Chioma Obinna

In a world increasingly dominated by highly processed foods, which contribute to oxidative stress and chronic diseases such as obesity, type 2 diabetes, and non-alcoholic fatty liver disease (NAFLD), Azeezat Folakemi Abdus-Salam is leading a nutritional revolution grounded in science and tradition. As a Master of Science student and Graduate Research Assistant at Georgia State University, she is exploring how everyday whole foods can serve as powerful tools for disease prevention and health promotion.

Abdus-Salam’s earlier research, conducted in Nigeria, investigated the therapeutic potentials of indigenous foods. Her 2014 studies on Blighia sapida (ackee) leaf extracts in diabetic models, and the antioxidant properties of fermented beverages like Obiolor and Pito, were published in the Journal of Ethnopharmacology and Food Science & Nutrition, garnering 118 citations as of 2020. These works underscore how African plants and traditional diets can help manage clinical nutritional deficiencies and mitigate chronic illnesses. “Science can amplify what’s already here,” she says.

A graduate of Fountain University, where she earned a B.Sc. in Biochemistry & Nutrition in 2013, Abdus-Salam completed her first Master’s in Biochemistry (Nutrition focus) at the University of Lagos, College of Medicine in 2018. Mentored by Professors H.O.B. Oloyede and T.O. Ajiboye, she co-authored four research papers in 2014, focusing on diabetes management and disease prevention.

In her study on Blighia sapida, rats induced with Type 1 diabetes via alloxan were treated with varying doses of the leaf extract. The highest dose (400mg/kgBW) reduced blood glucose by 65.65%, demonstrating comparable efficacy to the standard antidiabetic drug glibenclamide. The extract also enhanced antioxidant defenses and addressed cardiovascular risks by reducing LDL and increasing HDL levels.

In another study published the same year, Abdus-Salam assessed the health benefits of Obiolor and Pito, two traditional Nigerian drinks. These beverages, processed through fermentation, not only improved nutrient bioavailability but also inhibited aflatoxin-induced oxidative damage in liver cells. This demonstrated their potential in protecting against oxidative stress—a key factor in diabetes and liver damage.

Beyond research, Abdus-Salam is a visionary entrepreneur. She founded Tastiquette Ventures, a small-scale food enterprise committed to crafting nutrient-rich foods from locally sourced ingredients. Her flagship product, Ogi Fortified, is a multigrain version of the traditional corn-based cereal. By incorporating sprouting and fermentation, she has enhanced its protein digestibility, fiber content, and probiotic value—making it a functional food designed for satiety, gut health, and metabolic wellness.

“This is a step toward better nutrition,” she says, aligning her work with the Buy Naija to Grow the Naira initiative while also addressing public health challenges.

Her academic excellence has been recognized with awards including the 2010 Academic Excellence Award from Fountain University and the 2013 Best Undergraduate Researcher in Medicinal Plant Research from the Nigerian Society for Experimental Biology.

Currently working in the Molecular Nutrition Laboratory under Dr. Rafaela Feresin at Georgia State University, Abdus-Salam is investigating how blueberry supplementation affects liver oxidative stress, insulin resistance, and fibrosis in mice on a Western diet. Her work seeks to uncover how antioxidant-rich foods can counteract the physiological effects of high-fat, high-sugar diets.

“This work isn’t just about preventing disease in a lab model—it’s about translating food-based interventions into real, practical solutions for communities most at risk,” she explains.

What makes her current research especially impactful is its clinical application. The team is conducting human clinical trials in prediabetic and prehypertensive women, evaluating how blueberry intake influences early-stage metabolic markers. Abdus-Salam emphasizes the importance of this focus: “Much of the clinical research in nutrition centers on men. Our study aims at prevention for women—particularly middle-aged and menopausal women—who are often underrepresented in clinical science.”

Building on her foundational work in Nigeria, Abdus-Salam now uses advanced molecular tools like Western blotting, gene expression profiling, and animal models of metabolic disease, linking her laboratory research with culturally sensitive, community-based dietary solutions.

“Global health is personal,” she says. “Whether in Atlanta or Lagos, food choices are influenced by culture—and that culture can be part of the solution.”

Abdus-Salam’s interdisciplinary and international approach represents the future of nutrition science—one that merges molecular biology, traditional knowledge, and public health. Having presented her findings at numerous academic conferences, including the upcoming American Society for Nutrition (Nutrition 2025), she is emerging as a compelling voice in the global effort to align nutrition with health equity.