Google has collaborated with African universities and research institutions to launch WAXAL, an open-source speech database designed to support the development of voice-based artificial intelligence for African languages.
African institutions, including Makerere University in Uganda, the University of Ghana, Digital Umuganda in Rwanda, and the African Institute for Mathematical Sciences (AIMS), participated in the data collection for this initiative. The dataset provides foundational data for 21 Sub-Saharan African languages, including Hausa, Luganda, Yoruba, and Acholi.
WAXAL is designed to support the development of speech recognition systems, voice assistants, text-to-speech tools, and other voice-enabled applications across sectors such as education, healthcare, agriculture, and public services.
Imagine an asteroid striking Earth and wiping out most of the human population. Even if some lucky people survived the impact, Homo sapiens might still face extinction, because the social networks humans rely on would collapse.
This dynamic also plays out in the wild.
Social interactions are essential for many animals, helping them to locate food, spot predators and raise offspring. Without such connections, individuals can struggle to survive.
Memories must be flexible so animals can adapt when the world changes. FMI neuroscientists have found that in fruit flies, simply tasting a sugar reward again can weaken all previous associated memories. This process may inspire new ways to safely update harmful or unwanted memories. The paper is published in the journal Current Biology.
Memories help animals survive by guiding them on what to look for and what to avoid, such as remembering the smell of food or the warning signs of danger. But in a constantly changing world, those memories must also remain flexible. If a reward or threat no longer has the same meaning, the brain needs ways to update what it has learned without completely forgetting the past.
Australian researchers have developed a high‑performance coating made from peppermint essential oil that can be applied to the surfaces of many commonly used medical devices, offering a safer way to protect patients from infection and inflammation.
Matthew Flinders Professor and senior author of the new study, Professor Krasimir Vasilev, says the idea emerged after noticing that eating peppermint leaves from his drink significantly relieved his sore throat, inspiring him to explore whether its bioactivity could be converted into a durable coating using plasma technology—something he has been researching for more than two decades.
The team from Flinders’s Biomedical Nanoengineering Laboratory—including Professor Vasilev (Director), Associate Professor Vi‑Khanh Truong, Dr. Andrew Hayes, and Ph.D. candidates Trong Quan Luu and Tuyet Pham—created a nanoscale peppermint‑oil coating that protects against infection, inflammation and oxidative stress, while remaining compatible with human tissue and suitable for medical materials.
For many stroke survivors, recovery may not mean restoring what was lost but strengthening what remains.
Stroke survivors often face substantial and long-lasting problems with their arms. Both arms often decline together: When one arm is more severely affected by the stroke, the other becomes more difficult to use as well.
Compared with a healthy person’s dominant hand, a stroke survivor may take up to three times longer to complete everyday tasks using their less-impaired arm.
This creates a frustrating reality. People with severe impairment in one arm must rely almost entirely on their other arm for daily activities, such as eating, dressing, and household tasks.
A large, decades-long population study suggests that the relationship between diet and dementia may hinge on subtle chemical differences in everyday foods and water.
Musical chills are pleasurable shivers or goosebump sensations that people feel when they resonate with the music they’re listening to. They reduce stress and have beneficial side effects, but they are difficult to induce reliably. Now, researchers from Japan have developed a practical system that uses in-ear electroencephalography sensors to measure the brain’s response to music in real time and provide music suggestions that enhance chills.
Most people are familiar with “musical chills”—a sudden, involuntary shiver or goosebump sensation that occurs when a song resonates perfectly with one’s emotions. These chills are not just a surface-level feeling, but a profound neurological event. When we experience intense musical pleasure, parts of the brain’s reward system activate in a manner similar to how they would respond to life-affirming stimuli, such as beloved foods or positive social connections.
However, despite the universal nature of the experience, musical chills are difficult to trigger reliably. This limits our ability to harness their psychological and physiological benefits, even with today’s on-demand access to vast libraries of music.
Precision Nutrition, Epigenetics & Practitioner-Led Longevity Care — Dr. Chris Oswald — Head of Medical Affairs, Pure Encapsulations, Nestlé Health Science.
Dr. Chris Oswald, DC, CNS, is Head of Medical Affairs for Pure Encapsulations (https://www.pureencapsulations.com/), part of Nestlé Health Science family. He is a chiropractor, certified nutrition specialist and certified functional medicine practitioner and has been treating patients since 2007.
At Pure Encapsulations, Dr. Oswald leads medical education, scientific strategy, and innovation across well-known professional brands including Pure Encapsulations, Douglas Labs, Klean Athlete, Genestra, and others. In this role, he sits at the intersection of clinical science, practitioner education, and product innovation — translating complex evidence into practical tools that help healthcare professionals practice more confident, personalized nutritional medicine.
Dr. Oswald’s clinical work, in combination with his work in professional dietary supplement companies, gives him unique insight into the creation of clinically useful tools and education to support the unique needs of clinicians and patients in functional, integrative and natural health.
Before joining Pure Encapsulations, Dr. Oswald held senior leadership roles across the nutraceutical and health tech landscape, including Chief Science Officer, Head of Product Innovation and R&D, Head of Operations, Interim Head of Sales, and VP of Nutraceuticals at companies like January AI and Further Food. Across those roles, he’s led everything from supply chain and regulatory strategy to product development, claims substantiation, and national practitioner education.
The health benefits of dietary flavanols appear to come from their ability to trigger responses in the brain and the body’s stress systems. That slightly dry, tightening feeling some foods leave in the mouth is known as astringency, and it comes from naturally occurring plant compounds called pol
Why do we sometimes keep eating even when we’re full and other times turn down food completely? Why do we crave salty things at certain times, and sweets at other times? The answers, according to new neuroscience research at the University of Delaware, may lie in a tiny brain in an organism you might not expect.
Lisha Shao, assistant professor in the Department of Biological Sciences in the College of Arts and Sciences, has uncovered a neural network in the brains of fruit flies that represents a very early step in how the brain decides—minute by minute—whether a specific food is worth eating. The work was published in the journal Current Biology.
“Our goal is to understand how the brain assigns value—why sometimes eating something is rewarding and other times it’s not,” Shao said.
