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WASHINGTON, July 15 (Xinhua) -- Researchers at Mount Sinai School of Medicine have found that grape seed polyphenols -- a natural antioxidant -- may help prevent the development or delay the progression of Alzheimer's disease.The research, led by Giulio Pasinetti, was published online Friday in the Journal of Alzheimer's Disease, which causes brain changes that gradually get worse.This is the first study to evaluate the ability of grape- derived polyphenols to prevent the generation of a specific form of amyloid (A) peptide, a substance in the brain long known to cause the neurotoxicity associated with Alzheimer's disease.In partnership with a team at the University of Minnesota, Pasinetti and collaborators administered grape seed polyphenolic extracts to mice genetically determined to develop memory deficits and A neurotoxins similar to those found in Alzheimer's disease. They found that the brain content of the A*56, a specific form of A previously implicated in the promotion of Alzheimer's disease memory loss, was substantially reduced after treatment.Previous studies suggest that increased consumption of grape- derived polyphenols, whose content, for example, is very high in red wine, may protect against cognitive decline in Alzheimer's. This new finding corroborates those theories."Since naturally occurring polyphenols are also generally commercially available as nutritional supplements and have negligible adverse events even after prolonged periods of treatment, this new finding holds significant promise as a preventive method or treatment, and is being tested in translational studies in Alzheimer's disease patients," said Pasinetti.In Alzheimer's disease, brain cells degenerate and die, causing a steady decline in memory and mental function.

LOS ANGELES, June 17 (Xinhua) -- The size of low-oxygen zones created by respiring bacteria is extremely sensitive to changes in depth caused by oscillations in climate, thus posing a distant threat to marine life, a new study suggests."The growth of low-oxygen regions is cause for concern because of the detrimental effects on marine populations -- entire ecosystems can die off when marine life cannot escape the low- oxygen water," said lead researcher Curtis Deutsch, assistant professor of atmospheric and oceanic sciences at University of California, Los Angeles."There are widespread areas of the ocean where marine life has had to flee or develop very peculiar adaptations to survive in low- oxygen conditions," Deutsch said in the study to be published in an upcoming print edition of the journal Science.A team led byDeutsch used a specialized computer simulation to demonstrate for the first time that fluctuations in climate can drastically affect the habitability of marine ecosystems.The study also showed that in addition to consuming oxygen, marine bacteria are causing the depletion of nitrogen, an essential nutrient necessary for the survival of most types of algae."We found there is a mechanism that connects climate and its effect on oxygen to the removal of nitrogen from the ocean," Deutsch said. "Our climate acts to change the total amount of nutrients in the ocean over the timescale of decades."Low-oxygen zones are created by bacteria living in the deeper layers of the ocean that consume oxygen by feeding on dead algae that settle from the surface. Just as mountain climbers might feel adverse effects at high altitudes from a lack of air, marine animals that require oxygen to breathe find it difficult or impossible to live in these oxygen-depleted environments, Deutsch said.Sea surface temperatures vary over the course of decades through a climate pattern called the Pacific Decadal Oscillation, during which small changes in depth occur for existing low-oxygen regions, Deutsch said. Low-oxygen regions that rise to warmer, shallower waters expand as bacteria become more active; regions that sink to colder, deeper waters shrink as the bacteria become more sluggish, as if placed in a refrigerator."We have shown for the first time that these low-oxygen regions are intrinsically very sensitive to small changes in climate," Deutsch said in remarks published Friday by the American Association for the Advancement of Science on its website. "That is what makes the growth and shrinkage of these low-oxygen regions so dramatic."Molecular oxygen from the atmosphere dissolves in sea water at the surface and is transported to deeper levels by ocean circulation currents, where it is consumed by bacteria, Deutsch said."The oxygen consumed by bacteria within the deeper layers of the ocean is replaced by water circulating through the ocean," he said. "The water is constantly stirring itself up, allowing the deeper parts to occasionally take a breath from the atmosphere."A lack of oxygen is not the only thing fish and other marine life must contend with, according to Deutsch. When oxygen is very low, the bacteria will begin to consume nitrogen, one of the most important nutrients that sustain marine life."Almost all algae, the very base of the food chain, use nitrogen to stay alive," Deutsch said. "As these low-oxygen regions expand and contract, the amount of nutrients available to keep the algae alive at the surface of the ocean goes up and down. "Understanding the causes of oxygen and nitrogen depletion in the ocean is important for determining the effect on fisheries and fish populations, he said.

TOKYO, June 19 (Xinhua) -- The Japanese gaming company Sega Corp. said in a statement on Sunday some personal information from more than 1.2 million registered users had been stolen after the website of its subsidiary based in Britain was hacked.The Sega Pass website operated by Sega Europe limited was designed to provide product news. The services were shutdown following the breach detected on Friday. They are still not resumed on the official website of the company late Sunday night and the company said it is investigating the hacking.The company said most of the users of the hacked website are in Europe and North America. A similar cyberattack had troubled the Sony group earlier in April. The hacking affected about 100 million people.

BEIJING, July 1 (Xinhuanet) -- China must adopt a holistic approach to addressing food safety challenges connected to the risk of contracting infectious diseases from contact with animals, the World Health Organization (WHO) has said. Peter Ben Embarek, food safety officer at WHO's China office, said the country faces risks connected to the need to produce more meat, eggs and milk to feed its growing population. He said the increased production will ramp up the risk of people being infected by food-borne diseases because of poor slaughtering oversight and the absence of proper surveillance and inspection systems. About 50 percent of pigs in China are slaughtered outside of formal facilities without the inspection of veterinarians or food safety officers. He said poorly trained producers have little or no awareness of food safety or the risk of animal diseases being passed on to humans. Such an environment could lead to the emergence of a new pandemic of influenza. During the past 60 years, 30 percent of the 335 new infectious diseases worldwide were transmitted through food, he said. Yet in many parts of China, public awareness remains low about such things. Xu Aixiang, a 35-year-old resident of Rizhao city in Shandong province, prefers to buy live poultry at local markets. Like many of her neighbors, she takes the chickens she buys home to slaughter them. "I get fresher chickens that are better quality this way," she said. "When vendors sell slaughtered chickens, the meat is no longer fresh and may have had water injected into it to make it heavier." But Ben Embarek cautioned that such live-animal markets are high-risk places for the exchange of viruses and diseases between animals and humans. He said simple and cost-effective measures can be taken to improve such markets' hygiene standards, such as the installation of separate areas to keep live poultry away from customers as well as improving air flow and waste management. Several UN agencies, including the WHO and the Food and Agriculture Organization, called on China to adopt an integrated approach to preventing emerging epidemic diseases and maintaining ecosystem integrity at an event themed "One Health" that convened on Wednesday in Beijing. At the gathering, representatives from the Ministry of Health, the Ministry of Agriculture and the Chinese Center for Disease Control and Prevention shared experiences from efforts to mitigate the H5N1 and H1N1 influenza outbreaks in China and said they were committed to working together in the future. Su Jingliang, an associate professor of preventive veterinary medicine at China Agricultural University, said his lab had detected the outbreak of a new type of flavivirus in ducks that led to a significant fall in egg production at farms in Beijing as well as in Hebei, Jiangxi and Shandong provinces. The pandemic was brought under control in March. No cases of humans contracting the disease have been reported so far but Su said he was concerned about the possibility of farmers becoming infected through close contact and long exposure to sick ducks. He said precautionary measures should be taken in cooperation with the Ministry of Health and other government agencies and checks should be run on people who are at high risk. Xu Wei contributed to this story.