Dr Jennifer Ahn-Jarvis

Researcher

Contact via email

Optimising nutrient release from plant-based foods

Starch breakdown in the digestive tract

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My training as a registered nurse and food scientist has provided a broad background and a unique expertise in conducting dietary intervention trials from a perspective of a clinician and scientist.

My research is focused on optimizing food design to create food structures which enhance exposure of food bioactive components to localized and systemic targets. Moreover, I utilize various food processing strategies to improve the bioavailability of dietary food components.

Currently, my work is designing cereal and legume based foods with improved nutritional properties. Using a range of laboratory techniques, I examine the impact of processing on starch structure on food materials as well as their impact on nutrition in the context of digestion behaviour/kinetics, and effect on microbiome and metabolomics.

Additionally, I am work in collaborative projects with Kings College London and Imperial College London which investigate the role of carbohydrate structure on nutrition.

Gunn D,Murthy R,Major G,Wilkinson-Smith V,Hoad C,Marciani L,Remes-Troche J,Gill S,Rossi M,Harris H,Ahn-Jarvis J,Warren F,Whelan K,Spiller R. (2020)

Contrasting effects of viscous and particulate fibers on colonic fermentation in vitro and in vivo, and their impact on intestinal water studied by MRI in a randomized trial.

The American journal of clinical nutrition


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Tuncel A., Corbin K. R., Ahn-Jarvis J., Harris S., Hawkins E., Smedley M. A., Harwood W., Warren F. J., Patron N. J., Smith A. M.. (2019)

Cas9-mediated mutagenesis of potato starch branching enzymes generates a range of tuber starch phenotypes.

Plant Biotechnology Journal


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Ahn-Jarvis J., Teegarden M. D., Schwartz S. J., Lee K., Vodovotz Y.. (2017)

Modulating conversion of isoflavone glycosides to aglycones using crude beta-glycosidase extracts from almonds and processed soy.

Food Chemistry, 237, 685-692


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