Contact: Michael Bernstein m_bernstein@acs.org 202-872-6042 American Chemical Society Through lotions, shampoos and other personal care products (PCPs), infants and toddlers are likely becoming exposed to potentially harmful substances, called parabens, at an even higher level than adult women in the… Read More ›
American Chemical Society
Saliva proteins may protect older people from influenza
Contact: Michael Bernstein m_bernstein@acs.org 202-872-6042 American Chemical Society Spit. Drool. Dribble. Saliva is not normally a topic of polite conversation, but it may be the key to explaining the age and sex bias exhibited by influenza and other diseases, according… Read More ›
Formula-feeding linked to metabolic stress and increased risk of later disease
Contact: Michael Bernstein m_bernstein@acs.org 202-872-6042 American Chemical Society New evidence from research suggests that infants fed formula, rather than breast milk, experience metabolic stress that could play a part in the long-recognized link between formula-feeding and an increased risk of… Read More ›
The first caffeine-‘addicted’ bacteria
Contact: Michael Bernstein m_bernstein@acs.org 202-872-6042 American Chemical Society Some people may joke about living on caffeine, but scientists now have genetically engineered E. coli bacteria to do that — literally. Their report in the journal ACS Synthetic Biology describes bacteria… Read More ›
‘Masked’ mold toxins ( greater than the potential health threats from pesticides and insecticides ) in food should be included in safety regulations
Contact: Michael Bernstein m_bernstein@acs.org 202-872-6042 American Chemical Society ‘Masked’ mold toxins in food should be included in safety regulations Government limits on mold toxins present naturally in grain crops should be expanded to include so-called “masked mycotoxins” that change from… Read More ›
Widely used nanoparticles enter soybean plants from farm soil
Contact: Michael Bernstein m_bernstein@acs.org 202-872-6042 American Chemical Society Two of the most widely used nanoparticles (NPs) accumulate in soybeans — second only to corn as a key food crop in the United States — in ways previously shown to have… Read More ›
Frog-in-bucket-of-milk folklore leads to potential new antibiotics
Contact: Michael Bernstein m_bernstein@acs.org 202-872-6042 American Chemical Society Following up on an ancient Russian way of keeping milk from going sour — by putting a frog in the bucket of milk — scientists have identified a wealth of new antibiotic… Read More ›
New evidence that chili pepper ingredient fights fat
2010 study posted for filing Contact: Michael Bernstein m_bernstein@acs.org 202-872-6042 American Chemical Society Capsaicin, the stuff that gives chili peppers their kick, may cause weight loss and fight fat buildup by triggering certain beneficial protein changes in the body, according… Read More ›
New evidence that green tea may help fight glaucoma and other eye diseases
2010 study posted for filing Contact: Michael Bernstein m_bernstein@acs.org 202-872-6042 American Chemical Society This release is available in Chinese. Scientists have confirmed that the healthful substances found in green tea — renowned for their powerful antioxidant and disease-fighting properties —… Read More ›
‘Dung of the devil’ plant roots point to new swine flu drugs: Showed greater potency against influenza A (H1N1) than a prescription antiviral drugs
2009 study posted for filing Contact: Michael Woods m_woods@acs.org 202-872-6293 American Chemical Society Scientists in China have discovered that roots of a plant used a century ago during the great Spanish influenza pandemic contains substances with powerful effects in laboratory… Read More ›
140th Health Research Report 19 OCT 2012 – Video Briefing
Research Topics: Carob and Listeria, Creativity and Mental Illness, Brief Exercise and Metabolism Vitamin C and Bone Density, Caffiene and Memory Repair The only thing really Evil here, is me Butchering the pronunciation of some of these terms. I do… Read More ›
Leaves of carob tree, source of chocolate substitute, fight food-poisoning bacteria: Listeria
Contact: Michael Bernstein m_bernstein@acs.org 202-872-6042 American Chemical Society Leaves of the plant that yields carob — the substitute for chocolate that some consider healthier than chocolate — are a rich source of antibacterial substances ideal for fighting the microbe responsible… Read More ›
New analysis of drinking water-related gastrointestinal illness: May Cause up to cause of up to 1.1 million annual cases of acute gastrointestinal illness
Contact: Michael Bernstein m_bernstein@acs.org 202-872-6042 American Chemical Society The distribution system piping in U.S. public water systems that rely on non-disinfected well water or “ground water” may be a largely unrecognized cause of up to 1.1 million annual cases of… Read More ›
Record 4.02 billion prescriptions in United States in 2011
Contact: Michael Bernstein m_bernstein@acs.org 202-872-6042 American Chemical Society People in the United States took more prescription drugs than ever last year, with the number of prescriptions increasing from 3.99 billion (with a cost of $308.6 billion) in 2010 to 4.02… Read More ›
Concern about plans to close unique Canadian environmental project
Contact: Michael Bernstein m_bernstein@acs.org 202-872-6042 American Chemical Society The Canadian government’s plans to discontinue in 2013 a unique environmental research project that has yielded insights into water pollution, climate change and other topics for almost 40 years would be a… Read More ›
Study of insecticide neurotoxicity yields clues to onset of Parkinson’s Disease, permethrin
BLACKSBURG, Va., March 24, 2003 — A grant from the U.S. Army has led Virginia Tech researchers to discover that exposure to some insecticides may cause a cascade of chemical events in the brain that could lead to Parkinson’s Disease…. Read More ›
Artificial butter flavoring ingredient linked to key Alzheimer’s disease process
Public release date: 1-Aug-2012 A new study raises concern about chronic exposure of workers in industry to a food flavoring ingredient used to produce the distinctive buttery flavor and aroma of microwave popcorn, margarines, snack foods, candy, baked goods, pet… Read More ›
