A new review explores how TMAO, a gut-derived metabolite from red meat and other foods, contributes to heart and brain diseases. It also highlights promising interventions—like plant-based diets, probiotics, and…

Review identifies common food additives in ultra-processed foods—particularly emulsifiers like carrageenan and polysorbate 80—as key drivers of gut dysbiosis, inflammation, and allergic diseases by disrupting intestinal barriers and activating proinflammatory…

Flavonoids show promise in treating type 2 diabetes mellitus by targeting the enteroendocrine system and regulating key gut hormones. They enhance insulin sensitivity, reduce oxidative stress, and influence appetite, glucose…

In a prospective cohort study of more than 85,000 adults in the United Kingdom, researchers at the National Institutes of Health (NIH) and University of Oxford found that individuals who…

The pleasure we get from eating junk food - the dopamine rush from crunching down on salty, greasy French fries and a luscious burger - is often blamed as the…

In diagnosing autism – the developmental variant that affects around 80 million people worldwide – medical practitioners today put too much emphasis on a child's lack of sociability and not…

Opioid use disorder is associated with more than 350,000 deaths annually worldwide. Guided by the need for an increased understanding of critical neurobiological features of addiction, researchers have now found…

Announcing a new article publication for Zoonoses journal. Northeastern China has a high incidence of tick-borne diseases.

The National Institute of Information and Communications Technology (NICT, President: TOKUDA Hideyuki, Ph.D.) has revealed, through fMRI-based brain activity analysis, that multiple regions in the human cerebral cortex flexibly represent…

When someone has a stroke, it can accelerate the loss of cognitive ability over the coming years.