ARS Newslink

ARS News Service
USDA Agricultural Research Service
July 2, 2010

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New clues to the health benefits of olive oil:
Health-conscious consumers have long known that virgin olive oil is a good choice when it comes to preparing meals and dipping breads, but now a team of researchers, including one with ARS, has found that phenolic components in olive oil actually modify genes that are involved in the inflammatory response. (6/28)
http://www.ars.usda.gov/is/pr/2010/100628.htm

Using remote sensing to map soil salinity on a regional scale:
An ARS scientist has led efforts to develop a new method for using remote sensing to assess soil salinity, with the potential to give land managers worldwide a regional-scale tool for measuring and inventorying soil salinity in fields where salt buildup lowers crop yields. (6/29)
http://www.ars.usda.gov/is/pr/2010/100629.htm

ARS releases heat-tolerant beans:
An ARS geneticist has released two new kidney bean germplasm lines, named TARS HT-1 and TARS HT-2, that are tolerant to high temperature conditions, drought and disease. (6/30)
http://www.ars.usda.gov/is/pr/2010/100630.htm

Nutrition's potential to save sight:
ARS-funded scientists are finding that regular consumption of a combination of protective nutrients and a low-glycemic-index, or "slow carb," diet can help protect our eyes against age-related macular degeneration. (7/1)
http://www.ars.usda.gov/is/pr/2010/100701.htm

Pear pest's chemical "come hither" identified:
Pear psylla is a cicada-like pest with a vexing tendency to develop resistance to insecticides, but ARS scientists and their university collaborator have jointly identified a key component of the female psylla's chemical sex attractant, or pheromone, which could set the stage for luring amorous male psylla to their doom. (7/2)
http://www.ars.usda.gov/is/pr/2010/100702.htm

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ARS News Service, Information Staff, Agricultural Research Service
5601 Sunnyside Ave., Room 1-2251, Beltsville MD 20705-5128
NewsService@ars.usda.gov | www.ars.usda.gov/news
Phone (301) 504-1636 | fax (301) 504-1486