This Project Grant award from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the 1890 Institution Capacity Building Grants Program (CFDA 10.216) supports a $749,966 research effort by the West Virginia State University Research and Development Corporation (WVSU R&D) to investigate the health effects of consuming natural phytochemicals found in fruits, vegetables, and spices.
The project employs cutting-edge techniques like spatial transcriptomic sequencing and CRISPR gene editing to study how compounds like capsaicin, curcumin, and polyphenols impact gene expression and physiology in the fruit fly model organism. This work will shed light on the molecular interactions and health implications of consuming these natural phytochemicals, potentially offering insights to advance dietary research and health science. The project runs for a 3-year period from April 2024 to March 2027.
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