Health and Medical News and Resources

General interest items edited by Janice Flahiff

[News Article] Head injury causes immune system to attack brain, new study finds — ScienceDaily

Head injury causes immune system to attack brain, new study finds — ScienceDaily.

Date: October 20, 2014
 Source: BioMed Central
Summary:  Scientists have uncovered a surprising way to reduce the brain damage caused by head injuries — stopping the body’s immune system from killing brain cells. A new study showed that in experiments on mice, an immune-based treatment reduced the size of brain lesions. The authors suggest that if the findings apply to humans, this could help prevent brain damage from accidents, and protect players of contact sports like football, rugby and boxing.

Story Source:

The above story is based on materials provided by BioMed Central. Note: Materials may be edited for content and length.


Journal Reference:

  1. Richard P Tobin, Sanjib Mukherjee, Jessica M Kain, Susannah K Rogers, Stephanie K Henderson, Heather L Motal, M Rogers, Lee A Shapiro. Traumatic brain injury causes selective, CD74-dependent peripheral lymphocyte activation that exacerbates neurodegeneration. Acta Neuropathologica Communications, 2014; 2 (1): 143 DOI: 10.1186/s40478-014-0143-5

October 21, 2014 Posted by | Medical and Health Research News | , , , , , , , , , | Leave a comment

Flavor and the new Nordic cuisine: BioMed Central’s new scientific journal Flavor is launched

From the 3 April 2012 article at Eureka News Alert

BioMed Central’s new journal Flavour was officially launched last night at a seminar ‘Flavour and the new Nordic Cuisine’, held in conjunction with the London Gastronomy Seminars and the University of London’s Centre for the Study of senses at Senate House, University of London.

Guests had their senses stimulated with the latest delights emerging from the ground-breaking number one restaurant in the world, Noma, whose Nordic Food Lab provided tasting samples including seaweed ice-cream and kelp crisps.

Speakers, Per Møller, Associate Professor of Sensory Science, University of Copenhagen and Editor-in-Chief of Flavour, Ole Mouritsen, Author of Sushi and Professor of Biophysics at the University of Southern Denmark and Lars Williams, Head of Research at Noma and the Nordic Food Lab, introduced the journal as well as giving an insight into the science behind the food we eat and how flavour shapes our world.

Flavour is a multi-disciplinary journal that reflects the growing interest in molecular gastronomy and focuses on all aspects of flavour, its creation and perception and its affect on behaviour and nutrition.

The journal aims to provide a collective platform for the publication of evidence-based research that will be accessible not only to researchers but also to the wider community of chefs, food professionals and the public. The first issue includes articles on the role of attention in flavour perception, the impact of food aroma on bite size and the development of new seaweed flavourings from restaurant Noma and the Nordic Food Lab, as part of the New Nordic Cuisine.

Per Møller, Editor-in-Chief of Flavour, said: “In recent years, there has been an enormous increase in knowledge related to flavour, from the fields of physics, chemistry, psychology, neuroscience and, most recently, the new field of molecular gastronomy. I hope that Flavour will provide a forum for scientists interested in flavour and that it will facilitate understanding of the ways flavour shapes our world; from pleasure to its broader effects on food choice, behaviour and health.”

Flavour welcomes contributions from the fields of neuroscience, psychology, genetics, sensory science and food chemistry and especially encourages contributions from chefs who are introducing science into their kitchens, often working in partnership with academic research groups.

###
A video with highlights from the launch will be available shortly on the journal website.

April 4, 2012 Posted by | Nutrition | , , , , , | Leave a comment

   

%d bloggers like this: