Cranberry

Protein-Polyphenol Mix Creates Shelf-stable, Natural Ingredient

November 22, 2016

Astronauts, protein bars and the development of natural ingredients may not seem to have a connection. In the laboratory of Mary Ann Lila, PhD, director of the NC State University Plants for Human Health Institute (PHHI) at the NC Research Campus, they are all part of one project. Lila and her research team completed a […]

Development of a high-density cranberry SSR linkage map for comparative genetic analysis and trait detection

August 25, 2015

Development of a high-density cranberry SSR linkage map for comparative genetic analysis and trait detection, Molecular Breeding,August 2015, Brandon Schlautman, Giovanny Covarrubias-Pazaran, Luis A. Diaz-Garcia, Jennifer Johnson-Cicalese, Massimo Iorrizo, Lorraine Rodriguez-Bonilla, Tierney Bougie, Tiffany Bougie, Eric Wiesman, Shawn Steffan, James Polashock, Nicholi Vorsa, Juan Zalapa 1. Department of Horticulture, University of Wisconsin, Madison, Madison, WI, USA 2. Instituto Nacional de Investigaciones Forestales, Agricolas, y Pecuarias, Campo Experimental Pabellon, Aguascalientes, […]

New functionally-enhanced soy proteins as food ingredients with anti-viral activity

August 15, 2015

New functionally-enhanced soy proteins as food ingredients with anti-viral activity, VirusDisease, 15 Aug 2015,  Aizhan Sabirzhanovna Turmagambetova, Nadezhda Sergeevna Sokolova, Andrey Pavlinovich Bogoyavlenskiy, Vladimir Eleazarovich Berezin, Mary Ann Lila, Diana M. Cheng, Vyacheslav Dushenkov Author Affiliations 1. Institute of Microbiology and Virology, 103, Bogenbai Batyr Street, Almaty, 050010, Kazakhstan 2. Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, […]

Stability and immunogenicity of hypoallergenic peanut protein–polyphenol complexes during in vitro pepsin digestion

May 18, 2015

Stability and immunogenicity of hypoallergenic peanut protein-polyphenol complexes during in vitro pepsin digestion, Food & Function, May 2015.Nathalie J. Plundrich, Brittany L. White,  Lisa L. Deanb, Jack P. Davis, E. Allen Foegeding, Mary Ann Lila Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, North Carolina Research Campus, 600 Laureate […]

Distinguishing Vaccinium Species by Chemical Fingerprinting Based on NMR Spectra, Validated with Spectra Collected in Different Laboratories

June 25, 2014

Distinguishing Vaccinium Species by Chemical Fingerprinting Based on NMR Spectra, Validated with Spectra Collected in Different Laboratories. Planta Medica. June 2014. Epub Jun 25, 2014.  Markus MA1, Ferrier J2, Luchsinger SM1, Yuk J1, Cuerrier A3, Balick MJ4, Hicks JM1, Killday KB1, Kirby CW5, Berrue F6, Kerr RG6, Knagge K7, Gödecke T8,Ramirez BE8, Lankin DC8, Pauli GF8, Burton I9, Karakach TK9, Arnason JT2, Colson KL1. 1Bruker BioSpin Corporation, Billerica, MA, USA.; 2University of Ottawa, Ottawa, […]

NC State team takes aim at peanut allergies

June 08, 2014

By Reid Creager, News & Observer Link to original article Link to the article in the Charlotte Observer. A team of scientists in Mary Ann Lila’s lab at N.C. State’s Plants for Human Health Institute has developed a peanut-based flour that could lessen life-threatening allergic reactions to peanuts. N.C. STATE UNIVERSITY You’ve heard the horror stories or […]

Novel Strategy To Create Hypoallergenic Peanut Protein-Polyphenol Edible Matrices for OralImmunotherapy.

May 19, 2014

Novel Strategy To Create Hypoallergenic Peanut Protein-Polyphenol Edible Matrices for OralImmunotherapy. Journal of Agricultural and Food Chemistry. May 2, 2014. [Epub ahead of print] Plundrich NJ, Kulis M, White BL, Grace MH, Guo R, Burks AW, Davis JP, Lila MA. Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State […]

Stable Binding of Alternative Protein-Enriched Food Matrices with Concentrated Cranberry Bioflavonoids for Functional Food Applications

July 01, 2013

Stable Binding of Alternative Protein-Enriched Food Matrices with Concentrated Cranberry Bioflavonoids for Functional Food Applications. Journal of Agricultural and Food Chemistry. July 1, 2013, [Epub ahead of print] Grace MH, Guzman I, Roopchand DE, Moskal K, Cheng DM, Pogrebnyak N, Raskin I, Howell A, Lila MA. Plants for Human Health Institute, Food, Bioprocessing, and Nutrition […]

Berries for Better Health

May 13, 2013

Summer is a great time of year for many reasons, one of which is the abundant supply of fresh berries. Although many varieties are available fresh or frozen year-round in the grocery store, there is nothing like the sweet satisfaction of fresh summertime berries. Berries are as healthy as they are tasty. In general, they […]

Comparison of Health-Relevant Flavonoids in Commonly Consumed Cranberry Products.

July 10, 2012

Comparison of Health-Relevant Flavonoids in Commonly Consumed Cranberry Products. Journal of Food Science, July 2012. Mbeunkui F, Grace MH, Yousef GG, Ann Lila M. NC State University Plants for Human Health Institute. Abstract The human health benefits from consumption of cranberry products have been associated with the fruits’ unique flavonoid composition, including a complex profile […]