Biochemistry & Pharmacology: Open Access
Open Access
ISSN: 2167-0501
ISSN: 2167-0501
Adefegha S Adeniyi
Lecturer II,Department of Biochemistry, Federal University of Technology
Dr. Adefegha obtained a Bachelor of Science Degree in Biochemistry from the University of Ado-Ekiti, Ekiti State and graduated with a Second Class Upper division in 2004. After the compulsory National Youth Service programme, he enrolled for his Masters Degree programme at the Department of Biochemistry, University of Ibadan, Nigeria in 2006.While on his Masters Degree programme, he demonstrated high level of dedication to his academic study and concluded the programme with a Ph.D grade. He recently bagged a PhD in Applied Biochemistry from the Federal University of Technology, Akure, Nigeria.
Dr. Adefegha is presently occupying a teaching and research position as Lecturer II, in the Department of Biochemistry, Federal University of Technology, Akure, Nigeria. He has worked on the antioxidative, antidiabetic, antihypertensive and neuro-degenerative properties of tropical plant foods with his current focus on spices as dietary intervention in the management of type 2 diabetes and hypertension, and neuro-degeneration associated with diabetes. His efforts and keen interest in research have led him to having about twenty five (26) publications in national and international peer-reviewed journals, comprising ten (10) pubmed and fifteen (16) scopus indexed articles.
Dr. Adefegha's research interests focus on critical role of phenolic-rich foods in disease prevention and health promotion. This focus is contributing to the innovative advances in the areas of functional foods and nutraceuticals in order to advance food safety and food security in addition to malnutrition and hunger challenge. In the course of his elegant biochemical studies on spices, in which he investigated the effects of some tropical spices on hypercholesterolemia and key enzymes linked to Non insulin-dependent diabetes mellitus in Rats, he found out that some of the spices used in the preparation of pepper soup; a vital delicacy in Nigeria possessed hypocholesterolemic, antihyperglycemic and antioxidant effects in vitro and in vivo.