CALS Employees Step Up to Help Colleagues Feel Safe
Home delivery of handcrafted hand sanitizer. A patiently 3D-printed mask. Two ways CALS people show they care about co-workers.
NC State Receives $1 Million FFAR Grant to Improve Human Health
NC State researchers seek to improve the nutritional density of common fruits and vegetables in a range of consumer products. This work will enable food companies to develop products that more effectively deliver the health benefits of fruits and vegetables.
Li Wins Early Career Award
Dr. Xu “Sirius” Li, NC State University assistant professor of plant and microbial biology, was recently named a winner of the Phytochemical Society of North America’s Arthur C. Neish Young Investigator Award.
Carrot genome sequenced
NC State University horticultural science researchers are part of a team that sequenced the carrot genome, creating one of the most complete vegetable genome assemblies to date.
Kannapolis students become scientists for a day
A select group of aspiring young scientists donned lab coats at NC State University's Plants for Human Health Institute recently as they got to conduct hands-on experiments alongside scientists in five laboratories.
Scientists savor sweet potatoes
Dr. Mary Ann Lila hopes research she recently conducted will inspire consumers to maximize sweet potatoes’ health benefits year-round. She found that these vegetables’ functional ingredients can be incorporated into many different snack foods, baby foods, military rations and more.
Harnessing plants for health
Claire Thetford analyzed what happens when you treat colon cancer cells with broccoli extract. Doriane Taylor hunted for plant genes related to amino acid biosynthesis. And Bethany Latham and Emily Riffe helped map the production of caffeine in four plant species used by indigenous people of the Americas. While their lab work was different, the four NC State University students shared a common goal this summer: to explore ways to harness plants’ benefits for human health.
NC State scientists crack mysteries of walnuts
Walnuts are known to be a rich source of disease-fighting nutrients; they are often labeled a “superfood” and are key components of the Mediterranean diet. Yet as much as science has revealed about the health benefits of walnuts, their phytochemical makeup in large has remained a mystery to this point.
N.C. State scientists create food ingredient to combat peanut allergies
A team of scientists from the Plants for Human Health Institute has developed a food ingredient from peanut flour and cranberry extracts, among other plants, that has the potential to lessen the life-threatening allergic reactions brought on by peanut consumption.
Study shows blueberries reduce risk of Parkinson’s
A recent study has shown that consumption of blueberries, long considered a “super food,” may protect human brain performance and reduce the risk of contracting Parkinson’s disease. In the United States, it is estimated that one million people suffer from Parkinson’s, which is the 14th leading cause of death in the country, according to the National Parkinson Foundation.