A new study from the Cellular Ageing and Senescence laboratory  at Queen Mary University of London’s Centre for Molecular Cell Biology, reveals how caffeine —the world’s most popular neuroactive compound—might do more than just wake you up.

Market-based approach to managing water in the Colorado River basin could provide more reliable supplies for farmers, communities, and industry amid ongoing drought and excess demand.

The world’s saltmarshes are disappearing three times faster than forests, threatening global progress on climate change goals, according to a major new report co-led by the UK Centre for Ecology & Hydrology.

Would you rather have 10 cents in your pocket or a 1-in-10,000 shot at $1,000?

Researchers say avoiding these toxic blooms may reduce the rate of disease.

Industries that need ultra-pure water — including semiconductor, battery, pharmaceutical, food and beverage companies — are expanding in Arizona.

To build healthier food systems, we need better food data. A new research shows where the gaps are—and how innovations like PTFI are helping to close them.

Wastewater treatment plants are not effectively removing this tiny pollutant, study shows.

Sea cucumbers are the ocean's janitors, cleaning the seabed and recycling nutrients back into the water.

Canada’s wildfire season has had an early and intense start, with states of emergency declared in Saskatchewan and Manitoba and forecasts warning of severe conditions across central and eastern Canada.