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AI maps gene redundancies to guide crop improvement

As global temperatures rise, Cold Spring Harbor Laboratory (CSHL) scientists work to grow stronger, more resilient crops. Yet, this process is challenging. Plants often have several related genes that control desirable traits, such as size or drought resistance. Finding genes

Hayli Gubbi's explosive first impression

On November 23, 2025, the Hayli Gubbi volcano in northern Ethiopia erupted in dramatic fashion. The shield volcano in the Danakil (or Afar) Depression began spewing ash and volcanic gases at around 11:30 a.m. local time (8:30 Universal Time) that day, marking its first

How student writing has evolved in the AI era

A University of Warwick-led analysis of almost 5,000 student-authored reports suggests that student writing has become more polished and formal since the introduction of ChatGPT in late 2022—but grades have remained stable.

Gut molecule shows remarkable anti-diabetes power

Researchers revealed that the microbial metabolite TMA can directly block the immune protein IRAK4, reducing inflammation and improving insulin sensitivity. The molecule counteracts damage caused by high-fat diets and even protects mice from sepsis. Since IRAK4 is a known drug

WMO predicts weak La Niña climate pattern over the summer

There is a 55% chance of a weak La Niña impacting weather and climate patterns during the next three months, according to the latest update from the World Meteorological Organization (WMO). Even though La Niña has a temporary cooling influence on global average temperatures,

Myosin XI-1: A key molecular target for salt-tolerant crops

Soil salinity is a key abiotic stress factor. Salt stress substantially impairs plant growth, development, and productivity, significantly reducing crop yields worldwide. It induces various kinds of stress in plant organs, including toxic ion accumulation, oxidative stress, and

Fermentation makes ocean greens more palatable

Seaweed has long been praised as a sustainable superfood, but its characteristic "fishy" flavor has been a barrier for many Western consumers. Now, a new study from the University of Copenhagen shows that fermentation with lactic acid bacteria may be the key to making seaweed

This simple ingredient makes kale way healthier

Scientists found that kale’s prized nutrients are hard for the body to absorb unless they’re eaten with oil. Cooking doesn’t improve absorption, but adding oil-based dressings—or even more advanced nanoemulsion sauces—does. These combinations dramatically increase access to