Nutritional Biochemistry Lab
Research in the Nutritional Biochemistry lab focuses on developing designs for evaluating phytochemical/nutraceutical bioactivity/bioavailability, discovering new insights into the role of phytochemicals and role of nutraceuticals in cell and tumor biology. Research is also conducted that is centered on the study of nutrient-enzyme interactions and nutraceutical-enzyme interactions to aid in designing functional foods/food products for health promotion. Work is also done to further understand the relationships between apoptotic mechanisms in cancer, targeting cancer bio markers (in vivo and in vitro models) and nutraceuticals and functional foods. Research conducted within Dr. Verghese’s lab has shown to induce a variety of physiologic functions that interfere with the chronic disease (cancer, diabetes, obesity and CVD) process such as acting as direct or indirect antioxidants, regulating enzymes and controlling apoptosis and cell death.
Dr. Verghese is a Professor of Nutritional Biochemistry in theDepartment of Food and Animal Sciences. She received a Bachelor of Science degree and a Master of Science degree in Food Science and Nutrition from Bombay University, India and a Master of Science degree in Nutrition from Alabama A&M University. She holds a Ph.D. degree in Food Science with a concentration in Nutritional Biochemistry from Alabama A&M University (2000). Her special interest is in the prevention of chronic diseases especially colon cancer, diabetes and heart disease. Her area of research is in developing designs for evaluating phytochemical/nutraceutical bioactivity/bioavailability, Study of new insights into the role of phytochemicals, Role of nutraceuticals in cell and tumor biology, Designing functional foods/food products for health promotion, Study of apoptotic mechanisms in cancer, and Targeting cancer bio markers (in animal models) using nutraceuticals and functional foods. Since joining the faculty ranks in the Department of Food and Animal Sciences in 2001, Dr. Verghese has advised 56 MS thesis students and 26 PhD dissertations; and is currently advising 9 PhD students. She is a Professional member of the Institute of Food Technologists (1998-present), American Society for Nutritional Sciences/FASEB (2002-present); American Association for Cancer Research, (2005-present); Phi Tau Sigma Food Science Honorary Society, National Phi Tau Sigma Food Science Honorary Society Institute of Food Technologists, American Association for Cancer Research/AACR – Minorities in Cancer Research (MICR) and the AACR-Women in Cancer Research (WICR). She has published over 88 peer reviewed papers; and over one-hundred (300) refereed abstracts and presentations in national professional meetings of the IFT, EB, AACR, AICR and others. She has authored 8 book chapters for Science Publishers , Elsevier and FASEB press. As PI and Co-PI, Dr. Verghese has secured research grant funding from USDA, DOD, NIH and NSF. Dr. Verghese has received countless awards in her area of study, which are not only personal, but have also been bestowed upon the many students, who have worked under her supervision.
F. Hester, R. Sunkara, S. Willis, M. Reid, A. Baldwin, L. Shackelford, L.T. Walker, M. Verghese. The Anti-Diabetic Potential of Thermally Treated Garlic, Turmeric and Ginger in a Pre-Diabetic Male Wistar Rat Model. Food and Nutrition Sciences. 2018. http://www.scirp.org/journal/PaperInformation.aspx?PaperID=84290
E. Onwasigwe, R. Sunkara. L. Shackelford, L. T. Walker, M. Verghese. In Vitro Analysis of the Antioxidant Effect of Allspice. Food and Nutrition Sciences. 2017, 8, 778.
S. Willis, R. Sunkara, Z. Willis, L. Smith, F. Hester, H. Reid, P. Patel, M. McCollum, L. Shackelford, E. Onwasigwe, L. Walker, M. Verghese. Chemopreventive Potential of Select Herbal Teas and Spices on Azoxymethane-Induced Aberrant Crypt Foci in Fisher 344 Male Rats. Food and Nutrition Sciences. 2017, 8, 348.
S. Willis, M. McCollum, K. Cheatom, Z. Willis, K. Seay, R. Sunkara, L.T. Walker, M. Verghese. A Comparison of Selected Phytochemical and Antioxidant Potential of Two Tea Beverages. Food and Nutrition Sciences. 2017, 11, 1039.
F. Hester, R. Sunkara, L.T. Walker, M. Verghese. A Comparison of the Antioxidative and Anti-Diabetic Potential of Thermally Treated Garlic, Turmeric and Ginger. Food and Nutrition Sciences. 2018. In press
N. Chimbetete, R. Sunkara, L. T. Walker, M. Verghese. Phytochemical Content, Radical Scavenging Ability and Enzyme Inhibiting Activities of Selected Spices (Cinnamon, Cardamom and Cloves). Food and Nutrition Sciences. 2018. In press
E. Onwasigwe, R. Sunkara, H. Reid, C. Holden, L. Smith, S. Willis, L. Shackelford, L.T. Walker, M. Verghese. Chemopreventive Effect of Allspice in Azoxymethane (AOM) Induced Fisher 344 Male Rats. Food and Nutrition Sciences. 2018. In press
|Class Number||Class Name||Level|
|FAS 102||Introduction to Food Science||Undergraduate|
|FAS 617||Food Flavors and Pigments||Graduate|
|FAS 640||Product Development and Research||Graduate|
|FAS 642||Minerals and Vitamins in Foods and Nutrition||Graduate|
|FAS 707||Advanced Food Chemistry||Graduate|
|FAS 741||Carbohydrate and Lipids in Food Science||Graduate|
|FAS 796||Advanced Topics in Food Science||Graduate|
|FAS 798||Teaching Experience for Doctoral Students||Graduate|
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