Over the past decade, the fast-growing seaweed Caulerpa prolifera has taken over seagrass in Florida’s Indian River Lagoon. While this seaweed provides some habitat, it supports fewer marine species than the original seagrass, signaling a decline in biodiversity. Now, scientists are closely monitoring an unexpected player: small, green sap-sucking sea slugs that feed on C. prolifera and have surged in number. Their presence is prompting new questions about habitat loss, potential pathways for ecosystem recovery, and the uncertain future of marine life in a seagrass-depleted environment.

On June 3, Elsevier released the 2024 CiteScore rankings, featuring 33 Tsinghua University Press (TUP) journals--a 17.2% increase in indexed titles compared to 2023.

Los Angeles, CA – June 11, 2025 - The Terasaki Institute for Biomedical Innovation is proud to announce that its CEO and Director, Dr. Ali Khademhosseini, has been recognized as one of the world’s top scientists in the field of Materials Science by Research.com. In their recently released 2025 rankings, Dr. Khademhosseini was placed in the 41^st position globally and 21^st in the United States. In addition to these rankings, he has also been awarded Research.com’s prestigious Materials Science Leader Award for 2025.

When the amount of cholesterol in the blood is too high, hypercholesterolemia can develop, causing serious damage to the arteries and cardiovascular health. Now, a study led by the University of Barcelona and the University of Oregon presents a new therapeutic tool capable of regulating blood cholesterol levels and thus opening up new perspectives in the fight against atherosclerosis caused by the accumulation of lipid plaques in the artery walls.

Simple, cheap components let people hear everything a microphone picks up.

Drinking a smoothie is a popular way to consume fruits and vegetables, many of which are rich in micronutrients called polyphenols. If this beverage is purchased at a store, it’s likely been pasteurized with heat or pressure to prevent harmful bacteria growth and extend shelf-life. Now, a preliminary study in ACS’ Journal of Agricultural and Food Chemistry reports that processing smoothies with high heat could also make polyphenols easier for the gut microbiome to absorb.