The Antioxidants Research Laboratory conducts preclinical and clinical studies on the biochemical basis and functional outcomes of antioxidant nutrients and related phytochemicals and functional foods to determine their role in health promotion and disease prevention during the aging process via modulation of oxidative stress, inflammation, glucoregulation, and microbiota.
To determine the bioavailability, pharmacokinetics, metabolism, and mechanisms of phytochemicals (e.g., carotenoids, phenolic acids, polyphenols) from fruit, nuts, vegetables, and whole grains using in vitro, animal model, and human studies.
To determine the effect of phytochemicals (e.g., alkylresorcinols, flavonoids) from fruit, nuts, vegetables, and whole grains on intermediary biomarkers of age-related conditions (e.g., cytokines, isoprostanes), metabolomics parameters (e.g., fatty acids, organic acids), physiological profiles (e.g., endothelial responses, glucose homeostasis), and functional outcomes relevant to cardiovascular disease, type 2 diabetes, and cognitive decline.
To determine the effect of phytochemicals (e.g., anthocyanins, proanthocyanidins) from fruit, nuts, vegetables, and whole grains on microbiota in the lower gut and physiological profiles (e.g., innate immunity) relevant to glucoregulation, inflammation, endothelial function, and oxidative stress.
Jeffrey B. Blumberg, Ph.D.
Research focus: food content, bioavailability, and pharmacokinetics of polyphenols and their impact on biomarkers of chronic disease risk
Elizabeth Johnson, Ph.D.
Research focus: absorption and metabolism of carotenoids and their relationships with body composition, cognitive performance, and age-related eye disease prevention
Kyle Hovey, Sr. Research Technician
Marc D’Amours, Lab Manager
Emily Mohn, M.S., Postdoctoral Fellow
Jirayu Tanprasertsuk, Graduate Student
Christopher Pereira, Research Administrator
Stephanie Jones, Staff Assistant