Muscadine grape seed oil supplies a form of Vitamin E, giving scientists another clue to reducing obesity, a new University of Florida study shows.

If you're firing up the barbecue this week for an Independence Day cookout, you don't want to miss this week's Reactions video

Consumers rely too much on sunscreen SPF values, confused by terminology 

Experimental therapy restores normal fat metabolism in animals with atherosclerosis.

Plants need water. People need water. Unfortunately, there’s only so much clean water to go around — and so the effort begins to find a solution.

Several major food companies have announced plans to remove artificial ingredients, such as color and flavor, from their products within the next few years. It’s a move driven by consumer demand and one that will be a challenge for the industry, says Lester Wilson, University Professor of Food Science and Human Nutrition at Iowa State University. 

Sometimes looking at something at the smallest scale can lead to solutions to big problems.

Moose saliva may, in fact, "detoxify" the grass before it is eaten

Resulting yarn was about as strong as a strand of merino wool

The first species of Yeti Crab from hydrothermal vent systems of the East Scotia Ridge in the Southern Ocean, Antarctica, has been described by a team of British scientists.

It took marine sponges millions of years to perfect their spike-like structures, but research mimicking these formations may soon alter how industrial coatings and 3-D printed to additively manufactured objects are produced.

The vast majority of the thousands of chemicals in our homes and workplaces have not been tested to determine if they cause cancer. That’s because today’s options are lacking. Rodent tests are too slow, and cell culture tests don’t replicate how cells interact in the body, so their relevance to cancer is limited. Scientists from the U.S. Department of Energy’s Lawrence Berkeley National Laboratory (Berkeley Lab) have set out to change that.