About

Mary Ann Lila is the David H. Murdock Distinguished Professor of Food Bioprocessing and Nutrition Sciences at North Carolina State University. Her research focuses on bioactive phytochemical components and their capacity to mitigate immunosuppression and inflammation. She specializes in rigorous structural characterization of phytoactive metabolites, elucidation of potentiating phytochemical interactions, bioavailability and bioaccessibility, and functional ingredient characterization. Her work includes research on edible protein-phytoactive colloidal aggregate formulations as functional food ingredients and for attenuation of food allergies. Professor Lila investigates how the combination of flavonoid-rich diets and routine aerobic exercise may potentiate cognitive benefits and reduce cognitive decline in aging populations through mechanisms mediated by the gut microbiome. She has held various service roles, including Director of the Plants for Human Health Institute and Vice-President of the Global Institute for Bioexploration (GIBEX). Her academic background includes a Ph.D. in Plant Biology from the University of Wisconsin, Madison, and degrees in Plant Pathology and Horticultural Sciences from the University of Illinois. Her numerous awards include the Senior Outstanding Global Engagement Award, the Copernico Bronze Medal for research in food technology and nutrition, and the Babcock-Hart Award, among others. She is actively involved in professional memberships and serves on editorial and advisory boards related to food science and biology.

Research topics

• Biology
• Political Science
• Food science
• Biotechnology
• Business
• Economics
• Botany
• Medicine
• Marketing
• Geography
• Ecology
• Biochemistry
• Chemistry
• Chromatography
• Environmental health
• Agroforestry
• Economic growth

Selected publications

• Protecting Skin from UV Exposure with Dietary Polyphenols: Comparison of Phenolic Metabolites in an Ex Vivo Skin Explant Model

  Journal of Agricultural and Food Chemistry · 2026-03-14

  articleSenior authorCorresponding

  Dietary berry consumption generates circulating gut-derived phenolic metabolites linked to systemic health benefits, yet their roles in enhancing skin resilience against environmental stressors are unclear. This study evaluated the protective effects of wild blueberry polyphenolic metabolites on ex vivo human skin biopsies exposed to ultraviolet irradiation. The metabolites were derived from exogenous fermentations (with Lactiplantibacillus plantarum 299 V, L. plantarum Vega, or Bacillus subtilis PXN21), a standardized mixture reflecting metabolites circulating after human gastrointestinal (endogenous) fermentation, or nonfermented berry compounds. Metabolites from the endogenous fermentation treatment provided the most comprehensive protection against UV-irradiation damage, reducing 4-hydroxynonenal protein adducts by 47.4% ± 9.9%, increasing hemeoxygenase-1 expression by 173% ± 26%, and mitigating elastin degradation by 82.8% ± 4.9%. Exogenous fermentation treatments varied in their protective capacities across different markers, reflecting their individualized metabolite profiles and bioactivities. Collectively, these findings demonstrate that blueberry-derived metabolites can enhance skin resilience, highlighting their photoprotective potential.

  PublisherDOI

• Wild blueberries and cardiometabolic health: a current review of the evidence

  Critical Reviews in Food Science and Nutrition · 2026-01-24

  article

  Ait.) are North American perennial plants rich in polyphenols, including flavonoids, beneficial to human health. This article provides a summary of the evidence and perspectives presented at an expert symposium that focused on wild blueberries and cardiometabolic health. Topics covered include historical perspectives, food matrix and bioavailability, clinical and translational evidence on blueberries and cardiometabolic health, mechanisms of action, the role of the gut microbiome, knowledge gaps, and future research. Overall, data support that acute and chronic wild blueberry consumption can favorably affect measures of cardiometabolic health and related health outcomes such as the gut microbiota and cognitive function. Mechanistically, data suggest wild blueberry polyphenols, particularly anthocyanins, mediate the cardiometabolic benefits of dietary blueberries by acting on multiple targets. However, the cardiometabolic health benefits of wild blueberry consumption are equivocal, and future research should aim to understand factors and mechanisms contributing to individual and subgroup responses. Future studies should also investigate comprehensive biomarkers of cardiometabolic health and explore standardized methodological and precision nutrition approaches. Finally, evaluation and confirmation of wild blueberry phytochemicals, dosing strategies and food matrix interactions are needed to strengthen clinical trial designs and extend dietary recommendations to broader public health benefits.

