Work Smart, Eat Smarter: The Role of the Workplace in Employee Diets
Kaylie Huang, Class of 2027 The average lifestyle of an inhabitant of a developed city consists of lounging around and consuming unhealthy foods, both of which contribute to the major risk factors of cardiovascular disease (CVD). To find an effective method of mitigating the number of people affected by CVD, health programs developed by workplaces have sought to encourage healthier lifestyles for their workers, touching … Continue reading Work Smart, Eat Smarter: The Role of the Workplace in Employee Diets
Avoiding The Snack Aisles in Supermarkets—A Battle Against Processed Food and Western Diet
Sajia Athai, Class of 2026 With social media and YouTube beginning an era of tutorials, DIY videos, and cooking shows, it has become increasingly accessible to try new foods. From hwachae to Dubai chocolate bars, people globally try new sweets and dishes that excite their sweet tooth. It’s often easy to forget to consume these sweets in moderation. In addition, changes in meat-processing and cooking … Continue reading Avoiding The Snack Aisles in Supermarkets—A Battle Against Processed Food and Western Diet
How Do You Like Your Eggs? Poached, Sunny Side Up, or Contaminated?
Sajia Athai, Class of 2026 Eggs can be made in many distinct ways–poached, sunny side up, scrambled, fried, or boiled. With a recent frenzy of fighting for cartons of eggs in supermarkets, there have been concerns raised about the food safety of eggs amid the bird flu epidemic. From Costco recalling eggs on its shelves to increasing prices for cartons of a dozen, research about … Continue reading How Do You Like Your Eggs? Poached, Sunny Side Up, or Contaminated?
Red Meat, Fiber, and Cancer: A PAF Analysis of The Modern Italian Diet
Sajia Athai, Class of 2026 With new trends on TikTok and Instagram reels, it has become increasingly difficult for most people to avoid Wingstop mukbangs, steak preparation videos, and Chamoy Pickle kits. However, intake of high processed foods and red meat are correlated with negative health outcomes, including an increased risk of colorectal cancer. Led by Paolo Boffetta, a group of researchers in Italy focused … Continue reading Red Meat, Fiber, and Cancer: A PAF Analysis of The Modern Italian Diet
Cysteine-Rich Îł-Crystallins Evolutionary Role in Lens Transparency and Function
Eimaan Bilal, Class of 2028 Cysteine (Cys) is a sulfur-containing amino acid found in crystallin proteins that compose our eye’s lens. When Cys is oxidized, it can lead to crystallin protein misfolding and unwanted disulfide bonding, causing light-scattering aggregation. Light-scattering aggregation in crystallin proteins is one of the main contributors to cataract disease, which clouds the lens and can even develop into blindness. Since Cys … Continue reading Cysteine-Rich Îł-Crystallins Evolutionary Role in Lens Transparency and Function
Exploring the Potential and Safety of LAB-Derived Bacteriocins in the Food Industry
Eimaan Bilal, Class of 2028 Bacteriocins are activated polypeptides that mostly produce lactic acid group bacteria (LAB) molecules, which have been determined to be safe to use under the Joint Food and Agriculture Organization (FAO). LAB-producing bacteriocin has a wide range of applications in the food industry, ranging from enhancing overall food quality to inhibiting the growth of microorganisms in food packaging. However there is … Continue reading Exploring the Potential and Safety of LAB-Derived Bacteriocins in the Food Industry
Harnessing Mango’s Antioxidants to Combat Insulin Resistance
Tiffany Ang, Class of 2026 Mangos, which are rich in vitamins A and C, are not only a delicious fruit, but are also known for their antioxidant properties. A study published in 2025 investigated the effects of regular mango intake on inflammation and insulin sensitivity in overweight patients with chronic low-grade inflammation. Chronic low-grade inflammation is linked to insulin resistance and poor glycemic control, which … Continue reading Harnessing Mango’s Antioxidants to Combat Insulin Resistance
Unraveling Long COVID: The Silent Impact of Reinfection
Tiffany Ang, Class of 2026 Post-acute sequelae of COVID-19 (PASC), or “Long COVID,” refers to ongoing or new symptoms that persist at least three months after a SARS-CoV-2 infection. Common symptoms include chest pain, cognitive dysfunction, shortness of breath, brain fog, headache, and fatigue. A study by Dr. Luft from Stony Brook University investigated the association between SARS-CoV-2 re-infection and the incidence of PASC among … Continue reading Unraveling Long COVID: The Silent Impact of Reinfection
Osmotic Stress Alters Circadian Rhythm
Asher Agarwal, Class of 2027 The circadian rhythm regulates many physiological processes via transcriptional feedback loops involving proteins such as Bmal1 and Clock. Circadian rhythm is closely tied to cell-cycle progression, and disruptions in one can affect the other. Hypoosmotic stress causes water to rush into a cell, triggering changes in gene regulation to adapt to the stress. Caveolae, protein invaginations in the cell membrane, … Continue reading Osmotic Stress Alters Circadian Rhythm
Can a Change in Diet Improve Non-Motor Symptoms in Parkinson’s Patients?
Asher Agarwal, Class of 2027 Parkinson’s disease (PD), the second most prevalent neurodegenerative disease, is caused by the loss of dopaminergic neurons in the substantia nigra, a region important for the modulation of motor control. The classic triad of Parkinson’s symptoms is tremors, rigidity, and bradykinesia (slowness of movement). Recent research has been investigating the gastrointestinal (GI) symptoms associated with Parkinson’s. Evidence suggests the existence … Continue reading Can a Change in Diet Improve Non-Motor Symptoms in Parkinson’s Patients?
Linking Stress with Poor Cancer Prognosis
Sean Krivitsky, Class of 2026 Stress is a common response many experience amidst various physical, emotional, or psychological challenges. Beyond its significant short-term impacts, chronic stress has been demonstrated to impact cognitive function as well as the health of various systems within the body, including the immune system. Cancer patients in particular often fall victim to chronic stress, which, in turn, has been associated with … Continue reading Linking Stress with Poor Cancer Prognosis
Flavonoids to the Rescue: Combating Age-Related Neurodegeneration
Sean Krivitsky, Class of 2026 Neurodegeneration, which is often associated with aging, leads to the development of serious diseases, including Alzheimer’s disease and Parkinson’s disease, that afflict more than 50 million people worldwide. In addition to their devastating impact, neurodegenerative diseases are particularly problematic regarding their prognosis, diagnosis, and treatment. One of the primary factors underlying the development of neurodegenerative diseases is mitochondrial dysfunction. This … Continue reading Flavonoids to the Rescue: Combating Age-Related Neurodegeneration
Young Investigators Review 