From Live Science (via MSNBC):
Scientists may have found the glue that keeps fearful memories stuck in the brain, a discovery that could be useful in new treatments for Alzheimer’s disease and post-traumatic stress disorder.
That glue seems to be a protein that is key to maintaining the structure of cells and also is essential to embryonic development, a new study suggests.
The NY Times reports:
a small group of educational and cognitive scientists now say that mental exercises of a certain kind can teach children to become more self-possessed at earlier ages, reducing stress levels at home and improving their experience in school. Researchers can test this ability, which they call executive function, and they say it is more strongly associated with school success than I.Q.
“We know that the prefrontal cortex is not fully developed until the 20s, and some people will ask, ‘Why are you trying to improve prefrontal abilities when the biological substrate is not there yet?’ ” said Adele Diamond, a professor of developmental cognitive science at the University of British Columbia in Vancouver. “I tell them that 2-year-olds have legs, too, which will not reach full length for 10 years or more — but they can still walk and run and benefit from exercise.”
Science Daily reports:
Menus and advertising affect our emotions, and if we understand those emotions, we make better food choices, according to a new study in the Journal of Consumer Research.
Authors Blair Kidwell, David M. Hardesty, and Terry L. Childers (all University of Kentucky) examined the “emotional intelligence” of consumers, including obese people. They found that people who made the healthiest choices had high correlations between their emotional intelligence and confidence in their emotional intelligence—what the authors call “emotional calibration.”
“When perusing a restaurant menu, many consumers may not be aware of the subtle implicit feelings of arousal elicited by visually appealing presentations of unhealthy food choices,” the authors write. Faced with choices between healthy and unhealthy food options, individuals who are confident that they can appropriately interpret and employ their emotions, but who do not actually possess these emotional abilities, are likely to make low-quality decisions.”