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

Fats Tea Polyphenols Neoplasms In Vitro Techniques Fermentation Epigallocatechin Gallate Antioxidants Aerosols Polymerization Reactive Oxygen Species Seeds Obesity Persea Epigallocatechin Cocoa Gene Expression Cells Enzymes Oxidative Stress Lipase Cytotoxicity Catechin Tobacco Products Blood Glucose

Most Recent Papers

Clovamide, a Hydroxycinnamic Acid Amide, Is a Resistance Factor Against Phytophthora spp. in Theobroma cacao

Benjamin J. Knollenberg, Guo Xing Li, Joshua D. Lambert, Siela Maximova, Mark Guiltinan, 2020, Frontiers in Plant Science

Impact of Atomizer Age and Flavor on in Vitro Toxicity of Aerosols from a Third-Generation Electronic Cigarette against Human Oral Cells

José F. Ureña, Lauren A. Ebersol, Alexey Silakov, Ryan J. Elias, Joshua D. Lambert, 2020, Chemical Research in Toxicology on p. 2527-2537

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

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

Li Wang, Ling Tao, Lei Hao, Todd H. Stanley, Kuan Hsun Huang, Joshua D. Lambert, Penny M. Kris-Etherton, 2020, Journal of Nutrition on p. 276-284

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

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


Emmanuel Hatzakis, Eugene P. Mazzola, Rachel M. Shegog, Gregory R. 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


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

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

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

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

The role of the mitochondrial oxidative stress in the cytotoxic effects of the green tea catechin, (-)-epigallocatechin-3-gallate, in oral cells

Ling Tao, Sarah C. Forester, Joshua D. Lambert, 2014, Molecular Nutrition and Food Research on p. 665-676

Dietary cocoa reduces metabolic endotoxemia and adipose tissue inflammation in high-fat fed mice

Yeyi Gu, Shan Yu, Jong Yung Park, Kevin Harvatine, Joshua D. Lambert, 2014, Journal of Nutritional Biochemistry on p. 439-445

News Articles Featuring Joshua Lambert

Discovery of chemical clue may lead to solving cacao's black pod rot mystery

The finding of relatively high levels of the antimicrobial compound clovamide in the leaves of a disease-resistant strain of cacao has significant implications for breeding trees that can tolerate black pod rot, according to Penn State researchers who conducted a novel study.

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.

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?

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.

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.

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.

Institutes of Energy and the Environment announces seed grant recipients

Several Huck researchers are among the recipients of 2018-19 IEE seed grants.

Penn State food science professors upcycle the avocado seed as a food colorant

Avocados, the latest green berry craze containing over 20 vitamins and minerals in their flesh, have been found to contain vibrant orange food colorant capabilities within the compounds of their seeds.

There are health benefits to avocados that go beyond good fats, according to a new study

Researchers from Penn State University have found that avocado seed extract could successfully be used to reduce inflammation caused by white blood cells.