• Welcome to the NP-OILD Lab in the Department of Nutritional Sciences

    We study how food bioactive compounds and natural products make us healthy using nutrigenomics tools

Welcome to the NP-OILD Lab in Nutritional Sciences at UConn

We identify food bioactives and natural products that can help prevent obesity, inflammation & liver disease

Students in the lab

About Us

DNA Strands

Research Projects

CAHNR Building

Facilities & Equipment

Open book

Publications

Spotlight of the NP-OILD Lab

AreEating Under The Sea: UConn Researchers Find Health Benefits of Connecticut-Grown Sugar Kelp

Eating Under The Sea: UConn Researchers Find Health Benefits of Connecticut-Grown Sugar Kelp

We report the sex-dependent role of histone deacetylase 4 (HDAC4) in the development of nonalcoholic steatohepatitis (NASH) in the Journal of Pathology (IF: 7.996).

Click to read this article

Are you interested in our research or joining us? Please contact Dr. Ji-Young Lee (ji-young.lee@uconn.edu).