A mushroom extract fed to honey bees greatly reduces virus levels, according to a new paper from Washington State University scientists, the USDA and colleagues at Fungi Perfecti, a business based in Olympia, Washington.

Long-term exposure to periodontal disease bacteria causes inflammation and degeneration of brain neurons in mice that is similar to the effects of Alzheimer’s disease in humans, according to a new study from researchers at the University of Illinois at Chicago.

Global warming is projected to spawn more extreme wet and dry weather around the world, according to a Rutgers-led study.

Over a dozen international researchers from the Ocean Solutions Initiative1—including scientists from the CNRS, IDDRI2, and Sorbonne University—have evaluated the potential of thirteen ocean-based measures to counter climate change. Their findings are published in Frontiers in Marine Science. They hope their analysis will inform decision-makers gathering in Katowice, Poland, for the COP24 conference in early December.

Even after 40 years of recovery, secondary forests remain species and carbon-poor compared to undisturbed primary forests, a new study reveals.

What if you could see nasty microscopic air pollutants in your home?

NASA’s Aqua satellite captured an infrared image of Hurricane Leslie that revealed strong storms circled the center.

The Industrial Revolution brought about many things: the steam engine, the factory system, mass production.

For many of us, bumper crops of zucchinis and cucumbers conjure up the sweltering days of summer, while pumpkins and gourds decorate our holiday tables throughout the fall. However, these iconic fruits and vegetables – known collectively as cucurbits – can also help us understand the spread of plant diseases that pose a significant risk to crops.

Scientists have discovered new compounds that may explain whole grain health benefits, reports a new study led by the University of Eastern Finland. A high intake of whole grains increased the levels of betaine compounds in the body which, in turn, was associated with improved glucose metabolism, among other things. The findings shed new light on the cell level effects of a whole grain-rich diet, and can help in the development of increasingly healthy food products.