Free radical analysis lab

Our specialty is the detection and characterization of free radicals. Although we focus on how chemicals can cause free radical formation, free radicals are important in the food industry (i.e., beer shelf life, vegetable oil stability) and can be used to determine the effectiveness of antioxidants used either for industrial or potential human applications. In addition, past work using mustard gas analogs helped develop an understanding  of the chemical activation mechanism of these compounds, which are used in the military. Since free radicals are found in virtually all industries, our specialization can have widespread applications. As an example, we are helping one collaborator determine if low intensity pulsed ultrasound can generate free radicals (a potential treatment for cartilage growth); we are assisting another collaborator with data showing the membrane fluidity of cells harvested from mice or grown in cell culture. This can illuminate how various fats can penetrate cell membranes and lead to dysfunction.