@article{sakaguchi_nieman_omar_strauch_williams_lila_zhang_2024, title={Influence of 2 Weeks of Mango Ingestion on Inflammation Resolution after Vigorous Exercise}, volume={16}, ISSN={["2072-6643"]}, url={https://www.mdpi.com/2072-6643/16/1/36}, DOI={10.3390/nu16010036}, abstractNote={Mangoes have a unique nutrient profile (carotenoids, polyphenols, sugars, and vitamins) that we hypothesized would mitigate post-exercise inflammation. This study examined the effects of mango ingestion on moderating exercise-induced inflammation in a randomized crossover trial with 22 cyclists. In random order with trials separated by a 2-week washout period, the cyclists ingested 330 g mango/day with 0.5 L water or 0.5 L of water alone for 2 weeks, followed by a 2.25 h cycling bout challenge. Blood and urine samples were collected pre- and post-2 weeks of supplementation, with additional blood samples collected immediately post-exercise and 1.5-h, 3-h, and 24 h post-exercise. Urine samples were analyzed for targeted mango-related metabolites. The blood samples were analyzed for 67 oxylipins, which are upstream regulators of inflammation and other physiological processes. After 2 weeks of mango ingestion, three targeted urine mango-related phenolic metabolites were significantly elevated compared to water alone (interaction effects, p ≤ 0.003). Significant post-exercise increases were measured for 49 oxylipins, but various subgroup analyses showed no differences in the pattern of change between trials (all interaction effects, p > 0.150). The 2.25 h cycling bouts induced significant inflammation, but no countermeasure effect was found after 2 weeks of mango ingestion despite the elevation of mango gut-derived phenolic metabolites.}, number={1}, journal={NUTRIENTS}, author={Sakaguchi, Camila A. and Nieman, David C. and Omar, Ashraf M. and Strauch, Renee C. and Williams, James C. and Lila, Mary Ann and Zhang, Qibin}, year={2024}, month={Jan} }
 @article{nieman_sakaguchi_omar_davis_shaffner_strauch_lila_zhang_2023, title={Blueberry intake elevates post-exercise anti-inflammatory oxylipins: a randomized trial}, volume={13}, ISSN={["2045-2322"]}, DOI={10.1038/s41598-023-39269-1}, abstractNote={Abstract}, number={1}, journal={SCIENTIFIC REPORTS}, author={Nieman, David C. and Sakaguchi, Camila A. and Omar, Ashraf M. and Davis, Kierstin L. and Shaffner, Cameron E. and Strauch, Renee C. and Lila, Mary Ann and Zhang, Qibin}, year={2023}, month={Jul} }
 @article{lila_hoskin_grace_xiong_strauch_ferruzzi_iorizzo_kay_2022, title={Boosting the Bioaccessibility of Dietary Bioactives by Delivery as Protein-Polyphenol Aggregate Particles}, volume={4}, ISSN={["1520-5118"]}, url={https://doi.org/10.1021/acs.jafc.2c00398}, DOI={10.1021/acs.jafc.2c00398}, abstractNote={Protein-polyphenol aggregate particles concurrently fortify a functional food product with healthy dietary proteins and concentrated polyphenols. However, what impact does ingestion of aggregate particles have on ultimate health relevance of either the polyphenolic molecules in the matrix or the protein molecules? Because human health benefits are contingent on bioavailability after ingestion, the fate of these molecules during transit in the gastrointestinal tract (GIT) will dictate their utility as functional food ingredients. This brief review explores diverse applications of protein-polyphenol particles in the food industry and the bioaccessibility of both bioactive polyphenolic compounds and edible proteins. Evidence to date suggests that complexation of phytoactive polyphenolics effectively enhances their health-relevant impacts, specifically because the phytoactives are protected in the protein matrix during transit in the GIT, allowing intact, non-degraded molecules to reach the colon for catabolism at the gut microbiome level, a prerequisite to realize the health benefits of these active compounds.}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, publisher={American Chemical Society (ACS)}, author={Lila, Mary Ann and Hoskin, Roberta Targino and Grace, Mary H. and Xiong, Jia and Strauch, Renee and Ferruzzi, Mario and Iorizzo, Massimo and Kay, Colin}, year={2022}, month={Apr} }
 @misc{kay_strauch_granillo_bame_xiong_mast_burton-freeman_kay_lila_2022, title={The berry health tool chest - an evidence map and interactive resource}, volume={80}, ISSN={["1753-4887"]}, DOI={10.1093/nutrit/nuab011}, abstractNote={Abstract}, number={1}, journal={NUTRITION REVIEWS}, author={Kay, Kristine L. and Strauch, Renee C. and Granillo, Cheryl D. and Bame, Megan W. and Xiong, Jia and Mast, Aubrey C. and Burton-Freeman, Britt and Kay, Colin D. and Lila, Mary Ann}, year={2022}, month={Jan}, pages={68–77} }
