Yael Vodovotz PhD

Yael Vodovotz PhD
ProfessorColl of Food, Agr,Envir Sciencevodovotz.1@osu.edu
227 Parker Food Sci&Technology Bld 2015 Fyffe Court Columbus Ohio 43210
Phone:614-247-7696Fax:
  • Molecular Carcinogenesis and Chemoprevention

General Research Interest

Physico-chemical properties of food materials and specifically phytochemical delivery systems

Research Description

Dr. Vodovotz' research is focused on the physico-chemical changes of functional foods during formulation, processing and storage as they impact the delivery of bioactives. Her lab utilizes molecular, structural and macroscopic analysis to fully characterize food material behavior in different conditions and subsequently can modify these products to deliver bioactives to targeted organs.

Transinstitutional Work

Most of our work is significantly enhanced by the various collaborators on the projects. We have worked with soy both in a soy-tomato drink and a soy bread. Our contribution was to optimize product quality while maintaining phytochemical stability and optimal delivery. Both products required extensive collaborations with the Medical School (phase I and II clinical trials), Human Nutrition (understanding the stability of phytochemicals during the digestive process as well as cell proliferation), Crop and Soil Science (to obtain optimal phytochemical profiles in the ingredients used to make the products) and Agricultural, Environmental and Development Economics (to study how marketable the products are to the average consumer). A similar approach was used in the development of functional fruit confections. A key collaborator was the College of Public Health since these confections are intended for possible prevention and treatment of oral cancer. Additionally, the College of Pharmacy was critical in lending their expertise to optimize dissolution and delivery rates of the phytochemicals.

Current Publications

  • Simmons AL, Kleckner IR, Vodovotz YType and Amount of Lipids Influence the Molecular and Textural Properties of a Soy Soft Pretzel.J Agric Food Chem in press 1/13/2014
  • Gu J, Ahn-Jarvis JH, Riedl KM, Schwartz SJ, Clinton SK, Vodovotz YCharacterization of Black Raspberry Functional Food Products for Cancer Prevention Human Clinical Trials.J Agric Food Chem in press 12/27/2013
  • Yezbick G, Ahn-Jarvis J, Schwartz SJ, Vodovotz YPhysicochemical characterization and sensory analysis of yeast-leavened and sourdough soy breads.J Food Sci 78 C1487-94 10/1/2013
  • Serventi L, Chitchumroonchokchai C, Riedl KM, Kerem Z, Berhow MA, Vodovotz Y, Schwartz SJ, Failla MLSaponins from soy and chickpea: stability during beadmaking and in vitro bioaccessibility.J Agric Food Chem 61 6703-10 7/10/2013
  • Ahn-Jarvis JH, Riedl KM, Schwartz SJ, Vodovotz YDesign and selection of soy breads used for evaluating isoflavone bioavailability in clinical trials.J Agric Food Chem 61 3111-20 3/27/2013
  • Chitchumroonchokchai C, Vodovotz Y, Failla ML, Simmons ALIsoflavone retention during processing, bioaccessibility, and transport by Caco-2 cells: effects of source and amount of fat in a soy soft pretzel.J Agric Food Chem 60 12196-203 12/12/2012

The Ohio State University Comprehensive Cancer Center – Arthur G. James Cancer Hospital and Richard J. Solove Research Institute (OSUCCC – James) 300 W. 10th Ave. Columbus, OH 43210 Phone: 1-800-293-5066 | Email: jamesline@osumc.edu