Pioneering the study of genetic diseases with quantum computing

University of Virginia School of Medicine scientists are harnessing the mind-bending potential of quantum computers to help us understand genetic diseases—even before quantum computers are a thing. UVA’s Stefan Bekiranov, Ph.D., and colleagues have developed an algorithm to allow researchers to study genetic diseases using quantum computers, once there are much more powerful quantum computers […]

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Atomic force microscopy reveals nanoscale dental erosion from beverages

KAIST researchers used atomic force microscopy to quantitatively evaluate how acidic and sugary drinks affect human tooth enamel at the nanoscale level. This novel approach is useful for measuring mechanical and morphological changes that occur over time during enamel erosion induced by beverages. Enamel is the hard-white substance that forms the outer part of a […]

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Immune system treatment to reduce stress prevents cancer metastases

Tel Aviv University researchers have found that the short time period around tumor removal surgery (the weeks before and after surgery) is critical for the prevention of metastases development, which develop when the body is under stress. According to the researchers, patients require immunotherapeutic treatment as well as treatment to reduce inflammation and physical and […]

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Chocolate is good for the heart

Eating chocolate at least once a week is linked with a reduced risk of heart disease, according to research published today in the European Journal of Preventive Cardiology, a journal of the European Society of Cardiology (ESC).1 “Our study suggests that chocolate helps keep the heart’s blood vessels healthy,” said study author Dr. Chayakrit Krittanawong […]

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Antioxidant-rich powders from blueberry, persimmon waste could be good for gut microbiota

Feeding the world’s growing population in a sustainable way is no easy task. That’s why scientists are exploring options for transforming fruit and vegetable byproducts—such as peels or pulp discarded during processing—into nutritious food ingredients and supplements. Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have shown that blueberry and persimmon waste […]

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