Avocado,Sandwich,On,Dark,Rye,Bread,Made,With,Fresh,Sliced

Green foods are usually associated with healthy and nutrient-rich fruits and vegetables, so it’s no surprise that avocado has been linked to multiple health benefits. But now, a new study from UC San Diego has revealed that, in addition to its vast nutritional portfolio, avocado has many secondary health benefits.



In collaboration with experts at the Herbert Wertheim School of Public Health and Human Longevity Science, the researchers compared the health effects of low avocado consumption (three per week) to high consumption (14+ per week) among 72 Mexican families.



One of the key findings was that families who ate a lot of avocados reported lower calorie intake. Due to the variety of nutrients, vitamins, and healthy fats found within avocados, these families were naturally able to reduce their consumption of meat, dairy, and grains, and thus their intake of unhealthy nutrients such as sodium and saturated fat.



The researchers believe that the unique findings of this study could be helpful in addressing issues of obesity-related diseases in high-risk communities. Mexican families were chosen due to the prevalence of obesity and low intake of key nutrients among Hispanic immigrants within the United States.&nbsp;



The experts wanted to investigate whether such a singular dietary change could help in solving the obesity pandemic.



The caloric reduction found in the high consumption group ultimately resulted from the nutritionally dense makeup of the avocado. The fruit contains high quantities of vitamins C, B6, K, E, and omega-3 fatty acids, in addition to fiber, niacin, folate, pantothenic acid, magnesium, potassium, riboflavin, and beta carotene.



No correlation was established between avocado consumption and weight loss, but it was concluded that the fats and dietary fibers found in avocados increase the feeling of "fullness" after eating.



On the other hand, the researchers found that regular avocado eaters showed a decrease in some key vitamins and nutrients, an effect that is assumed to be the result of eating a lower range of food products.&nbsp;



“Our results show that the nutrition education and high avocado intake intervention group significantly reduced their family total energy intake, as well as carbohydrate, protein, fat (including saturated), calcium, magnesium, sodium, iron, potassium and vitamin D,” explained first author Lorena Pacheco.



“In secondary energy-adjusted analyses, the nutrition education and high avocado allotment group significantly increased their intake of dietary fiber, monounsaturated fatty acids, potassium, vitamin E and folate."



While the study presented a range of positive and negative effects from high levels of avocado consumption, the researchers believe that the simplicity of the single-food strategy could be very useful in supporting public health efforts regarding obesity.



The research has been published in the online journal <a href="https://www.mdpi.com/journal/nutrients">Nutrients</a>.



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By <a href="mailto:calumvaughan05@gmail.com">Calum Vaughan</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Avocado linked to overall healthier diets

Green foods are usually associated with healthy and nutrient-rich fruits...

Kid,Daughter,Feeding,Mother,Vegetables,In,Kitchen

Exposure to an adult’s positive facial expression while eating raw <a href="https://www.earth.com/news/children-who-eat-fruit-and-vegetables-have-greater-well-being/">vegetables</a> can increase children’s acceptance and consumption of the vegetables that they generally dislike, according to new research by a team of psychologists from <a href="https://www.aston.ac.uk/">Aston University</a>, Birmingham, UK.



The researchers recruited 111 British kids aged four to six and asked them to watch a video of an unfamiliar adult model eating raw broccoli with either a positive or neutral face expression. Afterward, parents were asked to assess each child’s willingness to try raw broccoli, while the scientists measured the number of grams of broccoli consumed.&nbsp;



“Raw broccoli was used due to its bitter taste, since bitterness is innately less preferred. Broccoli is&nbsp;also likely to be unfamiliar to children in its raw form,” explained the study authors.&nbsp;



The findings were remarkable: children who were exposed to videos of adults enjoying broccoli ate, on average, more than twice the amount of the vegetable compared to kids in the other group (11 grams compared to five).



“One explanation for the beneficial effect of positive facial expressions whilst eating&nbsp;could be that conveying food enjoyment gives the observer information&nbsp;about the safety and palatability of food,” wrote the researchers. “Thus children may have eaten more broccoli after watching adults enjoy&nbsp;eating it, because they believed it was enjoyable to eat.”



“Our findings suggest that observing others enjoy a commonly disliked vegetable can increase children's appreciation and intake of raw broccoli,” explained study lead author Katie Edwards, a professor of Psychology at Aston University. “Modeling the enjoyment of vegetables could encourage healthier eating in children.”



According to Professor Edwards and her colleagues, further work is needed to determine&nbsp;whether a single exposure (to adults enjoying broccoli) is sufficient and whether these effects are sustained over time.



The study is published in the journal <a href="https://www.sciencedirect.com/science/article/abs/pii/S0195666321006863?via%3Dihub#!">Appetite</a>.&nbsp;



---



By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Children will eat more vegetables if they see adults enjoy them

Exposure to an adult’s positive facial expression while eating raw...

Man,Eating,Grilled,Meats

According to a new study led by the <a href="https://www.leeds.ac.uk/">University of Leeds</a>, healthier diets are linked to lower levels of greenhouse gas emissions. The scientists discovered that men’s diets, which usually consist of a larger amount of <a href="https://www.earth.com/news/the-meat-paradox-people-care-about-animals-but-still-eat-meat/">meat</a>, are linked to 41 percent higher greenhouse gas emissions than women’s, and that non-vegetarian diets in general produce 59 percent more emissions than vegetarian ones.



Food production is a major source of greenhouse gases, accounting for over 30 percent of the total emissions. Less environmentally sustainable diets are usually more processed, energy-dense, and nutrient-poor. After identifying the amounts of emissions caused by 3,233 types of foods, the researchers evaluated the nutritional benefits and emission footprints of the diets of 212 UK adults over three days.



The scientists found that healthier diets were correlated with lesser amounts of greenhouse gas emissions. Non-vegetarian diets were associated with a 59 percent increase in emissions compared to vegetarian ones, and diets with greater amounts of meat, which were predominantly consumed by men, were linked to a 41 percent increase in emissions. 



Moreover, the scientists discovered that diets containing more carbohydrates, saturated fats, and sodium tended to produce higher greenhouse gas emissions.&nbsp;



“There are broad-brush concepts like reducing our meat intake, particularly red meat,” the study authors wrote. “But our work also shows that big gains can be made from small changes, like cutting out sweets, or potentially just by switching brands.”&nbsp;



“Our work is not showing you need to give up meat entirely, but that diets with less meat are more sustainable,” explained study co-author Darren Greenwood, a biostatistician at the University of Leeds. 



“Eat less meat. When you do eat meat, eat better quality meat. That's the message. Cutting down on sweets, cakes and biscuits can also help reduce our impact on the environment, as well as being healthier.”



“Healthier diets had lower greenhouse gas emissions, demonstrating consistency between planetary and personal health,” the scientists concluded.&nbsp;



Further research is needed to take into consideration more factors, such as food brands, countries of origin, and other environmental impacts besides those related to greenhouse gas emissions.



The study is published in the journal <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0259418">PLoS One</a>. &nbsp;



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By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Non-vegetarian diets produce 59 percent more emissions

According to a new study led by the University of...

A study from <a href="https://en.nagoya-u.ac.jp/">Nagoya University</a> may ultimately lay the groundwork for preventing black rot disease in <a href="https://www.earth.com/news/children-who-eat-fruit-and-vegetables-have-greater-well-being/">vegetables</a>. Black rot is a deadly disease that destroys plants in the crucifer family, including broccoli, cabbage, and cauliflower.



The research was focused on phytochromes, which are proteins found in plants, bacteria and fungi. Their molecular structure involves the existence of units, or modules, that can change position within the overall protein, thus changing the shape of the phytochrome molecule and altering it from an active to an inactive form. This happens in response to the molecule’s exposure to red light. Phytochromes are thus photosensitive and use light as a source of information to regulate the physiological processes of the organism (plant, bacteria or fungus).



The way in which phytochromes function to switch from active to inactive form has not been fully understood. One of the problems has been that scientists had not mapped out the complete structure of phytochrome molecules and so they did not understand how the structural changes could lead to different signals from the phytochrome molecule. Unfortunately, the fact that phytochrome molecules change shape when they are exposed to light makes detailed study even more complicated.



This is particularly relevant in the example of Xanthomonas campestris, a bacterium that causes black rot in may important vegetable crops. This bacterium is a significant pest, particularly of crops from the brassica family, which include cabbage, broccoli, kale and Brussels sprouts. Xanthomonas causes the most important disease of vegetable brassica crops worldwide and is therefore an economically important pathogen.&nbsp;&nbsp;



Phytochrome molecules in Xanthomonas bacteria function as virulence regulators, by modulating key physiological processes when exposed to light, including xanthan production, biofilm formation, and infection capacity. Vegetable farmers and scientists would like to know how the phytochrome molecules function in these bacteria, so that they could potentially switch them to inactive form and, thereby, render the pathogen less destructive.&nbsp;



A research team led by Professor&nbsp;Hernán Bonomi from the Fundación Instituto Leloir, Argentina, has now shed light on how light signals sensed by phytochromes are created and propagated. The team is a large international collaboration that includes researchers from Argentina, France, and Japan. Professor&nbsp;Leonard Chavas from Nagoya University provided expertise in synchrotron radiation and structural analysis. The work was published in the journal&nbsp;<a href="https://www.science.org/journal/sciadv">Science Advances</a>.



The researchers worked on understanding how light signals, detected by the light-sensing module of a phytochrome molecule, are transmitted to an output (or “effector”) module that converts the light stimulus into a specific physiological signal.&nbsp; This process involves changes in the structure of the phytochrome molecule that cause it to twist, bend and turn. Up until this study, no full-length phytochrome structure had been reported at&nbsp;atomic&nbsp;scale resolution for both the activated and the non-activated states.&nbsp;



In their paper, the research team presents a complete characterization of the light-sensing module in phytochrome molecules of the&nbsp;Xanthomonas&nbsp;bacterium, both in its activated and inactivated state. Also, the light-induced shape changes of the modules making up the protein are described down to atomic scale resolution, highlighting for the first time in this family of photoreceptors, the remarkable structural rearrangements that take place.&nbsp;



By combining these results with biochemical and computational studies, the scientists propose a new photoactivation model that explains the signaling mechanism, from the changes in chemical structure of the light-sensing module (that receives stimuli from red and “far red” light), to the complex ways in which the entire photochrome molecule is remodeled and takes on a new structure and shape.



The research results have implications in photobiology, as well as for understanding the mechanisms whereby bacterial pathogens cause disease in plants, particularly the disease of black rot in important crop vegetables.



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By <a href="mailto:bosman@truewan.co.za">Alison Bosman</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

New hope for preventing black rot disease in vegetables

A study from Nagoya University may ultimately lay the groundwork...

In recent years, there has been a dramatic increase in the number of plant-based burgers and other meat alternatives available on the market, and many of these products claim to provide the same amount of <a href="https://www.earth.com/news/small-protein-plays-a-big-role-in-flower-formation/">protein</a>. However, little is known about the quantities of essential amino acids in meat alternatives, making it difficult to determine the usefulness of the protein they provide.



To investigate, researchers at the <a href="https://illinois.edu/">University of Illinois</a> compared the protein qualities of meat and plant-based burgers. The study used the Digestible Indispensable Amino Acid Score (DIAAS) to investigate the digestibility and concentration of amino acids in each of the protein sources.



