Go Nuts: The Science Behind Improving Your Heart, Brain and Gut Health | Webcast

Small snacks can make big impacts!  A panel of faculty and student experts from OSU’s Linus Pauling Institute and College of Health will share findings on how nutrient-dense nuts, such as hazelnuts, almonds and walnuts, can unlock health benefits to improve your cardiometabolic, cognitive and gut health.

Join this informative presentation with the latest research and a Q&A session with the distinguished panel — submit your questions through the registration form. Go nuts for your better health!

Thursday, Dec. 11
11 a.m.
Online via Zoom

Meet the panelists:

Emily Ho

Emily Ho, Ph.D., is the Endowed Chair and Director of the Linus Pauling Institute and University Distinguished Professor of Nutrition in the College of Health. Her research focuses on understanding the mechanisms by which nutrient status and healthy foods affect the initiation and/or progression of chronic diseases. Her work has helped drive dietary requirements and recommendations for micronutrients, such as zinc for communities with susceptibility to poor nutrition. She also has a strong interest in phytochemical-rich foods — including cruciferous vegetables and nuts — in disease prevention. She is committed to facilitating nutrition and diet-focused translational research projects with scientists, clinicians, policymakers and communities, and to involving students and postdoctoral researchers in experiential learning.

Maret Traber

Maret G. Traber, Ph.D., is the Ava Helen Pauling Professor Emeritus at the Linus Pauling Institute. She has investigated the pharmacology of vitamin E for most of her research career. Most recently, she and her colleagues have been investigating nuts as good sources of vitamin E, and generally their health benefits in human diets.

Laura Beaver

Laura M. Beaver, Ph.D., is senior research associate in the College of Health and the Linus Pauling Institute. Her research has focused on how foods can improve cardiovascular health, prevent cancer and play an important role in achieving optimal skeletal health. Recently, she and her colleagues showed a daily snack of roasted almonds improved cholesterol concentrations, waist circumference and biomarkers of gut health in persons with metabolic syndrome.

Mahak Hosseinikia

Mahak Hosseinikia is a third-year doctoral student in nutrition with a minor in biological data science in the College of Health and the Linus Pauling Institute. A graduate student researcher in Emily Ho’s lab, she is passionate about the gut microbiome, food bioactives and chronic diseases. She is part of a study of how almonds improve gut health and decrease inflammation in metabolic syndrome; her primary focus is to see the effects of almond consumption on gut microbiome composition.

Location

Online