Dr. Ameer Taha is the Professor at the Department of Food Science and Technology. His lab uses mass-spectrometry-based ‘omic’ methods to quantify oxidized lipids and lipid-like environmental toxins in the food supply and to understand how they impact the brain.

Positions at UC Davis

• Professor, Food Science and Technology
• Taha Lab

Major Research Papers

Neurons regulate the esterification of bioactive lipid mediators in the brain of acid sphingomyelinase deficient mice, AY Taha, Á Gaudioso, M Moran-Garrido, SM Camunas-Alberca, ...Progress in Neuro-Psychopharmacology and Biological Psychiatry, 110896, 2023

LINOLEIC ACID-DERIVED OXYLIPIN SPECIES AND COGNITIVE FUNCTION IN TYPE 2 DIABETES MELLITUS, N Anita, F Kwan, S Ryoo, C Major-Orfao, W Lin, S Noor, K Lanctot, ...Canadian Journal of Diabetes 47 (7), S119, 2023

Storage Duration and Added Docosahexaenoic Acid Modify the Rates of Esterified and Free Oxylipin Formation in Infant Milk Formula, F Furlan Gonçalves Dias, BF Teixeira, TMFS Vieira, JMLN de Moura Bell, ...Processes 11 (10), 3045, 2023

Assessing Repeated Urinary Proline Betaine Measures as a Biomarker of Usual Citrus Intake during Pregnancy: Sources of Within-Person Variation and Correlation with Reported Intake, CD French, CD Arnold, AY Taha, R Engle-Stone, RJ Schmidt, ...Metabolites 13 (8), 904, 2023

Relationships between CYP450-sEH oxylipins, small vessel disease markers, and regional neuroimaging in Alzheimer’s disease and mild cognitive impairment WZ Lin, D Yu, LY Xiong, NZ Anita, N Liang, Q Shen, M Ozzoude, ...Alzheimer's Association International Conference