The burgers used in the study consisted of the soy-based Impossible Burger, the pea-based Beyond Burger, as well as pork and lean beef burgers. Each burger was fed to a pig, with the researchers measuring the digestibility of essential amino acids in each case. These "digestibility scores" were then used to produce values from the DIAAS.



The beef and pork burgers both scored DIAAS scores of 100+, giving them excellent status as protein providers for people of all ages. The Impossible Burger also scored excellent status, except for children under the age of three years old. The Beyond Burger only scored “good” status for ages three and up.&nbsp;&nbsp;



“We have previously observed that animal proteins have greater DIAAS values than plant-based proteins and that is also what we observed in this experiment,” stated study co-author Hans H. Stein.



All of the burgers studied would generally be eaten with buns, and the nature of these grain products would reduce the overall DIAAS scores. The Impossible Burger dropped to good status. Although pork and beef patties still saw a reduction, they maintained their excellent status.



“There was a greater DIAAS value of mixing either the pork or beef burger with the bun – values of 107 and 105 respectively, for the over-3 age group – than there was for the Impossible Burger, which had a DIAAS value of 86 if consumed with the bun. That means you need to eat 15% more of the Impossible Burger- bun combination to get the same amount of digestible amino acids as if you eat the pork-based or the beef-based burgers," explained study co-author Mahesh Narayanan Nair.



Age was an important factor in the study. Stein noted that children and pregnant women are two demographics most at risk of not getting enough amino acids. He also highlighted the importance of the matter in developing countries, where many cannot access animal-based proteins. “That’s extremely serious because, if children don't get enough amino acids, their brain development can suffer.”



The research is published in the <a href="https://www.springer.com/journal/394">European Journal of Nutrition</a>.



---



By <a href="mailto:calumvaughan05@gmail.com">Calum Vaughan</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Study reveals the protein quality of plant-based burgers

In recent years, there has been a dramatic increase in...

Wind,Power,Station,On,Field.,Ecological,Energy,Concept

New research led by <a href="https://www.ucdavis.edu/">University of California, Davis</a> (UC Davis) has found the underlying mechanism for breeding plants with genes from only one parent. Eliminating half the genome could open a path for easier and faster breeding of crop plants with desirable traits such as disease or drought resistance.



As all sexual organisms, plants inherit a matching set of chromosomes from each parent. In order to transmit favorable traits such as disease resistance to their offspring, plants have to carry the same genetic variant on each chromosome. However, creating such plants in the laboratory could take generations of cross-breeding.



The work that led to the current study emerged from a serendipitous discovery made over a decade ago by a research team led by the late Simon Chan, an associate professor of Plant Biology at UC Davis.&nbsp;



In 2010, while breeding the lab plant Arabidopsis, Professor Chan and his colleagues modified a protein called CENH3, found in a structure at the center of the plant’s chromosome called the centromere. When trying to cross wildtype Arabidopsis with plants with the modified CENH3, they got a haploid plant, with half of its genome eliminated.



Until recently, replicating this strategy had proven fruitless. “The mechanistic basis of CENH3 effects on haploid induction was mysterious,” said study senior author Luca Comai, a professor of plant biology at UC Davis.&nbsp;



However, Comai and his team discovered that when the CENH3 protein is altered, it is removed from the DNA in the egg before fertilization, thus weakening the centromere. “In the subsequent embryonic divisions, the CENH3-depleted centromeres contributed by the egg fail to compete with the CENH3-rich ones contributed by the sperm and the female genome is eliminated,” explained Comai.



The discovery that any selective depletion of CENH3 causes centromere weakness explains both Professor Chan’s original results and recent attempts to breed new varieties of maize and wheat in several labs. According to Comai, these findings will help induce haploids in crop plants, and thus use genes from only one parent to breed improved, more resilient variants.



The study is published in the journal <a href="https://www.science.org/doi/10.1126/sciadv.abk1151">Science Advances</a>.&nbsp;



---



By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Scientists can breed plants with genes from only one parent

New research led by University of California, Davis (UC Davis)...

New research led by the <a href="https://www.sydney.edu.au/">University of Sydney</a> has found that good <a href="https://www.earth.com/news/nutritional-value-of-crops-varies-by-location/">nutrition</a> may be the best anti-aging drug that we can find. By comparing the metabolic effects of a healthy diet with those provided by medications that promote healthy aging, the scientists discovered that none of the drugs that they studied were more beneficial to the organism than proper nutrition.



In a pre-clinical study involving mice, the researchers found that consuming a proper balance of calories and macronutrients had significantly more benefits on protecting against aging than three common drugs that are prescribed to treat diabetes and slow the aging process (metformin, rapamycin, and resveratrol).



“Diet is a powerful medicine. However, presently drugs are administered without consideration of whether and how they might interact with our diet composition – even when these drugs are designed to act in the same way, and on the same&nbsp;nutrient-signaling pathways&nbsp;as diet,” explained study senior author Stephen Simpson, a professor of Life and Environmental Sciences at the University of Sydney.



The liver plays a fundamental function in regulating metabolism in animals and humans. By examining the impact of both diet and medications on mice in 40 different combinations of proteins, fats, carbohydrates, calories, and drug content, Professor Simpson and his colleagues found that calorie intake and a proper balance between protein, fats, and carbohydrates have more benefits on liver function than pharmaceuticals.&nbsp;



Furthermore, protein and the total number of calories the mice consumed had a strong impact on the body’s metabolic pathways and on processes that control how cells function. In fact, all three examined pharmaceuticals appeared to dampen cells’ metabolic response to dieting instead of fundamentally re-shaping cellular function.



“We discovered dietary composition had a far more powerful effect than drugs, which largely dampened responses to diet rather than reshaped them.”



“Given humans share essentially the same nutrient-signaling pathways as mice, the research suggests people would get better value from changing their diet to&nbsp;improve metabolic health&nbsp;rather than taking the drugs we studied,” Prof. Simpson concluded.



The study is published in the journal <a href="https://www.sciencedirect.com/science/article/abs/pii/S1550413121005283?via%3Dihub">Cell Metabolism</a>.



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By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Diet is the most powerful weapon against aging

New research led by the University of Sydney has found...

Strawberry flavor is favored by many in their beverages, confectionaries and baking. Yet, a strong strawberry flavor (that is, taste and aroma) is difficult to obtain from natural sources. Wild strawberries, that have the strongest aroma and taste, are hard to find and rather small in size, which makes it expensive to get enough of their flavor compounds to introduce into other <a href="https://www.earth.com/news/anti-inflammatory-foods-lower-the-risk-of-dementia/">foods</a>.&nbsp;



To overcome this problem, many companies make synthetic strawberry flavor to add to foods such as ice creams, sweets and desserts. However, new research from the <a href="https://www.acs.org/">American Chemical Society</a> explains how scientists have been able to manipulate an edible fungus to make a wild strawberry-like aroma from waste fruit that remains after the process of extracting juice from black currants.&nbsp;



There are several species of fungi that can break down plant matter and simultaneously use the rotting food to produce pleasant smelling compounds such as vanillin, raspberry ketone and benzaldehyde, which has an almond-like aroma. One particular edible brown-rot fungus,&nbsp;Wolfiporia cocos, breaks down a variety of foods, including tea and carrot peels, and releases fruity and floral aromas in the process.&nbsp;



Dr. Holger Zorn from the Justus Liebig University, along with his colleagues, used waste pomace from the black currant juice industry on which to grow the fungus. Pomace is the term used to describe the left-over pulp, seeds and skins of the fruits after the juice has been extracted. It is considered a waste product and is usually thrown away. But this nutrient-rich substrate is perfect for growing cultures of W. cocos.&nbsp;&nbsp;



The researchers first grew W. cocos&nbsp;with black currant pomace as the fungus’ only source of nutrition, which resulted in the production of fruity and floral aromas. However, when the team added ammonium nitrate, sodium L-aspartate monohydrate, monopotassium phosphate and a few other substances to the medium, the fungus culture released an aroma similar to that of wild strawberries.&nbsp;



The team then used gas chromatography-mass spectrometry-olfactometry (GC-MS-O) to identify the exact compounds that contributed to the scent. Ten trained olfactory panelists then assessed combinations of these compounds to select the one most like a wild strawberry aroma. According to the panel, the most intense odors were perceived when the compounds (R)-linalool, methyl anthranilate, geraniol and 2-aminobenzaldehyde were present.&nbsp;



The researchers then combined artificial versions of these four compounds into a wild strawberry smell and found that the sensory experts rated it as being very similar to the wild strawberry-like odor from the cultivated fungus.&nbsp;



The researchers conclude that, by growing the fungus W. cocos&nbsp;on food waste, they have been able to develop a cost-effective and sustainable system for producing a wild strawberry aroma that is suitable for use as a natural flavoring agent in foods.&nbsp;



The study is published in the <a href="https://pubs.acs.org/journal/jafcau">Journal of Agricultural and Food Chemistry</a>.



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By <a href="mailto:bosman@truewan.co.za">Alison Bosman</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Wild strawberry flavor for foods, from a fungus

Strawberry flavor is favored by many in their beverages, confectionaries...

Migraines are considered to be a major public health concern and affect an estimated 1 billion people worldwide. A migraine <a href="https://www.earth.com/news/excessive-caffeine-trigger-headaches/">headache</a> is usually characterized by throbbing pain on one side of the head that lasts from 4–72 hours before abating. The pain is often accompanied by sensitivity to light and sound, and can be totally debilitating while it lasts.&nbsp;&nbsp;



The condition is classified as episodic (fewer than 15 days a month) or chronic (15 or more migraine days a month, plus migraine features on at least 8 days of the month). Treatment usually involves the use of drugs and the identification of foods or substances that trigger a migraine. The aim of successful treatment is to reduce the frequency and duration of migraines by at least half.



In a case report published today in the <a href="https://www.bmj.com/">British Medical Journal</a>, authors relate the case of a sixty-year-old man who suffered severe and chronic migraine headaches for more than 12 years. He had tried all the commonly accepted forms of treatment: he took prescribed medication (Zolmitriptan and Topiramate); cut out potential trigger foods, including chocolate, cheese, nuts, caffeine, and dried fruit; and practiced yoga and meditation in a bid to blunt the severity and frequency of his headaches. Nothing had worked.



Shortly before his referral to the clinic, the man’s migraines had reached chronic status, occurring on 18–24 days of every month. He stated that the pain started suddenly and intensely in his forehead and temple on the left side, was throbbing in nature, and usually lasted 72 hours.&nbsp;He also experienced sensitivity to light and noise, nausea and vomiting during a migraine. On a scale of 0–10, he scored the pain severity as 10–12.&nbsp;



The authors of the case report advised the man to adopt the Low Inflammatory Foods Everyday (LIFE) diet, a nutrient dense, whole food, plant-based diet. This diet includes eating at least five ounces of raw or cooked dark green, leafy vegetables every day, drinking one 32-ounce daily green LIFE smoothie, and limiting intake of whole grains, starchy vegetables, oils, and animal protein, particularly dairy and red meat.



