News by Subject Medicine & Health

EAST LANSING, Mich. - An acute loss of smell is one of the most common symptoms of COVID-19, but for two decades it has been linked to other maladies among them Parkinson's disease and dementia. Now, a poor sense of smell may signify a higher risk of pneumonia in older adults, says a team of Michigan State University researchers.

A new study has identified a scent receptor in mosquitoes that helps them sniff out and avoid trace amounts of pyrethrum, a plant extract used for centuries to repel biting insects. These findings could help researchers develop new broad spectrum repellents to keep a variety of mosquito species at bay, and by extension stop them from biting people and spreading disease.

Chocolate is a beloved treat, but sometimes the cocoa beans that go into bars and other sweets have unpleasant flavors or scents, making the final products taste bad. Surprisingly, only a few compounds associated with these stinky odors are known. Now, researchers reporting in ACS' Journal of Agricultural and Food Chemistry have identified the two compounds that cause musty, moldy scents in cocoa -- work that can help chocolatiers ensure the quality of their products.

A multi-institutional team of researchers, led by UC San Diego School of Medicine and Moores Cancer Center, has identified both the genetic abnormalities that drive pre-cancer cells into becoming an invasive type of head and neck cancer and patients who are least likely to respond to immunotherapy.

New research finds that steroids should not be used to treat smell loss caused by COVID-19. Instead, the international team of smell experts recommend 'smell training' - a process that involves sniffing at least four different odours twice a day for several months.

Research by investigators at Harvard Medical School illuminates the neurobiology that underlies food attraction and how hungry mice choose to pay attention to one object in their environment over another.

After pouring beer into a glass, streams of little bubbles appear and start to rise, forming a foamy head. As the bubbles burst, the released carbon dioxide gas imparts the beverage's desirable tang. But just how many bubbles are in that drink? By examining various factors, researchers reporting in ACS Omega estimate between 200,000 and nearly 2 million of these tiny spheres can form in a gently poured lager.

Odors evoke powerful memories, an experience enshrined in literature by Marcel Proust and his beloved madeleine. A new paper is the first to identify a neural basis for how the brain enables odors to so powerfully elicit those memories. The paper shows unique connectivity between the hippocampus--the seat of memory in the brain--and olfactory areas in humans. It's like a superhighway from smell to the hippocampus.