In science, rarely are there ideas that are a hundred percent true all the time. Typically, there are some gray areas, and it’s these nuanced scenarios were mechanistic discoveries are often identified. For instance, pick up any health magazine or watch a few commercials, and you might be under the impression that antioxidants are always good. But what happens when they’re not? Well, that’s exactly what a team of investigators from the Hebrew University (HU) of Jerusalem’s Lautenberg Center for Immunology and Cancer Research set out to discover. What they found could make many people rethink their next cup of black tea or that piece of decadent dark chocolate.
