Storing genetic material as DNA or RNA is all well and good for life on Earth, but it would be entirely pointless if we couldn't do anything with it. To use our genetic blueprints, all organisms need to translate the message ...
Biochemistry
Apr 27, 2026
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In everyday life, our genetic material is constantly under attack from many factors. Environmental influences such as light, along with internal processes like inflammation, can generate oxidative stress that damages DNA ...
Biochemistry
Apr 23, 2026
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136
Researchers from the University of Liverpool, Japan, and Argentina have captured atomic-resolution images of an important copper-containing enzyme using advanced X-ray Free Electron Laser (XFEL) technology at SACLA in Japan. ...
Biochemistry
Apr 23, 2026
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The molecules of a highly toxic plant, known for its bell-shaped purple and pink flowers and found in some home gardens, have long been used to regulate human heart muscles.
Biochemistry
Apr 23, 2026
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14
Many creams and serums contain artificial ingredients that are harmful to the environment. Natural plant oils would be more sustainable but are difficult to process. ETH researcher Svitlana Mykolenko has developed a way of ...
Biochemistry
May 12, 2026
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6
Sugar-based amphiphilic molecules, which contain a hydrophilic sugar headgroup and a hydrophobic segment such as an alkyl chain, can assemble in water depending on their concentration, forming hydrophobic microenvironments ...
Biochemistry
May 1, 2026
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8
Our current fascination with high-protein foods means plant-based protein now shows up in many food products. But rather than growing plants just for their protein, researchers wondered if edible flowers—like pot marigolds ...
Biochemistry
Apr 29, 2026
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15
Researchers at Kyushu University and Institute of Science Tokyo have developed a new computational model that can simulate the transport of oxygen by red blood cells (RBCs) through tiny blood vessels—or capillaries—and their ...
Biochemistry
Apr 28, 2026
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14
You may have seen black garlic appear more frequently in grocery stores, restaurants, and online recipes over the past few years. Many chefs and food writers describe it as a unique and deeply flavored ingredient. So what ...
Biochemistry
Apr 27, 2026
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56
A research team led by Professor Jin Yong Lee from the Department of Chemistry of Sungkyunkwan University, with co-first author HyoungChul Ham, and in collaboration with research teams from Korea University and the National ...
Biochemistry
Apr 24, 2026
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8
