This Week In Chemistry

This Week in Chemistry – Memory-Boosting Cocoa Compounds & More

14-11-02 TWIC v2

This week in chemistry has tested the format of this graphic, with a wealth of studies to choose from for the featured stories; as a result, the notable mentions section below is bulging! Stories this week include the discovery that large amounts of compounds found in cocoa beans could help improve memory, as well as research that could help advance our understanding of the origin of life. Links to articles (when available) and original research papers are provided below.

Links to Featured Stories

Cocoa flavanol compounds help boost memory: [Article] [Study]

Converting light to electricity using nanoparticles: [Article] [Study]

Compound reverses anti-clotting drug effect: [Article] [Study]

RNA enzymes synthesise opposite RNA enantiomer: [Article] [Study]

The formation of glycerol in interstellar ices: [Study]

Notable Mentions

Stabilisation of reflective sea water foams could be utilised in climate change intervention: [Article] [Study]

Square planar iron complex breaks inorganic shape and electronics rules: [Article] [Study]

Detecting colourants in painting layers using spectroscopy: [Study]

Sustained tumour response of 70-88% observed with anti-cancer boron compounds in hamster models: [Study]

Thermal changes induce shape change in Ni crystals at macroscopic level: [Study]

Anti-ageing compound rapamycin to be trialled in dogs: [Article]

Thanks for help with article inclusion suggestions this week goes to @narf42. See an article during the week you think should be included in next week’s edition? Use the #TWIChem hashtag on Twitter!



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3 replies on “This Week in Chemistry – Memory-Boosting Cocoa Compounds & More”

Somewhat surprised New Scientist hasn’t highlighted the chocolate/memory study was funded by Mars. They’re behind a huge amount of the flavonol heath studies.

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