Additional Campus Affiliations
Professor, Food Science and Human Nutrition
Professor, Nutritional Sciences
Affiliate, Personalized Nutrition Initiative, Carl R. Woese Institute for Genomic Biology
Professor, Center for Global Studies
Professor, Lemann Center for Brazilian Studies
Professor, Center for Latin American and Caribbean Studies
Recent Publications
Fonseca Hernandez, D., Mojica, L., & Gonzalez de Mejia, E. (2024). Legume-derived bioactive peptides: role in cardiovascular disease prevention and control. Current Opinion in Food Science, 56, Article 101132. https://doi.org/10.1016/j.cofs.2024.101132
Kwan, S. H., & Gonzalez de Mejia, E. (2024). The Potential of the Adzuki Bean (Vigna angularis) and Its Bioactive Compounds in Managing Type 2 Diabetes and Glucose Metabolism: A Narrative Review. Nutrients, 16(2), Article 329. https://doi.org/10.3390/nu16020329
São José, V. P. B. D., Grancieri, M., Toledo, R. C. L., Mejia, E. G. D., da Silva, B. P., & Martino, H. S. D. (2024). A bioactive compound digested chia protein is capable of modulating NFκB mediated hepatic inflammation in mice fed a high-fat diet. Food Research International, 175, Article 113740. https://doi.org/10.1016/j.foodres.2023.113740
Chandrasekaran, S., & Gonzalez de Mejia, E. (2023). Germinated chickpea protein ficin hydrolysate and its peptides inhibited glucose uptake and affected the bitter receptor signaling pathway in vitro. Food and Function, 14(18), 8467-8486. https://doi.org/10.1039/D3FO01408H
Fonseca Hernández, D., Mojica, L., Berhow, M. A., Brownstein, K., Lugo Cervantes, E., & Gonzalez de Mejia, E. (2023). Black and pinto beans (Phaseolus vulgaris L.) unique mexican varieties exhibit antioxidant and anti-inflammatory potential. Food Research International, 169, Article 112816. https://doi.org/10.1016/j.foodres.2023.112816