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
Astaxanthin
Astaxanthin, a red pigment in salmon, may help you prevent obesity-related non-alcoholic liver disease and inflammation
Blackcurrants
Blackcurrant may protect you from obesity-related inflammation and non-alcoholic fatty liver disease
Sugar Kelp
We study health benefits of Connecticut-grown sugar kelp for the prevention of obesity and its associated diseases
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
About Us
Research Projects
Facilities & Equipment
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).
We published our study about the sex-dependent roles of nicotinamide riboside, an NAD+ precursor, in obesity and its associated disease conditions in J Nutritional Biochemistry (IF: 6.048).
Are you interested in our research or joining us? Please contact Dr. Ji-Young Lee (ji-young.lee@uconn.edu).
The NP-OILD Lab is not currently looking for MS/PhD students.