How a green tea compound could prevent Alzheimer’s

Researchers reveal how a compound in green tea called EGCG prevents the formation of toxic beta-amyloid plaques, which are a hallmark of Alzheimer’s.

New genetic risk factors for peanut and food allergy identified

A new study finds that the gene EMSY is linked to a raised risk of peanut and food allergy, and that five other loci may also be involved.

Acetone breath, or breath that smells like nail polish remover, could indicate that a person has diabetes or another health condition.

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