Protein powders and protein-fortified versions of all manner of foods line grocery store shelves. But just because something has added protein doesn’t necessarily make it better.
Articles on Amino acids
Displaying 1 - 20 of 32 articles
Future missions may be able to take only a small, damaged sample from space back to Earth. A simple analysis tool could help determine whether its contents suggest the presence of life.
Protein is in the spotlight, but social media claims and bold food labels don’t tell the whole story. How much do you really need? Can you overdo it? And what’s the best source of protein?
Calcite, the material making up fossilized eggshells, may preserve amino acids better than bone.
Tracing isotopes of carbon inside amino acid molecules has revealed the ‘metabolic fingerprints’ of how different animals store and use energy.
Many of the amino acids that make up proteins are encoded by genetic material in more than one way. An information theorist explains how principles of nature may account for this variance.
The chemical reaction that forms essential biomolecules like proteins and DNA normally doesn’t occur in the presence of water. Microdroplets provide a unique environment that make it possible.
From thalidomide to resveratrol, molecules with the exact same chemical properties can have drastically different effects in the body depending on how they’re arranged in space.
The AI AlphaFold can figure out the three-dimensional protein structure any string of amino acids will become. It has now exceeded its training by figuring out what makes some proteins glow.
Khorana rose from humble beginnings in India to decipher the genetic code. But his enormous contribution to science has been largely overlooked.
Scientists are just beginning to decode the genetic messages in your food – and how that may affect your health.
Using a form of artificial intelligence called deep neural networks, researchers can generate new proteins from scratch without having to consult nature.
Many features of proteins are analogous to music. Mapping these features together creates new musical compositions that help researchers learn about proteins.
With the vaccines now being administered at sites around the US, it is important to address misinformation surrounding the effort.
Hydrogen sulphide is a smelly, poisonous gas, but it plays an important role in aging and longevity. New research shows that eating less meat could be a key to harnessing its healthy effects.
A biologist explains where proteins come from and what role the 20,000 or so proteins in your body play in keeping you alive and kicking.
Scientists in an artificial intelligence lab have made a breakthrough in solving the problem of how proteins fold into their final three-dimensional shape. The work could speed up creation of drugs.
This discovery could be important in helping increase human healthspan and longevity.
Researchers are starting to understand why the bones of diabetic people are more prone to fractures.
Pizza might seem like a simple food, but it’s uniquely equipped to excite our brains and thrill our taste buds.
Top contributors
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Professor of Chemistry, Connecticut College
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Professor of Sport, Health and Exercise Sciences, Durham University
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Senior Lecturer in Exercise Physiology Across the Lifespan, Deakin University
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Lecturer, UNSW
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PhD Candidate in Chemistry, Purdue University
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Associate Professor, Deakin University
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Associate Professor, Department of Chemistry and Institute of Biochemistry, Carleton University
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Assistant Professor of Biology, Clark University
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Principal Scientist and Head of the Plant Health Theme, International Centre of Insect Physiology and Ecology
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Head of Technology Transfer Unit, International Centre of Insect Physiology and Ecology ICIPE, International Centre of Insect Physiology and Ecology
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Postdoctoral research associate, University of Oxford
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Assistant Professor, Exercise Science, City University of New York
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Full Teaching Professor of Psychology, Penn State
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Honorary Professor, School of Geography, Archaeology and Environmental Studies, University of the Witwatersrand
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Associate professor, Australian National University