Welcome to the website for The Center for Enhancing Foods to Protect Health (EFPH) at Purdue University. In 2005, we began a transition in our research to focus on diet and medicine. The EFPH has evolved over the years to best understand contemporary issues related to diet and disease and engage scientists interested in the use of nutrition in medicine. To understand how the center started and why the direction has changed is described below. » Read More
Research Opportunities
Muscle and bone biology
Graduate Program in Musculoskeletal and Orthopaedic Innovation (MOI), Biomedical Engineering Graduate Program, and SVM Purdue University; Dept of Anatomy and Cell Biology, IU School of Medicine
Omega-3 fatty acids, lipidomics and disease
Divisions of Nephrology & Gastroenterology and Hepatology, IU School of Medicne, and SVM Purdue University
Consortium Opportunities
The consortium executive committee is working with scientists and faculty to form the peer scientist and learning committees for the consortium. Our administrative coordinator is Angela Ranalli-Curtis and Web Administrator is Kevin Hamstra. The website will be available by mid April 2008.
Recent Publications
- Dietary PUFA and flavonoids as deterrents for environmental pollutants
- Bruce A. Watkins, Kevin Hannon, Mario Ferruzzi, Yong Li
- Effect of a Thermogenic Beverage on 24-Hour Energy Metabolism in Humans
- Servane Rudelle, Mario G. Ferruzzi, Isabelle Cristiani, Julie Moulin, Katherine Mace, Kevin J. Acheson, and Luc Tappy
- Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives
- Mario G. Ferruzzi, Joshua Blakeslee
- Complementary actions of docosahexaenoic acid and genistein on COX-2, PGE2 and invasiveness in MDA-MB-231 breast cancer cells
- Eva Horia and Bruce A. Watkins
- Other Publications
