The primary goal of our research program is to integrate multiple disciplines including nutrition, food, agricultural, and biomedical sciences to perform translational research studies.
The lab will:
- Identify foods, particularly those rich in polyphenols such as flavonoids, that exert functional effects on human physiology and health;
- Critically examine the clinical efficacy of nutrition and food-related interventions, namely polyphenol-rich functional foods, to improve vascular function and reduce cardiovascular and metabolic disease risk factors in high-risk aging human populations;
- Evaluate underlying mechanisms by which nutrition and food-related interventions induce clinical responses;
- Explore the bidirectional relationship between nutrition and food-related interventions and food systems as they relate to human health and sustainability; and
- Inform evidence-based practice and dietary recommendations.
A population of particular interest is postmenopausal women, as the physiological changes that occur throughout the menopausal transition and postmenopausal period accelerate the development and progression chronic diseases and conditions, particularly vascular dysfunction and cardiovascular disease.
- Emily Woolf, M.S. – Ph.D. program in Food Science and Human Nutrition: Nutrition Specialization
- Kim Freedman – M.S. program in Food Science and Human Nutrition: emphasis in Human Nutrition
- Kiri Michell – M.S. program in Food Science and Human Nutrition: emphasis in Food Science
- Lauren Grabos – B.S. program in Food Science and Human Nutrition
- Brayden Smith – B.S. program in Food Science and Human Nutrition
- Allegra Vazquez – Clinical Study Coordinator, M.S. program in Food Science and Human Nutrition: emphasis in Human Nutrition