基本信息
浏览量:10
职业迁徙
个人简介
Research Interests
The lipid or fatty component is responsible for much of the beneficial sensory attributes of food, yet the over-consumption of specific classes of fats is implicated in the etiology of many human chronic diseases. Health organizations have suggested that changing the fatty acid composition of human diets would significantly decrease the susceptibility to diseases such as heart disease, cancer and autoimmunity. Unfortunately, an understanding of the mechanisms by which these beneficial effects act and even the physical means to implement these changes on the typical Western diet are largely unknown. Research in this laboratory seeks to develop the chemical, biochemical and nutritional information needed, such that more precise estimates of benefits and risks of modulating the lipid composition of foods can be developed. The researchers in the laboratory examine the chemistry of fats in food and their effects on the metabolism of animals that ingest them. Research is developing the means to understand how individual human lipid metabolism responds to the lipid composition of diets. Each person has slightly different responses to diet based on their own genetics, metabolism and nutrition status. One of the goals of the laboratory research is to understand the molecular basis of these differences, how to recognize them and design food strategies to complement them. We are working on analyses to allow individuals to monitor how their body reacts to various foods and to modify their consumption to maintain good health. The laboratory group is also seeking to understand how to improve foods and their abilities to deliver improved health. The model being used of how to proceed is milk, which evolved to make healthy mammals healthier. Milk is the only bio-material that has evolved under the Darwinian selection pressure for the purpose of nourishing growing mammals. Survival of offspring exerted a strong selective pressure on the biochemical evolution of lactation. This process has led to the appearance of new compositional properties of milk that promote health, strength and ultimately survival. This evolutionary logic is the basis of the research program to discover physical, functional and nutritional properties of milk components.
研究兴趣
论文共 618 篇作者统计合作学者相似作者
按年份排序按引用量排序主题筛选期刊级别筛选合作者筛选合作机构筛选
时间
引用量
主题
期刊级别
合作者
合作机构
Wai Shun Mak, Chloe P. Jones, Kevin E. Mcbride, Emily A. P. Fritz, Julie Hirsch,J. Bruce German,Justin B. Siegel
Selena Ahmed, C. C. Chien, John de la Parra,J. Bruce German,Andy Jarvis, Vincent Lal, Anna Lartey, Marianne McDade, Katherine A. Morgan,Jessica E. Prenni, Maya Rajasekharan, Tracy Shafizadeh,
Frontiers for Young Minds (2023)
引用0浏览0引用
0
0
Devon Kuehn,Steven H Zeisel, Diana F Orenstein,J Bruce German,Catherine J Field, Shiva Teerdhala,Andrea Knezevic,Sujata Patil,Sharon M Donovan,Bo Lönnerdal
NEUROPSYCHOPHARMACOLOGY (2022): 168-169
引用0浏览0引用
0
0
Selena Ahmed,John de la Parra, Ismahane Elouafi,Bruce German,Andy Jarvis, Vincent Lal,Anna Lartey,T Longvah, Carlos Malpica,Natalia Vázquez-Manjarrez,Jessica Prenni,Carlos A Aguilar-Salinas,
Anita Vinjamuri,Jasmine C C Davis,Sarah M Totten,Lauren D Wu,Laura D Klein,Melanie Martin, E A Quinn,Brooke Scelza, Alicia Breakey,Michael Gurven,Grazyna Jasienska,Hillard Kaplan,
加载更多
作者统计
合作学者
合作机构
D-Core
- 合作者
- 学生
- 导师
数据免责声明
页面数据均来自互联网公开来源、合作出版商和通过AI技术自动分析结果,我们不对页面数据的有效性、准确性、正确性、可靠性、完整性和及时性做出任何承诺和保证。若有疑问,可以通过电子邮件方式联系我们:report@aminer.cn