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Amy Brown

Amy Brown, Ph.D.


Office: MEB 411 C
(808) 692-0907


  • Ph.D. in Human Nutrition, Virginia Tech, Blacksburg, VA
  • M.S. Nutritional Sciences, University of Hawaiʻi at Mānoa, Honolulu, HI



Textbook: Understanding Food Principles and Preparation by Amy Brown, Ph.D., R.D.

Research Focus

Clinical and bench research in the area of Medical Nutrition Therapy as it relates to foods that may hold therapeutic potential for disease.

Dean’s Certificate of Distinction





Selected Publications

  • Brown AC. Hepatotoxicity related to herbs and dietary supplements: Online table of liver toxicity case studies. Part 2 of 5 series. Food Chem Toxicol. 2017; 107(PtA):472-501.
  • Brown AC. Gluten sensitivity: problems of an emerging condition separate from celiac disease. Expert Rev Gastroenterol Hepatol. 2012; 6(1)43-55. doi:10.1586/egh.11.79. PubMed PMID: 22149581.
  • Brown AC, Devi Rampertab S, Mullin GE. Existing dietary guidelines for Crohn’s disease and ulcerative colitis. Expert Rev Gastroenterol Hepatol 2011; 5(3)411-425. doi:10.1586/egh.11.29. PubMed PMID: 21651358.
  • Brown AC, Onopa J, Hock P, Kaufusi P, Craig WJ, Kabasawa D, Dragull K, Levine AM, Baker JD. Traditional kava beverage consumption and liver function tests in a predominantly Tongan population in Hawaii. Clinical Toxicology 2007; 45 (5):549-556.
  • Brown AC, Liu J, Jadus MR, Reitzenstein JE. The anti-cancer effects of poi (Colocasia esculenta) on colonic adenocarcinoma cells in vitro. Phytotherapy Research 2005; 19:767-771.


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