  PublisherDOI

• Edible Insects in Food Product Development, Incorporation into Food Products, Innovative Food Applications, Sensory Evaluation and Consumer Acceptance

  2026-02-05

  book-chapterSenior author

  The commercialization of insect products can only be expedited with the introduction of efficient cost-effective processing techniques and the development of improved consumer-friendly and versatile formulations. Therefore, finding creative solutions to efficiently transform edible insect biomass into consumer-friendly ingredients and products is a real challenge for both the academic and industry sectors. This chapter focuses on innovative food applications using edible insects as an abundant, nutritive and versatile raw material for novel ingredients and products. Resource-efficient production strategies for delivering high-value insect products, with an emphasis on scalable processing strategies, such as enzymatic hydrolysis, spray drying and complexation techniques are discussed. Moreover, optimization tools have been applied to achieve attractive-looking, high-value-added insect ingredients with desirable physicochemical and techno-functional properties.

  PublisherDOI

• Partially hydrolyzed lentil and pea protein isolates: Techno-functional properties and bioactivity

  Food Chemistry · 2026-02-26

  articleOpen access

  This study investigated the impact of enzymatic hydrolysis on the techno-functional and bioactive properties of lentil (LPI) and pea (PPI) protein isolates. Tryptic hydrolysis of LPI and PPI with a target degree of hydrolysis (DH ~1%) reduced the amount of larger molecular weight (Mw) subunits in the lentil (LPH) and pea (PPH) protein hydrolysates. Upon hydrolysis, total solid solubility (TSS) and colloidal stability of lentil and pea proteins were improved at their isoelectric point, however, TSS of LPH was decreased at neutral pH, likely due to protein aggregation from hydrolysis-induced unfolding and heat inactivation of the enzyme. Both LPH and PPH expressed slightly reduced emulsifying activity compared to their parental protein isolates; this phenomenon may be attributed to the reduced surface hydrophobicity and the reduced diffusion-driven interfacial adsorption found in the hydrolysates. Lastly, hydrolyzed protein ingredients showed increased bioactivity, including higher total phenolic contents. • Lentil and pea protein isolates were partially hydrolyzed with a target DH ~1%. • High Mw protein subunits such as 11S, 8S, and 7S were degraded to smaller peptides. • The partial proteolysis enhanced the solubility of protein ingredients at pH 4.5. • Foaming capacity and stability of lentil protein ingredients were improved. • Proteolysis increased total phenolic contents in both pulse protein dispersions.

  PublisherDOI

• Phenolic Acid Metabolites Generated via Lactic Acid Bacteria Fermentation of Wild Blueberries: Comparison to Circulating Gut-Derived Metabolites from Endogenous Fermentation

  Journal of Agricultural and Food Chemistry · 2026-04-27

  articleSenior authorCorresponding

  were used to track the structural changes in polyphenolic composition in wild blueberry treatments after 72 h fermentation, and to compare metabolites from exogenous fermentation to those reported to be produced by human gut-derived catabolism. Shifts in the profiles of flavonoids, anthocyanins, proanthocyanidins, phenolic acids, and phenolic acid conjugates (some putatively identified for the first time in wild blueberries) were quantified. While glucuronide and sulfate conjugates of phenolic acids (which rely on human enzymes) are not produced in vitro, exogenous fermentation can, depending on the conditions, replicate a broad range of the bioactive phenolic acids generated by endogenous fermentation of wild blueberries in the human gut. Exogenous fermentation may therefore yield more standardized and physiologically relevant phenolic profiles than an unfermented blueberry extract for use in translational preclinical research on berry health benefits.

