For millions of stroke survivors, something as simple as picking up a glass of water or holding a sandwich is a daily challenge. Quentin Sanders wants to make those moments easier through wearable robotic technology designed ...
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A neuroprosthetic system has helped a man with paralysis move his hand and feel touch again following a spinal cord injury, reports research published in Nature Medicine. Some of the system's benefits continued even when ...
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About 9% of men of reproductive age in the United States experience fertility problems. One of the many causes of male infertility is a failure in germline development, the process by which embryonic cells develop into sperm ...
Ever wondered how some people seem able to keep up with the conversation they're having while also noticing what's being said across the room? New research suggests this ability isn't simply good hearing but may reflect the ...
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A new Northwestern Medicine study has uncovered how a key immunoregulatory receptor plays an unexpected dual role in promoting T-cell exhaustion during chronic infection and cancer, according to findings published in the ...
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We may age at different rates, but none of us escapes aging. A study in mice and human cells by Stanford Medicine researchers pins much of the blame on a particular type of immune cell's increasing inability, with advancing ...
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Long before a baby's ears are functional, the brain is already building the circuitry needed for hearing, according to new research from Johns Hopkins University. Published in the journal Science Advances, the study in mice ...
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Researchers at the Icahn School of Medicine at Mount Sinai have identified the immune cell that acts as the architect and coordinator of powerful immune hubs that form inside tumors and plays a key role in antitumor immunity. ...
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The international guidelines for diagnosing multiple sclerosis (MS), called the McDonald criteria, underwent their most significant overhaul in a decade in 2024. The internationally recognized framework is used to diagnose ...
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Crusty bread, fried meat and roasted coffee owe their characteristic taste and browning to chemical reactions that occur when foods are heated. In the so-called Maillard reaction, amino acids—the building blocks of proteins—react ...
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