Currently, our research line focuses on improving cardiovascular function through food, with an emphasis on macrovascular endothelial function and microvascular reactivity.

 

Our laboratory investigates nutrients such as L-arginine, nitrate, and L-citrulline; foods such as beetroot, watermelon, fish; and other compounds that are found in dietary supplements such as garlic, capsaicin, and curcumin.

 

Using the human model, we are learning about the mechanisms by which macrovascular endothelial function and microvascular reactivity can be modified by food. The goal is to improve cardiovascular function by reducing the detrimental effects associated with macrovascular and microvascular endothelial dysfunction.

 

Research Areas: Food Science and Technology; Cardiovascular physiology; Nutritional biochemistry; Nutrition and exercise.