Genes linked to death from sepsis ID’d in mice

Genes linked to death from sepsis ID’d in mice

Bacteria in the bloodstream can trigger an overwhelming immune response that causes sepsis, a life-threatening condition. Now, researchers at Washington University School of Medicine in St. Louis have found genes that help protect the body’s cells from dying during sepsis, which could lead to new treatments.
More cancer patients get help to quit smoking

More cancer patients get help to quit smoking

A new program funded through the Cancer Moonshot Initiative has doubled the number of patients at Siteman Cancer Center assessed for smoking — and increased by fivefold the percentage of cancer patients who smoke now taking medication to help them quit. The results have been published in the journal Translational Behavioral Medicine.
Long live the long-limbed African chicken

Long live the long-limbed African chicken

A new study reveals much about the history of African poultry development, according to Helina S. Woldekiros, assistant professor of anthropology in Arts & Sciences. But a 3,000-year-old local breed type is threatened by the introduction of commercial cluckers.
Northern Congo declining under logging pressure

Northern Congo declining under logging pressure

Logging road construction in Western Equatorial Africa has accelerated over the last two decades and has led to a dramatic decline of intact forest lands in the region, according to new research published by Crickette Sanz, associate professor of biological anthropology in Arts & Sciences. Increased human immigration and degradation of natural resources follows in the wake of such road expansion.
Crime and punishment

Crime and punishment

Two students in John Inazu’s first-year “Criminal Law” class embodied the lessons taught during the class about theories of punishment, questions of whether criminal justice can remedy injustice and issues of equity in sentencing.
Mustering a milder mustard

Mustering a milder mustard

Biologists in Arts & Sciences have mapped the crystal structure of a key protein that makes the metabolites responsible for the bitter taste in cruciferous plants like mustard and broccoli. The results could be used along with ongoing breeding strategies to manipulate crop plants for nutritional and taste benefits.
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