Research feature

The relationship between the food we eat and our health and physical fitness is a compelling topic for Kinesiology Ph.D. candidate Tianou Zhang. He has spent his summer months in the Laboratory of Physical Hygiene and Exercise Science in Cooke Hall, studying the nutritional effects of extra-virgin olive oil on chronic diseases such as atherosclerosis, a precursor to cardiovascular disease. Thanks to this growing field of inquiry, phytochemicals, or plant compounds that have anti-inflammatory and antioxidant effects, may someday be a household word.

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