Tel: 020 8240 8289
Magali graduated from Kingston University, London in 2006 with a BSc (Hons) degree in Nutrition followed by a PhD in 2011 entitled: “The Impact of Digestion and Gut Bioavailability, in vitro, on the Polyphenolic Associated Activity of Cooked Culinary Herbs". She then obtained a Postgraduate Certificate in Teaching and Learning in Higher Education in 2013. Magali has taught at Kingston University, London and Oxford Brookes University before joining St Mary’s university, London.
Magali is now a Programme Director for the BSc Health and Exercise Science at the School of Sport, Health & Applied Science at St Mary’s University, London. She lectures on a number of modules on the undergraduate Nutrition and Health and Exercise Science programmes and the postgraduate MSc Nutrition programme. Magali is a Registered Nutritionist (AfN) in nutrition science, and a UK Anti-Doping (UKAD) accredited advisor and Educator.
Research focus on the health benefits of bioactive compounds of plant foods. Other interests include the psychology of food choice, functional foods and healthy ageing.
Peer Reviewed Publications
- Opara, E. I., & Chohan, M. (2014). Culinary herbs and spices: their bioactive properties, the contribution of polyphenols and the challenges in deducing their true health benefits. International journal of molecular sciences, 15(10), 19183-19202.
- Chohan, M., Naughton, D., Jones, L., & Opara, E. I. (2014) Determination of superoxide dismutase mimetic activity in common culinary herbs. SpringerPlus, 3(1), 578.
- Baker, I., Chohan, M. & Opara, E.I. (2013) The impact of cooking and digestion, in vitro, on the antioxidant, polyphenol and anti-inflammatory properties of common culinary spices. Plant Foods for Human Nutrition, 68(4), pp. 364-369.
- Chohan, M., Naughton, D., Jones, L., & Opara, E. I. (2012) An investigation of the relationship between the anti-inflammatory activity, polyphenolic content and antioxidant activities of cooked and in vitro digested culinary herbs. Oxidative Medicine and Cellular Longevity. ISSN (print) 1942-0900.
- Chohan, M., Forster-Wilkins, G., & Opara, E. I. (2008). Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS (*+) radical cation assay. Plant Foods for Human Nutrition, 63(2), 47-52.
Conference Communications and Published Abstracts
- Almehmadi, A., Lightowler, H. J., Clegg, M. E., & Chohan, M. (2018). The effect of whole and ground flaxseed on glycaemic and insulinaemic response. Proceedings of the Nutrition Society, 77(OCE1).
- Barra, P., Usman, S., Chohan, M. (2013). Using social media tools to engage students with course and subject area. HEA STEM: Annual Learning and Teaching Conference 2013: Where practice and pedagogy meet. University of Birmingham, UK.
- Baker, I., Chohan, M. & Opara, E.I. (2011). The impact of cooking and digestion on the antioxidant capacity and polyphenol content of common culinary spices. In: From plough through practice to policy; Nutrition Society Summer meeting, Reading, UK.
- Chohan, M., Naughton, D., Jones, L., & Opara, E. I. (2010). Investigation of the anti-inflammatory activity of cooked culinary herbs. In 25th International Conference on Polyphenols: Polyphenol Communications, Montpellier, France. (Awarded a grant by Kingston University Graduate Research School of £500 for travel costs).
- Chohan, M., Naughton, D., Jones, L., & Opara, E. I. (2009). The effect of cooking and digestion on the polyphenol profile of sage. Kingston University and St George’s University Hospital postgraduate research days. London, UK.
- Chohan, M., Naughton, D., Jones, L., & Opara, E. I. (2008). The Impact of digestion and absorption on the antioxidant capacities and total phenolic content of a selection of cooked culinary herbs. In 24th International Conference on Polyphenols: Polyphenols Communications, Salamanca, Spain.