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Ozzy Osbourne was best known for two things: his shape-shifting resilience as a pioneer of heavy metal music and, most recently, his remarkable authenticity during his public journey with Parkinson's disease.
Osbourne, who passed away on July 22, possessed a unique ability to connect directly with people who were suffering. He was an honest and transparent voice for what it was like to live with a neurodegenerative disease. He was willing to go where others would not, and he took on the stigma of a Parkinson's diagnosis.
Stigma remains one of the most underrecognized yet pervasive challenges in Parkinson's disease. Far too often, individuals are made to feel ashamed of their visible symptoms like tremors, facial masking, or soft speech. This reality can lead to social withdrawal, depression, and even delayed medical care.
Research has shown that perceived stigma is not only linked to reduced quality of life, but it also correlates with worse outcomes. That's why, when someone like Osbourne rises up and speaks out, it matters. It sends a powerful message that Parkinson's does not define a person, and that no one should suffer in silence.
Many people with Parkinson's disease choose to conceal their diagnosis from those closest to them. A recent study published in Scientific Reports found that nearly 23% of participants kept their condition hidden, even from family members. Broader surveys have suggested that more than half of individuals with Parkinson's disease may conceal symptoms, mask tremors, or avoid public situations due to stigma and fear of judgment. People who hide their diagnosis frequently report lower social support, reduced engagement in physical activity, and significantly worse emotional well-being. These findings underscore how pervasive and harmful disclosure avoidance can be.
University of Florida biologists studying fungal evolution and ecology have discovered three new truffle species, including one capable of commanding hundreds of dollars per pound within culinary circles.
“Our paper confirms what a lot of people had suspected for a long time, which is that the North American truffle species is genetically very distinct from its European relatives.” —Benjamin Lemmond, study co-author and a former UF student The researchers describe their discoveries in a Persoonia. Their work shakes up the Morchellaceae truffle family tree, with key insights related to perhaps the most commercially valuable truffle in North America, the Oregon black truffle. Gourmet chefs, who sometimes grate the odoriferous truffle over dishes or infuse butter with it, have been known to pay as much as $800 per pound for the delicacy.
For decades, the Oregon black truffle has been known scientifically as Leucangium carthusianum. It was originally found in Europe and later found in the Pacific Northwest, from California to British Columbia. However, recent genetic testing and field analysis by researchers from UF’s Institute of Food and Agricultural Sciences (UF/IFAS) revealed the North American variety is a distinct species. Scientists are giving this newly recognized species a name honoring the Cascadia region in which it is found: Leucangium cascadiense.
“Our paper confirms what a lot of people had suspected for a long time, which is that the North American truffle species is genetically very distinct from its European relatives,” said study co-author Benjamin Lemmond, a former UF student. Lemmond, now a postdoctoral associate at the University of California at Berkeley, began his research into the truffles as a first-year doctoral student studying under professor Matthew Smith of the UF/IFAS plant pathology department. During the COVID-19 pandemic, Lemmond couldn’t access the campus greenhouse where he was conducting an experiment, so Smith secured hundreds of dried truffle specimens from Oregon State University for him to study. The stash included slivers of the Oregon black truffle, a dark-colored, potato-shaped species with tiny, pyramid-shaped warts.
When pandemic restrictions relaxed, Lemmond and Smith conducted genetic testing of the Oregon State specimens and others borrowed from Polish, Greek, Italian, French and Japanese collections.
Their tests indicated Oregon black truffles from North America had at one point diverged from their European counterparts on the Morchellaceae evolutionary tree, according to the study. They also established the existence of another distinct and very rare species, Imaia kuwohiensis, a pale-colored truffle with dark warts, which is native to threatened spruce-fir habitats in the southern Appalachian Mountains. Their name for the truffle comes from the Cherokee word for the Great Smoky Mountains’ highest peak, Kuwohi.
Field tests followed. The researchers wanted to understand the origin of Oregon black truffles’ energy.
“Understanding the fundamental, basic biology and life cycle of this truffle is really important,” Lemmond said. “It’s a very valuable commodity, and this knowledge might help us to cultivate the truffle in the future. It also supports long-term conservation and management.” Most gourmet truffles are mycorrhizal, meaning they obtain energy from trees, Lemmond said. It had long been suspected that Oregon black truffles obtain energy through a symbiotic relationship with young Douglas fir trees, but no one had conclusively proven it.
