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Neuroscientists at the University of Bristol are a step closer to understanding how the connections in our brain which control our episodic memory work in sync to make some memories stronger than others. The findings, published in Nature Neuroscience, reveal a previously unsuspected division of memory function in the pathways between two areas of the brain, and suggest that certain subnetworks within the brain work separately, to enhance the distinctiveness of memories.


Scientists have shown that chewing your food properly can boost your mouth’s immune system to protect you against illness. The study led by teams at The University of Manchester and National Institutes of Health in the USA, revealed that a specific type of immune cell, the Th17 cell, can be stimulated when you chew.


A team of scientists in the UK and USA have generated a new ground-breaking resource of ten million mutations in bread and pasta wheat varieties. Researchers and breeders can search the public wheat database online to identify changes in their genes of interest and request seeds to improve the nutrition and production of wheat worldwide.


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