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Stories from Life Sciences:

Alzheimers Study

BYU biologists have discovered a rare genetic variant that helps people who should get Alzheimer's remain healthy.

A newly published study by BYU researchers details how marijuana affects an adolescent brain’s reward center, at the cellular level.

We all know that a poor diet is unhealthy, but a new BYU study finds that stress may just as harmful to our bodies as a really bad diet.

A new study by the duo of BYU professors finds the stride length people naturally choose is the best for them, whether they are experienced or inexperienced runners.

Thanks to a national initiative, salad bars are showing up in public schools across the country. Now a BYU researchers is trying to figure out how to get kids to eat from them.

Researchers at BYU were major contributors to the first fully successful effort to sequence the genome of quinoa—a grain experts believe may hold the key to feeding the world’s growing population.

If you want students to eat well, what they really need is a real meal—at least that’s according to a new BYU study published in the Journal of Nutrition Education and Behavior.

Apparently bugs are a great source of protein. That’s why food science researchers at BYU are looking at how to process insects, specifically crickets, to make them more palatable to the western world.

New research from BYU exercise science professors finds that pro-inflammatory molecules actually go down in the knee joint after running.

Byron Adams

BYU biologist Byron Adams has spent many bone-chilling months in Antarctica digging up creatures like tardigrades, nematodes and rotifers to find out how they survived the ice age. His latest work took him to the top of an Antarctic glacier.