Dr. Sheau Ching Chai is the principal investigator of CHAI Nutrition and Health Laboratory of the Department of Behavioral Health at the University of Delaware. She is the primary investigator of all clinical research studies conducted at CHAI. The focus of her research is the role of functional foods and dietary supplements in the prevention and reduction of age- and nutrition-related chronic diseases. Functional foods are foods that contain greater quantities of essential nutrients that could provide a health benefit beyond basic nutrition.

Dr. Chai's previous research studies included the consumption of apples, dried plums, blueberries, and tart cherries. Her research findings have shown that several plant-derived foods are able to reduce the risks of cardiovascular disease and bone health.

Our Mission: Learn how antioxidant properties in certain fruits and vegetables can improve cardiovascular, bone, and cognitive health.