Christiani Jeyakumar Henry

Henry Christiani Jeyakumar

  • Professor, Department of Biochemistry
Joint Appointment(s)
  • Director, Singapore Institute for Clinical Sciences, A*STAR
Academic Qualifications
  • PhD, University of London, United Kingdom
  • MSc, University of London, United Kingdom
  • BSc, University of Bombay, India
Research Interest(s)
  • Nutrition and Health
  • Nutrition and Food Product Development
  • Body Composition and Growth
Recent Publications
  • 1. Haldar S, Chia SC, Henry CJ. 2017 Dec. Polyphenol-rich curry made with mixed spices and vegetables increases postprandial plasma GLP-1 concentration in a dose-dependent manner. European Journal of Clinical Nutrition. 1-4. doi: 10.1038/s41430-017-0069-7.
  • 2. Haldar S, Chia SC, Lee SH, Lim J, Leow MKS, Chan ECY, Henry CJ. 2017 Dec. Polyphenol-rich curry made with mixed spices and vegetables benefits glucose homeostasis in Chinese males (Polyspice Study): a dose–response randomized controlled crossover trial. European Journal of Nutrition. 1-13. doi: 10.1007/s00394-017-1594-9.
  • 3. Tan SY, Siow PC, Peh E, Henry CJ. 2017 Sep. Influence of rice, pea and oat proteins in attenuating glycemic response of sugar-sweetened beverages. European Journal of Nutrition. 1-9. doi: 10.1007/s00394-017-1547-3.
  • 4. Camps SG, Kaur B, Quek RYC, Henry CJ. 2017 Jul. Does the ingestion of a 24 hour low glycaemic index Asian mixed meal diet improve glycaemic response and promote fat oxidation? A controlled, randomized cross-over study. Nutrition Journal. 16(1). doi: 10.1186/s12937-017-0258-1.
  • 5. Lau ERL, Henry CJ. 2017 Jul. No influence of carbonation on glycemic response, gastric emptying, and satiety of sweetened drinks. Nutrition. 39-40:1-7. doi: 10.1016/j.nut.2017.02.001.