My research has focused on how foods can prevent cancer, improve cardiovascular health and exercise performance, and can play an important role in achieving optimal skeletal health. Foods and their bioactive components that I have researched include broccoli, Brussel sprouts, collard greens, spinach, beets, almonds, walnuts, sulforaphane, indoles, nitrate, nitrite, vitamin E and zinc. We are also discovering how an individual’s gut microbiome may influence the beneficial compounds they get from their food. I also oversee laboratories in Milam Hall with safety compliance and reporting, and serve as a liaison between the College of Health and Environmental Health and Safety.