Seven researchers at the University of Cambridge have been awarded Synergy Grants from the European Research Council to lead five new collaborative projects that will tackle some of science’s toughest puzzles.
Scientists have identified a gene which, when missing or impaired, can cause obesity, behavioural problems and, in mothers, postnatal depression. The discovery, reported on 2 July in Cell, may have wider implications for the treatment of postnatal depression, with a study in mice suggesting that oxytocin may alleviate symptoms.
The protection offered by COVID-19 vaccination declines more rapidly in people with severe obesity than in those with normal weight, scientists at the Universities of Cambridge and Edinburgh have found. The study suggests that people with obesity are likely to need more frequent booster doses to maintain their immunity.
Professor Dame Jocelyn Bell Burnell has become only the second woman to be awarded the Royal Society’s prestigious Copley Medal, the world’s oldest scientific prize.
Cambridge scientists are among the new Fellows announced today by the Royal Society.
Researchers from the Cambridge Biomedical Campus have featured prominently in this year’s election to the prestigious European Molecular Biology Organisation (EMBO).
Around four million people in the UK carry genetic variants that protect them from obesity, type 2 diabetes and heart disease, suggests new research from the University of Cambridge. The team say the discovery could lead to the development of new drugs that help people lose weight.
In the largest study of its kind to date, Cambridge researchers have looked at why some people manage to stay thin while others gain weight easily. They have found that the genetic dice are loaded in favour of thin people and against those at the obese end of the spectrum.
Obesity is often characterised as nothing more than greed and lack of willpower. The truth is far more complex.
People who carry variants in a particular gene have an increased preference for high fat food, but a decreased preference for sugary foods, according to a new study led by the University of Cambridge.
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