Previous studies have found that plant-based diets can reduce migraine pain and duration, as well as the need for pain relief medication. Although the exact causes and pathophysiology of migraines is not understood, it has been well established that inflammation and oxidative stress are contributing factors.&nbsp;



Dark green, leafy vegetables are rich in carotenoids, such as beta-carotene, which are phytonutrients proven to reduce systemic inflammation and oxidative stress. By adopting the LIFE diet, the man would be increasing his intake of these particular nutrients.



After two months on the LIFE diet, the man reported that the frequency of his migraine attacks had fallen to just one day a month; the length and severity of the attacks had also decreased. He was able to stop taking all his migraine medications.&nbsp;



After three months his migraines stopped completely, and they haven't returned in seven and a half years.



Blood tests taken before the start of the LIFE diet showed that the man had normal levels of beta-carotene (53 µg/dl) but that after five months on the diet, the levels of this nutrient had risen to 175µg/dl due to the presence in his diet of leafy vegetables, such as spinach and kale. Apart from this dramatic increase in beta-carotene, his other blood chemistry remained stable.



The authors also report that the man’s allergy symptoms improved to the extent that he no longer needed to use seasonal medication.&nbsp;



The man was HIV positive, and HIV has been linked to a heightened risk of migraines, so the authors say it is possible that the man’s condition and antiretroviral drugs had contributed to his symptoms. It was clearly not possible for the man to stop taking the antiretroviral medications and so the authors of the study could not quantify the role of these factors in the man’s migraines. The authors acknowledge this as a limitation of the current study.&nbsp;



"This report suggests that a whole food plant-based diet may offer a safe, effective and permanent treatment for reversing chronic migraine," explained the researchers. “While this report describes one very adherent patient who had a remarkable response, the LIFE diet has reduced migraine frequency within 3 months in several additional patients (personal observation).”



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By <a href="mailto:bosman@truewan.co.za">Alison Bosman</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Leafy greens may help relieve chronic migraine

Migraines are considered to be a major public health concern...

Trees are shifting their range in response to a changing climate. In particular, trees are moving to cooler or wetter habitats. Now, new research from <a href="https://www.stanford.edu/">Stanford University</a> shows evidence that <a href="https://www.earth.com/news/record-wildfires-linked-to-human-activity-will-only-get-worse/">wildfires</a> are quickening this process. 



The study investigated how we can effectively manage changing and dynamic landscapes. The research comes at a time when President Biden just signed into law an infrastructure bill which includes $5 billion for forest restoration and wildfire mitigation.&nbsp;



“Complex, interdependent forces are shaping the future of our forests," said study lead author Avery Hill. "We leveraged an immense amount of ecological data in the hopes of contributing to a growing body of work aimed at managing these ecosystem transitions.”



The scientists used US Forest Service data from 74,000 plots in nine western states and identified trees shifting towards cooler or wetter locations. The rate of tree shift was then compared to areas affected by forest fires. Among eight tree species compared, the scientists found that two - douglas fir and canyon live oak - shifted further in areas that burned.&nbsp;



The researchers said their study provides empirical evidence that wildfire can increase the potential range shift rate of tree species that are moving in response to recent climate change.&nbsp;



"Furthermore, this pattern supports the argument that range shift rates are likely affected by reductions in population size and density of competitors due to wildfire."



"The findings of this study bolster previous work suggesting that competition is yet another barrier (in addition to dispersal limitations and geographic barriers) that affects the ability of plant species to track their optimal climatic conditions as they move across landscapes."



The experts did not find a mechanism for why trees were able to shift further in burned areas compared to areas that didn’t burn. One theory is that fires opened up the forest canopy and damaged the understory, leaving less competition from other trees. This suggests that not only do fires increase the speed of tree range shifts but that competition can slow these shifts for some species.&nbsp;



“This study highlights a natural mechanism that can help forests remain healthy, even in the face of small amounts of climate change," said study co-author Chris Field. "It also illustrates the way that ecosystem processes often have several layers of controls, a feature that emphasizes the value of detailed understanding for effective management.”



The study is published in the journal <a href="https://www.nature.com/ncomms/">Nature Communications</a>.



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By <a href="mailto:zachfitzner@yahoo.com">Zach Fitzner</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Wildfires help trees move to a better climate

Trees are shifting their range in response to a changing...

A new study published in the journal <a href="https://www.mdpi.com/1424-2818/13/11/514/htm">Diversity</a> has found that over half of the surveyed crop varieties across seven Indian states covering five agro-ecological regions are under threat of extinction. By developing a Varietal Threat Index, which draws upon farmer knowledge to assess changes in <a href="https://www.earth.com/news/the-impact-of-fire-on-amazon-biodiversity/">biodiversity</a>, scientists discovered that many of the Indian crops and varieties are being lost at an alarming rate.



Crop and varietal diversity are highly important for global nutrition security, and for the livelihood of millions of people. Each of these crop species and farmer varieties (also called “landraces”), that have been cultivated by farmers for millennia, contains unique genetic traits that could help breeders and farmers adapt food systems to global stressors such as climate change.&nbsp;



While it is clear that this agrobiodiversity is diminishing, large data gaps remain regarding how many are lost, and how many are currently under threat of extinction.&nbsp;



“Our knowledge about the status of agrobiodiversity on farms is still very limited. While several studies to assess the crop genetic diversity on farms have been undertaken, there are no systematic documentation and monitoring practices for varietal diversity in space and time,” wrote the study authors.&nbsp;



Researchers from&nbsp;<a href="https://alliancebioversityciat.org/">Alliance of Bioversity International and CIAT</a> have recently developed the Variety Threat Index, a tool to systematically monitor changes in varietal diversity on farms, between areas, and over time.&nbsp;



By using a rapid assessment technique to gather knowledge from 600 farmers about local agrobiodiversity, combined with a four-cell assessment method to calculate the level of threat for each crop and variety, the scientists found that over 50 percent of the landraces studied were under threat.



The findings suggest that Indian crops and varieties used for consumption are the ones most threatened, while those with multiple uses such as sales, fodder, or household food, are less likely to be classified as under threat.



The study could help inform global conservation efforts by offering reliable methods of developing tangible targets and indicators in order to monitor the global status of plant genetic resources for agriculture and food. Knowing which crops and varieties are most threatened can help inform urgent priority conservation actions to sustainably and inclusively improve people’s lives worldwide.



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By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Over half of Indian crop varieties are close to extinction

A new study published in the journal Diversity has found...

A new study published in the journal <a href="https://www.journals.elsevier.com/science-of-the-total-environment">Science of the Total Environment</a> found that people in the UK are consuming more plant-based replacement foods such as <a href="https://www.earth.com/news/the-meat-paradox-people-care-about-animals-but-still-eat-meat/">vegan</a> milk and vegetarian sausages.



The researchers analyzed data from the National Diet and Nutrition Survey, with an emphasis on more than 15,000 individuals aged 1.5 years and over. The results showed that the number of people eating plant-based alternative foods nearly doubled from 2008 to 2019, jumping from 6.7 to 13.1 percent.



The research indicates that the largest increases were from young people in generation Y (11-23yro) and Millennials (24-39yro). Women were also 46 percent more likely to consume plant-based replacement foods.&nbsp;



“A global transformation towards sustainable food systems is crucial for delivering on climate change mitigation targets worldwide," said study co-author Dr. Pauline Scheelbeek of the London School of Hygiene and Tropical Medicine (LSHTM).



"In high- and middle-income settings, plant-based meat and dairy alternatives are increasingly being explored and developed as a strategy to reduce consumption of animal-sourced foods. However, the extent to which these foods play a role in dietary change remains largely understudied. This study helps fill that gap.”



As of now, food consumption worldwide is largely unsustainable. Food production accounts for about 21 to 37 percent of the world’s greenhouse gas production and 70 percent of freshwater consumption. To meet critical climate goals, dietary change is necessary.&nbsp;



The research suggests that for diets high in meat consumption, substituting plant-based alternatives can be beneficial to the environment. The UK Climate Change Commission (UKCCC) recommends a decrease in meat and dairy products of 20 percent by the year 2030 and a 35.perceny reduction by 2050.&nbsp;



“The willingness to reduce meat intake among populations in many European countries has increased rapidly over the past decade. Unfortunately, this does not always result into actual dietary change," said Dr. Scheelbeek.



"The plant-based alternative foods could be a stepping stone for people that are willing to reduce meat consumption, but find it hard to fit this into their daily lives. This study shows that more and more people are applying this pathway to achieve their goals on more plant-based diets.”&nbsp;



Many reasons still exist why some people resist cutting down on meat consumption. Pleasure in eating meat, belief in the importance of meat in the diet and social facilitation are all factors. Thankfully, these seem to be surmountable barriers for those trying to eat more sustainably.&nbsp;



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By <a href="mailto:zachfitzner@yahoo.com">Zach Fitzner</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Plant-based food consumption doubled in the last decade

A new study published in the journal Science of the...

Bumblebees are major pollinators for many human food crops and without them, our diets would greatly suffer. Unfortunately, it looks as if human-induced climate change is hurting the diets of the bumblebees themselves.&nbsp;



Bacteria and yeast are impacted by temperature. At just the right temperature, nectar contains a good balance of yeast and bacteria for bees. When the temperature rises too high, this balance is upset, endangering bee health and hurting our food crops.&nbsp;



A small amount of microbes is a good thing for the bees but when temperatures rise, the metabolism of the microbes increases as well. With faster metabolisms, the microbes consume more of the sugars - one of the things the bees are after. In a new study from UC Riverside, researchers investigated how these microbial changes affect bumblebees.&nbsp;



“Micro changes in floral nectar may alter the way bees forage and look for food, affecting their health and in turn, potentially affecting human health, by reducing the availability of fresh foods," said study lead author Kaleigh Russell.



"We could see shifts in the locations of bee communities, since they leave when they can’t find the food they like or need,” Russell said. “We might also see a decline in overall pollinator populations.”



To look at the bees' preference for nectar, Russell cooked up different nectar recipes in her lab. Some of the nectar was sterilized and so contained no living microbes. Other nectar contained live microbes.&nbsp;



Both of the nectars were grown at different temperatures. The lower temperature was 80.6 F, which is the springtime high for Riverside in 2017. The higher temperature was 89.6 F, representing the predicted temperature for the end of the century.&nbsp;



The research showed that the bees clearly preferred nectars with some microbes, even if it meant a little less sugar. The bees also seemed to dislike the nectar grown at higher temperatures with too many microbes and less sugar as well as the nectar with no microbes at all.&nbsp;



The researchers are not yet sure why this preference exists, but what is obvious is that rising temperatures are likely to have a negative effect on bees.&nbsp;



“We could see shifts in the locations of bee communities, since they leave when they can’t find the food they like or need. We might also see a decline in overall pollinator populations.”



The best thing people can do for bees, Russel said, is to plant gardens of native flowers not treated with pesticides.&nbsp;



The study is published in the journal <a href="https://www.springer.com/journal/248">Microbial Ecology</a>.



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By <a href="mailto:zachfitzner@yahoo.com">Zach Fitzner</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Rising temperatures are harming bumblebee diet

Bumblebees are major pollinators for many human food crops and...