  PublisherDOI

• Identification and functional characterization of BAHD acyltransferases associated with anthocyanin acylation in blueberry

  Horticulture Research · 2025-02-10 · 3 citations

  articleOpen access

  Abstract Blueberry is promoted as a super food with several health properties derived from chlorogenic acid and anthocyanin. Previous studies indicated that anthocyanin acylation and the content of chlorogenic acid could affect their level of absorption and biological activity. In this study, a genome-wide association study was performed to identify loci associated with anthocyanin and chlorogenic acid and characterize the candidate genes controlling anthocyanin acylation. Two stable loci controlling anthocyanin acylation and glucose specific glycosylation were confirmed on chromosomes 2 and 4, respectively, while no stable loci associated with chlorogenic acid were identified. Two acyl-CoA acyltransferases named VcBAHD-AT1 and VcBAHD-AT4 were identified as best candidate genes controlling anthocyanin acylation. Interestingly, the two genes clustered in acyl-CoA acyltransferases clade III, a clade that is not commonly associated with anthocyanin acylation. A virus-induced gene silencing approach optimized for silencing VcBAHD-AT1 and VcBAHD-AT4 in the whole blueberry fruits, confirmed the role of these two genes in anthocyanin acylation. Overall, this study establishes the foundation to develop a molecular marker to select for higher acylated anthocyanin and delivered a method for rapid functional characterization of genes associated with other fruit related traits in blueberry. Also, the study adds evidence that during the evolution of acyl-CoA acyltransferases multiple routes led to the emergence and/or fixation of the anthocyanin acyltransferase activity. These outcomes advance knowledge about the genes controlling anthocyanin acylation in blueberries and that extend to other plants. Selecting new blueberry cultivars with higher acylated anthocyanin levels could potentially increase absorption of this health-related bioactive.

  PublisherDOI

• Bioavailability and pharmacokinetics of (poly)phenols following consumption of selected blueberries and a blueberry-rich protein bar by adult males and females: a randomized, crossover, controlled trial

  American Journal of Clinical Nutrition · 2025-02-01 · 3 citations

  articleOpen access

  It is commonly believed that higher nutrient content equates to healthier foods and that food processing lowers nutrient content, although bioavailability studies often indicate otherwise. Blueberries, a rich source of (poly)phenols with proven health benefits, provide a feasible model to evaluate phytochemical bioavailability following consumption of raw and processed fruits. This study evaluates the effect of processing on the bioavailability of (poly)phenols following consumption of 4 interventions: 2 blueberry varieties (i.e., Elliott and Olympia) selected based on differing (poly)phenol content and in vitro bioaccessibility, a (poly)phenol-rich protein bar providing an equivalent amount of blueberries, and a control beverage. This blinded, randomized, 4-way crossover, controlled trial ( n = 18; 42.06 ± 12.53 y; body mass index [BMI] 24.75 ± 2.97 kg/m 2 ) fed 1 serving (150 g) of Elliott and Olympia blueberries and a (poly)phenol-rich protein bar containing 1 serving of Elliott blueberries, compared with a macronutrient-matched control beverage. (Poly)phenols and metabolites were analyzed in blood and urine over 48 h, with bioavailability and pharmacokinetics assessed via linear mixed-effects repeated measures ANOVA. Recovery of metabolites was similar following consumption of blueberry varieties of differing (poly)phenol composition, with higher total urinary recovery after Elliott blueberry relative to Olympia blueberry and protein bar (21% and 29%, respectively). Serum AUC was similar across berry-derived treatments, whereas differences in maximum concentration (C max ) and time at maximum concentration (T max ) were observed; for example, urinary recovery of 3-methoxycinnamic acid-4-O-glucuronide was similar following Elliott blueberry and protein bar ( P = 1.00), whereas C max was 1.24 h later after Elliott blueberry compared with protein bar (T max = 3.84 compared with 2.60 h). Alternatively, C max for 3-(3-hydroxyphenyl)propanoic acid was higher following Elliott blueberry compared with Olympia blueberry and protein bar (26.63 and 25.32 ng/mL higher, respectively). Differing berry (poly)phenol content and bioaccessibility only minimally affect bioavailability following consumption of blueberries relative to a blueberry-rich protein bar, suggesting (poly)phenol-dense foods, such as bars and snacks, could provide similar health benefits as raw fruits. Further studies using other crops are required to assess if these findings are translatable. This trial was registered at clinicaltrials.gov as NCT04175106.

