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Cognitive Preservation: Mitochondrial Approaches to Support an Aging Brain with Dr. Siobhan Mitchell
November 12 @ 8:00 pm - 10:00 pm EST
Siobhan Mitchell is the chief scientific officer of MitoQ. Dr. M. has a PhD in Neuroscience from SUNY Albany. With over 60 papers published on the topic of nutritional neuroscience, she has held roles at the three largest food companies in the world (Unilever, Nestle and Pepsico).
Dr. M conducted trials in Europe, North America and Asia, investigating the effects of nutrition on cognitive decline, mood and performance. Siobhan has given talks on nutrition at conferences all over the world and holds seven patents on mood and cognitive food products.
Dr. Mitchell in Her Own Words
I have a PhD in neuroscience, and have spent the past 25 years researching how nutrition affects the brain, especially how it delays brain aging. This passion widened towards understanding how every part of our body ages, and what we can do about it. I have worked on metabolic health.
My plan to do pharmaceutical research was detoured when I became passionate about nutrition. What we eat has so much more power to change the trajectory of our health than taking a pill after the damage is done. I have spent 15 years in functional food and medical nutrition and also led a group working on digital health interventions for mental wellbeing and weight loss.
I’m particularly excited about a University of Colorado trial assessing how mitochondrial functional foods can improve vascular health in older women. Almost everyone knows exercise is supposed to help with heart health, but it’s been shown that exercise isn’t cardioprotective in post-menopausal women. So, if older women can’t get the benefits of exercise for their heart, we’re eager to find out if mitochondrial fortification can help keep their vasculature healthy via reducing oxidative stress. This is a truly innovative study, since it addresses a major problem for maintaining health after a certain age.