Lemmond traveled to the Pacific Northwest and worked with specially trained sniffer dogs capable of detecting truffles buried as deep as 10 inches beneath soil and leaf litter. With the dogs’ help, he unearthed Oregon black truffles nestled among Douglas fir stands. He used fluorescent stain that bonded with the fungal tissue, coloring it green to show where the truffle fungus grew between the cells of the tree root tissue.
“The truffle fungi surround the whole root, but the fungus is healthy, and the plant is healthy,” Smith said. “The two trade nutrients back and forth.” DNA sequencing of the roots subsequently proved the truffles rely on the trees as their main source of carbon, according to the study.
As the researchers conducted genome sequencing of the Oregon black truffle, they learned of a peculiar find reported by a citizen scientist on iNaturalist, an online science data network: a Leucangium truffle growing among Eastern hemlock trees in Oneida County, New York.
It was the first time anyone had ever reported a Leucangium species in the United States, east of the Rocky Mountains, Lemmond said.
Lemmond contacted Purdue University, which was preserving the specimen, and requested a sample. The truffle’s physical characteristics, including its dense external hairs and lack of warts, distinguished it from other Leucangium species. DNA analysis confirmed significant variation, too. The researchers named the new truffle species Leucangium oneidaense to recognize the county where it was unearthed.
A few years later, just before the researchers submitted their study for publication, someone found a second Leucangium oneidaense specimen growing in Massachusetts, Lemmond said.
“It was great timing, and it suggests to me that there are still a lot of undiscovered truffles out there, waiting to be found,” he said.
Before surgery, your doctor will order evaluations to identify any health problems that may need to be addressed before the procedure. This typically includes medical histories, laboratory tests and checking blood pressure, heart rate and temperature.
There’s one vital sign that is often not on the list, but is crucial for older adults: screening for mental and cognitive health.
“There is an overwhelming amount of evidence that presurgical brain health predicts complications after surgery,” said Catherine Price, Ph.D., a professor in the University of Florida College of Public Health and Health Professions Department of Clinical and Health Psychology and the UF College of Medicine Department of Anesthesiology. “For example, individuals with weaknesses in memory and attention and people with neurodegenerative diseases, such as Parkinson’s, have higher rates of confusion and memory complications that affect their recovery from surgery.” Research by Price and others has shown that a patient’s cognitive, memory and mental health status before surgery is an excellent indicator of whether they will experience cognitive problems such as delirium, a common complications in older adults after surgery. Delirium, characterized by confusion, disorientation and impaired awareness, can lead to longer recovery times, increased dementia risk, higher mortality rates and health care costs.
Price founded and directs the University of Florida Perioperative Cognitive Anesthesia Network, or PeCAN, a first-of-its-kind, multidisciplinary program that seeks to identify older adults who may be at risk of developing cognitive problems after surgery so that clinicians can intervene.
In recent findings published in the journal Anesthesia and Analgesia, Price and her colleagues report on two years of PeCAN patient data. Of the thousands of patients over age 65 who received presurgical screening, 23% were found to have issues with their cognitive performance, yet only 2% of the patients screened had a previous note in their medical charts indicating they had a cognitive impairment.
“It’s so important to know when an individual has cognitive complications because that changes their care path,” Price said. “From medication to monitoring, the patient’s care is more complex for the perioperative team and family.” For PeCAN patients identified as being at risk for postsurgery cognitive problems, Price and her team will share tailored recommendations with the patient’s care team before, during and after surgery. These may include more monitoring during anesthesia and medication adjustments, such as using medications for nausea and pain management less likely to contribute to delirium. The PeCAN team also might offer the surgical care team specific communication strategies. For example, health care providers should repeat information several times for patients who have trouble remembering new material and ask them to write it down.
Recently published research by Price and colleagues found PeCAN patients reported the focus on brain health improved confidence in their surgical team and care plan.
Health care systems are only starting to incorporate preoperative brain health teams like PeCAN. Until they are offered more frequently, Price offers a few steps anyone can take to help protect brain health, including a focus on reducing inflammation in the body prior to surgery. To help achieve this:
Optimize nutrition. Reduce your intake of added sugars and refined carbohydrates, like white bread. Get good sleep. Improve sleep hygiene so you are well-rested. “Sleep is essential for the brain for a number of reasons,” Price said. Reduce alcohol intake to limit inflammation and dehydration. Pay attention to your medications. Follow your care team’s instructions. Enlist a family member or caregiver to help you keep tabs on what you’re taking, how much and how often. Practice techniques to limit anxiety, such as visualization and deep breathing. The box breathing method is an easy one to remember: Breathe in slowly for four seconds. Hold your breath for four seconds. Slowly exhale for four seconds. Wait four seconds before inhaling again.