Crops that suffer drought conditions when in early development are better able to survive these same conditions later in life, according to a new study from the <a href="https://illinois.edu/">University of Illinois</a>. The researchers think that this “drought memory” could be used to prevent crop <a href="https://www.earth.com/news/cleaner-air-improves-corn-and-soybean-yields/">yield</a> losses in the future.&nbsp;



“What we have seen is if the crop survives an early drought, because of that experience they perform better when a drought occurs very close to harvest," said Dr. Peng Fu. "We think the crop responds to the drought and adapts to it, so when it happens again the crops have already planned for the drought and the impact is lessened.”



The research was carried out, not in highly controlled laboratory conditions but on agricultural land on corn and soybeans in America’s bread basket of Illinois, Indiana and Iowa. The drought conditions observed are likely to increase into the future, so this research could be a window into the agriculture of tomorrow.&nbsp;



“Our motivation here is based on the climate change reports and projections we have seen from different agencies that say the Midwest is seeing record heat," explained Dr. Fu.



"Since it will continue to happen, we need to develop crop cultivars that can cope with these extreme climates to ensure food security in the U.S. Midwest. Understanding how much climate change could impact crop yield is very important.”



Dr. Carl Bernacchi is a research scientist with the U.S. Department of Agriculture and an associate professor in the department of Plant Biology at the University of Illinois. He also leads the Realizing Increased Photosynthetic Efficiency (RIPE) project, which aims to genetically engineer plants that can photosynthesize more efficiently to increase crop yields.



“These results suggest that future climate trends toward wetter springs and drier summers could worsen crop production," said Dr. Bernacchi. "However, the evidence that crops can use an early drought to ‘prepare’ for a later drought suggests that opportunities might exist to achieve a similar outcome through breeding.”



The study authors emphasized that drought is and will continue to be a main factor contributing to yield loss. "It is imperative to adopt strategies to help crops develop enhanced resistance to drought to ensure global food security for an increasing population while conserving water resources."



The research is published in the journal <a href="https://onlinelibrary.wiley.com/journal/20483694">Food and Energy Security</a>.



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By <a href="mailto:zachfitzner@yahoo.com">Zach Fitzner</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Crops have a “drought memory” that prepares them for tough times

Crops that suffer drought conditions when in early development are...

While eating high amounts of <a href="https://www.earth.com/news/wild-seafood-has-one-sixth-the-carbon-footprint-of-red-meat/">red meat </a>and non-dairy animal fat increases the risk of stroke, consuming more vegetable fats can lower stroke risk, according to a new study led by Harvard University’s <a href="https://www.hsph.harvard.edu/">T.H. Chan School of Public Health</a>.



“Our findings indicate the type of fat and different food sources of fat are more important than the total amount of dietary fat in the prevention of cardiovascular disease including stroke,” explained study lead author Fenglei Wang.



Wang and his colleagues analyzed data collected in two of the largest studies examining the risk factors for various diseases, the <a href="https://nurseshealthstudy.org/about-nhs/history">Nurses’ Health Study</a> (1984-2016), and the <a href="https://sites.sph.harvard.edu/hpfs/">Health Professionals Follow-up Study</a> (1986-2016). In these longitudinal studies, 117,136 participants were followed over a period of 27 years. 



At the beginning of the studies, as well as every four years, participants were asked to complete a questionnaire in order to assess the types and amounts of dietary fats that they consumed. The amount of fat intake was divided in five groups, or quintiles.



The experts found that the participants in the highest quintile of non-dairy animal fat intake were 16 percent more likely to experience strokes compared to those in the lowest quintile.&nbsp;



By contrast, those who ate the most vegetable and polyunsaturated fats were 12 percent less likely to have strokes compared to those who ate the least. Furthermore, dairy fats consumed from products such as cheese, milk, butter, or ice cream were not associated with higher risks of stroke.



“Based on our findings, we recommend for the general public to reduce consumption of red and processed meat, minimize fatty parts of unprocessed meat if consumed, and replace lard or tallow (beef fat) with non-tropical vegetable oils such as olive oil, corn or soybean oils in cooking in order to lower their stroke risk,” said Wang.



“Key features of a heart-healthy diet pattern are to balance calorie intake with calorie needs to achieve and maintain a healthy weight, choose whole grains, lean and plant-based protein and a variety of fruits and vegetables; limit salt, sugar, animal fat, processed foods and alcohol; and apply this guidance regardless of where the food is prepared or consumed,” added Stanley Gershoff, a professor of Nutrition Science and Policy at <a href="https://www.tufts.edu/">Tufts University</a>.



The study will be presented at the American Heart Association’s&nbsp;<a href="https://professional.heart.org/en/meetings/scientific-sessions">Scientific Sessions 2021</a>.



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By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Vegetable fat reduces the risk of stroke

While eating high amounts of red meat and non-dairy animal...

A new study led by the <a href="https://www.wgtn.ac.nz/">Victoria University of Wellington</a>, New Zealand has found that a Samoan medicinal plant that has been used traditionally to relieve fever, aches, and “ghost sickness” (alleged cases of demonic possession), could be as effective as ibuprofen at stopping inflammation.



This medicine comes from the leaves of the matalafi tree (Psychotria insularum). “Matalafi is used in two ways in Samoa—to treat illnesses attributed to ghosts, and to treat various forms of inflammation,” said study lead author Dr. Seeseei Molimau-Samasoni, a researcher at Victoria University of Wellington, New Zealand, and the <a href="https://vsa.org.nz/about-vsa/countryregion/samoa/partner-organisations/scientific-research-organisation-of-samoa/">Scientific Research Organization of Samoa</a>.&nbsp;



In her doctoral dissertation, Dr. Molimau-Samasoni analyzed the underlying molecular mechanism of matalafi, and continued this research in collaboration with other scientists from Victoria University. They have found that matalafi has an iron homeostasis mechanism of action, interacting with the iron within the cells of the human body, and identified two bioactive compounds – rutin and nicotiflorin – which act to bind iron in a process called iron chelation.



According to the researchers, iron chelators such as matalafi exhibit strong anti-inflammatory activity similar to that of ibuprofen, have the potential to treat iron overload associated with transfusions, and can be used as prospective agents against cardiovascular and neurodegenerative diseases, diabetes, or cancer. Moreover, matalafi leaves could also be used to treat obesity and even <a href="https://www.earth.com/news/a-cheap-antidepressant-may-reduce-severe-covid-19-disease/">COVID-19</a>.&nbsp;



“Our findings also highlighted the sensitivity of the RIM101 gene deletion to the&nbsp;P. insularum&nbsp;homogenate. This gene is a major regulator of lipotoxicity (cell death due to lipid toxicity), which underlies obesity. Also, molecular studies published last year predicted rutin as a strong contender in inhibiting the viral replication of the SARS-CoV-2 virus that causes COVID-19,” explained study co-author Dr. Andrew Munkacsi, a senior lecturer in Biology at the University of Wellington.&nbsp;



“This project is unique in integrating traditional knowledge with different types of biological and chemical methodologies,” said Dr Molimau-Samasoni. “Our research is also remarkable for the integration of the indigenous researcher–community engagement, which has not always been the case with previous studies of Samoan traditional medicine by commercial researchers,” added study co-author Dr Helen Woolner, a biologist at the University of Wellington.



The study is published in the journal <a href="https://www.pnas.org/content/118/45/e2100880118">Proceedings of the National Academy of Sciences</a>.



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By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Small Samoan plant has huge healing potential

A new study led by the Victoria University of Wellington,...

A new study carried out by <a href="https://www.nasa.gov/">NASA</a> predicts that the impacts on crops imposed by global climate change will emerge within ten years. Published in the journal <a href="https://www.nature.com/natfood/">Nature Food</a>, the study shows that under high greenhouse gas emissions, <a href="https://www.earth.com/news/air-humidity-has-a-big-influence-on-rainfall-in-the-corn-belt/">corn</a> and wheat production will be significantly impacted.&nbsp;



Climate change models were used to predict the possible changes in twelve crops worldwide. Under a high emissions scenario, corn crops are expected to decline by 24 percent, while wheat production will likely increase by 17 percent.



“What we're doing is driving crop simulations that are effectively growing virtual crops day-by-day, powered by a supercomputer, and then looking at the year-by-year and decade-by-decade change in each location of the world,” explained study co-author Alex Ruane.



The results are surprising in light of previous crop projections. Study lead author Jonas Jägermeyr is climate change scientist and crop modeler at NASA’s Goddard Institute for Space Studies (GISS) and The Earth Institute at Columbia University in New York City.



“We did not expect to see such a fundamental shift, as compared to crop yield projections from the previous generation of climate and crop models conducted in 2014. A 20% decrease from current production levels could have severe implications worldwide," said Jägermeyr.



The study looked exclusively at the impacts of climate change on plants, and the model did not account for changing economics, adaptive behavior or the potential introduction of new crop varieties. The team plans to follow up with a second model including these variables as well.&nbsp;



Soybeans and rice showed some declines in certain regions but on a global scale, it was unclear what the overall impact would be on these crops. For wheat and corn, the results were much clearer. Overall, the model seems to predict severe global changes.&nbsp;



“Even under optimistic climate change scenarios, where societies enact ambitious efforts to limit global temperature rise, global agriculture is facing a new climate reality," said Jägermeyr. "And with the interconnectedness of the global food system, impacts in even one region’s breadbasket will be felt worldwide.”



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By <a href="mailto:zachfitzner@yahoo.com">Zach Fitzner</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Major shift in crop production expected within 10 years

A new study carried out by NASA predicts that the...

A new binding agreement augers hope for the <a href="https://www.earth.com/news/african-rainforests-are-surprisingly-resilient-to-heat-and-drought/">rainforests</a> of central Africa. Democratic Republic of Congo (DRC) President Félix Tshisekedi and UK Prime Minister Boris Johnson signed an agreement in cooperation with the Central African Forest Initiative (CAFI) to limit deforestation over the next ten years. 



DRC governs the world’s second largest rainforest, the Congo, home to stunning biodiversity as well as indigenous cultures. The country also has one of the most progressive approaches to tackling deforestation in Africa.&nbsp;



Community based forest management allows communities to define the parameters of conservation based on their customary forest uses. This approach helps to protect the forest while meeting the demands of the community that depends on it.&nbsp;



“Protecting rainforests is paramount to solving the climate and biodiversity crises, and keeping these forests intact is necessary for sustainable development in Africa,” said Toerris Jaeger, Secretary General of Rainforest Foundation in Norway.&nbsp;



The agreement made ambitious goals to preserve the remaining intact rain forest. For these lofty goals to be met, industrial activities already rampant in the area must be curtailed.&nbsp;



"Land-use planning and forest reforms are key instruments to forest protection. Land rights of local communities and the sustainable use of the forest should form the basis for better land use policies," said Jaeger.



Currently, the land rights of indigenous people are not well enforced, and changing this seems to be key to protecting forests going forward. President Tshisekedi has promised to make indigenous rights a priority.&nbsp;



“If you aspire to sustainable development, you need to secure indigenous land rights and their governance systems for effective rainforest protection. Because without rainforests, we will not be able to cope with climate change, and there will be no development," said Patrick Saidi Hemedi, national coordinator of the Dynamic of the Indigenous Peoples’ Groups (DGPA).



