Joshua Lambert

Associate Professor of Food Science

Joshua Lambert

Research Summary

Dietary polyphenols in prevention of obesity and fatty liver disease; efficacy and mechanisms of action of food-derived phytochemicals in prevention of lung cancer; biotransformation, bioavailability and potential hepatotoxicity of dietary phytochemicals

Huck Affiliations

Publication Tags

Tea Polyphenols Epigallocatechin Gallate Fats Fermentation Epigallocatechin Polymerization Cysteine Reactive Oxygen Species Mice In Vitro Techniques Gene Expression Lipase Neoplasms Green Tea Liver Enzymes Blood Glucose Body Weight Metabolites Digestion Pigments Starch Heating Cocoa

Most Recent Papers

A Moderate-Fat Diet with One Avocado per Day Increases Plasma Antioxidants and Decreases the Oxidation of Small, Dense LDL in Adults with Overweight and Obesity: A Randomized Controlled Trial.

L Wang, L Tao, L Hao, T Stanley, K Huang, Joshua Lambert, Penny Kris-Etherton, 2020, The Journal of nutrition on p. 276-284

Mitigation of nonalcoholic fatty liver disease in high-fat-fed mice by the combination of decaffeinated green tea extract and voluntary exercise

Weslie Y. Khoo, Benjamin J. Chrisfield, Sudathip Sae-tan, Joshua D. Lambert, 2020, Journal of Nutritional Biochemistry

Impact of atomizer age and flavor on in vitro toxicity of aerosols from a third-generation electronic cigarette against human oral cells

J Urena, L Ebersol, Alexey Silakov, Ryan Elias, Joshua Lambert, 2020, Chemical Research in Toxicology

Impact of electronic cigarette heating coil resistance on the production of reactive carbonyls, reactive oxygen species and induction of cytotoxicity in human lung cancer cells in vitro

Silvia Cirillo, Jose F. Urena, Joshua D. Lambert, Fabio Vivarelli, Donatella Canistro, Moreno Paolini, Vladimiro Cardenia, Maria Teresa Rodriguez-Estrada, John P. Richie, Ryan J. Elias, 2019, Regulatory Toxicology and Pharmacology

Flavanol polymerization is a superior predictor of α-glucosidase inhibitory activity compared to flavanol or total polyphenol concentrations in cocoas prepared by variations in controlled fermentation and roasting of the same raw cocoa beans

Kathryn C. Racine, Brian D. Wiersema, Laura E. Griffin, Lauren A. Essenmacher, Andrew H. Lee, Helene Hopfer, Joshua D. Lambert, Amanda C. Stewart, Andrew P. Neilson, 2019, Antioxidants

Perseorangin

Emmanuel Hatzakis, Eugene P. Mazzola, Rachel M. Shegog, Gregory Ray Ziegler, Joshua D. Lambert, 2019, Food Chemistry on p. 15-22

Bitter taste sensitivity, food intake, and risk of malignant cancer in the UK Women’s Cohort Study

Joshua D. Lambert, Sarah R. VanDusen, Jennie E. Cockroft, Elizabeth C. Smith, Darren C. Greenwood, Janet E. Cade, 2019, European Journal of Nutrition on p. 2111-2121

IN VITRO ANTIOXIDANT AND CANCER INHIBITORY ACTIVITY OF A COLORED AVOCADO SEED EXTRACT

Deepti Dabas, Ryan Elias, Gregory Ziegler, Joshua Lambert, 2019, International Journal of Food Science on p. 7

Development and characterization of a pilot-scale model cocoa fermentation system suitable for studying the impact of fermentation on putative bioactive compounds and bioactivity of cocoa

Kathryn C. Racine, Andrew H. Lee, Brian D. Wiersema, Haibo Huang, Joshua D. Lambert, Amanda C. Stewart, Andrew P. Neilson, 2019, Foods

Anti-Inflammatory Properties of a Colored Avocado Seed Extract

Deepti Dabas, Gregory Ziegler, Joshua Lambert, 2018, ADVANCES IN FOOD TECHNOLOGY AND NUTRITIONAL SCIENCES Open J. on p. 35-39

