Scientific Reports is an online open access scientific journal published by the Nature Publishing Group, covering all areas of the natural sciences.
Researchers have learned that precursor cells for skeletal muscles actually also give rise to neurons, blood vessels, blood cells and immune cells, pushing science one step closer to generating body parts in a laboratory.
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More than 8 million pounds of bisphenol A (BPA) is produced each year and reaches 90 percent of the population through consumer and medical products. Epidemiological studies find BPA exposure in adults correlate with adverse ...
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By destroying the regulatory genes of the AIDS virus HIV-1 using the genome editing system CRISPR/Cas9, a Japanese research group has succeeded in blocking the production of HIV-1 by infected cells.
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Researchers from Case Western Reserve University School of Medicine have discovered how unusually long strands of RNA help colon cancer cells avoid death, allowing unregulated growth. Unlike other RNAs, the intriguing strands ...
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Fresh insight into how the brain responds to medically induced cooling could inform treatments for head injuries and conditions such as stroke.
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Due to global trade and tourism, mosquitoes—transmitters of dangerous infectious diseases—have spread to almost every part of the world. Moreover, climate change promotes the spread of species that thrive under warmer ...
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The study entitled "Long term extension of a randomised controlled trial of probiotics using electronic health records" led by researchers in the Swansea University Medical School and the College of Human and Health Sciences, ...
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A Ph.D. candidate, Ryota Kondo, and Professor Michiteru Kitazaki at Toyohashi University of Technology, and collaborators have found that the visual-motor synchronicity of the hands and feet can induce a sense of illusory ...
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A brief rest can result in the retention of more detailed memories, relative to being busy in the minutes following learning, according to new research from Heriot-Watt University.
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A study by SISSA shows that, contrary to younger individuals, centenarians recognise natural foods more accurately than processed foods because they have eaten them with greater frequency over their lifetime. This result ...
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