Home
Center for Drug Design's Research on Popcorn Additive, Diacetyl (DA), and its relationship with Alzheimer's Disease featured in Chemical & Engineering News (C&EN)
A recently reported study out of the laboratories of Prof Robert Vince (Director, Center for Drug Design), raises concern about chronic exposure of workers in industry to a food flavoring ingredient used to produce the distinctive buttery flavor and aroma of microwave popcorn, margarines, snack foods, candy, baked goods, pet foods and other products. Evidence that the ingredient, diacetyl (DA), intensifies the damaging effects of an abnormal brain protein linked to Alzheimer’s disease has been found. The study appears in American Chemical Society's (ACS) journal, Chemical Research in Toxicology and has been featured in July 23 edition of the Chemical and Engineering News magazine of ACS.
Last Seminar: Presented by Priscilla L. Yang, PhD
Associate Professor
Department of Microbiology and Immunobiology
Harvard Medical School
Yang laboratory uses methods drawn from both biology and chemistry to study host-pathogen interactions at the molecular and pathway levels. They develop tools to precisely manipulate and monitor the infection of host cells by viruses and then use these tools to (1) understand how viruses perturb normal biochemical equilibria in the host cell, (2) define the consequences of these perturbations, and (3) exploit this knowledge in the design of therapeutic strategies. Owing to their significant contributions to human morbidity and mortality, the current research models being studied include hepatitis B virus (HBV), hepatitis C virus (HCV), and dengue virus (DENV).
EMPLOYMENT OPPORTUNITY: Post-doctoral Opening in CDD - Click Here


