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Bio
Our research team is interested in problems related to the digestion, metabolism, absorption and functions of health promoting compounds in plant foods. Recent projects have included investigations focused on carotenoids, soy isoflavonoids, anthocyanins and xanthones. We are particularly interested the following: a) the impact of plant genotype and traditional styles of cooking on pro-vitamin A bioavailability from biofortified cultivars of staple foods (e.g., cassava, maize, rice and sweet potato) that are the primary source of energy and nutrients for rural populations in developing countries; b) the influence of amount and type of dietary fat on the uptake of carotenoids and other fat soluble health-promoting compounds in foods and meals; and, c) the anti-inflammatory activities of various dietary compounds in the gastrointestinal tract and the influence of such compounds and their metabolites on interactions between gut bacteria and gut epithelial cells.
Research Interests
Papers共 178 篇Author StatisticsCo-AuthorSimilar Experts
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引用量
主题
期刊级别
合作者
合作机构
Current developments in nutritionno. Supplement_1 (2022): 630-630
Current Developments in Nutritionno. Supplement_2 (2020): 133-133
Food Chemistry, Function and AnalysisCarotenoid Esters in Foods (2019): 390-420
Functional Foods and Beveragespp.171-199, (2018)
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Author Statistics
#Papers: 132
#Citation: 5998
H-Index: 44
G-Index: 74
Sociability: 6
Diversity: 0
Activity: 0
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