Nutritional scientist studies blackcurrant health benefits and obesity-related disease prevention
Yoojin Lee studied food science and engineering in South Korea. A growing interest in how nutrients affect the body led her to the Department of Nutritional Sciences in the College of Agriculture, Health and Natural Resources where her research focused on the relationship between obesity-associated diseases and foods that might have protective effects and other positive health benefits. Obesity, a state caused by an imbalance between energy intake and expenditure, is an established risk factor for non-alcoholic fatty liver disease (NAFLD). NAFLD refers to a range of conditions concerning the ...
Source: uconn.edu