Immune cells in lung cancer offer new drug targets

Lung cancers attract circulating immune cells to the tumor mass, where the cancer reprograms them to support its growth and progression, researchers from Weill Cornell Medical College have found.

Iron deficiency in children resolved by biofortified pearl millet

A study describes how iron biofortified pearl millet resolved iron deficiency in a group of school-aged children in India within four to six months.

Bacterial endocarditis increases stroke risk for extended period

Patients who develop bacterial endocarditis have an elevated risk of stroke beginning four months before, and up to five months after diagnosis – a period significantly longer than previously reported.

Tumor-suppressing gene lends insight to cancer treatment

Weill Cornell Medical College researchers have found that if PTEN, a known tumor-suppressor gene, has mutated or is absent, the DNA replication process derails and can lead to cancer development.

Food scientists find that victory tastes…oh, so sweet

Vanquishing the agony of defeat, Cornell food scientists now have better grasp on the sweet, thrilling taste of victory. And in the face of loss, the researchers found prompts for emotional eating.

Nanotech transforms cotton fibers into modern marvel

Juan Hinestroza and his students live in a cotton-soft nano world, where they create clothing that kills bacteria, conducts electricity, wards off malaria, captures harmful gas and weaves transistors into shirts and dresses.

Non-invasive test predicts death risk from heart disease

A noninvasive scan that determines the extent of plaque buildup in the heart predicts the likelihood of heart attack or death over a 15-year period, according to a Weill Cornell Medical College research team.

Stress-fighting proteins could lead to asthma treatments

Weill Cornell Medical College investigators have discovered the precise molecular steps that enable immune cells implicated in certain forms of asthma and allergy to develop and survive in the body.

Waiting to harvest after a rain enhances food safety

Aiming to protect consumers from foodborne illness, produce farmers should wait 24 hours after a rain or irrigating their field to harvest crops - to reduce the risk to a major foodborne pathogen.