Faculty and Staff - Angela Myracle, PhD
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.
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
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
University of Maine
FSN 410 Nutritional Biochemistry
FSN 101 Intro to Nutrition
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
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.
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