Keyword: Functional foods and nutraceuticals

Marica Bakovic

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My background is in molecular and cell biology of lipid metabolism. Currently, my students and I work on the regulation of membrane phospholipids, fatty acids, and methyl-group donors. More specifically, we look at regulation of genes involved in choline transport and phospholipid metabolism; nutrient transporters and kinetics of membrane transport; molecular and cell biology of lipids; the effect of nutrients on protein synthesis and gene expression; and, nutritional genomics (nutrigenomics) of risk factors for cardiovascular disease and insulin resistance.

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Jen Monk

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My students and I aim to understand the mechanistic role(s) of microbial-host intestinal communication. In particular, we focus on how microbial-derived metabolites (from dietary precursors) can influence the integrity of the colonic epithelial barrier (EB), as well as its capacity for defense and repair. The importance of this research lies on not only advancing basic knowledge on the effect of microbial metabolites on gastrointestinal functions, but also on informing the agri-food sector the ways in which the intake of nutrients, biomolecules, and dietary precursors can shape human health.

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Alison Duncan

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My research is focused on the biological effects of functional foods on chronic disease-related endpoints evaluated in human intervention studies. I have a focus on the agri-food-health continuum with a particular interest in studying the health effects of agri-foods such as soybeans, lentils and beans. I am interested in studies in all life-stages, however am actively involved with the Guelph Family Health Study (focus on families with young children) and with Agri-Food for Healthy Aging (focus on older adults). I am also interested in examining how different sub-groups perceive and consume functional foods as examined through comprehensive questionnaires.

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David Ma

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Currently, there are several major areas of research focus including the study of basic fatty acid metabolism, understanding the association between plasma fatty acids and health outcomes, omega-3 fatty acids in the prevention of breast cancer, and examining determinants of health in the Guelph Family Health Study. In addition, related projects include the study of fats in brain health (concussion, Alzheimer's Disease), fatty liver disease, fatty acid metabolism, bone development and nutrigenomics.

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Amanda Wright

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The role of physical properties in determining the metabolic and health effects of foods is often overlooked. We aim to better understand the relationships between food properties and metabolic response, particularly for dietary lipids. After chemical and structural analyses, real and model food systems are exposed to simulated gastrointestinal conditions using static and dynamic models. This generates insight into how food properties interact with the biochemical and biophysical aspects of digestion to determine nutrient release and absorption. We couple these experimental approaches with human clinical trials to relate material properties and their digestive behavior with metabolic endpoints (e.g. absorption, satiety, inflammation, lipemia, gastrointestinal symptoms).

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