Category: Year

2024-25, Depression, General Neuroscience, General Psychology, Health, Health and Medicine, Neuroscience

Novel Implications of the Neuroimmune System in Major Depressive Disorder

Sean Krivitsky, Class of 2026 Every year, three million people in the United States alone are diagnosed with major depressive disorder (MDD). MDD is a serious form of mental illness that impacts countless facets of people’s lives, characterized by a persistently low mood and general impairment of daily routines. Interestingly, glial cells, generally known for their roles in regulation and support of neuronal networks in … Continue reading Novel Implications of the Neuroimmune System in Major Depressive Disorder

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2024-25, Cognition, Degenerative Disease, Disease, General Neuroscience, Health, Health and Medicine

Green Tea: Fighting Dementia One Cup at a Time

Sean Krivitsky, Class of 2026 Dementia is a progressive neurological disease most prevalent in older adults that is associated with aging and significant declines in cognitive function and memory. It has been strongly correlated with general brain atrophy, including of the hippocampus, and the increased presence of lesions (areas of damage within brain tissue) in cerebral white matter. This corresponds to the symptoms observed in … Continue reading Green Tea: Fighting Dementia One Cup at a Time

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2024-25, Biology, Degenerative Disease, General Neuroscience, Neuroscience

Neurogenesis and Repair Mechanisms Following Traumatic Brain Injury: Insights from Mouse Models

Kang Lai, Class of 2026 Traumatic Brain Injury (TBI) is one of the most common causes of cognitive defects affecting both physical and mental functions of the brain. Its implications span from cognitive defects to motor dysfunction to behavioral disorders–all of which permanently and severely diminish quality of life. TBI also greatly disrupts neurogenesis–the formation of new neurons– and neuronal stem cell regeneration. At the … Continue reading Neurogenesis and Repair Mechanisms Following Traumatic Brain Injury: Insights from Mouse Models

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2024-25, Biology, Health, Health and Medicine

Biochemical Mechanisms Behind the Sleep-Promoting Effects of Bananas and Milk

Kang Lai, Class of 2026 Sleep is an important controlling factor of many regulatory and restorative functions of the human body. However, many conditions have impacted sleep quality, the most prevalent being insomnia. A study conducted by Dr. Muteber Gizen Keser and colleagues at KTO Karatay University examined certain biochemical parameters and behavioral analyses to determine whether banana and milk lead to the improved sleep … Continue reading Biochemical Mechanisms Behind the Sleep-Promoting Effects of Bananas and Milk

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2024-25, COVID-19, Health, Health and Medicine

Couch Potato Benefits: The Effects of COVID-19 on Nephrolithiasis Risk Factors

Kaylie Huang, Class of 2027 While the COVID-19 pandemic drastically disrupted the lifestyles of populations globally, an intriguing side effect is its notable impact on the levels of sodium in the average diet. While some have claimed that the lockdown helped improve diets due to decreased dining out and consumption of fast food, others have argued that the isolation instead encouraged snacking on salty foods … Continue reading Couch Potato Benefits: The Effects of COVID-19 on Nephrolithiasis Risk Factors

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2024-25, Health, Health and Medicine

Work Smart, Eat Smarter: The Role of the Workplace in Employee Diets

Kaylie Huang, Class of 2027 The average lifestyle of an inhabitant of a developed city consists of lounging around and consuming unhealthy foods, both of which contribute to the major risk factors of cardiovascular disease (CVD). To find an effective method of mitigating the number of people affected by CVD, health programs developed by workplaces have sought to encourage healthier lifestyles for their workers, touching … Continue reading Work Smart, Eat Smarter: The Role of the Workplace in Employee Diets

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2024-25, Cancer, Health, Health and Medicine, Microbiota

Avoiding The Snack Aisles in Supermarkets—A Battle Against Processed Food and Western Diet

Sajia Athai, Class of 2026 With social media and YouTube beginning an era of tutorials, DIY videos, and cooking shows, it has become increasingly accessible to try new foods. From hwachae to Dubai chocolate bars, people globally try new sweets and dishes that excite their sweet tooth. It’s often easy to forget to consume these sweets in moderation. In addition, changes in meat-processing and cooking … Continue reading Avoiding The Snack Aisles in Supermarkets—A Battle Against Processed Food and Western Diet

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2024-25, Disease, Health, Health and Medicine, Microbiota, Natural World

How Do You Like Your Eggs? Poached, Sunny Side Up, or Contaminated?

Sajia Athai, Class of 2026 Eggs can be made in many distinct ways–poached, sunny side up, scrambled, fried, or boiled. With a recent frenzy of fighting for cartons of eggs in supermarkets, there have been concerns raised about the food safety of eggs amid the bird flu epidemic. From Costco recalling eggs on its shelves to increasing prices for cartons of a dozen, research about … Continue reading How Do You Like Your Eggs? Poached, Sunny Side Up, or Contaminated?

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2024-25, Health, Health and Medicine, Natural World

Red Meat, Fiber, and Cancer: A PAF Analysis of The Modern Italian Diet

Sajia Athai, Class of 2026 With new trends on TikTok and Instagram reels, it has become increasingly difficult for most people to avoid Wingstop mukbangs, steak preparation videos, and Chamoy Pickle kits. However, intake of high processed foods and red meat are correlated with negative health outcomes, including an increased risk of colorectal cancer. Led by Paolo Boffetta, a group of researchers in Italy focused … Continue reading Red Meat, Fiber, and Cancer: A PAF Analysis of The Modern Italian Diet

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2024-25, Cellular and Molecular Science, Molecular Biology

Cysteine-Rich γ-Crystallins Evolutionary Role in Lens Transparency and Function

Eimaan Bilal, Class of 2028 Cysteine (Cys) is a sulfur-containing amino acid found in crystallin proteins that compose our eye’s lens. When Cys is oxidized, it can lead to crystallin protein misfolding and unwanted disulfide bonding, causing light-scattering aggregation. Light-scattering aggregation in crystallin proteins is one of the main contributors to cataract disease, which clouds the lens and can even develop into blindness. Since Cys … Continue reading Cysteine-Rich γ-Crystallins Evolutionary Role in Lens Transparency and Function

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2024-25, Health, Health and Medicine

Exploring the Potential and Safety of LAB-Derived Bacteriocins in the Food Industry

Eimaan Bilal, Class of 2028 Bacteriocins are activated polypeptides that mostly produce lactic acid group bacteria (LAB) molecules, which have been determined to be safe to use under the Joint Food and Agriculture Organization (FAO). LAB-producing bacteriocin has a wide range of applications in the food industry, ranging from enhancing overall food quality to inhibiting the growth of microorganisms in food packaging. However there is … Continue reading Exploring the Potential and Safety of LAB-Derived Bacteriocins in the Food Industry

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2024-25, Health, Health and Medicine, Natural World

Harnessing Mango’s Antioxidants to Combat Insulin Resistance

Tiffany Ang, Class of 2026 Mangos, which are rich in vitamins A and C, are not only a delicious fruit, but are also known for their antioxidant properties. A study published in 2025 investigated the effects of regular mango intake on inflammation and insulin sensitivity in overweight patients with chronic low-grade inflammation. Chronic low-grade inflammation is linked to insulin resistance and poor glycemic control, which … Continue reading Harnessing Mango’s Antioxidants to Combat Insulin Resistance

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