Walker Berkley and Dr. Frost Steele, Nutrition, Dietetics, and Food Science In 2005 Dr. Marshall, along with co-discoverer Dr, J Robin Warren, shared the Nobel Prize in Physiology or Medicine for their linking the bacteria H. pylori to gastric ulcers and instituting regiments of antibiotic treatments that culminated in the first long term cure for […]
DXA Scan Analysis of the Reducing Effect of Vitamin K and Omega-3 on Bone Mineral Loss in Ovariectomized (OVX) Sprague-Dawley Rats
Stephen Roberts and Dr. Robert Davidson, Nutrition Department Vitamin K, long established as important for blood clotting, has received more recent attention regarding a role in bone metabolism and remodeling.1 Vitamin K could potentially be an effective treatment in reducing the deleterious effect of osteoporosis. Osteoporosis is a disease characterized by increased bone loss, lower […]
The Effect on Femur Bone Tensile Strength and Calcium Levels in Osteoporosis Induced Rats by Vitamin K Supplementation
Ryan Probst and Dr. Robert T. Davidson, Department of Nutrition Dietetics and Food Sciences Osteoporosis is a growing problem in the world today. With the aging population of the United State’s Baby Boomer generation, healthcare research is shifting dramatically to combat the rising rates of diseases associated with our aging population majority. Compiled with this […]
Bone Ashing to Measure the Effects of Vitamin K in Bone Mineral Density in Rats
Michael Draney and Dr. Robert Davidson, Nutritional Sciences Millions of people throughout the world suffer from osteoporosis. It is a degenerative disease that is characterized by increased bone fragility and decreased bone mineral and bone density. Although limited research has been done linking vitamin K and bone health, vitamin K may inhibit bone loss due […]
Effect of Selenium on the Expression of the Androgen Receptor and Nuclear Factor Kappa-B in Human Prostate Cancer Cells
Daniel Tandberg and Dr. Merrill J. Christensen, NDFS Department Introduction Selenium has been established as a promising chemopreventive element for prostate cancer. Several different mechanisms have been studied to delineate selenium’s anti-cancer effect, but the exact target and mechanism has yet to be clearly defined. Previous studies have established an inhibitory relationship between the nuclear […]
The Derivatives of Resveratrol and Prostate Cancer
Dallin Snow and Dr. Merrill Christensen, Nutrition Dietetics and Food Science Introduction Resveratrol has been shown to be a very effective anticarcinogenic compound, in addition to its anti-viral, anti-aging, anti-inflammatory, and life prolonging effects. Resveratrol binds the estrogen receptor beta which in turn down regulates the androgen receptor, which is active in prostate cancer. Past […]
The Effect of Selenium on Nuclear Factor-κB and Androgen Receptor Expression in Human Prostate Cancer Cells
Daniel Tandberg and Dr. Merrill J. Christensen: Nutrition, Dietetics, and Food Science Introduction According to the American Cancer Society prostate cancer is the second most commonly diagnosed cancer, as well as the second most common cause of cancer death in the United States. The trace mineral and essential nutrient selenium has been established as a […]
Antioxidant Interactions in Strawberries exhibit Synergism and Antagonism
Joshua Reber and Dr. Tory Parker, Dietetics and Food Science Epidemiological evidence has shown, on average, that those who consume more servings of fruits and vegetables have lower relative risk for cardiovascular disease and some cancers (Lee et al., 1991; Hertog et al., 1993; van’t Veer et al., 2000). As a result, a great deal […]
Factors Affecting Folic Acid Stability in Micronutrient Fortified Corn Tortillas
Kirk Oler The previously submitted grant application outlined research methods that would use ORCA funding. This report is a follow up to the initial ORCA grant application. First, a brief recapitulation of the grant application will be provided. Second will be a description of the actual research with any deviations from the application. Third, the […]
The Effect of Mechanical Tenderization on the Internal Cooked Color of Beef Eye of Round Steak
Amanda Nordquist and Maria Carter with Drs. Frost Steele and Laura Jefferies, Nutrition, Dietetics, and Food Science The objective of this study was to investigate the effect of mechanical tenderization on the internal cooked color of beef steak, and specifically to determine if it exhibits premature browning during cooking because of the mechanical tenderization. The […]
- « Previous Page
- 1
- …
- 4
- 5
- 6
- 7
- 8
- Next Page »