Skip to content

Faculty Profile

Vermont Dia

Assistant Professor

Food Chemistry
Food Bioactives

865.974.7265

Food Science Bldg.
2510 River Dr.
RM 209
Knoxville, TN 37996

Email

Education

Ph D, University of Illinois at Urbana-Champaign, Food Science and Human Nutrition, 2011
MS, University of the Philippines Los Banos, Food Science, 2005
BS, University of the Philippines Los Banos, Food Science, 2001

Current Research

Our laboratory works on the isolation and identification of biologically active molecules from foods focusing on bioactive peptides and phenolics. The biological activities are evaluated using in vitro models of human macrophages and cancer cell lines. Anti-inflammatory effects and how to circumvent cancer chemoresistance are major topics of interests.

Publications

Sullivan AC, Pangloli P, Dia VP. 2018. Impact of ultrasonication on the physicochemical properties of sorghum kafirin and in vitro pepsin-pancreatin digestibility of sorghum gluten-like flour. Food Chemistry. 240: 1121-1130.

Dia VP, Pangloli P. 2017. Epithelial-to-mesenchymal transition in paclitaxel-resistant ovarian cancer cells is downregulated by luteolin. Journal of Cellular Physiology. 232: 391-401.

Price SJ, Pangloli P, Krishnan HB, Dia VP. 2016. Kunitz trypsin inhibitor in addition to Bowman-Birk inhibitor influence stability of lunasin against pepsin-pancreatin hydrolysis. Food Research International. 90: 205-215.

Dia VP, Krishnan HB. 2016. BG-4, a novel anticancer peptide from bitter gourd (Momordica charantia), promotes apoptosis in human colon cancer cells. Scientific Reports. 6:33532.

Dia VP, Pangloli P, Jones L, McClure A, Patel A. 2016. Phytochemical concentrations and biological activities of Sorghum bicolor alcoholic extracts. Food and Function. 7: 3410-3420.

The flagship campus of the University of Tennessee System and partner in the Tennessee Transfer Pathway.

Facebook
Twitter
Instagram
Follow by Email