Functional food

In the past 10 years, I have been studying different types of functional food, food that contain beneficial active ingredients. At the moment, my research focuses on using lutein-rich vegetables to lower inflammation and oxidative stress in patients with heart disease.

Who would not want to be healthier? What if the food we eat every day can help us to become healthier day by day? To achieve this, we need to first identify what kind of food could be beneficial to us. After that, just like testing any other drug, we need to know who should eat these food; how to eat them; how much and when we should eat them in order to maximize the benefits and safety from consuming these food. Unfortunately, we do not have enough information like this to provide dietary recommendations to everyone.

Functional food for heart disease

Patients with heart disease such as coronary artery disease, often suffer from low–grade chronic inflammation and high oxidative stress even after taking their routine medications. Increased inflammation and oxidative stress can increase risk of heart attack and stroke. At the moment, there is no medical strategy for treating these conditions. 

This is where functional food come in handy. They are easily accessible and much safer than drugs. At the moment, I am studying to use functional food that are anti-inflammatory and antioxidants to reduce inflammation and oxidative stress in heart disease patients.

Research
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About me
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CV

  • PhD, Medicine, University of Sydney, December 2015
  • New investigator Award, International Conference on The Science of Nutrition in Medicine and Healthcare, 2011
  • AAS Student Oral Award, Australian Atherosclerosis Society Annual Scientific Meeting, 2010

Organisation
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