Wearable Device Data and Saliva Biomarkers Help Assess Stress Resilience
A team of scientists, including researchers from HSE University, has proposed a method for assessing stress resilience using physiological markers derived from wearable devices and saliva samples. The participants who adapted better to stress showed higher heart rate variability, higher zinc concentrations in saliva, and lower potassium levels. The findings were published in the Journal of Molecular Neuroscience.
Scientists Show That Peer Influence Can Be as Effective as Expert Advice
Eating habits can be shaped not only by the authority of medical experts but also through ordinary conversations among friends. Researchers at HSE University have shown that advice from peers to reduce sugar consumption is just as effective as advice from experts. The study's findings have been published in Frontiers in Nutrition.
HSE Scientists Uncover How Authoritativeness Shapes Trust
Researchers at the HSE Institute for Cognitive Neuroscience have studied how the brain responds to audio deepfakes—realistic fake speech recordings created using AI. The study shows that people tend to trust the current opinion of an authoritative speaker even when new statements contradict the speaker’s previous position. This effect also occurs when the statement conflicts with the listener’s internal attitudes. The research has been published in the journal NeuroImage.
Researchers Identify Link between Bilingualism and Cognitive Efficiency
An international team of researchers, including scholars from HSE University, has discovered that knowledge of a foreign language can improve memory performance and increase automaticity when solving complex tasks. The higher a person’s language proficiency, the stronger the effect. The results have been published in the journal Brain and Cognition.
Scientists Uncover Why Consumers Are Reluctant to Pay for Sugar-Free Products
Researchers at the HSE Institute for Cognitive Neuroscience have investigated how 'sugar-free' labelling affects consumers’ willingness to pay for such products. It was found that the label has little impact on the products’ appeal due to a trade-off between sweetness and healthiness: on the one hand, the label can deter consumers by implying an inferior taste, while on the other, it signals potential health benefits. The study findings have been published in Frontiers in Nutrition.