System to boost levels of resveratrol, quercetin could provide new options for cancer therapy

A new system to deliver cardioprotective polyphenols such as resveratrol and quercetin may have value in improving cancer therapy.

Study: Global sea levels have risen six meters or more with just slight global warming

A new review found that sea levels have risen in the past by about 20 feet with an increase in global mean temperatures of only 1-2 degrees (Celsius).

Legislature approves bonding for the Oregon Forest Science Complex

The Oregon Legislature has approved $29.7 million in state bonding to help fund the Oregon Forest Science Complex at Oregon State University in Corvallis.

OSU makes plans for expansion at Hatfield Marine Science Center

The Oregon Legislature has approved $24.8 million in state bonding to help fund a new building at Oregon State University’s Hatfield Marine Science Center in Newport.

Tough tail of a seahorse may provide robotic solutions

The odd, square tail of the seahorse is inspiring a new approach to robotics that may combine both strength and flexibility.

Scientists recruit public to help study "The Blob"

Scientists are seeking help from the public - use of their computers - to aid in a study of the West Coast drought.

Fat, sugar cause bacterial changes that may relate to loss of cognitive function

Both a high-fat and a high-sugar diet cause changes in gut bacteria that appear related to a significant loss of “cognitive flexibility,” or the power to adapt to changing situations.

Toxic algal blooms behind Klamath River dams create health risks far downstream

Toxic algal blooms can travel far downstream from their source in reservoirs on the Klamath River, posing health risks to people and wildlife.

View of "nature as capital" uses economic value to help achieve a sustainable future

By viewing nature as "capital" to help provide ecosystem resources, progress is being made in a wide range of environmental protection issues.

Decades of research yield natural dairy thickener with probiotic potential

OSU has discovered and commercialized a new type of food thickener that may add probiotic characteristics to some of the products in which it's used.

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