The Ohio State University

Daniel Arango, B.S.

Graduate Research Associate
Molecular Cellular and Developmental Biology Graduate
College of Arts and Sciences

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(614) 292-8987
arango-tamayo.1@osu.edu

Associate Member
Primary Food Innovation Center Area: Obesity
Areas of Expertise: nutraceuticals, flavonoids, inflammation, cancer

My work focuses in understanding the anti-inflammatory and anti-carcinogenic mechanisms of dietary flavonoids. I have made contributions by implementing novel and innovative approaches to identify human direct targets of apigenin, a flavone abundantly present in celery and parsley. My research will provide novel insights on the anti-inflammatory and anti-carcinogenic mechanisms of nutraceuticals potentially impacting on the development of functional foods.

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Member Spotlight

Designing the Future of Food Innovation

In post-industrial Ohio, residents in urban areas face accumulating vacant land and multiple barriers to food security. Residents of urban areas are experiencing unemployment and inadequate access to basic food sources such as fresh fruits and vegetables. Food Innovation Center member and Assistant Professor in the Knowlton School of Architecture, Katherine Bennett, decided to take initiative towards empowering the community. Read more...