
