{"version":"1.0","provider_name":"Biochemistry","provider_url":"https:\/\/carleton.ca\/biochem","author_name":"cuthemeedtr5","author_url":"https:\/\/carleton.ca\/biochem\/author\/cuthemeedtr5\/","title":"Biochemistry Professor Researches Using Food as Medicine - Biochemistry","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"13BwcUEap6\"><a href=\"https:\/\/carleton.ca\/biochem\/2010\/biochemistry-professor-researches-using-food-as-medicine\/\">Biochemistry Professor Researches Using Food as Medicine<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/carleton.ca\/biochem\/2010\/biochemistry-professor-researches-using-food-as-medicine\/embed\/#?secret=13BwcUEap6\" width=\"600\" height=\"338\" title=\"&#8220;Biochemistry Professor Researches Using Food as Medicine&#8221; &#8212; Biochemistry\" data-secret=\"13BwcUEap6\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/carleton.ca\/biochem\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","description":"(Ottawa)&nbsp;\u2013 &nbsp; Ashkan Golshani, a biology professor at 杏吧原创 University, is looking at turning food into medicine. Golshani is one of 10 recipients of this year\u2019s 杏吧原创 Research Achievement Awards. The recipients were honoured this week as part of 杏吧原创\u2019s Research Days celebration. His research proposes to create foods that have increased beneficial compounds so [&hellip;]"}