Optimizing nutrition for disease prevention

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The UC Center for Health and Nutrition Research (CHNR) funds research into how nutrients in whole foods — in particular the micronutrients, phytochemicals and bioactive constituents found in fruits, vegetables and nuts — can act to reduce the risk of chronic diseases such as cancer and heart disease. In the next issue of California Agriculture journal, nutrition scientists affiliated with CHNR present the results of innovative, biology-based studies, including work on the role of omega-3 fatty acids (found in fish, including salmon) in modulating inflammation and controlling asthma; how phytochemicals influence the activity of mitochondria; the relationship between soy protein and cardiovascular disease risk; the nutritional needs of young female athletes; and the potential of citrus fruits to prevent serious vitamin A deficiencies.

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