Chris Gill

Senior Lecturer, School of Biomedical Sciences
Senior Lecturer, Faculty Of Life & Health Sciences

https://orcid.org/0000-0003-4335-7571

Phone+442870123181
Emailc.gill@ulster.ac.uk

Cromore Road, Coleraine Campus
BT52 1SA Coleraine
United Kingdom

Source: Scopus
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Personal profile

Biography

Dr Chris Gill holds a PhD from Ulster University (2000). He is Senior lecturer (2014) in nutrition at Ulster University and thematic leader for “Phytochemicals and gut microbiota in health and diseases” within the Northern Ireland Centre for Food and Health (NICHE).His research focuses on the influence of diet on cancer risk investigated through in vitro, animal and human models. Dr Gill has published 30+ research papers, six book chapters and one patent.He is Co-investigator on the JPI/BBSRC funded VALID: valerolactones and healthy ageing: linking dietary factors, nutrient biomarkers, metabolic status and inflammation with cognition in older adults BB/P028225/1, and was work-package leader on two EU projects focusing on diet and health properties seaweed. HYFFI (2008-2011). Hydrocolloid derivatives as functional food ingredients (FP 7-SME-2007-1- 222470. and SWAFAX (2010-2013). Seaweed derived anti-inflammatory agents and antioxidants. (FP7-SME-2010-1- 262519).Dr Gill has acted as a member of the Scientific Advisory Board for Nordforsk National Centres of Excellence programme (2008-2013) and is a member of the Danish Peer Review College since 2008. An expert panel member for The Swedish Research Council FORMAS (2016-2018) and The Research Council of Norway (2017-2018). He is also an editor for the European Journal of Nutrition (2014) and a recipient of the Ulster University Distinguished Research Fellowship (2015).

Research InterestsHuman digestiondietary phytochemicals (Terrestrial/Marine)pre/probioticsthe role of colonic microbiota on gut health.Teaching InterestsGastrointestinal tract EpidemiologyResearch methodologiesAdministrative RolesCourse Director (MSc) Food & Nutrition ProgrammeModule co-ordinator for a range of nutrition modules.

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2212 Citations
24 h-Index
50 Article
1 Conference contribution
1 Conference article
1 Special issue
2 More
- 1 Review article
- 1 Working paper

Aryl hydrocarbon Receptor activation during in vitro and in vivo digestion of raw and cooked broccoli (brassica oleracea var. Italica)
Koper, J. EB., Kortekaas, M., Loonen, L. MP., Huang, Z., Wells, J. M., Gill, C. IR., Pourshahidi, L. K., Mc Dougall, G., Rowland, I., Pereira-Caro, G., Fogliano, V. & Capuano, E., 1 May 2020, In : Food and Function. 11, 5, p. 4026-4037 12 p.
Research output: Contribution to journal › Article

Open Access
File
6 Downloads (Pure)
Endocannabinoids, endocannabinoid-like molecules and their precursors in human small intestinal lumen and plasma: does diet affect them?
Tagliamonte, S., Gill, C. IR., Pourshahidi, L. K., Slevin, M., Price, RK., Ferracane, R., Lawther, R., O'Connor, G. & Vitaglione, P., 26 Oct 2020, In : European Journal of Nutrition. 13 p.
Research output: Contribution to journal › Article

Open Access
File
18 Downloads (Pure)
Identifying Key Predictors of Cognitive Dysfunction in Older People Using Supervised Machine Learning Techniques: Observational Study
Rankin, D., Black, M., Flanagan, B., Hughes, C., Moore, A., Hoey, L., Wallace, J., Gill, C., Carlin, P., Molloy, A., Cunningham, C. & McNulty, H., 16 Sep 2020, In : JMIR Medical Informatics. 8, 9, p. 1-23 23 p., e20995.
Research output: Contribution to journal › Article

Open Access
File
54 Downloads (Pure)
Modest improvement in CVD risk markers in older adults following quinoa (Chenopodium quinoa Willd.) consumption: a randomized-controlled crossover study with a novel food product
Pourshahidi, L. K., Caballero, E., Osses, A., Hyland, B., Ternan, N. G. & Gill, C. IR., 1 Oct 2020, In : European Journal of Nutrition. 59, 7, p. 3313-3323 11 p.
Research output: Contribution to journal › Article
1 Citation (Scopus)
Phenyl-γ-valerolactones and healthy ageing: Linking dietary factors, nutrient biomarkers, metabolic status and inflammation with cognition in older adults (the VALID Project)
Angelino, D., Caffrey, A., Moore, K., Laird, E., Moore, AJ., Gill, C. IR., Mena, P., Westley, K., Pucci, B., Boyd, K., Mullen, B., McCarroll, K., Ward, M., Strain, S., Cunningham, C., Molloy, A. M., McNulty, H. & Del Rio, D., 10 Jun 2020, In : Nutrition Bulletin. 9 p.
Research output: Contribution to journal › Special issue

Open Access
File
10 Downloads (Pure)

Biography

Aryl hydrocarbon Receptor activation during in vitro and in vivo digestion of raw and cooked broccoli (brassica oleracea var. Italica)

Endocannabinoids, endocannabinoid-like molecules and their precursors in human small intestinal lumen and plasma: does diet affect them?

Identifying Key Predictors of Cognitive Dysfunction in Older People Using Supervised Machine Learning Techniques: Observational Study

Modest improvement in CVD risk markers in older adults following quinoa (Chenopodium quinoa Willd.) consumption: a randomized-controlled crossover study with a novel food product

Phenyl-γ-valerolactones and healthy ageing: Linking dietary factors, nutrient biomarkers, metabolic status and inflammation with cognition in older adults (the VALID Project)