Stress, the body's natural response to different types of challenges and daily problems, is an inherently harmless state ...

Discover the fascinating science behind the savory fifth taste—Umami! This video breaks down how glutamate and nucleotides, ...

Northwestern University scientists have uncovered a hidden molecular "control switch" inside a protein that helps the body ...

Now that the holidays are past — a season often laden with heavy entrees, gravies, sauces and rich desserts — we can return ...

A conserved signaling axis linking Drosophila adipose tissue to nephrocyte function reveals how obesity can drive kidney dysfunction and points to new opportunities for therapeutic intervention.

Experts weigh in on what’s actually possible. Ask Well Experts weigh in on what’s actually possible. Credit...Eric Helgas for The New York Times Supported by By Simar Bajaj Simar Bajaj has been ...

Odds are you’ve eaten cilantro recently. Cooks sprinkle the green leaves on tacos and guacamole or mix them into curries, Pad Thai and many dressings and sauces. In these recipes, cilantro adds a ...

For something curative and healing, most medicines have a surprisingly noxious taste. From bitter-tasting syrups to the persistent metallic aftertaste of certain tablets, why do many of our best ...

When it comes to brain proteins, small changes can make a dramatic difference. Researchers studying NMDA (N-methyl-D-aspartate) receptors, which are essential for learning, memory and moment-by-moment ...

That’s the most common description of many synthetic sweeteners such as saccharin, acesulfame potassium (Ace-K), sucralose, aspartame and neotame. Ironic really. Since sweeteners should, by definition ...

Scientists at St. Jude Children's Research Hospital used structural biology approaches to gain insight into how sweet taste receptors detect sweeteners. Sweet taste receptors are proteins in taste ...