Center Member Martha Belury Researches the Use of Omega-3 to Lower Inflammation
Food Innovation Center member Martha Belury, along with Janice Kiecolt-Glaser and Ronald Glaser, find using omega-3 fatty acid supplements lowers inflammation for healthy, yet overweight adults, who are middle-aged or older.
This study is the first of its kind to find changes in inflammation in overweight people who are considered healthy. The findings are beneficial for helping to protect and treat several medical conditions linked to chronic inflammation.
Read the full article here.
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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...
