While most people think of foods as being comprised of fat, protein, vitamins and minerals, “there’s a whole lot more in there,” says Peterson, who was drawn to studying the compounds in food when she returned to graduate school after five years as a dietician. “There are hundreds of compounds. I’m very curious about what they do.”
Since arriving at the University of Minnesota just over a year ago, Peterson has been exploring the possible next steps in her research. In earlier studies at the University of Washington, she tested the effects of certain phytochemicals found in apiaceous vegetables – the carrot family – to see how those compounds might inhibit the development of cancer. The experiments showed positive results; the vegetables have something in them that slows down the effects of CYP1A2 on cancer-causing agents.
Her work in CFANS and with the University’s Cancer Center could take several paths:
Do other compounds found in the carrot family also inhibit the enzyme? What about citrus, which has some similar compounds and might also slow down the activation by enzymes? Or is there a way to get an amplifying effect from multiple cancer-preventing compounds?
Peterson, who is 36 and a native of California, expects to spend the rest of her career looking for answers to those questions. She’s also interested in nutrigenomics research – studying whether genetic differences will cause the enzymes to respond differently to the phytochemicals and their food sources. For her, the big breakthrough would be understanding how the compounds inside food work together to create combined effects. “We have to study diet patterns versus singular foods,” she says. “People don’t just eat one food or foods from just one family. We’re exposed to a variety of things at every meal.” |
