Archive for the ‘Research’ Category
Vitamins and minerals are well known for their essential role in maintaining health and wellness. Still, there are other, often less recognized, food components that can also make important contributions. These other components, known as dietary bioactive compounds, are present in food in small quantities, but may be making a big impact. Christopher Blesso, assistant professor in the Department of Nutritional Sciences, is studying the effects of these previously overlooked substances on low-grade inflammation in certain chronic diseases, such as heart disease, obesity and diabetes.
In his studies of lipid metabolism, Blesso examines the body’s processing of fats, cholesterol, phospholipids and other molecules. He is interested in the impact the compounds can have on lipid metabolism and the low-grade inflammation that is characteristic of these disease states. The hope is that, one day, these compounds could be used therapeutically to reduce inflammation and improve the quality of life in patients suffering from low-grade inflammatory states. Blesso focuses on high-density lipoprotein (HDL) metabolism and cholesterol, as well as dietary phospholipids, which are molecules that provide animal and plant cell membranes with structure. (more…)
Washington Post. 4-14-17. Described the courtship and marriage of Courtney Gaine and Chris Cuddy. Gaine is an alumna of the Department of Allied Health Sciences.
UConn Today (video). 4-17-17. Posted a video of UConn student entrepreneurs, which included Christian Allyn, a horticulture and resource economics major. Allyn started a business removing invasive plants.
FOX61.com. 4-17-17. Interviewed Laura Cisneros and aired video (embedded second on the bolded linked page) of the summer Natural Resources Conservation Academy, as part of its annual Camp Week series. Cisneros, a visiting assistant professor in natural resources and the environment, described the academy as a summer program for Connecticut’s high school students with two parts. The on-campus segment teaches the scientific method as the students go outdoors and study the local environment and conservation topics. (more…)
Once maligned for raising plasma cholesterol levels, eggs are gaining favor as an inexpensive dietary source of protein, antioxidants, vitamins and minerals and are now considered a safe addition to a healthy diet.
Diana DiMarco, PhD candidate in the Department of Nutritional Sciences, completed a clinical study on egg consumption involving thirty-seven healthy adults between the ages of eighteen and thirty, both male and female with varying diet and exercise habits. The study was funded through the Esperance Family Foundation and the Egg Nutrition Center.
“Our goal of the study was to look at a number of biomarkers for cardiovascular disease,” DiMarco says. “We wanted to get an overall picture of what was happening while eating these different numbers of eggs.”