“Nature may have come up with a beautiful design in the insulin molecule, but that doesn’t mean it can’t be improved,” says Associate Professor Andrea Robinson from Monash University’s School of Chemistry. Regular doses of insulin are essential to the health of almost 300 million people around the world who have diabetes. Their bodies produce little or no insulin, which is needed to turn glucose from food into energy. But insulin in its natural form, or in the available synthetic forms, must be kept at four degrees Celsius or it loses its potency. “If you can’t keep milk, you can’t keep insulin,” Associate Professor Robinson says.
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