BUFFALO, NY — April 7, 2025 — A new research paper was published in Aging (Aging-US) on March 18, 2025, in Volume 17, Issue 3, titled “Mitochondrial oxidative stress or decreased autophagy in osteoblast lineage cells is not sufficient to mimic the deleterious effects of aging on bone mechanoresponsiveness.”

The COVID-19 pandemic exposed critical deficiencies in the global health system and provides important lessons to improve preparedness for future emergencies. A case in point is Latin America, where access to testing was constrained by affordability and poor infrastructure. In recent months, three pivotal studies have converged to highlight critical vulnerabilities and lessons for global health resilience and equity. From diagnostic limitations in resource-limited settings to socioeconomic disparities in testing capacity, these findings underscore the need for collaborative and globally equitable health strategies.

 The Society for Health Communication and the Journal of Health Communication at the CUNY Graduate School of Public Health and Health Policy (CUNY SPH) have published its inaugural special issue: Successes and Failures: Everything We Learned from Health Communication Campaigns and Programs. 

Korea University College of Medicine (Dean Pyun Sung-Bom) and Yonsei University College of Medicine (Dean Choi Jae-Young) are kicking off a step-by-step global R& D network project in earnest to train future domestic physician-scientists.

The molecular world of bitter compounds has so far only been partially explored. Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich in Freising and the Leibniz Institute of Plant Biochemistry in Halle (Saale) have now isolated three new bitter compounds from the mushroom Amaropostia stiptica and investigated their effect on human bitter taste receptors. In doing so, they discovered one of the potentially most bitter substances known to date. The study results expand our knowledge of natural bitter compounds and their receptors, thus making an important contribution to food and health research.