Scientists Who Are Conducting Research in Berry Health

Scientists	Research Interests
Dr. Francisco A. Tomás Barberán, Spanish Council for Scientific Research, (CSIC) CEBAS Institute, Murcia, Spain Website: Dr. Tomas Barberan	Dr. Tomás Barberán's main research activity has been focused to understanding the role of phenolic secondary metabolites in plant-derived food quality and their health promoting properties. His most recent research aims to the identification of those food constituents that are responsible for the health benefits, and the biochemical and physiological mechanisms for this activity as well as the evaluation of agronomic, genetic, processing and storage factors on these interesting compounds.
Dr. Paula Bickford, Professor Center of Excellence for Aging and Brain Repair, University of South Florida, U.S.A. Website: Dr. Paula Bickford	Dr. Bickford's research has focused on the role of oxidative stress in aging with a specific emphasis on age-related changes in cerebellar b-adrenergic signal transduction and its role in motor learning. Her work now includes studies of anti-inflamatory mechanisms as well as stem cell approaches to slow brain aging and treat neurodegenerative diseases. She has shown that nutritional approaches such as blueberries or spirulina are also effective neuroprotective treatment strategies for Parkinson's disease models and in models of stroke. She is currently with other members of the Center of Excellence for Aging and Brain Repair on nutritional therapeutice approaches to ALS and other neurodegenerative diseases.
Dr. Bruce Casto, Senior Research Scientist School of Public Health Ohio State University, U.S.A. Website: Dr. Bruce Casto	Major accomplishments include: development of screening in human tumor/animal models for potential oncolytic viruses, discovery of "adeno-associated viruses (AAV)", development of quantitative in vitro techniques to identify and rank the oncogenic potency of chemical agents, development of short-term tests for evaluating the potential carcinogenicity of environmental chemicals, interactions between irradiation and chemical carcinogens in cell culture, inhibition of cell transformation by noncarcinogenic hydrocarbons, and chemoprevention of oral cancer.
Dr. Alan Crozier, Professor Institute of Biomedical and Life Sciences University of Glasgow, U.K. Website: Alan Crozier	Research Interests in Protective Compounds in Plant-Derived Foods:Dr. Crozier are actively involved in antioxidant in foods. The main focus is to identify antioxidant-rich fruits, vegetables and beverages and to ascertain which phenolic compounds are responsible for this activity. The group is also looking at the absorption and metabolism of dietary flavonoids by analysing serum, urine and ileostomy effluent from patients fed on diets that have a high or low content of flavonoids.
Dr. Garry Duthie The Rowett Research Institute Scotland, UK Website: Dr. Garry Duthie	Determine the content phenolic acids in fruit and vegetables; Assess which ones are nutritionally-relevant; Establish whether they moderate the development of biomarkers of colon cancer; Ascertain the mechanisms of how they influence colon carcinogenesis.
David Heber, M.D. David Geffen School of Medicine UCLA, U.S.A. Website: Dr. David Heber	Dr. Heber's primary areas of research are obesity treatment and prevention, the role of nutrition, phytochemicals, and botanical dietary supplements in the prevention and treatment of common forms of cancer and cardiovascular disease.
Dr. Marina Heinonen Professor in functional foods Dept. of Applied Chemistry and Microbiology University of Helsinki, Finland Website: Dr. Marina Heinonen	Protein-lipid interactions during oxidation;Functional properties of flavonoids and other phenolic compounds in fruits, berries, oilseeds, cereals, vegetables, and other natural sources;Action of natural antioxidants such as phenolic compounds and carotenoids; Food composition: flavonoids, phenolic acids, carotenoids, tocopherols, tocotrienols, fat and fatty acids.
Dr. Luke Howard, Professor Dept. of Food Science University of Arkansas, U.S.A. Website: Dr. Luke Howard	Effect of processing on color, flavor, texture, and nutrient content of horticulture crops; Quality and safety of fresh-cut fruits and vegetables; product development; Identification and characterization of bioactive product development; Identification and characterization of bioactive crops.
Dr. Amy Howell, Associate Research Scientist, Marucci Center for Blueberry and Cranberry Research Rutgers University, U.S.A. Website: Dr. Amy Howell	Dr. Howell is interested in the medicinal properties of cranberries and blueberries, especially their bacterial anti-adhesion and antioxidant capacities. Our research focus is on bioassay-directed fractionation of cranberry and blueberry to elucidate and characterize the compounds responsible for the medicinal effects. Breeding for higher levels of medicinal compounds has been a major component of our research. Here at the Rutgers Blueberry and Cranberry Research Center, we have access to a broad selection of germplasm. This allows us to incorporate many favorable characteristics into our crosses when we breed for enhanced levels.
