FDSN Seminar Series: The Expanding Area of Health Benefits of Brassica Vegetables
The Department of Food Science and Nutrition will host Anqi Zhao, a Ph.D. candidate in the Division of Nutritional Science at the University of Illinois at Urbana-Champaign, for a seminar titled 鈥淭he Expanding Area of Health Benefits of Brassica Vegetables鈥 on Thursday, March 9, beginning at 12:45 p.m. The virtual seminar will take place on Zoom.
Abstract
This talk will look at how dietary broccoli impacts the gut microbiota and the microbial metabolism of a unique group of compounds in brassica vegetables to benefit the host鈥檚 health, potentially through interacting with intestinal bitter taste receptors and the transient receptor potential ankyrin 1.
Bio
Anqi Zhao is a Ph.D. candidate in the Division of Nutritional Science at the University of Illinois at Urbana-Champaign. Prior to joining Michael Miller鈥檚 laboratory as a doctoral student, she completed her M.S. in food science and technology at the Illinois Institute of Technology under the guidance of Britt Burton-Freeman, Indika Edirisinghe, and Aman Sandhu. Her research focuses on the interactions between the gut microbiota and phytochemicals in vegetables and fruits and their association with obesity-related metabolic disorders
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