Do Signals in the Brain Control Our Taste Preferences?
Kang Lai, Class of 2026 Our perception of taste profoundly influences our calorie intake and food preferences, and even serves as a defense mechanism from harmful substances. The gustatory insular cortex, a key brain region associated with taste, is closely linked to eating patterns and disorders. While neuronal circuits in this region have been studied, its neurochemical signaling remains obscure. The Maffei lab at Stony … Continue reading Do Signals in the Brain Control Our Taste Preferences?
Ghrelin Recruits the Endocannabinoid system to modulate food rewardÂ
Kang Lai, Class of 2026 Ghrelin, a hormone secreted by the stomach, increases appetite through the activation of growth hormone secretagogue receptors (GHSR), primarily in the hypothalamus and ventral tegmental area (VTA). These are key regions of the brain responsible for reward and motivation due to an abundance of dopamine-releasing neurons. Another player in the food reward system is a family of lipid molecules called … Continue reading Ghrelin Recruits the Endocannabinoid system to modulate food rewardÂ
Pixels to Prognosis: Using AI for Neuroradiologic Analysis
Kaylie Huang, Class of 2027 The role of artificial intelligence (AI) in healthcare is one of curiosity and contention, as studies have shown its potential in early detection and prevention through near-perfect analysis of medical images. Researchers from the Department of Radiology at Stony Brook University Hospital (SBUH) investigated the accuracy of AI interpretations of CT head angiograms, or imaging of the brain’s blood vessels, … Continue reading Pixels to Prognosis: Using AI for Neuroradiologic Analysis
Food or Foe: How Food Neophobia Bars Propensity for Insect Consumption
Kaylie Huang, Class of 2027 Creepy crawly insects are not commonly regarded as appetizing and are often avoided at first glance. However, insects are considered a delicacy in many parts of the world. Proteins from animal sources are becoming increasingly limited, causing a shift towards insects as a possible alternative. Insects are rich in nutritional value, including proteins, fats, fiber, vitamins, and minerals, and even … Continue reading Food or Foe: How Food Neophobia Bars Propensity for Insect Consumption
Sizzling Steak On The Perfect Iron-Cast Pan: A Meat Lover’s and Anemic’s Dream Meal
Sajia Athai, Class of 2026 Scrolling through TikTok and finding mukbangs and cooking vlogs of young adults making steak and eggs has now become the norm. Everyone loves a good steak, especially if they’re iron-deficient and love meat. Research reveals that using iron cast pans can increase the amount of iron people consume from their foods, leading to positive impacts on iron supplementation. Led by … Continue reading Sizzling Steak On The Perfect Iron-Cast Pan: A Meat Lover’s and Anemic’s Dream Meal
From Cooking Up Lab Reports to Setting Up Petri Dishes
Sajia Athai, Class of 2026 All organisms possess a myriad of mechanisms associated with homeostasis and osmotic adjustment to regulate water flow and content. The Photosynthesis Lab Report —an integral component of the BIO 205 course—allows students to test different variables such as salinity on function of chloroplasts under osmotic stress. In a similar study conducted on a much larger scale, a group of researchers … Continue reading From Cooking Up Lab Reports to Setting Up Petri Dishes
Implementation of Nitric Oxide Protein and Signaling Pathways for Prevention of Bacterial Infection in Medical Implants
Eimaan Bilal, Class of 2028 Many individuals rely on medical implants to improve their quality of life, but such internal devices are prone to bacteria attaching to the implant’s surfaces. This can create a biofilm that produces an exopolysaccharide matrix, increasing one’s risk for certain chronic infections and resistance to antibiotics. It has been hypothesized that biofilm regulation could be achieved by targeting how biofilms … Continue reading Implementation of Nitric Oxide Protein and Signaling Pathways for Prevention of Bacterial Infection in Medical Implants
Are Low-Income Consumers Informed about the Health Risks of Processed Foods?
Eimaan Bilal, Class of 2028 The amount of ultra-processed foods (UPFs) in developed countries has been rising, contributing to non-communicable diseases (NCDs) such as cardiovascular diseases, cancer, and diabetes. The World Health Organization suggests limiting UPF consumption, due to their high concentrations of fat, salt, and sugar. However, past studies have shown that socioeconomically disadvantaged individuals with lower income and education are likely to adhere … Continue reading Are Low-Income Consumers Informed about the Health Risks of Processed Foods?
Unlocking Gut-Boosting Benefits of Fermented Foods
Tiffany Ang, Class of 2026 Gut microbes, often referred to as psychobiotics, play a key role in regulating the microbiota-gut-brain axis. This bidirectional pathway facilitates a constant relay of information between the gut and the brain. Fermented foods, such as yogurt, kimchi, and natto, are rich in beneficial gut microbes and microbial metabolites that can be leveraged to target this axis. Their affordability and widespread … Continue reading Unlocking Gut-Boosting Benefits of Fermented Foods
Amyloid Burden in WTC Responders: Unraveling the Effects of Air Pollution
Tiffany Ang, Class of 2026 Amyloid-B (AB) proteins, a hallmark of Alzheimer’s disease, have been linked to air pollution exposure, potentially contributing to neurodegenerative diseases. Dr. Kritikos and colleagues at Stony Brook University investigated whether exposure to particulate matter (PM), particularly from the World Trade Center (WTC) site following the 9/11 attacks, was associated with increased cerebral amyloidosis, a condition characterized by the accumulation of … Continue reading Amyloid Burden in WTC Responders: Unraveling the Effects of Air Pollution
Food Fairness: The Impacts of Nutritional Health Disparities on Pregnant Populations
Jaenai Tercius, Class of 2028 Access to healthy food is important for maintaining good health. Among pregnant women, this helps ensure proper fetal development. Health issues from poor nutrition during pregnancy can also have long-term consequences for the baby’s health. For example, malnutrition during pregnancy can lead to complications such as low birth weight. In 2024, a study conducted by researcher Jamie Murkey and his … Continue reading Food Fairness: The Impacts of Nutritional Health Disparities on Pregnant Populations
Human Agriculture and the Soiling of Earth’s Water
Jaenai Tercius, Class of 2028 A major form of pollution brought by industrial human activity is water pollution. Agriculture is a major contributor to water pollution due to runoff from nitrogen-based fertilizers, especially in coastal areas. Nitrogen is an essential nutrient for aquatic organisms, but when present in excess, nitrogen can lead to the overgrowth of organic matter and a decrease in oxygen in water, … Continue reading Human Agriculture and the Soiling of Earth’s Water
Young Investigators Review 