  PublisherDOI

• VacCAP, a community-based project to develop advanced breeding tools to improve fruit quality in blueberry and cranberry

  Acta Horticulturae · 2025-11-01

  article
  PublisherDOI

• Berry Fruit Extracts as Topical Cosmeceuticals for Skin Health Applications: A Systematic Review

  Cosmetics · 2025-04-23 · 2 citations

  reviewOpen access

  Berries are a popular source of natural bioactive compounds with distinctive aspects and sensory attributes. In this review, the term “berry” refers to generally round, small, colorful, and juicy fruits with English common names ending in “berry”. They have high phenolic content, which has been linked to their health-relevant properties. To gather information on the potential of berries for treating skin inflammatory diseases, this systematic review was conducted following PRISMA guidelines (PROSPERO registration number CRD 42024549567), based on studies from PubMed, Scopus, Web of Science, and Embase. It focused on preclinical murine model studies, with bias and methodological quality assessed using SYRCLE’s RoB tool. Studies showed evidence that berries have anti-inflammatory and antioxidant properties due to compounds like anthocyanins, cyanidins, polyphenols, and catechins. Berry exposure reduced oxidative stress markers, such as malondialdehyde, carbonylated proteins, nitric oxide, 8-OHdG, and pyrimidine dimers. This stress reduction was associated with NF-κB and COX-2 pathway downregulation, lower IL-6, IL-1β, TNF-α, and MAPK, and increased IL-10. Morphological outcomes included increased collagen, elastin, glycosaminoglycans, and proteoglycans and reduced metalloproteinases. Bias analysis revealed a low risk, suggesting reliable studies. Berry treatments improved wound healing and extracellular matrix (ECM) production, supporting their potential in pharmaceutical topical formulation.

  PublisherOA PDFDOI

• Down the Rabbit Hole: How Digital Media Shapes Public Perceptions of Food Science and Technology Research (And How We Can Safeguard Science Integrity and Credibility)

  Annual Review of Food Science and Technology · 2025-02-19 · 4 citations

  reviewOpen access1st authorCorresponding

  Professionals and practitioners in food science and technology navigate a minefield of challenges stemming from the convergence of science, scientific inquiry and research, and online mass and social media. Misinterpretations and politicized debates occur frequently in online media, where food- and diet-related topics have an avid following, and conflicting information or incomplete coverage may occasionally undermine public trust in the integrity of food science research from both academia and industry. Leveraging a broad landscape analysis of scientific and popular lay journal reports, we catalog a series of food science and technology topics that have been popularized in online forums, sometimes at the expense of scientific accuracy. Finally, we detail some guidelines and tools that may assist food science and technology academics, industry professionals, science publishers, and online journalists in rigorously safeguarding the integrity and credibility of research reports that reach the lay consumer through social and online media channels.

  PublisherDOI

Frequent coauthors

• Mary H. Grace

  North Carolina State University

  186 shared

• Gad G. Yousef

  North Carolina State University

  171 shared

• Randy B. Rogers

  102 shared

• Ilya Raskin

  Rutgers, The State University of New Jersey

  79 shared

• Mário G. Ferruzzi

  Arkansas Children's Nutrition Center

  71 shared

• John W. Erdman

  65 shared

• Elvira González de Mejı́a

  University of Illinois Urbana-Champaign

  60 shared

• Débora Esposito

  North Carolina State University

  59 shared

Labs

• Mary Ann LilaPI

Education

• Ph.D., Food Science and Technology

  University of California, Davis

  1995

• M.S., Food Science and Technology

  University of California, Davis

  1991

• B.S., Food Science and Technology

  University of California, Davis

  1989

Awards & honors

• Senior Outstanding Global Engagement Award, Office of Global…
• Copernico Bronze Medal, awarded by Provost Giorgio Zauli, Un…
• David H. Murdock Distinguished Professor, 2010-present
• Babcock-Hart Award, 2020
• Spitze Land-Grant Professorial Career Excellence Award, 2007