Culinary herbs have shown to possess a range of bioactive properties that are purported to protect against the development of chronic diseases. Their anti-inflammatory activity is one of such property, which have shown to be retained/increased by preparative and digestive processes. However, culinary herbs are commonly consumed as part of a meal. Therefore, to gain true insight into their role as a dietary contributors of this protective property, the bioactivity of culinary herbs in combination with other foods needs to be investigated
My interest in the total well-being of people and consumption of healthy food spans back to when I was a child with reading food labels. This made Food Science and Technology a choice course for my undergraduate degree. After gaining some practical experience post-graduation, the undying passion for further research, the quest for healthy food production and contribution of my quota to the field of Food Science and Technology, made me opt for Food Innovation for my master's degree.
My interest in my research topic ‘In Vitro, in vivo and ex vivo investigations of the anti-inflammatory properties of culinary herbs when combined with non-herb foods' can be attributed to my interest in understanding the properties of Moringa oleifera after it was used by an individual with Sickle Cell Disease.