Dr. Schwartz’s laboratory investigates bioavailability, metabolism, and physiological significance of soy isoflavones, carotenoids, vitamin D, retinoids, isothiocyanates, tocopherols, and other nutrients and phytochemicals. Our expertise lies in the field of analytical chemistry where we develop and apply new methodologies, particularly tandem mass spectrometry, toward an understanding of dietary food components and their metabolites on cancer prevention and control in collaboration with other researchers. Dr. Schwartz is recognized as a leading scientist in analytical chemistry and a member of the Molecular Carcinogenesis and Chemoprevention research program at The Ohio State University Comprehensive Cancer Center (OSUCCC).
Dr. Schwartz is Director of the Center for Advanced Functional Foods Research and Entrepreneurship (CAFFRE), the Nutrient and Phytochemical Analytics Shared Resource (NPASR), and the Center for Advanced Processing and Packaging Studies (CAPPS). He brings decades of analytical expertise and a strong history of productive collaborative research efforts within the OSUCCC. One specific focus of investigation is on detection and identification of bioactive food components and their metabolites in biological specimens. The information gathered is used to guide the development of new functional food products targeted toward cancer prevention, monitor compliance in dietary interventions, conduct absorption, bioavailability and metabolism studies, investigate gene nutrient/phytochemical interactions, study polymorphisms in compound biotransformation among individuals and provide analytical tools to assist in understanding the role of specific metabolites in cancer prevention. We are now expanding into targeted metabolic profiling and untargeted global metabolomics, focusing on the relation between food and nutritional metabolomics and health outcomes.