Robert DiSilvestro currently serves as a Professor of Nutrition at Ohio State University. He received his Ph.D. in Biochemistry from Texas A&M in 1982 and his B.S. in Biochemistry from Purdue University in 1975. He is a member of several scientific societies including, the American Institute of Nutrition and the Society for Experimental Biology & Medicine. Dr. DiSilvestro currently teaches classes in nutrition and has also taught courses in biochemistry. He is the coauthor of a best selling college nutrition textbook called Perspectives in Nutrition.
1982. Texas A&M University. Ph.D. in Biochemistry
1975. Purdue University. B.S. in Biochemistry
Research areas
Dr. DiSilvestro has done research in a number of areas that range from the biochemistry and physiology of metalloproteins to applied human nutrition and pharmacology. In the latter area, Dr. DiSilvestro is designing drugs and nutraceuticals that will affect body processes to prevent or treat diseases, while producing minimal to no side effects. Much of this research involves antioxidant effects, which consists of reducing or preventing oxidant stress, which can be useful for everything from cancer prevention to improving exercise performance. Included in Dr. DiSilvestro’s antioxidant research is work on inflammation, where an essential body component, the immune system, becomes unbalanced and produces excess oxidant stress. This concept of balance in biological systems is an important theme in Dr. DiSilvestro’s work.
Dr. DiSilvestro has authored and/or co-authored about 80 peer-reviewed, research journal articles, one research book on minerals in nutrition, and several book chapters. He has also written and spoken on origins issues. Examples of the latter are:
Invited writing for the Boston Review (MIT Press) titled: Where's the Evidence?
Invited speaker at conference titled: Religion and Science: Tension, Accommodation and Engagement
Guest lecturer for multiple years in Ohio State University course: Creation and Evolution: Differing World Views