Nutritional Biochemistry Lab

Research

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. 

People

Dr. Verghese is a Professor of Nutritional Biochemistry in the Department 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 69 MS thesis students and 36 PhD dissertations; and is currently advising 7 graduate 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 100 peer reviewed papers; and over 345 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 (most notable of which are IFT National Excellence in Teaching Award (William V. Cruess Award for Excellence in Teaching) 2020; Fellow-Institute of Food technologists (IFT) 2019; Fearless Leaders Program 2017; Fellow-Food Systems Leadership Institute, November 2013; . Certified Food Scientist (April 2013 to current) by International Food Science Certification Commission and IFT), but have also been bestowed upon the many students, who have worked under her supervision.

Nutritional Biochemistry Lab members 2022- Current

 

Name - Tejasri Thatipamula

Degree - Master's degree (M.S.)

Concentration - Nutritional Biochemistry

Research title - Not yet assigned

 

 

Name- Jayla Lane

Graduate Student | M.S. Food Science, Nutritional Biochemistry

College of Agricultural, Life, and Natural Sciences

Alabama A&M University, Normal, AL

Research: "Health Benefits and Antioxidant Potential of Polyphenols in Native American Tea: Yaupon"

Leadership position:

Food Science Club Event Coordinator

Accomplishments:

1st place: SEIFT Annual Student Competition: Product Development

3rd place: Stem Day Abstract Oral Competition

 

 

Name: Khalid S. Smith

Degree: Master's

Research Title: DEVELOPMENT OF A VEGAN CHEESECAKE DESERT UTILIZING SUSTAINABLE FUNCTIONAL INGREDIENTS OF TROPICAL FRUITS: PINEAPPLE, KIWI, AND MANGO

Awards:

South East Institute Food Technologist (SEIFT) Team Product Development Competition 1st Place

Alabama A&M STEM Day 3rd Place - Graduate Master's Category

Alabama A&M STEM Day 1st Place - Undergraduate Freshman Category

 

 

Name- Katelyn Boyle

Graduate Student | M.S. Food Science, Nutritional Biochemistry

College of Agricultural, Life, and Natural Sciences

Alabama A&M University, Normal, AL

Research: " ANTI-INFLAMMATORY AND ANTI-OBESITY POTENTIAL BIOACTIVE COMPOUNDS IN SPIRULINA MICROALGAE AND BILBERRY"

Leadership position:

AAMU IFTSA Chapter President

Accomplishments & Awards:

Scientific and Regulatory Affairs Intern at The Coca-Cola Company

Outstanding Graduate Student Leadership Award, SEIFT 2022

 

 

Name- Harpreet Singh

Degree- Ph.D. Graduate Student

Concentration- Nutritional biochemistry

Department- Food & Animal Science Department

Research Title- A study of the Mechanisms of action of Dates and Figs in the prevention of Neuro-Degenerative diseases using an in-vitro model

Awards & Participation

• IFT Annual Meeting 2023 (Food & Nutrition Division)- Finalist
• SEIFT Spring Meeting, Student Recognition & Competitions 2023 (Poster Presentation)- 2nd Place
• AAMU Science, Technology, Engineering, and Mathematics Day 2023- 2nd Place

 

 

Name: Karthik Medabalimi

Degree: Graduate Research Assistant (Ph.D.)

Nutritional Biochemistry

Department of Food and Animal Science

Research Title: Impact on cardioprotective and antioxidative effects of Murraya Koneigii using in-vivo and in-vitro models.

Awards:

1. Won 1st prize in graduate research oral poster presentation competition under “Nutrition” division for “Effect of selected drying methods on the antioxidant potential of curry leaves.” hosted by IFT FIRST July 2023
2. Won 1st prize in a poster presentation at STEM Day with theme “Collaboration and innovation for the future” for “Effect of selected drying methods on the antioxidant potential of curry leaves.” hosted by Alabama A&M University April 2023
3. Won 3rd prize in Product Development Competition Theme “Innovate to Repurpose Food Waste” conducted by SEIFT (South East Section Institute of Food Science Technologist). April 2022