Mr Gilbert Ampem

Research project: Novel Strategies for Limiting the Dietary Ingestion of Toxic Lipid Oxidation Products (LOPs) in Humans


High concentrations of cytotoxic and genotoxic aldehydes are generated as secondary lipid oxidation products (LOPs) in unsaturated fatty acid (UFA)-rich culinary oil exposed to standard frying practices.The ingestion of these compounds gives rise to deleterious health effects. This study will explore the establishment and implementation of a series of NMR-linked chemometrics/computational intelligence technique (CIT) strategies – supported by LC-MS/MS firstly, targeted on the recognition of molecular ‘patterns' of toxic LOPs generated in culinary and marine oil. It will also involve the development and testing of new culinary frying oil with modified UFA contents. The project will also involve the development and testing of novel regenerating/self-regenerating antioxidant formulations, and the use of monolayerforming dialkylpolysioxanes to suppress such LOPs, together with agents which serve to block the uptake of LOPs by foods fried in culinary oil. Further investigations will focus on ‘state-of-the-art' epidemiological estimations of dietary LOP intake in human populations.

  • Research degree: PhD
  • Title of project: Novel Strategies for Limiting the Dietary Ingestion of Toxic Lipid Oxidation Products (LOPs) in Humans
  • Research supervisor: Professor Declan Naughton
  • Other research supervisor: Dr Adam Le Gresley


To develop my competence as an expert in medicinal chemistry and other aspects of drug design and synthesis for the greatest benefit to mankind and also, become a productive biochemist and food scientist with strong research skills thereby contributing immensely to human nutrition and human health and its issues through teaching, research and outreach activities.

Areas of research interest

  • Pharmarcology
  • Toxicology
  • Pharmacy
  • Food science
  • Biochemistry


  • BSc Biochemistry (First Class Honours), University of Cape Coast, Ghana
  • MSc Food Science (Cum Laude), Stellenbosch University, South Africa

Funding or awards received

  • Overall Best Graduating Biochemistry Student (BSc)
  • SHARE Capacity Intra-ACP Mobility Scholarship (MSc)
  • Doctoral Training Alliance Scholarship (PhD)


  • Le Gresley, A., Ampem, G., Grootveld, M. & Naughton, D. P. (2020). Real-World Evaluation of Lipid Oxidation Products and Legislated Metals in French Fries from Two Chain Fast-Food Restaurants. Nature Scientific Reports \Submitted\
  • Percival, B. C., Wann, A., Zbasnik, R., Schlegel, V. Edgar, M., Zhang, J., Ampem, G., Wilson, P., Le Gresley, A., Naughton, D. & Grootveld, M. (2020). Evaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a 1H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic Amine-Rich Fermented Product. Nutrients, 12 (3): 753 – 783. DOI: 10.3390/nu12030753. 
  • Le Gresley, A., Ampem, G., Grootveld, M., Percival B. C. & Naughton, D. P. (2019). Characterisation of Peroxidation Products Arising from Culinary Oils Exposed to Continuous and Discontinuous Thermal Degradation Processes. Food and Function, 10: 7952 – 7966.
  • Percival B., Savel, E., Ampem, G., Gibson, M., Edgar, M., Jafari, F., Woodason, K., Frederick, K., Wilson, P. & Grootveld, M. (2019). Molecular Composition of and Potential Health Benefits Offered by Natural East African Virgin Sunflower Oil Products: A 400 MHz 1H NMR Analysis Study. International Journal of Nutrition, 3 (3): 22 – 43. DOI: 10.14302/issn.2379-7835.ijn-19-2677.