Social- versus food-related brain cells
Researchers at Stanford demonstrated that direct stimulation of fewer than two dozen neurons linked to social interaction was enough to suppress a mouse’s drive to feed itself.
New channel for fun at Packard Children’s
Broadcast programs designed for and featuring patients at Lucile Packard Children’s Hospital Stanford now air from the hospital’s new studio.
Despite MS, Eric Sibley prevails
Eric Sibley was diagnosed with multiple sclerosis just as his career in pediatric gastroenterology was taking off. But in his unique circumstances, he unlocked his potential as an academic advisor and role model.
Telehealth for young patients
Digital health technology is helping Stanford Children’s Health offer patients and their families better access to Stanford Medicine pediatric experts.
Radiotherapy in less than a second
SLAC and Stanford researchers have secured funding for two projects that share one goal: to reduce the side effects of radiation therapy by vastly shrinking the length of a typical session.
Researchers create wireless blood flow sensor
Transforming super-sensitive touch sensors, Stanford engineers and medical researchers have built a device to wirelessly monitor blood flow after surgery.
How bacteria harness fluid currents
Figuring out how bacteria bring in nutrients could point to ways of killing them without poison. More generally, this research could also reveal how small organisms cooperate by generating networks of flow patterns.
Online second opinion program launched
A new, internet-based service allows patients to seek a second opinion from a Stanford Medicine specialist.
Fragile DNA creates evolutionary hot spot
DNA regions susceptible to breakage and loss are genetic hot spots for important evolutionary changes, according to Stanford study. The findings may lead to new understanding of human evolution.
Physical therapy for reducing opioid use
Physical therapy within three months of a musculoskeletal pain diagnosis reduced patients’ risk of long-term opioid use by about 10 percent, according to a study by researchers at Stanford and Duke.