Even if you are not aware of everything you take in, your eyes are sending visual information to your brain.  This unconscious seeing is evidenced in a phenomenon called "blindsight", where people have no awareness, but their brains can see - even in subjects with visual impairment, caused by damage to a part of the brain called the visual cortex. 

Researchers have created "Huntington's Disease in a dish" by generating stem cells from skin cells obtained from a person with a severe, early-onset form of Huntington's disease  and turned them into neurons that degenerate just like those affected by the fatal inherited disorder.

Materials scientists at Harvard have demonstrated a solid-oxide fuel cell (SOFC) that converts hydrogen into electricity but can also store electrochemical energy like a battery. This fuel cell can continue to produce power for a short time after its fuel has run out.

The finding in Nano Letters will be most important for small-scale, portable energy applications, where a very compact and lightweight power supply is essential and the fuel supply may be interrupted.

A new study shows that supplementation with an encapsulated fruit and vegetable juice concentrate (Juice Plus+® Orchard Blend and Garden Blend) was associated with an increase in serum beta-carotene concentrations, reduced abdominal adipose tissue and improved insulin resistance in overweight boys compared to the placebo group. These study results add to the existing body of research about the role of nutrition in promoting children's health.

The evolutionarily recent over-reliance on wheat-based products could be a reason behind the current increases in dietary problems related to gluten, according to an expert in digestive disorders. 

Genetic modification of food has happened for thousands of year.  Tomatoes would still be the size of your thumb without genetic modification.

A 2012 study may mean tomatoes of the future could get that much better. They're big business, on the order of 15 million tons of the fruit for processing and fresh-market sales annually, so for decades food scientists in the tomato industry have selected varieties that are uniformly light green before they ripen, in order to produce tomatoes that can be harvested at the same time.  But this characteristic is accompanied by an unintended reduction in sugars that compromises the flavor of the fresh fruit and its desirability for processing.