Do herbal remedies like St. John's wort live up to their claims or are they a source of additional complications?

Richard Zare, Stanford University, USA, discusses his editorial on why the West should help China develop its science

Dark roast coffee is more effective than light roast in reducing body weight, restoring red blood cell vitamin E and glutathione concentrations

Optimization of food’s functional properties through the manipulation of its molecular structure by using Atomic Force Microscopy

The distinctive different flavors of light and dark beer could be explained by the presence of iron according to Spanish researchers

Interview with the editors of the new ChemPubSoc Europe journal ChemistryOpen – youngest member, but a first in many aspects

Gin-Jo and Sophie discover the importance of wearing — and removing — gloves

German selection process for the International Chemistry Olympiad (IChO) from the North Rhine-Westphalian point of view and its success

The chemist’s fear of the fugu or pufferfish extends as far as the distinctive and intriguing poison it carries

As with any vice — Bieber, brews, or bars of chocolate — those who partake to excess will have a trove of excuses