Biography:
Dr. Ali Imran is an Associate Professor in the Department of Food Science with over a decade of experience. He specializes in formulating plant-based nutraceutical interventions to combat oxidative stress-related ailments in both animal and human models. With over 150 publications in esteemed food science and nutrition journals, Dr. Imran has garnered expertise in his field. He has secured numerous competitive research grants pertinent to his area of expertise. Currently, he is investigating the impact of plant-based nutraceuticals on brain health using animal models. Additionally, Dr. Imran serves as a postdoctoral research fellow at the School of Agriculture, Food, and Ecosystems at the University of Melbourne, Australia. He has edited and authored over 10 book chapters emphasizing the health benefits of polyphenols.
Title : Role of black tea antioxidants in brain disorder
Title : Crude extract from Corn by products (silk and Cob) accelerate the functional restoration against compression injury to the sciatic nerve in a mouse model