New class of antibodies protects against HIV-1 infection

Texas Biomedical Research Institute

A group of scientists at Texas Biomedical Research Institute have zeroed in on a new defense against HIV-1, the virus that causes AIDS. Led by Ruth Ruprecht, M.D., Ph.D., the team used an animal model to show for the first time that an antibody called Immunoglobulin M (IgM) was effective in preventing infection after mucosal AIDS virus exposure. Worldwide, an estimated 90% of new cases of HIV-1 are caused through exposure in the mucosal cavities like the inside lining of the rectum or vagina.

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How healthy is genetically modified soybean oil?

University of California-Riverside Soybean oil accounts for more than 90 percent of all the seed oil production in the United States. Genetically modified soybean oil, made from seeds of GM soybean plants, was recently introduced into the food supply on the premise that it is healthier than conventional soybean oil. But is that premise true? Just barely, say scientists. Researchers at the University of California, Riverside have tested a genetically-modified (GM) soybean oil used in restaurants and found that while it induces less obesity and insulin resistance than conventional soybean oil, its effects on diabetes and fatty liver are similar to those of conventional soybean oil.

Frequent sexual activity can boost brain power in older adults

Coventry University Researchers found that people who engaged in more regular sexual activity scored higher on tests that measured their verbal fluency and their ability to visually perceive objects and the spaces between them.

Added fructose is a principal driver of type 2 diabetes, experts argue

Elsevier Health Sciences Recent studies have shown that added sugars, particularly those containing fructose, are a principal driver of diabetes and pre-diabetes, even more so than other carbohydrates. Clinical experts challenge current dietary guidelines that allow up to 25 percent of total daily calories as added sugars, and propose drastic reductions in the amount of added sugar, and especially added fructose, people consume.

Eagle Eye Science

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