About the Linus Pauling Institute: The Linus Pauling Institute at OSU is a world leader in the study of micronutrients and their role in promoting optimum health or preventing and treating disease. Major areas of research include heart disease, cancer, aging and neurodegenerative disease.
CORVALLIS, Ore. – A daily dose of almonds improved key health markers for people with metabolic syndrome in a study led by scientists at Oregon State University’s Linus Pauling Institute and the OSU College of Health.
The findings, published in Nutrition Research, showed that eating 2 ounces of almonds – about 45 nuts – daily led to signs of better cardiometabolic and gut health.
CORVALLIS, Ore. – A six-month study of healthy older men demonstrated that daily multivitamin/multimineral supplementation had a positive effect on key nutrition biomarkers.
The research led by Oregon State University’s Tory Hagen and Alexander Michels also showed that the changes in nutrition status could have direct connections to cellular function, measured by the oxygen consumption of the study participants’ blood cells.
CORVALLIS, Ore. – Cystic fibrosis patients who supplement their diet with vitamin C can also derive greater benefit from another antioxidant, vitamin E, resulting in a reduction in damaging inflammation, a study led by Oregon State University suggests.
The findings are important because more than 160,000 people worldwide suffer from cystic fibrosis, which is characterized by lung inflammation and airway-blocking mucous buildup.
CORVALLIS, Ore. – The health-enhancing performance of a compound found in hops is dependent upon its interactions with intestinal microorganisms, new research by Oregon State University shows.
Understanding how xanthohumol, often abbreviated as XN, works is important for unlocking its potential to counter diet-induced obesity and the health risks associated with a global obesity epidemic, including type 2 diabetes and liver and heart disease, researcher Adrian Gombart says.
CORVALLIS, Ore. – Research by Oregon State University suggests a pair of compounds originating from hops can help thwart a dangerous buildup of fat in the liver known as hepatic steatosis.
CORVALLIS, Ore. – Vitamin C facts and fiction will be the topic of the April 12 Oregon State University Science Pub.
The virtual event will feature a talk by Alexander Michels, a research associate and communications officer for Oregon State’s Linus Pauling Institute. His presentation, a joint effort of Oregon State University in Corvallis and OSU-Cascades in Bend, is called: “Vitamin C and Health: Fact versus Fiction.”
CORVALLIS, Ore. – A compound given as a dietary supplement to overweight but otherwise healthy people in a clinical trial caused many of the patients to slim down, research by Oregon State University and Oregon Health & Science University showed.
The research, published in the Journal of Nutrition, analyzed the effects of 24 weeks of daily, 600-milligram doses of lipoic acid supplements on 31 people, with a similarly sized control group receiving a placebo.
CORVALLIS, Ore. – Hop-based dietary supplements that many women use to ease the night sweats and hot flashes commonly reported during menopause aren’t likely to cause drug interactions, new research from Oregon State University’s Linus Pauling Institute and College of Pharmacy shows.
CORVALLIS, Ore. – Supplements containing vitamins C and D and other micronutrients, sometimes in amounts exceeding the federally recommended levels, are a safe, effective and low-cost means of helping your immune system fight off COVID-19 and other acute respiratory tract diseases, an Oregon State University researcher says.
Findings were published today in the journal Nutrients.
CORVALLIS, Ore. – The National Institutes of Health has awarded a five-year grant of more than $1 million to Oregon State University’s Linus Pauling Institute and College of Pharmacy to support graduate students in the study of natural products with the potential to enhance human health.
Natural products are chemical compounds that are produced in nature, often by plants, and have been the basis of many therapeutic agents and dietary supplements.
