Research News

For a few dozen people in the world, the downside of living with a rare immune condition comes with a surprising superpower—the ability to fight off all viruses. Columbia immunologist Dusan Bogunovic discovered the individuals’ antiviral powers about 15 years ago, soon after he identified the genetic mutation that causes the condition.

A new study has shed light on how a type of drug works to reduce liver damage in alcohol-related liver disease, by reshaping the architecture of the tissue. The findings could pave the way for the development of new treatments for liver disease and improve outcomes for patients.

A new study from the University of Florida is shedding light on what could become a game-changing approach in cancer treatment: a universal mRNA vaccine designed to awaken the immune system against tumors.

Pfizer Inc. and Astellas Pharma Inc. announced positive topline results from the Phase 3 EV-303 clinical trial (also known as KEYNOTE-905).

A team of Indian scientists may have found a way to improve the drainage capacity of lymphatic vessels in the liver and intestine that fails in case of cirrhosis, by using nanocarriers filled with a powerful protein called VEGF-C.

New research has taken us a step closer to finding a cure for human immunodeficiency virus, as well as other infections including the glandular fever virus, which is associated with the development of lymphoma.

Researchers from the universities of Basel and Zurich have used a historical specimen from UZHs Medical Collection to decode the genome of the virus responsible for the 1918–1920 influenza pandemic in Switzerland.

Vitamin D is not only an essential nutrient, but also the precursor of the hormone calcitriol, indispensable for health: it regulates the uptake of phosphate and calcium necessary for bones by the intestines, as well as cell growth and the proper function of muscles, nerve cells, and the immune system.

From low-carb ice cream to keto protein bars to “sugar-free” soda, the decades-old sweetener erythritol is everywhere. But new University of Colorado Boulder research shows the popular sugar substitute and specialty food additive comes with serious downsides, impacting brain cells in numerous ways that can boost risk of stroke.