Capping decades of research, a new study may offer a breakthrough in treating dyskeratosis congenita and other so-called telomere diseases, in which cells age prematurely. Using cells donated by patients with the disease, researchers at the Dana-Farber/Boston Children’s Cancer and Blood Disorders Center identified several small molecules that appear to reverse this cellular aging process.…
What makes SARS-CoV-2, the virus behind COVID-19, such a threat? A new study, led by Jose Ordovas-Montanes, PhD at Boston Children’s Hospital and Alex K. Shalek, PhD at MIT, pinpoints the likely cell types the virus infects. Unexpectedly, it also shows that one of the body’s main defenses against viral infections may actually help the…
This year marks the 50th anniversary of the Clean Air Act, which is responsible for dramatic improvements in air quality. Despite this, a new report from the American Lung Association finds nearly half of the nation’s population – 150 million people – lived with and breathed polluted air, placing their health and lives at risk.…
In the 2020 April 21 issue of Journal of Hepatology, a research group from the Department of Hepatology in Osaka City University Graduate School of Medicine, Japan reported that a new insight into the pathophysiology of human nonalcoholic steatohepatitis (NASH) with fibrosis and suggested a possibility of the new therapy using cytoglobin (CYGB) inducer for…
Kosterina, an olive oil company in the Peloponnese region of Greece that uses native koroneiki olives, has introduced chocolate bars, the dark chocolate blended with the extra-virgin olive oil. The result is rich, silky chocolate in some uncommon Mediterranean flavors like fig and balsamic vinegar; almond butter with vanilla; and nuts, including walnuts and pistachios,…
These days, an uncommonly large number of people are cooking every meal, and while recipes are not in short supply, inspiration might be. Cookbooks are still one of the best ways to pull yourself out of meal-planning fatigue and find an idea — a pasta sauce, a flavor combination, a technique — that can change…
Even that pour of club soda will take on a springtime rosé hue in this new glass. It comes in a stemless shape, now something of a classic, and has a bubbly pattern in pale salmon pink that deepens from top to bottom. It’s a fairly substantial glass, holding 16 ounces, and could even be…
A new online course from the YIVO Institute for Jewish Research in Chelsea explores the history of Jewish food through the lens of Ashkenazi traditions. It features personalities and scholars in the Jewish food world, like Darra Goldstein, Lior Lev Sercarz, Adeena Sussman, Leah Koenig and Niki Russ Federman, along with materials from YIVO’s archives.…
Before the pandemic, a reservation at Rezdôra was a challenge, and now it’s not possible to dine at Stefano Secchi and David Switzer’s year-old restaurant, featuring the food of Emilia-Romagna. But you can try a plate of the highly regarded homemade pasta, which impressed Pete Wells to the tune of three stars. Mr. Secchi is…
For several years, Patagonia, the outdoor gear company, has been selling a line of packaged shelf-stable, backpack-friendly foods like hot-smoked fish, dried fruit, snacks and soup mixes. Now they have expanded it to include pasta and sauces, nuts, grains and even baby food, not all of it packaged to carry on the trail. Patagonia Provisions,…