Researchers have found a new drug that may eventually help to reduce alcohol addiction in adults who used to binge during their adolescent years.
A new drug found which can reduce Alcohol addiction in teenagers
“During our teen years, the brain is still in a relatively immature state. Binge drinking worsens this situation, as alcohol undermines the normal developmental processes that affect how our brain matures,” said lead author Jon Jacobsen, a Ph.D. student at the University of Adelaide, Australia.
“Therefore, when an adolescent who has been binge drinking becomes an adult, they’re often left with an immature brain, which assists in the development of alcohol dependence,” Jacobsen added.
For the study, published in the Journal Neuropharmacology, researchers observed that adolescent mice involved in binge drinking behavior developed an increased sensitivity to alcohol as adults and engaged in further binge drinking.
The researchers were able to prevent some of these detrimental behaviors observed in adulthood, by giving mice a drug that blocks a specific response from the immune system in the brain.
The drug is (+)-Naltrexone, known to block the immune receptor Toll-like receptor 4 (TLR4).
“This drug effectively switched off the impulse in mice to binge drink. The mice were given this drug still sought out alcohol, but their level of drinking was greatly reduced,” says senior author Professor Mark Hutchinson, Director of the ARC Centre of Excellence for Nanoscale BioPhotonics at the University of Adelaide.
“We’re excited by the finding that we can potentially block binge drinking in an adult after they have experienced such behavior during adolescence, by stopping the activation of the brain’s immune system. It’s the first time this has been shown and gives us hope that our work has implications for the eventual treatment of alcohol addiction in adults,” Hutchinson noted.(IANS)
Oct 1, 2017: One must explore the unexplored areas and conquer the fear of traveling alone. It is often said that traveling is not for women. Nevertheless, the prevailing trend tells that the women solo travelers are breaking the glass ceiling by traveling alone boldly.
Here are some points listed down by Jai Dhar Gupta, CEO at MACE India and Nirvana Being, and Reecha Upadhyay, an advocate of human rights policy that may help female solo travelers :
1. Plan your trip well in advance and book your accommodation promptly
2. Beware of strangers! Talk to different people and make friends, but never tell anyone where you are staying and other personal information
3. Keep all your travel related documents safe. Take photographs of your documents and save them in your phone, in case you misplace the original.
4. Do not give people around you the impression that you are traveling alone. Roam confidently without giving anyone a suspicion
5. Personal safety is always paramount, and hence women must carry defense mechanism with themselves, for example, a pepper spray or personal safety alarms.
6. Keep your money at different and unexpected places rather than keeping all your money in one place
7. Solo travelers must try to blend in the with the culture of the destination. Do not try to gage the attention by wearing scant clothes or talking strangely. Respect their cultures and seek to maintain the decorum.
8. You must never leave home unprepared. Always do your homework before visiting a place. Try to gain as much information as you can about the place.
9. Learn to say no to people. Always trust your instincts, if you do not get positive vibes from anyone, then don’t go with them. Prevention is better than cure, so always maintain distance from such people.
Prepared by Naina Mishra of Newsgram. Twitter @Nainamishr94
Gary Mehigan said that Indian food is gaining deserved attention globally
We have many Indian chefs like Manish Mehrotra, Sanjeev Kapoor
The Chef expressed that food the world over has seen enormous changes driven by social media
August 27, 2017: Globally renowned English-Australian chef, television show host and restaurateur Gary Mehigan says he believes that “regionality is what sets Indian food apart” from the cuisines across the world.
In an email interview with IANS from Melbourne, Mehigan said that Indian food is gaining deserved attention globally. “We’re close to seeing India explore its intellectual property, namely food, properly. We have many Indian chefs like Manish Mehrotra, Sanjeev Kapoor and many other names from all over the world infiltrating the food scene in a big way.”
“People still sometimes see Indian food as a homogeneous chicken tikka, rogan josh, chicken vindaloo cuisine, when we know it is far from the truth. Regionality is what sets Indian food apart. Regionality is what the world is going to appreciate when it starts to learn about Indian food,” Mehigan explained.
“I hope I’m a part of those who bring great Indian food to Australia,” said the chef, who is now the face of Fox Life’s “Food @ 9: India Special with Gary Mehigan”.
“There’s quite a bit of Australian talent we’re trying to showcase through the series. These shows get addictive and help us travel vicariously through our television sets,” he stated.
Mehigan, who will be setting foot in India for the seventh time this November, said he carries back inspiration from the country to his kitchen from each visit.
“I love the country – something about the color, the chaos, the diversity and the originality of the food, it all gets under your skin. I carry home a few recipes and ideas each time I visit. It’s certainly changed the way I cook at home,” he said.
Known popularly for shows like “Far Flung with Gary Mehigan”, and for his presence as a judge on “MasterChef Australia”, the Chef expressed that food the world over has seen enormous changes driven by social media.
“I’m loving where food is at the moment. Ideas are being shared so quickly through social media — whether it’s Instagram, Twitter or Facebook. I can browse through my Instagram and look at what some of my most favorite restaurants in the world are serving for lunch.
“The frame of reference for younger cooks is much bigger. They are able to browse through how a matcha ice-cream is made in Tokyo, or how funky desserts are made in Parisian cafes,” Mehigan said.
All in all, it’s a great thing for food with awareness growing, he opined. “This global club of foodies is only expanding. It’s a great thing for food, our health, and our planet too if we care about where our food comes from.”
Social media is also one of his ways to keep reinventing his food, said the chef, who has been in the industry for nearly three decades.
“Social media is there to keep my imagination going. I’m food obsessed. I go on holidays because of food. I think I’ve never been in love with food more than I am now,” Mehigan said, signing off. (IANS)