Last April, the DRC National Assembly voted to strengthen indigenous peoples’ rights, a bill which will soon be submitted to the Senate for a vote. President Tshisekedi has already committed himself to indigenous peoples' land rights.&nbsp;



The DRC stands at a point in history where they have the real ability to be a leader in protecting forests in Central Africa.&nbsp;



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By <a href="mailto:zachfitzner@yahoo.com">Zach Fitzner</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Progressive approach brings new hope to forest conservation

A new binding agreement augers hope for the rainforests of...

A recent study led by the <a href="https://www.mpi-bremen.de/en/Home.html">Max Planck Institute for Marine Microbiology</a> has discovered new species of <a href="https://www.earth.com/news/birds-pick-up-new-gut-bacteria-as-they-travel/">bacteria</a> that live inside the roots of seagrasses. These bacteria are in a symbiotic relationship with the seagrasses, converting pure nitrogen (N2) into substances that the plants can use in order to thrive.&nbsp;



Seagrasses are widespread in coastal regions of both temperate and tropical seas, covering up to 600,000 square kilometers (approximately the area of France). They are home to numerous organisms, including endangered species such as seahorses, turtles, or manatees, and act as a nursery ground for a large variety of fish species. Furthermore, they protect coastlines form erosion caused by storms, and capture millions of tons of carbon dioxide each year.



For most of the year, the habitat of seagrasses is poor in nutrients. Although nitrogen is present in the seas in its elemental form, it needs to be transformed in order for the plants to be able to use it as a nutrient. Through state-of-the-art microscopy techniques and genomic and transcriptomic analyses, an international team of researchers has identified and provided detailed descriptions of the symbiotic bacteria that help these plants transform pure nitrogen into nutrients.



“It was assumed that the so-called fixed-nitrogen for the seagrasses comes from bacteria that live&nbsp;around&nbsp;their roots in the seafloor,” explained study lead author Wiebke Mohr, a researcher at the Max Plank Institute. “We now show that the relationship is much closer: the bacteria live&nbsp;inside&nbsp;the roots of the seagrass. This is the first time that such an intimate symbiosis has been shown in seagrasses. It was previously only known from land plants, especially agriculturally important species such as legumes, wheat, and sugar cane.”



Dr. Mohr and her colleagues named these newly discovered bacteria Celerinatantimonas neptuna, after their host, the neptune grass (Posidonia). Relatives of these bacteria have previously been found in association with seaweeds. &nbsp;“When the seagrasses moved from land to sea about 100 million years ago, they probably adopted the bacteria from the seaweeds,” Mohr speculated. “They virtually copied the system that was highly successful on land and then, in order to survive in the nutrient-poor seawater, acquired a marine symbiont.”&nbsp;



“Our next step is to study these new bacteria in more detail. We want to isolate them in the laboratory to further investigate how the symbiosis works and how it developed,” Mohr concluded.



The study is published in the journal <a href="https://dx.doi.org/10.1038/s41586-021-04063-4">Nature</a>.



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By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Symbiotic bacteria provide nutrients to seagrasses

A recent study led by the Max Planck Institute for...

Ecosystems that are structured around the relationship between animals and the <a href="https://www.earth.com/news/one-third-of-plants-are-completely-reliant-on-animal-pollinators/">plants</a> they consume are becoming unbalanced as large herbivores vanish. A new study has found that there are not enough large wild herbivores left on our planet in order for these ecosystems to function smoothly.



“Large herbivores provide key ecosystem processes, but have experienced massive historical losses and are under intense pressure, leaving current ecosystems with dramatically simplified faunas relative to the long-term evolutionary norm,” wrote the study authors.



Although June 2021 witnessed the start of the <a href="https://www.decadeonrestoration.org/">United Nations Decade on Ecosystem Restoration</a>, with 115 countries committing to restore up to a billion hectares of nature worldwide, one of the biggest challenges will be to discover what levels of herbivore restoration will be necessary for a balanced functioning of ecosystems.



In order to answer this question, a research team led by <a href="https://international.au.dk/">Aarhus University</a> and the <a href="https://www.sussex.ac.uk/">University of Sussex</a> calculated a baseline for large animals based on the ratio between producers and consumers (that is, plants and herbivores) in natural reserves in Africa. A close match between large herbivores and the amount of plants they can eat currently exists only in Africa, according to the researchers.



"African ecosystems have species-rich mammal fauna and a large biomass of big herbivores that are significantly linked to plant productivity," explained study lead author Camilla Fløjgaard, an ecologist at Aarhus University. "But we can't find this pattern on other continents, and in general the large herbivore biomass is much lower than we would expect considering the level of productivity.”



By analyzing data from natural areas, as well as several protected regions, reserves, and rewilding projects in Europe, the scientists discovered that the biomass for large herbivores in natural areas was less than one-tenth of the biomass found in fenced rewilding areas with restored herbivore fauna.



"It’s thought-provoking that, even in many protected areas, the number of large herbivores is only a fraction of what the areas can actually sustain," said Fløjgaard.



In order to restore the stability and biodiversity of numerous ecosystems worldwide, efforts to increase populations of wild herbivores are urgently needed.



"Bringing back big animals is crucial to restoring self-sustaining ecosystems and conserving biodiversity, but it is not going to be easy," said study co-author Rasmus Ejrnæs, a senior researcher from Aarhus University. "Large animals are troublesome, because they damage crops, disrupt traffic and generally just get in the way. It will require political commitment and careful physical planning, including fenced reserves."



The study is published in the <a href="https://besjournals.onlinelibrary.wiley.com/doi/10.1111/1365-2664.14047">Journal of Applied Ecology</a>.



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By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Large herbivores must be restored to balance ecosystems

Ecosystems that are structured around the relationship between animals and...

As part of an ongoing saga of the Bureau of Land Management (BLM) removing wild horses from public land in favor of private grazing interests, <a href="http://link.mediaoutreach.meltwater.com/ls/click?upn=NUV7kTaSJeqTXZQ8Bosj22KFILO8e0YucA-2BU3INq7DXPJlkIpum67y6-2FPNg5H-2BhNRvqe_CAutWfm8j05RwFS7sOyY4Te5MWVtGwYBuuvxnmVSDT70wrYq6on4oO5ji6MjyScW-2BgoEIa-2FCDG3ArOEWG94udnZFLX1XNLWY5dXQRcuZFq7rRHWFhTZ6SUjUUeNAO2XeARyvFNyw9xcwOaTShBH2dzT9IoCXRHCwiCoMQSynajwXeg5MRxzjc3BRWkh-2FyljfqCC3hrxkfACiX5SyKrkgfBoh0Y5bK8OyMxqYQeTpj-2BatdGg2nyViLK3bE6vHRCARxjkrhcPpUm0s4YclSQuN2q6XrUTfVu5QKjCdxrXIQK78ZaMJaQqUNqQ9ixYFHHniynD0rs6-2BuJyE6RIUsRjyuV8BnIbzTcrwEoksKMJCt8kq2BLlyaHLygNAgbFXnAFn8C7A5uJAUxq4crXh7kee4g-3D-3D">American Wild Horse Campaign </a>(AWHC) is threatening a lawsuit.&nbsp;



With completion of this project - the largest roundup in BLM history - 50 percent of Wyoming’s wild horses will be removed. The brutal helicopter roundup will prove fatal for some, and at least 50 of the iconic horses are expected to die by the end of the campaign.&nbsp;



The AWHC now claims that the BLM has removed 59 horses more than legally allowed under the Environmental Assessment and Decision Record during the ongoing roundup near Rock Springs, Wyoming. To rectify the removal of too many horses, AWHC demands that the BLM return horses to their range immediately.&nbsp;



“This roundup is of great importance to the public, not only due to the sheer number of wild horses being removed but because of the continued scapegoating of this herd in favor of privately-owned livestock," said Grace Kuhn, communications director for AWHC.



"We want to send a clear message to the agency that we are watching closely and that every horse counts and matters.”&nbsp;



The horses in question live in the Salt Wells Horse Management Area (HMA) a 1.1 million acre habitat, federally designated for wild horses. The Bureau of Land Management on their <a href="https://www.blm.gov/wyoming/2021-rock-springs-gather">website</a> says that it estimates wild horse levels to be more than double the combined wild horse appropriate management levels across five HMAs.&nbsp;



The agency plans to remove approximately 3,500 horses and return an estimated 800 animals. As of November 29, 2,383 horses had been removed and 11 deaths reported.&nbsp;



“In its attempt to hide from the public that too many horses are being removed from the Salt Wells Creek HMA and too few are being returned to their homes, the Bureau of Land Management once again proves that the public cannot trust them to follow their own protocols or to protect and properly manage the wild horses in their care," said Carol Walker, a wild horse photographer who has been observing the roundup.



“Instead of protecting our iconic mustangs as federal law requires, the BLM is using the cruelest, most costly and unsustainable method possible to manage them while reducing wild populations to near extinction levels,” said Suzanne Roy, Executive Director of the American Wild Horse Campaign.&nbsp;



“The roundup underway in Wyoming is an extreme action that demands a reasonable, common sense alternative -- such as scientifically proven fertility control -- to preserve Wyoming’s wild mustang herds and humanely manage them in the wild where they belong.”



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By <a href="mailto:zachfitzner@yahoo.com">Zach Fitzner</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Biggest wild horse roundup in US history is raising concerns

As part of an ongoing saga of the Bureau of...

Migratory birds travel long distances, twice each year, to access <a href="https://www.earth.com/news/feeding-your-dog-once-a-day-may-improve-its-health/">feeding</a> grounds in distant parts of the world. They are adapted to navigate these journeys successfully, and to withstand the extreme physiological demands of flying without stopping much along the way.&nbsp;



Now, new research published in <a href="https://www.cell.com/current-biology/home">Current Biology</a> suggests another way in which migratory birds may be adapted to make these challenging migratory journeys – they may have lighter-colored plumage.



Kaspar Delhey of the Max Planck Institute for Ornithology, Seewiesen, Germany, along with his colleagues, had conducted previous studies on the effects of climate on bird coloration. The research showed that birds inhabiting regions with high temperatures and little shade had lighter coloration, in general. Light-colored objects absorb less heat and the researchers assumed that birds with pale plumage would be able to keep cooler in hot environments.&nbsp;



However, the researchers also came across other studies showing that migrating birds increase their flight altitude dramatically during the day and fly at much lower levels during the night. These other studies suggested that this phenomenon is driven by thermoregulatory needs: flying where it is cooler may help birds to cope with the daytime heat they absorb from the sun’s radiation.&nbsp;



“Because flying at high altitude is likely costly [energetically], these changes required an explanation,” said Delhey. “One possibility was that flying higher, where it is colder, would offset the heat absorbed by the plumage when the sun was shining.”&nbsp;



If migrating birds have to cope with problems of overheating while flying then it is also possible that they may have evolved lighter-colored plumage in order to reduce the absorption of heat radiated by the sun. Delhey and colleagues hypothesized that migratory species – especially long-distance migrants – should be lighter colored than resident species.&nbsp;



To test the relationship between plumage lightness and migration distance, they used the bird species described in the ‘Handbook of the Birds of the World’ (<a href="https://birdsoftheworld.org/">https://birdsoftheworld.org</a>), and divided them into those that are resident, those that migrate over short distances (&lt; 2,000 km), and those that are long-distance migrants (&gt; 2,000 km). They then quantified plumage lightness (from 0 = black to 100 = white) by averaging pixel lightness values from the illustration plates in the handbook.&nbsp;



The experts tested the effect of migration strategy on plumage lightness, while controlling for other factors known to affect plumage lightness, like climate, habitat and body size. They found that resident species were darker than short-distance migrants that were, in turn, darker than long-distance migrants.&nbsp;



Furthermore, they found the same relationship in 12 of the 15 orders of birds, when they considered each order separately (for example within the passerines, cuckoos, ducks and geese, shorebirds, pigeons, pelicans, or cranes). This demonstrates a general association between lightness and migratory behavior across all birds.&nbsp;



"We found across nearly all species of birds, migratory species tend to be lighter colored than non-migratory species,” said Delhey. “We think that lighter plumage coloration is selected in migratory species because it reduces the risk of overheating when exposed to sunshine. Lighter surfaces absorb less heat than darker ones, as anybody wearing dark clothes on a sunny day can attest! This would be particularly important for long-distance migrants that undertake extensive flights during which they cannot stop to rest in the shade.”



