معرفی
Professor Jan Frank, Ph.D., leads the Department of Food Biofunctionality at the Institute of Nutritional Sciences, University of Hohenheim. He serves as Dean of the Faculty of Natural Sciences and chairs the Research Center for Health Sciences steering committee. His research focuses on micronutrient bioavailability, vitamin E metabolism, and phytochemical absorption mechanisms using in vitro models and human trials.
Key research trends across 137+ publications include:
- Vitamin E congeners metabolism and pharmacokinetics
- Curcuminoids and flavonoids bioavailability enhancement
- Micronutrient interactions in gastrointestinal digestion
- Phytochemical effects on lipid metabolism and oxidative stress
- Carotenoids and tocochromanols in food matrices
- Dietary interventions for metabolic syndrome and aging
Awards and editorial roles:
- Editor-in-Chief of NFS Journal (since 2015)
- Associate Editor for Nutrition and Plant Foods for Human Nutrition
- Founding President of the Society of Nutrition and Food Science
His laboratory employs in vitro digestion/Caco-2 models, cell culture, and advanced chromatography for studying bioactive compounds. Current grants involve DFG International Research Training Group AMAIZE-P (phosphate-maize interactions) and Carb-Q-4-Health (carbohydrate quality research). Former Ph.D. advisees include Damaris Beitze (DRC maternal nutrition), Semaw Ferede Abera (Ethiopian NCD risks), and Laila Eleraky (Tanzanian farmer nutrition).
