The Foods for Health Research Initiative (FFH) provides the framework to develop new collaborations and innovative approaches needed to address the impact of food and diet on human health.
Scientists at the USDA Agricultural Research Service (ARS) and The Ohio State University have been working to investigate how tomatoes may be imparting health benefits in a recently published study from the lab of FFH faculty member Jessica Cooperstone.
The W.M. Keck Foundation awarded $1.2 million to a multi-center team, led by researchers at The Ohio State University College of Medicine and The Ohio State University Wexner Medical Center, to explore the neural feedback loop between the brain and adipose (fat) tissue.
