The origin of satiety: Brain cells that change shape after a meal

Researchers from the CNRS, Inrae, University of Burgundy, Université de Paris, Inserm, and University of Luxembourg have just revealed the mechanisms in the brain that lead to feelings of satiety after eating. They involve a series of reactions triggered by a rise in blood glucose levels. This study, which was conducted on mice, is published in Cell Reports on 3 March 2020.
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New research reveals pharma companies are more profitable than most S&P 500 companies

Large pharmaceutical companies are more profitable than most companies in the S&P 500 according to a study published in the Journal of the American Medical Association (JAMA) titled “Profitability of Large Pharmaceutical Companies Compared with Other Large Public Companies.” Pharmaceutical profits were closer to those of other research-based companies within the S&P 500 and were not higher than companies in the technology sector.
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Boosting energy levels within damaged nerves may help them heal

When the spinal cord is injured, the damaged nerve fibers—called axons—are normally incapable of regrowth, leading to permanent loss of function. Considerable research has been done to find ways to promote the regeneration of axons following injury. Results of a study performed in mice and published in Cell Metabolism suggests that increasing energy supply within these injured spinal cord nerves could help promote axon regrowth and restore some motor functions. The study was a collaboration between the National Institutes of Health and the Indiana University School of Medicine in Indianapolis.
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Artificial sweeteners combined with carbs may be more harmful than those sweeteners alone

The influence of artificial sweeteners on the brain and ultimately metabolism has been hotly debated in recent years. Some studies have found adverse effects on blood sugar and insulin levels, while others have not. In a study publishing March 3 in the journal Cell Metabolism, researchers say the discrepancies in these studies may be due to how the sweeteners are consumed—or, more specifically, what they are consumed with.
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