Why does mint make our mouth feel cool?
If you sip a mint leaf, you may notice that it makes your mouth feel cool. That's because mint, like chili, is a biochemical success story.
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If you sip a mint leaf, you may notice that it makes your mouth feel cool. That's because mint, like chili, is a biochemical success story.
Spider venom has the ability to treat epilepsy and intestinal tract, and the wasp sting venom can inhibit cancer cell proliferation.
Using fat as a Trojan horse, American scientists miraculously removed the cancer of bone, pancreas and colon in miraculous animals.
Scientists have created a 'vegetarian' cream in the lab that has nothing from cow's milk.
This finding is very important. Because first, it can help heart surgeons redefine the operation plan.
Fasting should ensure 4 nutritional groups to avoid deficiency and reduce the risk of heart disease, diabetes, cancer ...
Virus enters the cancer cell and activates immune proteins, alerting other immune cells to come and destroy cancer.
Few people know that agricultural biotechnology has produced countless new products that can change our lives.
US scientists have identified a lumican protein molecule that can bind chemicals that kill cells into cancer tissue, opening up the possibility of developing a low-toxic…
Ginger is known to have a warming effect in Traditional Chinese Medicine (TCM). Chinese researchers have found protein regulatory networks behind this effect.
Will blood transfusions of young people help old people to 'improve old age'? The controversial issue in this scientific world has now been clarified thanks to a recent…
Eating a lot of poultry meat, also called white meat, also raises bad cholesterol in the body, like beef.
Swedish scientists have recently discovered that breast milk contains substances capable of destroying cancer cells without causing any side effects.
Algae grown in Vietnam have protein, higher beta-carotene content of France and Japan, used as a medicine to prevent cancer, cardiovascular and aging.
Earth lobster has more than 300 species around the world, is a low-fat protein source with many valuable vitamins and minerals.