Scrambled, poached or boiled, eggs are a popular breakfast food the world over.

New research presented today at the American Heart Association Scientific Sessions suggests neither vitamin D nor the omega-3 fatty acids found in fish oil prevent the development of atrial fibrillation, a potentially serious heart rhythm disturbance.

Exposure to COVID-19 could pose a risk to the health and aging of individuals who aren’t even born yet, according to a newly published analysis by USC researchers.

In the spring of 2020, as the pandemic created a worldwide shortage of N95 masks, two Stanford engineers working out of their homes designed and demonstrated an effective yet inexpensive way to disinfect personal protective equipment (PPE).

The University of Glasgow has received funding to repurpose drugs that are currently used to treat some parasitic diseases in humans – Sleeping Sickness, Chagas Disease and Leishmaniasis – to manage amoebic gill disease in Atlantic salmon.

This research could impact post-Brexit trade negotiations.

A collaborative team of scientists has pinpointed two new potential therapeutic targets for rheumatoid arthritis – a painful inflammatory disease that affects an estimated 350 million people worldwide.

Self-reports of smell and taste changes provide earlier markers of the spread of infection of SARS-CoV-2 than current governmental indicators, according to an international team of researchers.

Surviving a case of COVID-19 that’s bad enough to land you in the hospital is hard enough. 

A team of researchers for the first time has found a correlation between the levels of bacteria and fungi in the gastrointestinal tract of children and the amount of common chemicals found in their home environment.