February 7, 2018 – UNC Nutrition Research Institute director Steven H. Zeisel, MD, PhD has been awarded a four-year, $2.6 million grant from the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), one of the National Institutes of Health, to develop and validate a panel of laboratory tests that can assess choline status in humans.
December 27, 2017 – In a collaboration between Rutgers University and the N.C. State University Plants for Human Health Institute (PHHI) at the NC Research Campus (NCRC), scientists used an animal model to show for the first time that quinoa phytochemicals, such as ecdysteroids, may slow the effects of aging and improve metabolic health. Their study was published in the October 2017 edition of the Journal of Functional Foods.
November 27, 2017 – Perhaps it’s because you don’t see it on nutrition labels yet, but choline — an essential nutrient from conception through old age — tends to be tragically overlooked. According to data from the National Health and Nutrition Examination Survey, only 1 in 10 of us get enough choline, and those percentages drop among women during pregnancy — right when they need it most.
October 25, 2017 – Most US medical schools do not require medical students to learn basic nutrition theory, even though poor diet is the leading preventable risk factor for disability or early death in the United States. “It takes at least 25-30 hours of medical school instruction to achieve just basic nutrition competencies,”
June 1, 2017 • It’s high time we covered acetylcholine — the most plentiful neurotransmitter in the body. And our Know Your Neurotransmitters series continues with the best guest possible to talk to us about acetylcholine: Dr. Steven Zeisel, MD, PhD. Dr. Zeisel, UNC Nutrition Research Institute Director, was involved in the first study of the effects of choline — the nutrient precursor to acetylcholine — on humans […]
May 1, 2017 • Whole grains have more health benefits to offer other than those from consuming fiber. These plant foods are also unique and rich sources of phytochemicals, bioactive compounds exclusively produced by plants that lower the risk of chronic disease. Whole grains contain dietary fiber, vitamins and minerals, and phytochemicals, but […]