FOOD SAFETY AND TOXICOLOGY LABORATORY
The Food Safety and Toxicology lab focuses on molecular and biochemical mechanisms of chemoprevention and toxicity of bioactive food components, mainly flavonoids, herbal medicines and supplements and their safety. Current research interest in nutrigenomics investigates the role of bioactive components on epigenetics and gene regulation. We utilize both in vitro (2D and 3D) and in vivo models in our investigations. Due to the integrative nature of our research, we collaborate regularly with other labs in the department, i.e., Food Engineering Laboratory to utilize emerging technologies such as supercritical fluid technology to improve extraction efficiency of food toxins. Our collaboration with the Food chemistry lab involves the quantification of bioactive compounds in herbal medicines/foods via chromatographic techniques. We also have collaborations within the CALNS.
Dr. Judith Boateng joined the AAMU food science faculty in 2011. Prior to her faculty appointment, Dr. Boateng received her training as a postdoctoral research associate in the Food Science Department at AAMU, where she received both her MS degree in Food Biotechnology and Ph.D. degree in Nutrition Biochemistry, Carcinogenesis/Toxicology. She has published over 40 peer-reviewed and refereed publications and book chapters, and over 80 scientific presentations on the areas of Food Science, Food Toxicology and Chemoprevention and Food Microbiology at different national and international scientific meetings. Dr. Boateng’s research focuses on molecular and biochemical mechanisms of chemoprevention and toxicity of bioactive food components, mainly flavonoids, herbal medicines and supplements and their safety. Her current research interest in nutrigenomics investigates the role of bioactive components on epigenetics and gene regulation. Dr. Boateng currently serves at the editorial boards of the Journal of Obesity and Nutritional Disorders and Madridge Journal of Food Technology.
M. Yang, R. Hardin, S. Ogutu, M. Verghese and J. Boateng (2016). In vitro digestion and bioactivity assessment of basil and ginger in human liver cells: A Preliminary Study- Journal of Biological Sciences, 16: 202-214.
J. Boateng, R. Miller-Cebert, L. Shackelford and M. Verghese. Modifying Effects of Pistachio nuts on Antioxidant Enzymes in Azoxymethane (AOM)-Induced Formation of Aberrant Crypt Foci (2016). International Journal of Cancer Research, 12: 140-151.
Carlton Farley, Aschalew Kassu, Nayana Bose, Armitra Jackson-Davis, Judith Boateng, Peter Ruffin, Anup Sharma (2016). Stand-Off Raman Detection of Extra Virgin Olive Oil Adulterated with Canola Oil and Grapeseed Oil Appl Spectrosc. 2016 Dec 12. pii: 0003702816681796.
S. Willis, J. Boateng, K. Busambwa, L. Shackelford and M. Verghese (2016). Bitter melon and Blueberry leaf teas on endogenous antioxidant enzymes. - Journal of Pharmacology and Toxicology, 11: 1-10.
Miller-Cebert RL, J. Boateng, E. Cebert, L. Shackelford and M. Verghese (2016). Chemopreventive Potential of Canola Leafy Greens and other Cruciferous Vegetables on Azoxymethane (AOM)-Induced Colon Cancer in Fisher 344 Male Rats. Food and Nutrition Sciences, 7, 964-976.
K. Busambwa, R. Sunkara, N. Diby, R. Offei- Okyne, J. Boateng and M. Verghese (2015). Cytotoxic and Apoptotic Effects of Sprouted and Non-sprouted Lentil, Green and Yellow Split-peas. International Journal of Cancer Research Volume 12, Number 1, 51-60, 2016
Offei- Oknye, J.L. Patterson, L.T. Walker, J. Boateng and M. Verghese (2015). Chemopreventive Potential of Ginger on Hep2G Cells. International Journal of Cancer Research Volume 11, Number 2, 52-66, 2015
Jennifer L. Allen, Martha Verghese, Louis Shackelford, Judith Boateng and Lloyd T. Walker (2015). Chemopreventive Potential of Soy Flour, Flaxseed Meal and a Probiotic in a Rat Model. International Journal of Cancer Research Volume 11, Number 2, 67-79, 2015
J. Boateng and M. Verghese, 2012. Protective Effects of the Phenolic Extracts of Fruits against Oxidative Stress in Human Lung Cells. International Journal of Pharmacology, 8: 152-160.
|Class Number||Class Name||Level|
|FAS 408/508||Food Analysis||Graduate|
|FAS 611||Food Toxicology||Graduate|
|FAS 671||Advanced Food Toxicology||Graduate|
|FAS 646||Minerals and Vitamins||Graduate|
|FAS 101||Food and Survival of Man||Undergraduate|
|FAS 644||Proteins in Foods and Nutrition||Graduate|
|FAS 646||Carbohydrate and Lipids in Food Science||Graduate|
|Denisha Adewole||M.S. Student|
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