About the Project
Research over the last decade has begun to question how these foods behave in a ‘real world’ context and this approach has resulted in gaining knowledge and understanding of how cooking and/or digestion, or consumption of amounts commonly consumed impact of the bioactive properties of these foods. However, culinary herbs are also mainly consumed as part of a meal yet, compared to work done on the effects of herbs on their own, there has been little on the impact of combining culinary herbs, and also combining them with other foods. Furthermore, of those that have been carried out the results are varied with the literature indicating that there are multiple reasons for these differences – the complexities of the matrices that result from these combination (which will affect the number and amount of the individual foods and also concentrations of their (the matrices) constituents), the type of processes the food combinations have undergone and the methods used to measure the activity of interest. Therefore, to gain further knowledge and understanding of the significance of culinary herbs in the context of their beneficial effects, the aim of this project is to investigate how combining culinary herbs with non-herb foods affects the anti-inflammatory properties of the former in vitro and in vivo and ex vivo.
The project will provide the student with the opportunity to work in the relatively new and growing area of food synergy, develop a range of techniques, with which members of the supervisory team have extensive experience (including 3D cell culture, western blotting and ELISAs, FACS and IncuCyte analyses), and also gain experience designing and implementing a small human study.
Opara, EI. and Chohan, M (2014) Culinary herbs and spices: their bioactive properties, the contribution of polyphenols and the challenges in deducing their true health benefits. International Journal of Molecular Sciences 15(10): 19183-19202.
Percival, SS, Vanden-Heuvel, JP., Nieves, CJ., Montero, C., Migliaccio, AJ., Meadors, J. (2012) Bioavailability of herbs and spices in humas as determined by ex vivo inflammatory suppression and DNA strand breaks. Journal of the American College of Nutrition 31: 288-294
Tapsell. LC, Hemphill, I, Cobiac, L, Sullivan, DR, Fenech, M, et al. (2006) Health benefits of herbs and spices: The past, the present, the future. Medical Journal of Australia 185: S1–S24.
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