Professor Frank heads the Department of Food Biofunctionality at the Institute of Nutritional Sciences of the University of Hohenheim. He is the dean of the Faculty of Natural Sciences and the chairman of the governance board of the Research Center for Health Sciences at the University of Hohenheim. He is the founding president of the Society of Nutrition and Food Science e.V., Editor-in-chief of NFS Journal, Associate Editor of Nutrition, and editorial board member of the Journal of Nutritional Biochemistry, PharmaNutrition, BioFactors, and Plant Foods for Human Nutrition.

His research interests lie in factors that determine the absorption, metabolism, and elimination of the different vitamin E congeners and phytochemicals (such as curcuminoids and flavonoids) and in developing novel strategies to overcome the low intrinsic oral bioavailability of phytochemicals, as well as in understanding the biological activities of these potentially health-beneficial bioactives.

Congratulations Dr. Joana Abou-Rizk!

Joana investigated the nutritional status of mothers and infants among Syrian refugees in Lebanon and  defended her doctoral dissertation on October 26, 2023. She gave a clear and insightful presentation and impressed the examination board with her profound knowledge of her topic and the research area. So, congratulations are in order! 

Go nuts!

Dr. Frank was consulted as a nutrition expert by the makers of „Darwin gefällt das“, a German podcast telling stories about the „epic fails of human history“. In the episode „Coco Nuts“, Anna Bühler tells her co-host Christian Alt the story of August Engelhardt, a nudist and vegetarian who founded a coconut-cult on the Pacific island Kabakon in 1902. Engelhardt promoted the idea that eating only coconuts would lead to a divine state of immortality. If you want to find out if following a diet exclusively based on coconuts is a good idea, you can listen to the podcast here.

Highlighted recent publications

Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion.

Food Chem 378: 132053, IF 7.514.

The inhibitory activity of curcumin on P-glycoprotein and its uptake by and efflux from LS180 cells is not affected by its galenic formulation.

Antioxidants10: 1826, IF 7.675.

Cytotoxicity, cellular uptake, and metabolism to short-chain metabolites of 11'-α-tocomonoenol is similar to RRR-α-tocopherol in HepG2 cells.

Free Radic Biol Med 177: 24-30, IF 7.376. 

Increasing post-digestive solubility of curcumin is the most successful strategy to improve its oral bioavailability: a randomized cross-over trial in healthy adults and in vitro bioaccessibility experiments.

Mol Nutr Food Res 65: 2100613, IF 5.914.

Location and Variety but Not Phosphate Starter Fertilization Influence the Profiles of Fatty Acids, Carotenoids, and Tocochromanols in Kernels of Modern Corn (Zea maysL.) Hybrids Cultivated in Germany.

J Agric Food Chem 69: 2845–2854, IF 5.279.

α-Tocopherol transfer protein does not regulate the cellular uptake and intracellular distribution of α- and γ-tocopherols and -tocotrienols in cultured liver cells.

Redox Biology 19: 28-36, IF 7.793.

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