Rachel N. Carmody, Ph.D.

Affiliations: 
2012 Human Evolutionary Biology Harvard University, Cambridge, MA, United States 
Area:
Anthropology
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"Rachel Carmody"
Mean distance: 16.42 (cluster 10)
 
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Richard Wrangham grad student 2012 Harvard
 (Energetic consequences of thermal and non-thermal food processing.)
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Publications

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Carmody RN, Dannemann M, Briggs AW, et al. (2016) Genetic evidence of human adaptation to a cooked diet. Genome Biology and Evolution
Spanogiannopoulos P, Bess EN, Carmody RN, et al. (2016) The microbial pharmacists within us: a metagenomic view of xenobiotic metabolism. Nature Reviews. Microbiology
Smith AR, Carmody RN, Dutton RJ, et al. (2015) The significance of cooking for early hominin scavenging. Journal of Human Evolution. 84: 62-70
Roopchand DE, Carmody RN, Kuhn P, et al. (2015) Dietary Polyphenols Promote Growth of the Gut Bacterium Akkermansia muciniphila and Attenuate High-Fat Diet-Induced Metabolic Syndrome. Diabetes. 64: 2847-58
Carmody RN, Gerber GK, Luevano JM, et al. (2015) Diet dominates host genotype in shaping the murine gut microbiota. Cell Host & Microbe. 17: 72-84
Groopman EE, Carmody RN, Wrangham RW. (2015) Cooking increases net energy gain from a lipid-rich food. American Journal of Physical Anthropology. 156: 11-8
Carmody RN, Turnbaugh PJ. (2014) Host-microbial interactions in the metabolism of therapeutic and diet-derived xenobiotics. The Journal of Clinical Investigation. 124: 4173-81
David LA, Maurice CF, Carmody RN, et al. (2014) Diet rapidly and reproducibly alters the human gut microbiome. Nature. 505: 559-63
Carmody RN, Turnbaugh PJ. (2012) Gut microbes make for fattier fish. Cell Host & Microbe. 12: 259-61
Carmody RN, Weintraub GS, Wrangham RW. (2012) Reply to Wollstonecroft et al.: Cooking increases the bioavailability of starch from diverse plant sources Proceedings of the National Academy of Sciences of the United States of America. 109: E992
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