The independent news organization of Duke University
References to dangerous alcohol use on college students’ Facebook pages could indicate a higher risk for drinking problems.
Solar panels atop the Bryan Center are putting Durham sunshine to good use.
A recent Duke study reveals the benefits of brain power.
As the weather grows colder, students’ temperatures may start to rise.
New research shows that high cholesterol is a direct contributor to bone density loss in the body.
The beginning of autumn ushers in leaves changing colors, the start of the holidays and the flu.
Five years after its founding, the Duke Global Health Institute is celebrating its work in addressing medical concerns worldwide.
People who have a certain genetic variant may have a lower survival rate after coronary bypass surgery, according to Duke University Medical Center researchers.
Copper might soon save cell phone screens from cracking in traumatic falls.
Students should think twice the next time they blindly follow advice from their academic advisors.
Zinc should be part of any balanced diet, but it also regulates signals in your brain.
Researchers are proving that making healthy food choices is vital toward long-term health—even for preschoolers.
The idea of week-old popcorn might sound unappetizing, but a recent Duke study showed that a surprising number of people will still eat it.
Dean of the School of Nursing Catherine Gilliss delivered the address, which summarized progress over the past year and described the school’s strategic vision for the future.
Getting a patent is about to get a lot easier.
Einstein’s theory of relativity was called into question last week when scientists working in Switzerland observed neutrinos—subatomic particles—that can travel faster than the speed of light.
New fishery practices over the past 20 years have made for a dramatic drop in sea turtle deaths.
Two lawsuits have now been filed in Durham Superior Court against Duke, DUHS and other members of the Duke Medicine community.
The Chronicle’s Shucao Mo spoke with Seaver about seafood sustainability and culinary practices.