Antioxidants Research Lab

The Antioxidants Research Laboratory conducts basic and clinical studies on the biochemical basis and functional outcomes of antioxidant nutrients and related phytochemicals to determine their role in health promotion and disease prevention during the aging process via modulation of oxidative stress, inflammation, and glucoregulation.

View Full Lab Info @ HNRCA


More From Our Site


Diane L. McKay

Diane McKay is the program director for Friedman's Online Graduate Certificate Programs. A scientist in the Antioxidants Laboratory at the JMHNRCA, McKay holds a PhD in Human Nutrition, and currently is researching antioxidant-rich foods and formulas on oxidative stress and clinical outcomes as well as effects of multivitamin supplementation.

Jeffrey B. Blumberg

Dr. Blumberg is a Professor in the Friedman School of Nutrition Science and Policy and also serves as a Senior Scientist in the Antioxidants Research Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University. His research is focused on the biochemical basis for the role of antioxidant nutrients and their dietary requirements in promoting health and preventing disease during the aging process via changes in status of oxidative stress, glucoregulation, and inflammation.

Five Tufts Researchers Are Among World’s Most Influential

Work by these scientists is most frequently cited by their colleagues....

Five Tufts researchers have been named to Thomson Reuters' 2015 list of the World’s Most Influential Scientific Minds. The list recognizes the top thinkers in 21 fields who between 2003 and 2014 published the most papers cited highly by other scientists. “When peers read and cite the work they find the most useful and significant, it is a concrete, quantifiable marker of esteem,” the report notes. Thomson Reuters is a multinational media and information company.

Oliver Chen

Dr. Oliver Chen is the Director of the Antioxidants Research Laboratory at the JM USDA Human Nutrition Research Center on Aging and an Associate Professor in the Friedman School of Nutrition Science and Policy at Tufts University. His research efforts are directed at elucidating health benefits of phytochemicals, as well as functional foods with the whole food concept that the maximum health benefit is produced when all nutrients in a given food are acting in a synergistic/additive manner.

Elizabeth Johnson

More information coming soon. 

Award Winners at Experimental Biology Meeting

Three students in Friedman's Biochemical and Molecular Nutrition graduate program, as well as three HNRCA-affiliated Friedman professors received honors at this year's Experimental Biology meeting. 

There is no content to display.

Whoops. Something is wrong here. You shouldn't being seeing this. Please try to load the page again.