Delhey notes that many factors influence bird coloration and light colors are but one of many ways that migratory birds can avoid overheating. His team will continue exploring the connections between migration, climate, and other selective factors that shape the evolution of plumage colors in birds.&nbsp;



The research is another reminder of the important role of temperature and climate factors in shaping the evolution of animal coloration. According to the researchers, the findings also have clear implications for understanding the impacts of global warming and potential adaptive evolutionary responses.



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By <a href="mailto:bosman@truewan.co.za">Alison Bosman</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Lighter feathers help migratory birds to keep cool

Migratory birds travel long distances, twice each year, to access...

New research led by the <a href="https://www.uab.cat/en/">Universitat&nbsp;Autònoma&nbsp;de&nbsp;Barcelona</a> (UAB) has found that the knowledge possessed by Amazonian inhabitants can be crucial for assessing wildlife abundance trends in a context of urgent need for conservation strategies combined with limited financial resources.



The Amazon rainforest is home to 390 billion tree species and represents one of the world’s largest biodiversity regions. However, <a href="https://www.earth.com/news/deforestation-in-the-amazon-rainforest-hits-new-records/">deforestation</a> is rapidly increasing, resulting in an unprecedented loss of biodiversity. If this process continues at the current rate, 27 percent of the Amazon will be lost by 2030.&nbsp;



The impact of human activity on the rainforest can be measured by fast and accurate estimates of animal populations. However, gathering data about wildlife abundance remains very challenging, since it requires high logistics and financial resources, especially for longitudinal studies carried out in areas that are difficult to access.



Recently, scientists have started considering methods based on local ecological knowledge (LEK), gathered from empirical observations of local peoples. While such methods have previously been accused of subjectivism and lack of scientific validation, a research team from UAB has shown that in fact LEK is as accurate, or even more accurate, than standard scientific practices, especially when it comes to finding species that are rarely observed, such as nocturnal, cryptic, less abundant, or hunted ones.



“The perception of local people is multisensory, involving hearing, smelling,&nbsp;and&nbsp;observing indirect visual signs, such as footprints&nbsp;and scratches, which increase the ability&nbsp;of local people&nbsp;to detect the presence&nbsp;and estimate the abundance&nbsp;of an animal,” explained study lead author Franciany&nbsp;Braga-Pereira, a researcher at UAB.&nbsp;



“In addition,&nbsp;different from surveys on conventional line transects,&nbsp;LEK's effort involves different scales since&nbsp;local people have contact with the forest&nbsp;when&nbsp;carrying&nbsp;out their usual activities, such as hunting, fishing, agriculture, and harvesting of timber and non-timber products,&nbsp;at all times of the day and year, and throughout the territory&nbsp;where they live.”&nbsp;



Braga-Pereira and his colleagues argue that incorporating this method into community-based wildlife monitoring projects could significantly improve the quality of science and contribute to the sustainability of our planet’s tropical forests. Moreover, local communities will be more empowered by having more decision-making capacities in managing their natural resources.



“Ecological knowledge of local populations is more accurate than 10 years of conventional scientific monitoring for animal abundance in the Amazon,” Braga-Pereira concluded.&nbsp;



The study is published in the journal <a href="https://besjournals.onlinelibrary.wiley.com/doi/10.1111/2041-210X.13773">Methods in Ecology and Evolution</a>.



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By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Indigenous knowledge can help protect Amazon wildlife

New research led by the Universitat&nbsp;Autònoma&nbsp;de&nbsp;Barcelona (UAB) has found that...

According to research carried out by non-profit <a href="https://friendofthesea.org/">Friend of the Sea</a>, ship strikes kill more than 20,000 whales every year. This an alarming number, especially considering how close to <a href="https://www.earth.com/news/volcanic-fertilization-led-to-severe-mass-extinction-event/">extinction</a> some species (such as the North Atlantic right whale) already are. 



The problem of whale ship collisions is a worldwide phenomenon, but Friend of the Sea has identified eleven key spots where strikes are especially common. These are areas where shipping lanes cross prime feeding and breeding areas for whales.&nbsp;



The key areas and endangered whale species that are threatened by ship strikes include: blue whales in Sri Lanka, sperm whales in the Canary Islands, and humpback whales in Panama.



There are additional locations that play lesser or greater roles in the lives of different whale species scattered all over the world. In the Mediterranean alone, 220,000 ships cross the sea annually and 30 percent of the world’s marine traffic departs from or arrives in the Mediterranean Basin.&nbsp;&nbsp;



The main causes of collisions are shipping companies, cruise lines and speed boats.&nbsp; Because the problem is primarily a commercial one, part of the solution should come from industry.



The International Whaling Commision (IWC) is currently collaborating with other agencies to find a solution to the problem, producing a pamphlet designed to help reduce whale collisions.&nbsp;



Despite this small step in the right direction, it is difficult to evaluate whether the work has had any impact on collisions, much less on whale populations. Friend of the Sea is seeking to work with shipping companies to become part of the solution for whales.&nbsp;



Friend of the Sea recommends that all ships have a full time marine mammal observation program on board, covering a minimum of 120 degrees in front of the vessel. Ships could also use online systems to report and be informed of mammal sightings nearby. It is also essential that a plan is established for how to react to nearby whales and avoid ship strikes.&nbsp;



If companies follow these procedures, and allow Friend of the Sea access to their data in real time, the organization awards them with a "whale safe" label. In this way, consumers can make better choices in their purchases to help support whales.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;



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By <a href="mailto:zachfitzner@yahoo.com">Zach Fitzner</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Thousands of whales are killed by ship strikes each year

According to research carried out by non-profit Friend of the...

A new study published in the journal <a href="https://cgejournal.biomedcentral.com/articles/10.1186/s40575-021-00111-4">Canine Medicine and Genetics</a> has found that most dog breeds are highly inbred, with an average inbreeding level of over 25 percent. These extremely high levels of inbreeding have been associated with the increased prevalence of a large variety of complex <a href="https://www.earth.com/news/study-confirms-plastics-contribute-to-heart-disease/">diseases</a> and conditions.



Dog breeds are often recognized by their distinctive traits, such as the wrinkled face of a pug, the spotted coat of a Dalmatian, or the short legs of a dachshund. Unfortunately, these traits are frequently the result of inbreeding.



A team of researchers led by the <a href="https://www.ucdavis.edu/">University of California, Davis</a> together with <a href="https://www.wisdompanel.com/en-us">Wisdom Health Genetics</a>, a company owning the world’s largest dog DNA database, has collected and analyzed data from 49,378 dogs across 227 breeds.&nbsp;



The analysis revealed that the average inbreeding across this cohort was 25 percent, or the equivalent of sharing the full same genetic material with a full sibling.&nbsp;



According to the researchers, dogs are inbred by humans in order to select for traits such as their looks. However, such methods pose quite significant dangers to dogs’ health, increasing the risk of different diseases, many of which are lethal.



“It’s amazing how inbreeding seems to matter to health,” said study lead author Dannika Bannasch, a veterinary geneticist at UC Davis. “While previous studies have shown that small dogs live longer than large dogs, no one had previously reported on morbidity, or the presence of disease.&nbsp;This study revealed that if dogs are of smaller size and not inbred, they are much healthier than larger&nbsp;dogs with high inbreeding.”



"Data from other species, combined with strong breed predispositions to complex diseases like cancer and autoimmune diseases, highlight the relevance of high inbreeding in dogs to their health."



In order to preserve the genetic diversity and health of a breed, several measures should be taken, including the careful management of breeding populations in order to avoid additional loss of existing genetic diversity. This can be achieved through breeder education and close monitoring of inbreeding levels, which is now enabled by direct genotyping technologies.&nbsp;



Moreover, in the few breeds with low inbreeding levels, such as the Danish-Swedish farm dog, every effort should be made to maintain the genetic diversity that is already present.&nbsp;



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By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Dogs have a high risk of disease due to inbreeding

A new study published in the journal Canine Medicine and...

The western honey bee (Apis mellifera) is the most common of the 7–12 different species of honey bees worldwide. It is commercially important as a <a href="https://www.earth.com/news/one-third-of-plants-are-completely-reliant-on-animal-pollinators/">pollinator</a> of crops and a producer of honey. The geographic origin of the western honey bee has been hotly debated over decades. Some believing in an African origin, while others think it first evolved in Asia. 



In new research, led by scientists from <a href="https://www.yorku.ca/">York University</a> the genomes of 251 honey bees, from 18 different subspecies, collected in their native ranges, have been sequenced in order to determine the probable geographic origin and pattern of dispersal of honey bees.&nbsp;



The results indicate that an Asian origin – most likely western Asia – is strongly supported by the genetic data. According to this data, the probability of the bees originating within western Asia is 64 to 71 percent. In comparison, the genetic analysis indicates only a six percent chance that western honey bees originated in Africa and a three to six percent chance that they came initially from Europe.



“As one of the world’s most important pollinators, it’s essential to know the origin of the western honey bee to understand its evolution, genetics and how it adapted as it spread,” said study co-author Professor&nbsp;<a href="https://news.yorku.ca/experts/?name_or_keyword=amro+zayed&amp;research_area=&amp;submit=Search+the+Guide&amp;search=Y">Amro Zayed</a>.



The research also indicates that western honey bees underwent three separate expansion events during their evolution. They expanded into Africa in one event, and also experienced two separate expansions into Europe. This led to the existence of seven geographically and genetically distinct evolutionary lineages traceable back to Western Asia. The adaptive radiation of the honey bees after these expansions has led to the development of the approximately 27 different subspecies of honey bees that are found in the world.



Today, western honey bees inhabit every continent except Antarctica and show a remarkable capacity for surviving in vastly different environments – from tropical rainforests, to near deserts and to temperate regions with cold winters. The researchers were interested in identifying the genes and genetic variation that are associated with honey bee adaptation to these different environments.&nbsp;



They found that the bee genome has several “hotspots” that allowed honey bees to adapt to new environmental conditions. While the bee genome has more than 12,000 genes, only 145 of them had repeated signatures of adaptation associated with the formation of all major honey bee lineages found today. In particular, many of the genes involved in adaptation related to changes in the behavior of worker bees, and the analysis showed that these genes have been under positive selective pressure in the past.&nbsp;



“Our research suggests that a core-set of genes allowed the honey bee to adapt to a diverse set of environmental conditions across its native range by regulating worker and colony behavior,” said York University PhD student Kathleen Dogantzis of the Faculty of Science, who led the research.