 @article{strauch_lila_2021, title={Pea protein isolate characteristics modulate functional properties of pea protein-cranberry polyphenol particles}, volume={5}, ISSN={["2048-7177"]}, url={https://doi.org/10.1002/fsn3.2335}, DOI={10.1002/fsn3.2335}, abstractNote={Abstract}, journal={FOOD SCIENCE & NUTRITION}, publisher={Wiley}, author={Strauch, Renee Cilliers and Lila, Mary Ann}, year={2021}, month={May} }
 @article{strauch_mengist_pan_yousef_iorizzo_brown_lila_2019, title={Variation in anthocyanin profiles of 27 genotypes of red cabbage over two growing seasons}, volume={301}, ISSN={["1873-7072"]}, url={https://doi.org/10.1016/j.foodchem.2019.125289}, DOI={10.1016/j.foodchem.2019.125289}, abstractNote={Acylated anthocyanins, such as those found in red cabbage, are more heat-, light-, and alkaline pH-stable than non-acylated anthocyanins, making them attractive for a variety of commercial applications. A UPLC-DAD-MSE method with an optimized chromatographic strategy was used to identify 29 red cabbage anthocyanins, predominantly acylated and glucosylated cyanidin derivatives. Anthocyanin profiles of 27 red cabbage genotypes harvested in consecutive growing seasons were measured and assessed for variation. Three unique anthocyanin profile fingerprints were identified through hierarchical clustering analysis. PCA analysis identified anthocyanin accumulation traits and genotypes with high diversity which can be utilized in future investigations into the genetic and molecular basis for anthocyanin production, acylation, and diversity.}, journal={FOOD CHEMISTRY}, publisher={Elsevier BV}, author={Strauch, Renee C. and Mengist, Molla F. and Pan, Kevin and Yousef, Gad G. and Iorizzo, Massimo and Brown, Allan F. and Lila, Mary Ann}, year={2019}, month={Dec} }
 @article{esposito_damsud_wilson_grace_strauch_li_lila_komarnytsky_2015, title={Black Currant Anthocyanins Attenuate Weight Gain and Improve Glucose Metabolism in Diet-Induced Obese Mice with Intact, but Not Disrupted, Gut Microbiome}, volume={63}, ISSN={["1520-5118"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84937064835&partnerID=MN8TOARS}, DOI={10.1021/acs.jafc.5b00963}, abstractNote={Black currant (Ribes nigrum L.) is a rich source of anthocyanins; however, the relationship between their apparently limited bioavailability and significant protection against metabolic pathologies is poorly understood. This study examined the gastrointestinal distribution of black currant anthocyanins and their phenolic acid metabolites in lean and diet-induced obese mice with healthy and antibiotic-disrupted microbiomes. Daily consumption of low- or high-fat diet supplemented with 1% black currant powdered extract (32% anthocyanins) for 8 weeks reduced body weight gain and improved glucose metabolism only in mice with the intact gut microbiome. Administration of antibiotic cocktail resulted in a 16-25-fold increase (P < 0.001) in anthocyanin content of feces, and cyanidin-based anthocyanins showed the largest increase in fecal content upon disruption of gut microbiome (92.3 ± 16.3 vs 4719 ± 158 μg/g feces), indicating their high susceptibility to microbial degradation in the gut. A 3-fold enrichment (P < 0.05) in gallic over protocatechuic acid was observed in the jejunum of both intact and antibiotic-treated animals, suggesting that this effect was likely independent of their gut microbiome status. Taken together, the data clearly demonstrate that gut microbiome and the type of the anthocyanin aglycone moiety can alter the protective effect of anthocyanins against obesity and associated insulin resistance.}, number={27}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, publisher={American Chemical Society (ACS)}, author={Esposito, Debora and Damsud, Thanakorn and Wilson, Mickey and Grace, Mary H. and Strauch, Renee and Li, Xu and Lila, Mary Ann and Komarnytsky, Slavko}, year={2015}, month={Jul}, pages={6172–6180} }
 @article{strauch_svedin_dilkes_chapple_li_2015, title={Discovery of a novel amino acid racemase through exploration of natural variation in Arabidopsis thaliana}, volume={112}, ISSN={["0027-8424"]}, DOI={10.1073/pnas.1503272112}, abstractNote={Significance}, number={37}, journal={PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA}, author={Strauch, Renee C. and Svedin, Elisabeth and Dilkes, Brian and Chapple, Clint and Li, Xu}, year={2015}, month={Sep}, pages={11726–11731} }
 @article{wang_he_strauch_olukolu_nielsen_li_balint-kurti_2015, title={Maize homologs of hydroxycinnamoyltransferase, a key enzyme in lignin biosynthesis, bind the nucleotide binding leucine-rich repeat Rp1 proteins to modulate the defense response}, volume={169}, number={3}, journal={Plant Physiology}, author={Wang, G. F. and He, Y. J. and Strauch, R. and Olukolu, B. A. and Nielsen, D. and Li, X. and Balint-Kurti, P. J.}, year={2015}, pages={2230–2243} }