A hope for Alzheimer patients

Researchers from the Fondazione EBRI “Rita Levi-Montalcini” just discovered a molecule that rejuvenates the brain and blocks the development of Alzheimer’s disease. At a very early stage of Alzheimer’s disease the brain stops to produce new neurons. This phenomenon is caused by the accumulation of toxic proteins, called A-beta oligomers. Scientists were able to neutralizeContinue reading “A hope for Alzheimer patients”

Color and Food

As most of us have experienced, we eat not only with our mouth, but also with our eyes. Wine color is the first characteristic evaluated by sommeliers and wine experts. It gives an expectation of what you are about to drink and activates memories in your brain. Because of these brain memories, often, reliance ofContinue reading “Color and Food”

Chemistry of coffee

Tomorrow I will start again to work on my PhD thesis. That means only one thing: coffee!!! In a previous post, I talked about my scientific paper regarding the possibility of using mass spectrometry to check the quality of coffee. Now, I will talk about some of the molecules responsible for the taste and theContinue reading “Chemistry of coffee”