8 February, 2pm, Level 1, BASE Facility, Building 230, Clayton Campus, Monash University
Synopsis: Different elements in the diet can influence the course of chronic inflammation. Foods that have pro-inflammatory properties may promote the influx of immune cells into tissues and increase the risk of further damage and disease. In contrast, foods with anti-inflammatory properties may aid in resolution of inflammation. My PhD research will include the development of a whole diet approach to reducing inflammation which will then be implemented in subjects at increased risk of cardiovascular disease.
Supervisor: Dr Simone Gibson
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