Biography

Doctoral Graduate of:

Cornell University, US

Key Research Interests Include:

• Bioactivity of dietary constituents
• Bioavailability of dietary phytochemicals and toxins
• Cytotoxic, genotoxic and cell signalling effects of cholesterol and phytosterol oxidation products. Analysis of phytosterol and oxyphytosterol content of plant foodstuffs
• Longitudinal study of changes in Body Mass Index (BMI), anthropometric measures, dietary intake and physical activity in cohorts of school-going adolescents in both Junior and post-Junior cycles
• Ecotoxicology. This work has been collaborative in nature. My focus has been to ally my longstanding expertise in toxicological assays to the complementary skills of biologists and ecologists involved in the collaboration

Recent Publications: 

1. Jansen, M.A.K., Hectors, K., O’Brien, N.M., Guisez, Y. and Potters, G. (2008) Plant stress and human health; do human consumers benefit from UV-B acclimated crops? Plant Science 175, 449-458.

2. Kenny, O. , O’Callaghan, Y.C. and O’Brien, N.M. (2008) Effects of  ingredient incorporation into sausage meat on the micellarisation and uptake of a -tocopherol by Caco-2 human intestinal cells. Food Science and Technology International    14, 79-86

3.   Lordan , S.A. , Mackrill, J. and O’Brien, N.M. (2008)  Involvement of Fas signalling in 7 b -hydroxycholesterol and cholesterol-5 b ,6 b -epoxide-induced apoptosis. International Journal of Toxicology 27, 279-285.

4.   Lordan , S.A. , O’Neill, C. and O’Brien, N.M. (2008)  Effects of apigenin, lycopene and -hydroxycholesterol-induced apoptosis and Akt phosphorylation b astaxanthin on 7 in U937 cells.  British Journal of Nutrition 11, 1-10.  

5. O’Grady, M.N., Carpenter, R., Lynch, P.B., O’Brien, N.M. and Kerry, J.P. (2008) Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork. Meat Science 78 , 438-446.

6. O’Sullivan, L., Ryan L., Aherne, A.S. and O’Brien, N.M. (2008) Cellular transport of lutein is greater from uncooked rather than cooked spinach irrespective of whether it is fresh, frozen or canned.  Nutrition Research 28, 532-538.

7. Ryan, L., O’Connell, O., O’Sullivan, L., Aherne , S.A. and O’Brien, N.M. (2008) Micellarisation of carotenoids from raw and cooked vegetables. Plant Foods for Human Nutrition 63 , 127-133.