Biochemical/Physiological Nutrition

Name Research Email
Chi Chen

Chen conducts mechanistic investigations on the metabolic changes induced by dietary, chemical, microbial, and pathophysiological challenges through a combination of mass spectrometry-based untargeted metabolomics and targeted metabolite analysis, stable isotope tracing, in vitro biochemical analysis, animal model, and human intervention treatment. Untargeted global metabolite profiling and targeted metabolite analysis in the lab cover both endogenous metabolites (lipids, amino acids, organic acids, aldehydes, ketones, and microbial metabolites) and exogenous metabolites (phytochemicals, pharmaceuticals, carcinogens, and their metabolites) in biofluids, wastes, tissue and cell extracts.
Xiaoli Chen

Her research interests focus on adipocyte biology, adipose tissue inflammation and dysfunction in obesity and type 2 diabetes. Her research team is currently investigating 1) the role and mechanism for adipose-derived factors/bioactive lipids in immunometabolism, and 2) the role of adipocyte dysfunction in lipid homeostasis and adipose tissue inflammation in obesity and type 2 diabetes.
A. Saari Csallany

Food chemistry and nutritional biochemistry. Free radical induced oxidative degradation of fatty acids, in vitro and in vivo systems, in fats, oil and various lipids. Isolation and identification of degradation products with special reference to toxic compounds such as HNE. Protective effects of antioxidants with special reference to vitamin E in lipid peroxidation and degradation.
Carrie P. Earthman

Dietary intake and nutritional status assessment; multiple dilution, DXA, bioimpedance, and other assessment methods for determination of body composition; doubly-labeled water and indirect calorimetry for the determination of energy expenditure.
Daniel D. Gallaher

Gallaher's research program focuses overall on the influence of dietary components on the development of chronic diseases, with emphasis on events occurring within the gastrointestinal tract. Currently he is examining the effect of several different dietary components on an animal model of colon cancer. Specifically, he recently found that cruciferous vegetables have a profound effect on reducing the number of precancerous lesions in carcinogen-treated rats. Gallaher also examines the effect of different types of wheat on colon cancer risk, and demonstrated that red wheat is far more effective at reducing precancerous lesions in carcinogen-treated rats than white wheat. He also studies the effects of different types of whole grains on the development of type II diabetes, using an animal model of this condition. He has conducted several studies that demonstrate that dietary fibers that have a high viscosity within the gastrointestinal tract reduce body fat, without necessarily reducing body weight. That is, the viscous dietary fibers cause a shift in body composition. Studies are ongoing to understand the mechanism of this effect.
Mindy S. Kurzer
  • Human nutrition
  • Phytoestrogens
  • Soy
  • Diet and reproductive hormones
  • Estrogen Metabolism in humans
Allen S. Levine

Dr. Levine’s research focus for the past 35 years has been on the neural regulation of food intake, particularly related to the opioid peptides, oxytocin and Neuropeptide Y. He and his colleagues have published extensively on the brain circuitry involved in the rewarding properties of foods. He has published 300 scientific papers and over 100 review articles, editorials and book reviews. His current career H index is 78 (google scholar). He has received three major awards for his research efforts: one from the American Institute of Nutrition (Mead Johnson Award) one from the American College of Nutrition (Grace A. Goldsmith Award), and one from American Association for the Advancement of Science (Fellow). He is also a fellow in the Obesity Society and the American Psychological Association.
Charles Muscoplat
  • Nutrigenomics
  • Vitamin D
Moon-Suhn Ryu
Joanne L. Slavin

Slavin's research group conducts human metabolic, in vitro, and subjective health effects of food intake studies. Interventions include fiber, carbohydrate, protein and whole food studies.  A particular interest of her group is the gastrointestinal effects of food intake, including changes in microflora, short chain fatty acids, and other fecal measures.