Enzyme map created by using a high-powered X-ray device.

These days, more and more people seem to have food allergies, which can sometimes have life-threatening consequences.

The federal government has asked University of South Florida (USF) officials to return $6.5 million in federal grant money the university improperly used for salaries and equipment purchases, according to a report from the U.S. Department of Health and Human Services (HHS).

On May 9, the Global Medical Excellence Cluster (GMEC) announced a five-year collaborative agreement with Pfizer Inc. that provides a framework for the research and development of new and innovative medicines for rare diseases.

Coffee drinkers, rejoice! Aside from java’s energy jolt, food scientists say you may reap another health benefit from a daily cup of joe: prevention of deteriorating eyesight and possible blindness from retinal degeneration due to glaucoma, aging and diabetes.

McGill research finds unexpected link between cell suicide and longevity.

Tufts University today (May 5) announced that it has licensed a novel silk technology for the treatment of chronic skin wounds to Akeso Biomedical, Inc., an early stage medical device company. The technology was invented by David L. Kaplan, Ph.D., Stern Family Professor of Engineering at Tufts University, and his team of researchers at Tufts’ School of Engineering.

Compounds can be 70 times more potent than Tenofovir, a first-line HIV regimen

Like many others you may suffer from allergies this time of year, this ACS video explains why.

Researchers from the University of Rhode Island are championing a recent breakthrough in the laboratory with hopes it could lead to a vaccine against the pathogen responsible for stomach cancer and to therapeutics for inflammatory diseases.

A study tracing the evolution of HIV in North America has found evidence that the virus is slowly adapting over time to its human hosts. However, this change is so gradual that it is unlikely to have an impact on vaccine design.

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that common edible flowers in China are rich in phenolics and have excellent antioxidant capacity. Edible flowers, which have been used in the culinary arts in China for centuries, are receiving renewed interest. Flowers can be used as an essential ingredient in a recipe, provide seasoning to a dish, or simply be used as a garnish. Some of these flowers contain phenolics that have been correlated with anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers.