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.
In an effort to build a community around this research focus on campus, the Foods for Health Research Initiative hosted an inaugural summit on sensory nutrition and ingestive behaviors on October 25, 2023.
FFH affiliate Dr. Ruth Barrientos was recently featured in OSU news for her research on fatty foods and brain function. Her research program focuses on the vulnerabilities of the normal aging brain that can lead to long-lasting memory decline.
Foods for Health is partnering with the OSU Controlled Environment Agriculture Research Complex (CEARC) to identify strawberry compounds that contribute to premium flavors and varieties.
Two weeks of eating a diet heavy in tomatoes increased the diversity of gut microbes and altered gut bacteria toward a more favorable profile in young pigs, featuring research from the lab of Foods for Health faculty member Dr. Jessica Cooperstone.