Featured Research: Wellness & Wellbeing

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    UP-led study finds aloe plant could impede life cycle of malaria-carrying parasite

    Experts at the University of Pretoria (UP) are a step closer to finding a drug that could prevent transmission of the malaria-carrying parasite Plasmodium falciparum by thwarting its life cycle.

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    How is malaria transmitted?

    Researchers at the University of Pretoria have investigated Aloe marlothii and found that natural active ingredients in the roots of this aloe species have anti-plasmodial properties.

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    RE.SEARCH Issue 4: Transdisciplinary

    Our latest issue of RE.SEARCH is out and focuses on how the University of Pretoria (UP) is implementing transdisciplinary research to co-create new knowledge to develop solutions and design new futures for us all.

  • Stories

    UP hydrogeologists use isotopes to pinpoint root of Hartbeespoort Dam’s water hyacinth problem

    For years now, invasive water hyacinth plants have clogged up the North West’s Hartbeespoort Dam, which lies downstream from Pretoria and Johannesburg. In new research, hydrogeologists from the University of Pretoria (UP) have used the internal workings of the plants themselves to reiterate that the infestation is fueled by below-par sewerage works and inadequate sanitation facilities for...

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    Breast cancer awareness in the genomic landscape

    Researchers at the University of Pretoria (UP) are making today matter by battling aggressive breast cancer through identifying genes that make African women more susceptible to certain forms of breast cancer. However, this is no easy task as very little genomic information is known about African populations. This is just one of UP's research projects that aim to ensure that there is a clear...

  • Gallery

    How orange-fleshed sweet potato flour is milled

    Orange-fleshed sweet potatoes can be used to address micronutrient deficiencies, but are only available for two to three weeks a year. Researchers at the University of Pretoria are trying to prolong availability of the nutrient benefits by milling it into flour using various drying techniques to see which method preserves the nutrients best.

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