“It’s important to understand how locally adapted subspecies and colony-level selection on worker bees, contributes to the fitness and diversity of managed colonies."



The sequencing of these bee genomes also led to the discovery of two distinct lineages, one in Egypt and another in Madagascar.



The researchers hope their study will finally resolve the debate about the ancestral origins of the western honey bee so that future research can focus on exploring how they adapted to different climates and geographic areas.



The study is published in the journal <a href="https://www.science.org/journal/sciadv">Science Advances</a>.



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By <a href="mailto:bosman@truewan.co.za">Alison Bosman</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Mysterious origins of western honey bees revealed

The western honey bee (Apis mellifera) is the most common of...

New research shows that wolves living in Norway and Sweden today are actually Finnish wolves. The research confirms that humans killed off the last of the original Norwegian wolves in the 1970s.&nbsp;



“The original Norwegian-Swedish wolves probably didn’t share their genetics with the wolves in Norway and Sweden today,” explained Hans Stenøien, director of the <a href="https://www.ntnu.edu/">Norwegian University of Science and Technology</a> (NTNU) University Museum.



A team of scientists led by Stenøien carried out an extensive genetic study on Norwegian-Swedish wolves. “We’ve carried out the largest genetic study of wolves in the world,” said Stenøien.



The research is part of a report commissioned by the Norwegian parliament on wolves in 2016. After the Norwegian wolf initially disappeared, there were rumors that wolves were released from zoos to re-establish the population but this appears to be false.



“Admittedly, some original Norwegian-Swedish wolves can still be found in zoos outside Norway. But our wolves today aren’t closely related to them,” explained Stenøien.



Instead, it appears that wolves simply repopulated Norway in the 1980s by moving in from Finland. Today, there are more than 400 wolves living in the border region of Sweden and Norway as a shared population.&nbsp;



“The wolves in Norway and Sweden today most likely come from wolves that migrated from Finland."



According to Stenøien, it’s uncertain where exactly in Finland the wolves come from but genetically they appear Finnish as well as disturbingly lacking in genetic diversity.&nbsp;



“We haven’t found any indications of special or unique genetic adaptations in Norwegian-Swedish wolves. This lack of variation makes wolves vulnerable to various diseases and hereditary conditions."



The new Norwegian-Swedish wolves no longer face persecution from humans as their biggest danger. Instead, genetic vulnerability from inbreeding is the main threat facing the wolf population. Interestingly, the wolves contain very little dog genetics, possibly the least amount of dog genetics of any wolf population in the world.&nbsp;



As for how this research should be used, Stenøien leaves it up to others. “It’s not our task to comment on anything other than the facts from this study."



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By <a href="mailto:zachfitzner@yahoo.com">Zach Fitzner</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

It's official: Humans killed off the Norwegian wolf

New research shows that wolves living in Norway and Sweden...

The extinct Haast’s eagle or harpagornis (Hieraaetus moorei) is the largest known eagle, having a ten-foot wingspan and four-inch talons. It roamed New Zealand’s skies around 800 years ago and was formally described for the first time by Julius von Haast in 1872. 



Since then, scientists have debated whether the extinct bird was a predator that killed other animals for food, or a scavenger that fed upon already dead <a href="https://www.earth.com/news/dolphins-perform-a-spinning-dive-to-catch-deep-prey/">prey</a>.



A new study led by the <a href="https://www.une.edu.au/">University of New England</a>, Australia, and the <a href="https://www.canterburymuseum.com/">Canterbury Museum</a>, has found that, in fact, Haast’s eagle exhibited behaviors similar to both predators and scavengers. 



The scientists compared the skull, beak, and talons of Haast’s eagle with those of five living meat-eating birds - the whistling kite, the little eagle, the wedge-tailed eagle, the Cinereous vulture, and the Andean Condor.



While its beak and talons appeared similar to living eagles, the shape of its neurocranium was most similar to the Andean Condor, a South American vulture which is known to feed upon the soft internal organs of carcasses. These findings suggests that Haast’s eagle may have also eaten this way.



“Most eagles hunt prey that is smaller than them, but Haast's Eagle was going after moa that could weigh up to 200kg – more than 13 times their own body weight. Condors also often eat animals that are much larger than them, so it makes sense that they'd have similar feeding habits,” explained study co-author Paul Scofield, a paleontologist and senior curator of Natural History at the Canterbury Museum.



“When we picture a Haast's Eagle feeding we can imagine them swooping down on a moa, grabbing on with those huge talons and using its powerful beak to deliver the killing blow. Once the moa was down, the eagle would go straight for the back of the skull and for the guts and other soft organs.”



This new study, published in the journal <a href="https://royalsocietypublishing.org/doi/full/10.1098/rspb.2021.1913">Proceedings of the Royal Society B</a>, paints a more complex picture of this fascinating creature, showing that it shared traits with both predators and scavengers.



Image Credit: Katrina Kenny



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By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Extinct raptor killed like an eagle, ate like a vulture

The extinct Haast’s eagle or harpagornis (Hieraaetus moorei) is the...

Food availability for ocean predators, in general, is rather low. In fact, captive marine <a href="https://www.earth.com/news/animals-good-at-vocal-learning-can-fake-their-size/">animals</a> fed the average food concentrations, measured in the oceans using nets and pumps, do not survive. Since this phenomenon was originally investigated and described by Reuben Lasker in the 1970s, it is referred to as the Lasker food paradox.&nbsp;



In new research, a team led by Kelly Benoit-Bird of the Monterey Bay Aquarium Research Institute made use of sonar, or active acoustics, to get a better understanding of the distribution patterns of food in the ocean. The researchers attached acoustic sensors to a variety of platforms, including ships, profilers, moorings and autonomous vehicles, to send out and receive sound pulses about the distribution of ocean species.&nbsp;&nbsp;



"We're using systems much like those used to find the depth of the ocean, but instead of interpreting echoes from the seafloor, we're using more sensitive systems that allow us to map layers of life in the water," said Benoit-Bird. "What we've found is that animals of all different sizes, from millimeter-long plankton to large predators, are unevenly distributed, and this variation is really important to how life in the ocean functions."



The results show that ocean organisms are often aggregated in hotspot areas, that are missed by traditional sampling methods and tools. Such aggregations are found in all ocean habitats, from surface to very deep waters, and from the tropics to the poles. Organisms as diverse as plankton, fish, squid and whales all collect in patches rather than being evenly distributed throughout oceans.&nbsp;



This leads us to understand that ocean food and biota have a 3D distribution that varies with depth and location. Animals must find and exploit these small-scale aggregations of resources if they are to survive.&nbsp;



Benoit-Bird’s results explain the apparent paradox described by Lasker, who found that laboratory animals fed the average concentration of ocean food did not survive, but ocean-dwelling animals in the wild did. Oceanic animals do not survive on average food concentrations but are well-adapted to locating and capitalizing on patches of resources, thereby reducing their total energy expenditure in the process.&nbsp;



"For example, if a bucket's worth of popcorn was spread out evenly throughout the volume of a room, and you had to fly around to capture each kernel, you would spend a lot of energy searching and it would be hard to get enough to be full," Benoit-Bird said. "If instead, the popcorn was all grouped together, the popcorn would be a much more satisfying snack. The amount of popcorn is the same but changing how it is grouped determines whether you end up with a full belly.”



"Acoustic tools provide the high spatial resolution and long duration sampling to explore the processes that drive organismal interactions in the ocean. We must understand not only how many animals are in the ocean, but how they are distributed, if we are to effectively manage our living marine resources."



Benoit-Bird will be presenting the findings this week, at the 181st Meeting of the <a href="https://acousticalsociety.org/">Acoustical Society of America</a>.



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By <a href="mailto:bosman@truewan.co.za">Alison Bosman</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Patches of plenty explain the ocean food paradox

Food availability for ocean predators, in general, is rather low....

Killer <a href="https://www.earth.com/news/humpback-whale-songs-are-used-to-locate-not-attract-other-whales/">whales</a> are opportunistic predators that hunt a variety of prey. They are intelligent and will often team up and work together to take down large prey successfully. In recent years, their hunting grounds in the Alaskan Arctic have changed due to the melting and receding ice, and this has given killer whales increased opportunities to utilize these areas, with the potential consequence of changing the ecological balance.



Brynn Kimber from the University of Washington, along with a team of scientists, used acoustic tools to monitor killer whale movements in areas of the Arctic Ocean over a period of eight years. They found that killer whales are spending more time in the Alaskan Arctic than previously recorded, despite risking being entrapped in the ice there. This change in behavior has been recorded directly following the decrease in sea ice in the area.



"It's not necessarily that killer whales haven't been reported in these areas before, but that they appear to be remaining in the area for longer periods of time," said Kimber. "This is likely in response to a longer open-water season."



Killer whale presence in the area may be related to the fact that, with less ice around, prey species that usually use ice to hide themselves, can no longer avoid detection or capture in this way.



"Although there is high spatial and interannual variability, the September Arctic sea ice minimum is declining at an average rate of 13% per decade, when compared to values from 1981 to 2010," said Kimber. "Killer whales are being observed in the Chukchi Sea (in the Arctic Ocean) in months that were historically ice covered and more consistently throughout the summer."



The earlier arrival and later departure of killer whales may have consequences for the ecology of this sensitive habitat. For example, populations of prey such as seals, bowhead whales and narwhals will be more exposed to predation and may experience increased mortality and decreased breeding success. This would have impacts at other levels of the food chain as well.



The findings of this research will be presented at the 181st Meeting of the <a href="https://acousticalsociety.org/">Acoustical Society of America</a>.



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By <a href="mailto:bosman@truewan.co.za">Alison Bosman</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Melting Arctic ice gives killer whales new opportunities

Killer whales are opportunistic predators that hunt a variety of...

According to a team of researchers at <a href="https://english.tau.ac.il/">Tel Aviv University</a> (TAU), a substance extracted from edible marine algae could stop the <a href="https://www.earth.com/news/omicron-high-transmissibility-and-chance-for-reinfection/">coronavirus</a> from infecting human cells. Due to its antiviral properties, a water-soluble polysaccharide extracted from the cell wall of green seaweed called ulvan could prove to be an essential weapon in the fight against the COVID-19 pandemic.



“The lack of access to vaccines takes the lives of many victims and even accelerates the creation of new variants,” said&nbsp;study lead author Alexander Golberg, a professor of Environmental Studies at TAU. “The study is still in its early stages, but we hope that the discovery will be used in the future to develop an accessible and effective drug, preventing infection with the coronavirus.”



Golberg and his colleagues have been working with seaweed for the past eight years, looking for different compounds, particularly for the food industry. During the first lockdown, they also started to investigate whether some seaweed components could be used as a treatment for COVID-19. Since previous research has already shown that seaweed compounds had antiviral properties, the scientists decided to evaluate them against COVID.



