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A new gene therapy is giving people born deaf the chance to hear, often within just weeks. In a small but groundbreaking study, researchers delivered a working copy of a key hearing gene directly into the inner ear using a single injection. All ten patients, ranging from young children to adults, experienced improved hearing, with some showing rapid gains in just one month.
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A new study reveals that aging lungs may play a major role in why flu and COVID can become so dangerous for older adults. Researchers found that certain lung cells can trigger an exaggerated immune response, creating clusters of inflammatory cells that end up damaging lung tissue instead of protecting it. In experiments, activating this aging-related signal in young mice caused their lungs to behave like older ones, leading to severe illness.
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What started as routine fossil cleaning turned into a major scientific surprise when researchers uncovered a tiny claw in a 500-million-year-old specimen where no claw should exist. That detail revealed Megachelicerax cousteaui, the oldest known relative of spiders, pushing the origins of this group back by 20 million years. The fossil shows that key features of modern spiders and horseshoe crabs were already emerging during the Cambrian Explosion.
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A puzzling wrinkled rock formation in Morocco has led scientists to rethink where ancient microbes could live. Instead of shallow, sunlit waters, these microbes may have thrived deep in the ocean, fueled by chemicals delivered by underwater landslides. The discovery suggests that dark, nutrient-rich environments hosted thriving ecosystems much earlier than expected. It also raises the possibility that many similar fossils have been overlooked or misinterpreted.
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Scientists have discovered a way to make French fries less greasy without ruining their taste. By combining regular frying with microwave heating, they reduce the amount of oil absorbed during cooking. The key lies in pressure inside the food—microwaves help push oil out instead of letting it seep in. The result: faster cooking, lower fat, and fries that can still stay crispy.
