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Faculty and Staff - Angela D. Myracle, PhD


School of Food and Agriculture
Food Science and Human Nutrition
5763 Rogers Hall, Room 108
University of Maine
Orono, ME  04469-5763

Phone: 207- 581-1617
Fax: 207- 581-1636





2010 Ph.D., Human Nutrition, Purdue University, West Lafayette, IN.

1999 M.P.H, Epidemiology, University of Alabama, Birmingham, AL.

1988 B.A. Foreign Language (German) University of Memphis, Memphis, TN.

1988 B.S. Biology (Vertebrate Zoology) University of Memphis, Memphis, TN.


Professional Experience | Courses Taught | Research Interests | Funded Projects | Publications | Professional Activities


Professional Experience

2012-present  Assistant Professor, Food Science and Human Nutrition, University of Maine, Orono, ME

2010-2012 Research Scientist/ Post-Doctoral Fellow, U. of Illinois, Urbana, IL

2006-2010 Teaching Assistant, Department of Foods and Nutrition, Purdue University

2004-2005 Research Assistant, Department of Foods and Nutrition, Purdue University

2001-2004 Project Coordinator, Department of Epidemiology, University of Alabama, Birmingham

1999-2000 Research Assistant, Department of Epidemiology, University of Alabama, Birmingham

1999-2000 Intern Investigator, Childhood Lead Poisoning and Prevention Project, Jefferson County Health Department, Birmingham, AL

1997-1999 Laboratory Manager, Department of Neurobiology, University of Alabama, Birmingham

1996-1997 Research Assistant, Division of Radiation Biology, University of Alabama, Birmingham

1993-1996 Research Assistant II / Laboratory Manager, Division of Nephrology, University of Alabama, Birmingham

1992-1993 Research Assistant I, Hypertension Program, University of Alabama, Birmingham

1991-1992 Medical Research Assistant / Laboratory Manager, Division of Pediatrics, University of Tennessee, Memphis

1989-1991 Senior Research Assistant, Division of Pediatrics, University of Tennessee, Memphis

1988-1989 Senior Laboratory Technician, Department of Physiology, University of Tennessee, Memphis



2010 Sigma Xi Graduate Student Poster competition winner – 1st place Life Sciences

2010 Department of Food and Nutrition Graduate Student Poster competition – Honorable Mention

2010 Nominated for Excellence in Teaching Award, Purdue University

2010 Nominated for Graduate Student Excellence Award, Purdue University

2010 Bisland Dissertation Fellowship, Purdue University

2009 Finalist for the Linus Pauling Institute Young Investigator Award, Portland, OR

2008 American Society of Nutrition, Travel Award

2007 Outstanding Teaching Assistant for the Dept. of Foods and Nutrition, Purdue University


Courses Taught

Purdue University

Intro to Nutrition for Majors

Intro to Nutrition for Non-Majors

Experience in Food Preparation Lab

Intro to Food Science Lab

Human Sensory Systems and Food Evaluation Lab

Nutrition Assessment


University of Maine

FSN  410 Nutritional Biochemistry

FSN 101 Intro to Nutrition

FSN 565 Type 2 Diabetes, Obesity and Food

New course for Spring 2017 FSN 265 Functional Concepts in Nutrition


Research Interests

The focus of my lab is to better understand the health benefits from whole foods, especially those health benefits resulting from phytochemicals contained in fresh fruits and vegetables.

  • Plant bioactives and their relationship to health and/or their beneficial impact on chronic diseases
  • Identifying functional food components that decrease oxidative stress, in vitro and in vivo
  • Bioavailability of phytochemicals
  • Nutrient quality of sustainable food systems
  • Quantitative and qualitative phytochemical profiling of whole foods
  • Phytochemical composition differences between organic foods and conventional foods
  • Phytonutrient content and product development with Elderberry, Aronia
  • Phytonutrient content of cold hardy plums
  • Zebrafish model and nutrient interaction


Funded Projects

Increasing Local Plum Production for Farm Market Diversification

Funding source: Maine Department of Agriculture

 Current Projects

Analyzing the phytochemical profiles and their stability in fresh Elderberries and Elderberry juice.  Incorporation of the Elderberry into products to evaluate the health effects in a diabetic rodent model.


Select Publications

Madian AG, Myracle AD, Diaz-Maldonado N, Rochelle, NS, Janle EM, Regnier FE. Differential Carbonylation of Proteins as a Function of in vivo Oxidative Stress. Journal Proteome Research. 10:3959-3972, 2011.

Madian AG, Myracle AD, Diaz-Maldonado N, Rochelle, NS, Janle EM, Regnier FE. Determining the effects of the Antioxidants on the Oxidative Stress Induced Carbonylation of Proteins. Analytical Chemistry. 83:9328-9336, 2011. 



American Society for Nutrition

Society for Free Radical Biology and Medicine

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