Most-Cited Papers

The chemistry and biotransformation of tea constituents

Shengmin Sang, Joshua D. Lambert, Chi Tang Ho, Chung S. Yang, 2011, Pharmacological Research on p. 87-99

Hepatotoxicity of high oral dose (-)-epigallocatechin-3-gallate in mice

Joshua D. Lambert, Mary J. Kennett, Shengmin Sang, Kenneth R. Reuhl, Jihyeung Ju, Chung S. Yang, 2010, Food and Chemical Toxicology on p. 409-416

Inhibition of key digestive enzymes by cocoa extracts and procyanidins

Yeyi Gu, William J. Hurst, David A. Stuart, Joshua D. Lambert, 2011, Journal of agricultural and food chemistry on p. 5305-5311

Inhibition of starch digestion by the green tea polyphenol, (-)-epigallocatechin-3-gallate

Sarah C. Forester, Yeyi Gu, Joshua D. Lambert, 2012, Molecular Nutrition and Food Research on p. 1647-1654

(-)-epigallocatechin-3-gallate inhibits pancreatic lipase and reduces body weight gain in high fat-fed obese mice

Kimberly A. Grove, Sudathip Sae-Tan, Mary J. Kennett, Joshua D. Lambert, 2012, Obesity on p. 2311-2313

(-)-Epigallocatechin-3-gallate increases the expression of genes related to fat oxidation in the skeletal muscle of high fat-fed mice

Sudathip Sae-Tan, Kimberly A. Grove, Mary J. Kennett, Joshua D. Lambert, 2011, Food and Function on p. 111-116

Dietary cocoa ameliorates obesity-related inflammation in high fat-fed mice

Yeyi Gu, Shan Yu, Joshua D. Lambert, 2014, European Journal of Nutrition on p. 149-158

Anticancer and anti-inflammatory effects of cysteine metabolites of the green tea polyphenol, (-)-epigallocatechin-3-gallate

Joshua D. Lambert, Shengmin Sang, Jungil Hong, Chung S. Yang, 2010, Journal of agricultural and food chemistry on p. 10016-10019

Tea consumption is inversely associated with weight status and other markers for metabolic syndrome in US adults

Jacqueline A. Vernarelli, Joshua D. Lambert, 2013, European Journal of Nutrition on p. 1039-1048

Does tea prevent cancer? Evidence from laboratory and human intervention studies

Joshua D. Lambert, 2013, American Journal of Clinical Nutrition on p. 1667S-1675S

News Articles Featuring Joshua Lambert

Jun 08, 2020

Research team to study food resilience in the face of catastrophic global events

An interdisciplinary team of Penn State professors has received $3 million from Open Philanthropy to study food resilience in the face of potentially catastrophic global events.

Full Article

Nov 08, 2019

An Avocado a Day Could Lower “Bad” Cholesterol, Says New Study

Most of us don’t need much of an excuse to include more avocados in our diet. Whether it’s morning avocado toast or party-ready guacamole, avocados are a lusciously creamy addition to our meals and snacks. But what if their benefits could go well beyond taste?

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Nov 06, 2019

An Avocado A Day May Keep Bad Cholesterol At Bay

They say “an apple a day keeps the doctor away”, but a new study from Penn State found an avocado a day can keep your cholesterol at bay.

Full Article

Nov 06, 2019

An avocado a day keeps the heart doctor (and cholesterol) away

Does your mouth water at the idea of creamy avocado on a slice of toast? According to new research from Penn State, one avocado a day may help lower so-called “bad” cholesterol or low-density lipoprotein (LDL) cholesterol.

Full Article

Oct 28, 2019

One avocado a day helps lower 'bad' cholesterol for heart healthy benefits

Move over, apples — new research from Penn State suggests that eating one avocado a day may help keep “bad cholesterol” at bay. According to the researchers, bad cholesterol can refer to both oxidized low-density lipoprotein (LDL) and small, dense LDL particles.

Full Article