|Dr. Heymsfield, left, tastes goat meat product, a leaner source of protein, Mrs. Gager observes|
Researchers at the SU Ag Center are interested in partnering on nutritional studies with Pennington which focuses on chronic disease research. Dr. Heymsfield was invited to see firsthand the ongoing research at the SU Ag Center in the sustainable plant and animal production system. The meeting was an opportunity for researchers to dialogue with Heymsfield on joint project possibilities. The Center scientists have developed value-added products from hibiscus and meat goat, which they displayed and discussed their health benefits. Hibiscus for example, has high anti-oxidant properties that prove beneficial in the treatment of hypertension, which plaques the African American population. Value-added products display included hibiscus tea, cookies, jelly as well as goat meat balls, sausage, ham, and nuggets.The discussion was very promising. When asked about the possibility of conducting a study to look into the benefits of hibiscus on diabetic/hypertensive patients, Dr. Heymsfield responded that Pennington can design a study for the SU Ag Center. He also suggested using a post doc at Pennington to focus on the study.
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Bridget Udoh(225) 771-5714