Dr. Magali Chohan

Lecturer in Nutrition at the School of Life Sciences, UK.

London. UK.

Dr. Chohan is a Lecturer in Nutrition at the School of Life Sciences in Kingston University (KU). She has a passion for aromatic plants, which led to two diplomas in Aromatherapy (1995-1996).

She then worked as a part-time self-employed therapist, continued studying and attained two more diplomas: one in Advanced Herbal Medicine and another in Advanced Nutritional Medicine (2000-2002). These college courses stimulated her interest in nutrition and prompted her to obtain a BSc in Nutrition (2006), and PhD in Nutrition (2011).

Dr. Chohan started working several hours a week as a demonstrator on various modules in Life Sciences while studying for her PhD at KU. Once she graduated, she then became a lecturer on Nutrition modules, Food Science and Research Methods and Skills (statistics). She also supervises individual students for undergraduate and postgraduate projects. She is a Registered Nutritionist (UKVRN), and currently studying for a Post graduate Certificate in Learning & Teaching in higher education.

Dr. Chohan’s area of research is on bioactive compounds in food, with a focus on polyphenols in culinary herbs and spices. She presented her work at two international conferences on polyphenol in 2008 in Salamanca, Spain, and 2010 in Montpellier, France. She was invited to write an editorial for the French Scientific magazine Sciences et Avenir in 2008, and also published two original peer-reviewed articles (2008 and 2012). The latter investigated the antioxidant and anti-inflammatory effects of culinary herbs on colon cancer cells and healthy white blood cells. Her other research interests include: the potential health benefits of prebiotics and probiotics; current management strategies and novel approaches for Celiac disease; and the ageing process.

Dr. Chohan is a member of the Nutrition Society (NutSoc) and the British Herbal Medicine Association (BHMA). She has also attended many seminars for continuing personal development, ranging from “Phytotherapeutic Support in Reproductive Cancers” (MHRA-2007) to “Statistics for nutrition research” (NutSoc-2012).

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Publications, Proceedings and Editorials

Chohan, M, Naughton, D.P, Jones, L and Opara, E.I. An investigation of the relationship between the anti-inflammatory activity, polyphenolic content and antioxidant activities of cooked and in vitro digested culinary herbs. Oxidative Medicine and Cellular Longevity 2012. [Online], available at:

http://www.hindawi.com/journals/oximed/2012/627843/
Baker, I., Chohan, M and Opara E.I. The impact of cooking and digestion on the antioxidant capacity and polyphenol content of common culinary herbs. Presented at the Nutrition Society Summer Meeting, Reading, UK, July 2011
Chohan, M, Naughton, D.P, Jones, L and Opara, E.I. An investigation of the relationship between the anti-inflammatory properties and the polyphenolic antioxidant activity of culinary herbs. Polyphenols Communications 2010, 2: 361-362. Presented at the 25th International Conference on Polyphenols, Montpellier, France, August 2010
Chohan, M, Naughton, D.P, Jones, L and Opara, E.I. The impact of digestion and absorption on the antioxidant capacities and polyphenol concentrations of a selection of cooked culinary herbs. Polyphenols Communications 2008, 2: 695-695. Presented at the 24th International Conference on Polyphenols, Salamanca, Spain, July 2008

Chohan, M. «Consommation en hausse». Sciences et Avenir. France. N: 735, p53, August 2008.
Chohan, M., Forster-Wilkins, G. and Opara, E.I. Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS*+ radical cation assay Plant Foods for Human Nutrition 2008, 63(2): 47-52 DOI: 10.1007/s11130-007-0068-2

http://link.springer.com/article/10.1007/s11130-007-0068-2#page-1