Dr. Yael Vodovotz and Black Raspberry Cancer Research
FIC member Dr. Yael Vodovotz and team have developed novel black raspberry-based functional foods that can withstand the rigors of a large-scale cancer prevention trial. Supported by grants from the Food Innovation Center (FIC) and the Center for Clinical and Translational Science (CCTS), Vodovotz has now developed novel black raspberry-based functional foods that can withstand the rigors of a large-scale cancer prevention trial.Her project, "Bioavailabiltiy and distribution of black raspberry phytochemicals from novel OSU functional foods designed for cancer prevention," was a collaborative pilot RFA to create translational integrated research teams across the health sciences.
Black raspberries- not to be confused with the more recognizable red variety – have piqued the interest of cancer scientists in the last decade due to research showing they have distinct antioxidant and anti-inflammatory properties that appear to inhibit tumor growth. Read more.