Dr. James A. Joseph USDA Human Nutrition Research Center on Aging at Tufts University, U.S.A. Website: Dr. James A. Joseph	Mechanisms involved in brain aging and vulnerability to oxidative stress and inflammation; Nutritional modulation of this sensitivity.Current research includes The beneficial effects of fruit and vegetable supplementation on neuronal signaling and behavior in aging: beyond antioxidants. Effect of phytochemicals in foods and beverages on the central nervous system.
Dr. Wilhelmina Kalt, Research Scientist Atlantic Food and Horticulture Research Centre. Agriculture and Agri-Food Canada Website: Dr. Wilhelmina Kalt	Dr. Kalt's research at Agriculture and Agri-Food Canada has focused on 1) Potato storage physiology 2) Post harvest physiology and 3) Small fruit chemistry: Research in small fruit chemistry has focused primarily on bioactive components of fruits, particularly Vaccinium flavonoids.
Dorothy J. Klimis-Zacas, Professor Dept. of Food Science and Human Nutrition, University of Maine, U.S.A. ebsite: Dr. Dorothy Klimis-Zacas	Functional foods (wild blueberries) and their effects on arterial mechanical properties and metabolism as related to hypertension;Trace mineral nutrition and metabolism as related to cardiovascular disease Lipid and lipoprotein metabolism as related to atherosclerosis; Assessment and nutritional interventions for cardiovascular risk reduction in Mediterranean adolescents.
Dr. Laura Kresty, Assistant Professor University Medical Center Ohio State University, U.S.A. Website: Dr. Laura Kresty	Dr. Kresty's research is focused on evaluating cancer chemopreventive agents utilizing cell culture, preclinical animal models, and through conducting human clinical trials in patient cohorts at increased risk for cancer development. Her lab is focused on chemoprevention of aerodigestive tract cancers, particularly esophageal adenocarcinoma and the precursor lesion Barrett's esophagus. Surrogate endpoint biomarker development and assessment is an important component of Dr. Kresty's research.
Dr. Lyndon L. Larcom, Professor Dept. of Biological Science Clemson University, U.S.A. Website: Dr. Lyndon Larcom	Dr. Larcom's research interests are in the defects in cancer cells, particularly the leukemias and breast cancer; the anti-cancer properties of fruits and DNA repair mechanisms. Current projects include comparison of different varieties of berries and grapes for their abilities to suppress mutagenesis and for their effects on DNA repair and on the matrix metalloproteinase enzymes.
Dr. Mary Ann Lila, Professor Plant Physiology University of Illinois, U.S.A. Website: Dr. Mary Ann Lila	Identification, characterization, and efficient extraction of natural pigments and chemopreventive (anticarcinogenic and cardioprotective) phytochemicals from plants, and from the corresponding bioreactor-based cell cultures of the plants; Manipulation of the physical and chemical microenvironment to maximize biomass and active phytochemical production in vitro; Control of the bioprocess using machine vision.
Dr. Rui Hai Liu, Associate Professor Dept. of Food Science Cornell University, U.S.A. Website: Dr. Rui Hai Liu	Dr. Liu's research program focuses on diet and cancer, effects of functional foods/nutraceuticals on chronic disease risks and active agents in herbal remedies for cancer and hepatitis. Specific interests include: health benefits of phytochemicals in fruits, vegetables and whole grains; functional foods for disease prevention and health promotion targeted at cancers, cardiovascular diease, aging, and inflammatory diseases; role of conjugated linoleic acid (CLA) in the prevention of cancer; screening of natural products and herbal formulations for antiviral activity to hepatitis B and C.
Dr. Gordon McDougall Scottish Crop Research Institute Scotland, U.K. Website: Dr. Gordon McDougall	Research Interests in the bioavailability and bioefficacy of soft fruit antioxidants: Determining relevance of soft fruit-derived antioxidants to cardiovascular disease by studying their ability to inhibit the free radical initiated oxidation of low density lipoprotein (LDL); The bioavailability of soft fruit-derived antioxidants will be determined using an in vitro digestion model which mimics the actions of the human stomach and digestive tract. Mechanistic studies will establish a relationship between the chemical structure of the antioxidants and their efficacy in a manner analogous to drug discovery which employs a "quantitative structure, activity relationship" (QSAR) methodology.
Dr. Tony K. McGhie The Horticulture and Food Research Institute of New Zealand Website: Dr. Tony McGhie	Dr McGhie leads the Healthful Fruit Team of the Horticulture and Food Research Institute of New Zealand. The Team is focused on investigations to better understand the health benefits of fruit consumption.
