New fluorophores could help fight cancer

Scientists from the Ural Federal University and the Ural Branch of the Russian Academy of Sciences have created new fluorescent chemical compounds (fluorophores) for photodynamic therapy of cancerous tumors, the latest method ...

Nanomaterials based strategies for treatment of hypoxic tumor

Hypoxia is a typical characteristic of most tumors, owing to the fast consumption of oxygen by tumor tissue over the supply through malformed and abnormal tumor vasculature. Hypoxia in tumor tissue promotes the probability ...

Scientists create sensors with traps for free radicals

Scientists of Tomsk Polytechnic University and partners from the Czech Republic and France have designed extremely sensitive sensors for free oxygen-containing radicals that are able to disrupt cell function. According to ...

Microalgae as natural detector of environmental safety

An international group of toxicologists, including experts from the Far Eastern Federal University (FEFU), report that unicellular microalgae, the most common microorganisms on Earth and an important part of the food chain ...

Aging simulation finds dangerous molecule activity

Every time we breathe, we bring crucial oxygen into the body. However, a very small part of this oxygen may be converted to so-called free radicals, which have the ability to damage our cells. The older we become, the more ...

A radical signal to the progeny

In biology, free radicals are often regarded as the source of all evil and the major cause of molecular damage and aging. However, free radicals are indispensable as signaling molecules governing important functions in the ...

Durable, washable and high-performance conductive textiles

In a new method for preparing electrically conductive textiles, the textile surface is modified with a negatively charged polyelectrolyte poly(methacrylic acid sodium salt) (PMANa) or poly(acrylic acid sodium salt) (PAANa) ...

Researcher evaluates frozen blueberries

Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer, according to South Dakota State University graduate Marin Plumb.

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