Researchers develop smartphone-based ovulation test

Investigators from Brigham and Women's Hospital are developing an automated, low-cost tool to predict a woman's ovulation and aid in family planning. Capitalizing on advancements in several areas, including microfluidics, ...

Saliva could influence taste preferences

Saliva is crucial for tasting and digesting food, but scientists have now found that it may have another, more subtle role. Salivary proteins could be part of a feedback loop that influences how food tastes to people—and ...

Pungent tasting substance in ginger reduces bad breath

The pungent compound 6-gingerol, a constituent of ginger, stimulates an enzyme in saliva that breaks down foul-smelling substances. It thus ensures fresh breath and a better aftertaste. Citric acid, on the other hand, increases ...

Saliva proteins could explain why some people overuse salt

Many Americans consume too much salt. Now in a study appearing in the Journal of Agricultural and Food Chemistry, scientists report that people who can easily taste salt have differing amounts of certain proteins in their ...

Blood spatters reveal a suspect's age through new technique

Researchers at King's College London have discovered a new method of forensic analysis which could more accurately predict the age of criminal suspects based on samples of blood and saliva found at crime scenes.

Reversible saliva allows frogs to hang on to next meal

A frog uses its whip-like tongue to snag its prey faster than a human can blink, hitting it with a force five times greater than gravity. How does it hang onto its meal as the food rockets back into its mouth?

page 2 from 8