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 “The Expanding Area of Health Benefits of Brassica Vegetables” 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’s 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’s 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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