Dr. John A. Milner Nutrition Science Research Group National Cancer Institute Bethesda, MD, U.S.A. Website: Dr. John Milner	His current research deals with the physiological importance of bioactive compounds in the diet on cancer risk. Much of his current research focuses on the anticancer properties of garlic and associated allyl sulfur compounds. In addition to presentations about garlic and health he has been an invited to speak about selenium nutriture, antioxidants and health, functional foods and health promotion, and nutrition for cancer prevention.
Dr. Catherine Neto, Assistant Professor Dept. of Biochemistry and Chemistry University of Massachusetts, U.S.A. Website: Dr. Catherine Neto	Phytochemicals with anticancer, antimicrobial, antioxidant and neuroprotective activity from cranberries and other plant sources; bioactivity, purification and structure elucidation of natural products with emphasis on triterpenes and polyphenolics; effects of plant physiology and plant nutrition on production of secondary metabolites including functional food factors; chemical education in the organic laboratory.
Dr. Sepp Porta Institute of Pathophysiology Centre for Molecular MedicineMedical University of Graz, Austria Website: Dr. Sepp Porta	Determination of Physiological Effects of Elderberry Biopolyhenols in Man Using ICU Equipment
Dr. Ronald L. Prior, Research Leader USDA, ARS, Arkansas Children's Nutrition Center, University of Arkansas, U.S.A. Website: Dr. Ronald L. Prior	Dietary Factors Early in Human Development: Health Consequences of Phytochemical Intake;Dietary Factors Early in Human Development: Health Consequences of Phytochemical Intake.
Dr. Navindra Seeram, Assistant Professor David Geffen School of Medicine UCLA, U.S.A Website: Dr. Navindra Seeram	Navindra Seeram's 15 years of experience in phytochemicals is currently directed towards the in vitro and in vivo evaluation of foods and dietary supplements for the prevention and treatment of chronic illnesses such as cancer, cardiovascular and neurodegenerative diseases
Dr. Barbara Shukitt-Hale USDA Scientist Neuroscience Laboratory Jean Mayer USDA HNRCA at Tufts University, U.S.A. Website: Dr. Barbara Shukitt-Hale	Behavioral and neurochemical effects of aging in rodents; investigation of motor and cognitive performance changes due to oxidative stress, using the free-radical theory of aging
Dr. Gary Stoner, Professor Department of Internal Medicine Ohio State University, U.S.A. Website: Dr. Gary Stoner	Molecular carcinogenesis and cancer chemoprevention, focusing principally on cancer of the lung, esophagus, and oral cavity;Tobacco-related cancers: lung, esophagus, oral cavity;Use of animal model and human tissue culture systems for investigations of carcinogen metabolism, carcinogen-DNA interactions, oncogene activation, tumor suppressor gene inactivation, and cell transformation;Chemoprevention of tobacco-related cancers with isothiocyanates and polyphenols;Human clinical trials of cancer chemopreventive agents.
Dr. Joe Vinson, Professor Department of Chemistry University of Scranton, U.S.A. Website: Dr. Joe Vinson	Clinical Analysis;Analysis of Foods and Beverages for Antioxidants;Bioavailability and Effect of Vitamins and Minerals on Health and Disease;Effect of Antioxidants on Health and Disease using Animal and Human Studies.
Dr. Shiow Y. Wang, Research Plant Scientist USDA-ARS Fruit Laboratory Beltsville, Maryland, U.S.A. Website: Dr. Shiow Wang	Evaluating berry crops for their nutritional values, with special emphasis on antioxidants. Determining and modifying the physiological and environmental factors that affect phytonutrient content of small fruits in sustainable production systems. Evaluating the effect of preharvest and postharvest conditions on antioxidant capacity in berry fruits. Studying possible anticancer properties of berry fruits
Dr. Ron Wrolstad Emeritus Distinguished Professor Dept. of Food Science & Technology Oregon State University, U.S.A. Website: Dr. Ron Wrolstad	The chemical composition of foods and its relationship to quality broadly describes my research interests. Color is the quality attribute receiving most attention, with particular interest in the use of anthocyanin pigments from edible plants as food colorants. Anthocyanin stability and nonenzymic browning reactions are also being investigated. Fruit juices are the commodity of major interest, with the changes in the sugar, nonvolatile acid, anthocyanin pigment and phenolic profiles during processing and storage being investigated. Both the analytical methods and the compositional data base are also used to develop better methods for detecting adulteration in fruit juices. Current emphasis is on the possible health benefits of anthocyanin pigments and polyphenolics.