Mission:
To contribute new knowledge on how dietary factors with anti-inflammatory and anti-oxidant properties prevent and retard excessive inflammation, which promotes progression of many diseases including diabetes, cardiovascular disease, and cancer. Dietary factors studied include, but are not limited to, phytonutrients, fat soluble vitamins, carotenoids, fatty acids and selenium. In human subjects and cell and animal models, state-of-the-art methods are used to study the effects and mechanisms of action of nutrition interventions on: immune function; markers of inflammation, oxidative stress and risk of chronic disease; genomics and metabolomics; endocrinology; nutrient kinetics; and body composition and metabolism.