“Ulvan is extracted from marine algae called Ulva, which is also called ‘sea lettuce,’ and is food in places like Japan, New Zealand and Hawaii,” Golberg explained. “It has previously been reported that ulvan is effective against viruses in agriculture and also against some of the human viruses − and when coronavirus arrived, we asked to test its activity.”



The Israeli scientists grew ulvan and sent it to the <a href="https://southernresearch.org/">Southern Research Institute</a> in Alabama, US, where a cellular model was built and exposed to both ulvan and the coronavirus. The researchers discovered that, in the presence of ulvan, the coronavirus did not infect the cells that they modelled.&nbsp;



However, since ulvan is actually a mixture of many natural substances, more research is needed to find out which is the one that actually prevents infection. Moreover, clinical tests on animals and, ultimately, humans are necessary before such a treatment can be commercialized.



“As long as billions in the low-income world do not have access to the vaccine, the virus is expected to develop more and more variants, which may be resistant to vaccines – and the war against the coronavirus will continue. For this reason, it is very important, for the sake of all mankind, to find a cheap and accessible solution that will suit even economically weak populations in developing countries,” Professor Golberg concluded.



The study is published in the journal <a href="https://peerj.com/articles/12398/">PeerJ</a>.



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By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Seaweed could stop coronavirus from infecting human cells

According to a team of researchers at Tel Aviv University...

New research led by the <a href="https://www.birmingham.ac.uk/index.aspx">University of Birmingham</a> has found that most of the <a href="https://www.earth.com/news/methane-emissions-are-higher-than-previously-estimated/">methane</a> gas emitted from Amazon wetlands regions is vented into the atmosphere through tree root systems, with significant emissions taking place even when the ground is not flooded.



After carbon dioxide, methane is the second most important greenhouse gas, contributing significantly to global warming. According to an increasing number of studies, it appears that much of our atmospheric methane emerges from wetlands. However, most of these studies assume that methane is only produced when the ground is completely flooded or underwater.



Surprisingly though, recent findings suggest that far more methane is emitted by trees growing on floodplains in the Amazon basin than by soil or surface water, in both wet and dry conditions. While in wetland areas without trees, methane would usually be consumed by the soil on its way towards the surface, in forested wetland areas, tree roots could be acting as a methane transport system, venting it into the atmosphere via the tree trunks.



In such conditions, methane appears to be able to escape into the air even when it is produced in soil and water that is several meters below ground level. Thus, existing models could massively underestimate the extent of methane emissions in wetland areas such as the Amazon basin.



In order to test this hypothesis, the scientists measured methane emissions across three plots on the floodplains of three major Amazonian rivers. The same trees were monitored a few times in a year to asses their response to changing water levels associated with annual floods.



The researchers estimate that almost half of the global tropical wetland methane emissions are funneled out by trees, even during periods when the floodplain water lies below the surface of the ground.



“Our results show that current global emissions estimates are missing a crucial piece of the picture,” said study lead author Vincent Gauci, a professor in the <a href="https://www.birmingham.ac.uk/schools/gees/index.aspx">School of Geography, Earth, and Environmental Sciences</a> at the University of Birmingham. “We now need to develop models and methods that take into account the significant role played by trees in wetland methane emission.”



The study is published in the journal <a href="https://dx.doi.org/10.1098/rsta.2020.0446">Philosophical Transactions of the Royal Society of London A.</a>



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By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Amazon trees are contributing to methane emissions

New research led by the University of Birmingham has found...

Oregon is United States’ major Christmas trees producer, being responsible for 31 percent of the US harvest in 2020. This $100 million-worth industry involves over 400 Christmas tree growers that produce and sell their <a href="https://www.earth.com/news/snow-monkeys-go-fishing-to-survive-during-the-winter/">winter</a> holidays merchandise all over the country.&nbsp;



However, 2021 was an extremely challenging year for growers, due to several factors including the presence of a heat dome in late June that trapped ocean air and raised temperatures to 117 degrees Fahrenheit, scorching mature trees and killing seedlings; a series of weeks without any rain in the summer; rising fuel costs; supply chain disruptions, and understaffing.



These factors will likely contribute to shortages and slightly higher prices for Christmas trees during these holidays. According to Tom Norby, the president of the <a href="https://www.oregonchristmastreegrowers.com/">Oregon Christmas Tree Growers Association</a>, consumers should expect a five to ten percent reduction in Christmas tree inventory, as well as higher prices.



“Everything has gone up this year. Inflation is a real thing,” he said. “Christmas tree farmers have to buy fuel. Prices will be up, just like everything else. Are people going to be able to have a real tree this year? Yes. Are they going to have a tree that’s 100 percent perfect? Maybe. Maybe not. There was damage to trees. That’s global warming.”



The severe heat dome from the summer was an unprecedented event. “We’ve had events where the south side of the trees turned red, but nothing like this year,” said Chal Landgren, a Christmas tree specialist from <a href="https://oregonstate.edu/">Ohio State University</a>. “It’s the first year we’ve had such a hard time getting trees to grow. Growers have been watering trees, setting up drip systems, but irrigating trees is an expensive venture.”



The damage to the trees varied by species and location, with Fraser firs, noble firs, and grand firs being the most affected species. Luckily, species such as Nordmann, Turkish and Douglas fir appeared to be much more resilient to these conditions. “More growers will have to rethink their species mix and will grow Nordmann, Turkish and Douglas fir, which do better in heat,” Professor Landgren said.



According to Tom Norby, the worst effects of this year’s heatwaves may be yet to come and cause even more significant problems in the following years, particularly if global warming will remain unmitigated and continue to wreak damage. “One year is not a catastrophe. Two years becomes a big problem. Three years, it’s a catastrophe,” he concluded.



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By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Christmas trees are more expensive due to climate change

Oregon is United States’ major Christmas trees producer, being responsible...

Giant kelp (Macrocystis pyrifera) is a species of large brown algae that is vital to legions of <a href="https://www.earth.com/news/when-hunting-for-food-fulmars-follow-the-fishing-vessels/">fish</a>, invertebrates, mammals, and birds which rely on it for food and shelter in the temperate, shallow, nearshore waters where it grows. So far, giant kelp has proven very resilient to stressors brought on by climate change, such as severe storms and <a href="https://www.earth.com/news/95-percent-of-ocean-could-become-inhospitable-this-century/">ocean heatwaves</a>.



However, new research led by the <a href="https://www.ucsb.edu/">University of California, Santa Barbara</a>, has found that giant kelp’s ability to withstand rises in temperatures may come at the cost of its nutritional value.&nbsp;



“Giant kelp&nbsp;Macrocystis pyrifera&nbsp;forms extensive forests on temperate reefs, providing habitat and food for a diversity of marine life. Kelp biomass varies in response to changing ocean temperatures, but physiological responses as reflected in the nutritional quality of kelp tissue are poorly understood,” wrote the study authors.&nbsp;



According to study co-author Kyle Emery, a graduate student at UC Santa Barbara, “one of the most hidden effects of ocean warming” seems to be giant kelp’s increasing loss in nutrient content. By analyzing data collected over two decades about several kelp forests from the Santa Barbara Chanell, Emery and his colleagues have managed to identify significant trends in patterns of nutrient content charactering giant kelp populations.



“The temperature of the seawater and nutrient availability are really closely coupled in the Santa Barbara Channel, and we’ve known that for some time,” said study lead author Heili Lowman, a biogeochemist at the <a href="https://www.unr.edu/">University of Nevada</a>, Reno. 



While lower temperatures bring nutrient-rich waters from the deep, in warmer seasons nutrients in the upper layers of the ocean – particularly nitrogen – become scarcer.



“Physiologically, kelp plants can’t store nitrogen for longer than a couple weeks, so whatever’s happening around them in the water they’re going to respond to very quickly because they need a constant supply of nitrogen to grow, and to continue to reproduce,” Lowman explained.



Since ocean temperatures have continued to rise due to global warming, nitrogen content of the giant kelp declined by 18 percent, with a proportional increase in carbon content. This decline in kelp’s nutritional content is negatively affecting a vast array of marine animals that consume these algae, such as sea urchins, abalone, intertidal beach hoppers, or other invertebrates. 



Moreover, the effects could ripple out to the rest of the food web, affecting also those that fed upon kelp’s primary consumers, including, ultimately, humans.



The study is published in the journal <a href="https://onlinelibrary.wiley.com/doi/10.1111/oik.08619">Oikos</a>.



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By <a href="mailto:andrei.ionescu5891@gmail.com">Andrei Ionescu</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Rising ocean temperatures lower giant kelp’s nutritional value

Giant kelp (Macrocystis pyrifera) is a species of large brown...

Previous studies on humans and <a href="https://www.earth.com/news/soft-food-diet-weakens-skull-strength-in-captive-animals/">animals</a> have shown that exposure to cannabis&nbsp;can impede male reproductive function. Most of those studies have, however, involved the administration of cannabis in the form of injections of tetrahydrocannabinol (THC), the active component of the drug. This is not the form of cannabis that most humans consume, making the findings less applicable to humans in general.&nbsp;



In a study by Washington State University scientists, mice were exposed to vaporized, whole cannabis, which is the form more commonly used by humans. The mice were kept in highly controlled conditions, with 15 of them being exposed to cannabis vapor three times a day for ten days. This represents an intense exposure, but one that mimics the cannabis intake of frequent users. The sperm counts and sperm motility of the exposed mice were then compared to those of the unexposed control group.&nbsp;



The study revealed that, immediately after exposure to cannabis, the mice’s sperm motility decreased. After one month, their sperm counts were lower. These unexpected results confirm the findings of previous studies.



When the researchers bred several of the exposed male mice to unexposed female mice, they found that the male offspring also exhibited lower sperm counts and reduced sperm motility. The cannabis-exposed sons also showed evidence of DNA damage and disruption related to sperm cell development.



“We were not expecting that the sperm would be completely gone or that motility would be completely offset, but the reduction in sperm count and motility of the offspring, the sons, is probably a direct effect of the cannabis exposure to father,” said Kanako Hayashi, an associate professor in WSU’s School of Molecular Biosciences, and the paper’s corresponding author.



Human sperm counts have&nbsp;<a href="https://academic.oup.com/humupd/article/23/6/646/4035689">declined by as much as 59%</a>&nbsp;in recent decades, according to some estimates. There are certainly many reasons for this decline, Hayashi said, but this study adds to the evidence that cannabis use may be detrimental to male reproductive function.



“This is a warning flag. You may take cannabis for some kind of momentary stress, but it could affect your offspring,” said Hayashi.



Hayashi and her colleagues are currently testing the theory that cannabis exposure to mice while in utero would have even more profound generational effects, as the drug would affect the formation of the mice’s reproductive systems, and that could be passed down to future generations.



This research represents the first known reproductive study to use vaporized whole cannabis in mice,&nbsp;and the results are published today in the journal <a href="https://academic.oup.com/toxsci">Toxicological Sciences</a>.



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By <a href="mailto:bosman@truewan.co.za">Alison Bosman</a>, <a href="https://www.earth.com/staff/">Earth.com</a> Staff Writer

Cannabis use may reduce male fertility across generations

Previous studies on humans and animals have shown that exposure...

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