Scientists have identified a new way to stop the growth of lung cancer cells, by blocking their ability to use alternative sources of nutrition. The discovery was made possible by identifying the metabolic programs used by cancer cells to fuel their growth. The findings point to possible new avenues for treating lung cancer, which is the second most common cancer and accounts for over one-quarter of all cancer-related deaths. The results of the study were published Oct. 15 in the journal Molecular Cell.

Dietary fat may impact the severity and duration of autoimmune flare-ups, suggests a study published on October 20 in the journal Immunity. Adjusting the length of fatty acids consumed by mice altered the function of T helper cells in the gut--either intensifying or alleviating symptoms in an animal model of the autoimmune disease (i.e., multiple sclerosis).

A team led by Ralf Linker, of Friedrich-Alexander-University Erlangen-Nuremberg and his colleague Aiden Haghikia from the Ruhr-University Bochum in Germany compared in mice the effects of short-chain fatty acids, which are solely metabolized by gut bacteria and are typically found in fiber-rich diets, with the effects of long-chain fatty acids, the most abundant component of western diets.

An unprecedented analysis of North Pacific ocean circulation over the past 1.2 million years has found that sea ice formation in coastal regions is a key driver of deep ocean circulation, influencing climate on regional and global scales. Coastal sea ice formation takes place on relatively small scales, however, and is not captured well in global climate models, according to scientists at the

University of California, Santa Cruz, who conducted the study.

A paper on the new findings will be published in a future issue of the journal Paleoceanography and is currently available online.

Many humans like to start the day with a jolt of caffeine and it turns out bees do also.

They may even select caffeinated nectar over an uncaffeinated but otherwise equal alternative. As a result, researchers say, plants may be lacing their nectar with caffeine as a way to pass off cheaper goods.

"We describe a novel way in which some plants, through the action of a secondary compound like caffeine that is present in nectar, may be tricking the honey bee by securing loyal and faithful foraging and recruitment behaviors, perhaps without providing the best quality forage," says Margaret Couvillon of the University of Sussex.

Antioxidants are often added to fresh and processed meat and meat products to prevent lipid oxidation (decomposition), stop the development of off-flavors, and improve color stability. Recently food manufacturers have moved towards using natural antioxidants such as plant extracts, herbs, spices and essential oils, instead of synthetic ones in order to meet consumer demand for more natural products. 

In a new review article in Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), authors from authors from Punjab Agricultural University in India looked at numerous studies to identify 27 natural ingredients that can be used as antioxidants in meat and meat products.