Giant kangaroos stuck close to home and went extinct when climate change caused that home to disappear, according to a study published April 23, 2025 in the open-access journal PLOS One by Christopher Laurikainen Gaete of the University of Wollongong, Australia and colleagues.

A new study from the University of Oxford has revealed that an incentive programme increased live releases of endangered species caught as bycatch. However, unexpectedly, the overall positive impact was reduced by some vessels increasing catches of these species. The study is the world’s first randomised controlled trial to conclusively assess the effectiveness of an incentive-based marine conservation programme, with the findings published today (23 April) in the journal Science Advances.

Researchers from Syracuse University and the University of Louisiana at Lafayette discovered tiny features on sculpins’ fins which may enable them to cling firmly in harsh underwater environments.

Virginia Tech researchers at the Fralin Biomedical Research Institute at VTC created the Experimental Beverage Marketplace to study how taxes affect consumers’ purchase of soft drinks, energy drinks, and other sugary beverages. 

The collaborative research examined how tiger beetles have adapted to live in the hot, acidic environments of Yellowstone’s hot springs.

The Chinese caterpillar fungus Ophiocordyceps sinensis (Berk.) is a valuable traditional medicine, also known throughout Asia by its Tibetan name དབྱར་རྩྭ་དགུན་འབུ (Yartsa Gunbu), meaning “summer grass, winter worm”. The mature fungus O. sinensis contains abundant active biological components, including polysaccharides, alkaloids, amino acids, inorganic elements, and others. Studies have previously confirmed that O. sinensis possesses multiple pharmacological activities. Therefore, it holds high value in the commercial market and is in increasing demand. However, the unique formation process and harsh growth environment contribute to the preciousness and scarcity of the species. To meet market demand, multiple mycelium types have been isolated from natural O. sinensis and cultivated artificially using fermentation technology. Currently, both natural and cultivated O. sinensis products are available as healthy Chinese herbal medicines on the market. However, there is a lack of comparative reviews on the two types of O. sinensis in terms of their compositions and medicinal functions. This mini-review will focus on the bioactive ingredients and medicinal functions of both natural and cultivated O. sinensis, intending to elucidate their medical values as traditional Chinese medicines for human use.