Breaking News
The AI Bird-Flu Scenario They Just Published
Japan's first robot ambulance works the 9-1-1 lines for humanoids
Cheap smartphone add-on pinpoints hidden cameras to shut down spies
The $600 Tank That Beats a $10,000 Powerwall
Top Tech News
Terrifying AI Behavior Even Its Creators Couldn't Explain
WW3 Near-Miss? AI Hallucinated Nuclear Weapons Components Aboard Chinese Vessel Bound For Iran
Stripe Is Building the Toll Road for the Machine Economy
Toyota Dakar hopeful swaps twin-turbo V6 for hydrogen fuel cells
4-min turbo-inflatable cubic camp castle is now available in the USA
Researchers Used Claude To Hack OpenAI Employee Accounts
Chinese Scientists Develop New Oil Refining Method That Cuts Energy Use by 90%
World's smallest CT scanner fits in the palm of your hand
The Tesla Roadster will blow people's minds
Peter Thiel-Funded Company Anduril to Triple the Number of Autonomous Surveillance Towers...
Fascinating study uncovers how we evolved to benefit from eating fermented food
A fascinating new study from scientists at the University of Leipzig has discovered that a specific immune function receptor, uniquely evolved in humans and great apes, is triggered by a metabolite from lactic acid bacteria (LAB) found in fermented foods.
Most mammals have two kinds of hydroxycarboxylic acid (HCA) receptors. These receptors are known to regulate immune function and energy homeostasis, primarily in response to dietary conditions. Around 15 years ago a third HCA receptor was discovered in the human genome, which further research revealed to be unique to humans and great apes.
A new study has now discovered that one of the strongest activators of this third HCA receptor is D-phenyllactic acid, a metabolite produced by lactic acid bacteria which appears in some foods as the fermentation process takes hold.