Light and moderate consumption of wine is associated with a lower risk of cardiovascular complications, according to a multicentre study led by researchers from the University of Barcelona, the Hospital Clínic and the August Pi i Sunyer Biomedical Research Institute (IDIBAPS), the Physiopathology of Obesity and Nutrition Networking Biomedical Research Centre (CIBEROBN) and the University of Navarra (UNAV). The study, published in the European Heart Journal, is based on the analysis of a biomarker of wine intake — specifically, tartaric acid, present in grapes. It was carried out in 1,232 participants in the PREDIMED project, a major scientific epidemiological study in nutrition on the effects of the Mediterranean diet on cardiovascular health.

A research team led by WANG Peng from the Hefei Institutes of Physical Science of the Chinese Academy of Sciences, has developed a new method for encapsulating probiotics recently. 

They used nanoparticles formed by antisolvent precipitation to protect the probiotics, and tested the probiotics in lab simulations and animal experiments to confirm their effectiveness. 

An Osaka Metropolitan University research team developed the world’s first system that automatically recommends the optimal rehabilitation program based on a simple test to check the severity of motor paralysis after a stroke.