A single gram of turmeric at breakfast could help improve the memory of people who are in the very early stages of diabetes and potentially at greater risk of cognitive impairment.

Turmeric is widely used in Asian cooking. Its characteristic yellow color is due to curcumin, which accounts for 3 to 6 per cent of turmeric and has been found in some studies to reduce the risk of dementia. The finding has particular significance given that the world's aging population and higher risk of dementia.

Monash University Professor Wahlqvist recently led a study in Taiwan that tested the working memory of men and women aged 60 or older who had recently been diagnosed with untreated pre-diabetes.

Cocaine users complaining of chest pain may have microvascular dysfunction, improper blood flow through the smallest blood vessels that may not be detected in regular testing, putting these patients at risk for heart complications or death, according to research presented at the American Heart Association's Scientific Sessions 2014.

It is a weekly event in epidemiology - some medical or health outcome is linked to socioeconomic inequality, as if more spending makes people healthy.

In America, and to a much less extent in Europe, there can be a lot of angst when an aerospace engineer wears the wrong shirt on television. Women have a great deal of power in western nations, so much so that they can overwhelm science breakthroughs with cultural Gerrymandering.

We like to think of evolution as a fine-tuning process, one that whittles away genetic imperfections and redundancies and converges on a more efficient system because of 'survival of the fittest'.

But natural selection is just one mechanism of evolution and what is fittest at one point may not have been fittest at another, yet could still be inherited. Our bodies are full of parts that we inherited and either don't work anymore or are rather buggy and other parts have simply found a way to make work.

Increasing the amount of omega-3s in your diet will likely decrease your risk of getting heart disease, according to Penn State nutritionists who cite evidence supporting the heart-health benefits of eicosapentaenoic acid and docosahexaenoic acid (EPA and DHA), marine-derived omega-3 fatty acids.