This is a Project Grant award from the U.S. Department of Agriculture (USDA) National Institute of Food and Agriculture (NIFA) under the 1890 Institution Capacity Building Grants Program (CFDA 10.216). The $599,920 grant was awarded to Virginia State University, a historically Black land-grant university, to conduct research on the following key objectives:
- Examine the influence of harvesting time on bioactive compounds in ginger grown under reduced water supply.
- Investigate the anti-obesity effects of ginger in a high-fat diet mouse model, focusing on changes in gut bacteria.
- Develop recipes for ginger consumption and disseminate evidence-based health information.
The proposed research aims to provide new insights for ginger growers on cultivation under environmental stress, elucidate the mechanisms by which ginger affects obesity, and extend this knowledge to farmers, healthcare workers, and consumers through extension programs. This multi-disciplinary effort aligns with the USDA/NIFA mission to advance agricultural research, education, and extension to address societal challenges.
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