In recognition of its innovative and collaborative efforts, the Department of Neurology frequently makes headlines for the breadth of research transforming the neuroscience field. Below are some of the articles highlighting the ongoing work of our faculty and residents
LEXINGTON, Ky. (Oct. 6, 2017) — The National Institutes of Health has awarded a five year, $2.88 million grant to a Sanders-Brown Center on Aging researcher to study a drug's potential to prevent Alzheimer's disease.
Chandler Hospital remains No. 1 in Kentucky for the second consecutive year in the U.S. News & World Report’s Best Hospitals rankings. Additionally, we are nationally ranked in four adult specialties.
LEXINGTON, Ky. (June 15, 2017) – Phyllis Wilson was driving home from Fayette Mall by taking the back roads, just as she had done hundreds of times in the past to avoid the heavy Nicholasville Road traffic. Suddenly, her surroundings did not look familiar and she felt lost as her heart raced. She pulled over to the side of the road and tried to calm herself. After a few minutes, she pulled back onto the road and slowly began to drive. Something in her view triggered a memory and she knew she was going in the right direction toward home.
LEXINGTON, Ky. (June 12, 2017) — The American Heart Association and American Stroke Association recently honored UK HealthCare's Kentucky Neuroscience Institute (KNI) with the Get With The Guidelines-Stroke Gold Plus Quality Achievement Award and the Target Stroke Honor Roll Elite Plus Award.
With the conveniences of modern medicine, anesthesiologists and nurse anesthetists erase the memory and pain of invasive surgeries by administering medicines that induce relaxation and unconsciousness. Patients awake from a deep sleep with no memory of the surgery, the incision or the physical harm done to their bodies.
A cancer diagnosis is a life-changing event for any person - but Markey Cancer Center patient Barry Warner says it was probably one of the best things that's happened to him.
Linda Van Eldik, director of the University of Kentucky Sanders-Brown Center on Aging, was awarded a "Part the Cloud" translational research grant from the Alzheimer's Association. This two-year, $997,738 grant will fund early clinical trials for a promising new treatment for Alzheimer's disease.
Taylor Otto, an undergraduate lab assistant in Gensel’s lab, described UK as being the full package. “We have it all here. It’s a good program to be able to come into, not really knowing what you want to exactly do in the science field, but being able to figure it out at the same time,” said Otto.
To celebrate the lives of those affected by Alzheimer's disease and to honor their caregivers, a purple light will glow at 13 locations on the University of Kentucky campus beginning Tuesday, Nov. 15. "Going Purple" will continue through Friday, Nov. 18.
A paper recently published in the Journal of Neuroscience by Donna Wilcock, Ph.D., of the University of Kentucky Sanders-Brown Center on Aging, reports that a certain form of immunotherapy targeted to Alzheimer's patients may be ineffective when that patient also has VCID.
KNI's inaugural Clinical-Translational Neuroscience Research Symposium featured nearly 100 poster and oral presentations focused on the latest scientific advances in a wide variety of topics related to the neurosciences being conducted by UK research groups.
The International Society of Neurogastronomy (ISN) is a professional organization for culinary professionals, agriculture professionals, and scientists of gastronomy in the context of brain and behavior. The concept of Neurogastronomy casts a wide net over all disciplines that are relevant to what we eat, why we like what we eat, and how we eat. The mission of ISN is to advance Neurogastronomy as a craft, science, and health profession, to enhance quality of human life, and to generate and disseminate knowledge of brain-behavior relationships in the context of gastronomy.
Between Clinic and Kitchen, New Hope for Patients With Taste Loss (National Geographic)
The study of the loss of taste is part of the emerging field called neurogastronomy, which addresses brain and behavior in the context of food. It’s a movement that is prompting scientists and chefs to bridge the gap between kitchen and clinic in unexpected ways. It is being led, in part, by neuropsychologist Dan Han and physiologist Tim McClintock at the University of Kentucky. Han and McClintock launched the inaugural International Society of Neurogastronomy symposium.