Award winning researcher Emily Ho and her colleagues have discovered that one of the beneficial compounds found in green tea has a powerful ability to increase the number of “regulatory T cells” that play a key role in immune function and suppression of autoimmune disease.
Using nutrient “biomarkers” to assess those at risk for dementia may help determine if Alzheimer’s might be slowed or prevented with nutritional approaches.
Russ Turner and Urszula Iwaniec are investigating the impact of botanicals on bone health, breast cancer growth and metastasis, and cognitive function.
Vitamin E is an antioxidant, a nutrient found in food, that’s needed by humans to protect the brain, heart and liver.
Iris Briand takes a holistic approach in her Sustainable Cooking Series of classes for OSU students she started last year.
Jordann Henkelman ’04 was an active student at OSU, volunteering with the Student Dietetic Association and as president and advocate for SPEDA – Students Promoting Eating Disorder Awareness. Those experiences helped shape Jordann’s career path that started with her 12-month dietetic internship at Oregon Health and Sciences University.