Krupp Center for Integrative Research
The UC San Diego Krupp Center for Integrative Research (KCIR) is pleased to announce a Request for Applications (RFA) for Research Collaboration Support. This program provides mentoring, collaboration, and in-kind research resources for integrative medicine clinician-scientists interested in practice-embedded research.
Mushroom-based Product for COVID-19 (MACH-19)
clinicaltrials.gov/ct/show/NCT04667247
Chinese Herbal Formula for COVID-19 (MACH-19)
clinicaltrials.gov/ct/show/NCT04939415
Welcome to our study and thank you for your participation!
Dr. Sanjay Agarwal and his team are studying how diet may affect pain and inflammation in women with endometriosis. The goal of this study is to find out if changing what you eat can help reduce the painful symptoms of endometriosis.
Kathleen – Dietitian
kabundy@health.ucsd.edu
Phoebe – Health Coach
psenowitz@health.ucsd.edu
Chloe – Study Coordinator
c1delgadoramirez@health.ucsd.edu
Nutrition can influence inflammation, hormone balance, and the bacteria in your gut. These factors can affect symptoms of endometriosis and may be improved by certain dietary strategies. In this study, we are examining if a whole-food, plant-based diet can reduce the pain of endometriosis and improve quality of life by reducing inflammation in the body.
As a study participant, you will receive complimentary personalized dietary counseling at three points during the intervention. Each session will last about 30–45 minutes.
You will take part in a series of four weekly cooking demonstration videos, where you’ll explore new foods, learn how to prepare balanced plant-based meals, and build your cooking skills. Each cooking class will take about 1.5 hours.
To help you get started, you’ve received a pantry bag with key ingredients for the classes. You’ll need to have some basic pantry staples on hand and purchase fresh produce each week.
Throughout the study, you will also receive educational materials to support learning about nutrition and plant-based diets.
During the study, we will call you on two different days at three timepoints to complete a 24-hour food recall with one of our staff. At the beginning of the study (week 1), mid-point (week 6), and at the end of the study (week 12). At each timepoint, we will call you on 2 different days to obtain a detailed report of your food and beverage intake over the previous 24hrs.Please use the following portion size reference to help in providing details of portion sizes you are eating
As part of this study, we recommend consuming key plant-based food groups and avoiding animal-based products and processed foods. The following instructions will help you complete the diet. Please read the documents carefully, watch the videos in their entirety, and contact the research team if you have any questions.
In the cooking demonstration series orientation during your second nutrition visit, we will review the cooking manual and menus, pantry bag ingredients, resources, equipment needs, what to expect, and how to set yourself up for success with whole foods plant-based cooking at home. Please reference pages 14–16 in your manual for organizing tips and 6 easy recipes to get started.
There will be one video class weekly over 4 weeks. You can choose any day or time during the week for cooking. You may consider dedicating a consistent weekly time for grocery shopping and cooking.
Each Friday, you will receive an email with the following:
For the 4 week period, please complete each weekly activity in the manual.
Please review the 2 videos on kitchen equipment and cutting techniques before the start of class.
To become familiar with a variety of cooking techniques, follow the links for short instructional videos in the Appendix–Basic Cooking Techniques, pages 57–61.
In class one we will be focusing on food and diet quality for balanced meals. Please reference pages 6–17 for educational information with weekly activity and pages 75–77 for class recipes in your cooking class manual.
Miso Soup, Steamed Greens, French Lentils, Quinoa & Radish Salad, Roasted Seed & Herb Dressing, Fruit Compote
Pantry Bag items to use:
Wakame flakes: 1 tsp + 1 Tbsp
Sesame seeds: ½ cup
Umeboshi vinegar: 3 Tbsp
Toasted sesame oil: 2 Tbsp
Lentils: 1 cup
Brown rice vinegar: 4 Tbsp
Miso: 1 tsp
Fresh items to purchase:
2 carrots
3 stalks celery
1 bunch green onions
1 bunch Italian parsley
1 leek
1 bunch radishes
Fresh fruit to equal 4 cups
1 bunch greens (chard, kale, collards)
Pantry or purchase:
½ cup dried fruit
Quinoa
Stoneground mustard
Olive oil
Please prepare the following before the start of class:
In class two we are focusing on phytonutrients which are compounds found in plant foods that help our bodies become healthy. Please reference pages 18–28 for educational information and pages 78-80 for class recipes in your cooking class manual.
Sweet Vegetable Drink, Colorful Massaged Kale Salad, White Bean Hummus, Cauliflower Millet Mash, Shitake Mushroom Gravy, Cucumber Citrus Seaweed Salad
Pantry Bag items to use:
Kombu: 1 inch piece
Wakame: 1 Tbsp
Dried shiitake mushrooms: 4–5
Sesame seeds: 2 Tbsp
Millet: 1 cup
Dried white beans: 1 cup
Tahini: 3 Tbsp
Kudzu: 1 Tbsp
Tamari: 2 Tbsp
Miso: 2 Tbsp
Fresh items to purchase:
1 bunch scallions
1 bunch parsley
1 onion
3 carrots
½ cup cabbage
2 cucumbers
1 orange
1 bunch kale
1 winter squash (kabocha, acorn, butternut, etc.)
1 lemon
2 cups cauliflower
Pantry or purchase:
Frozen corn (or fresh)
Raw almonds
Please prepare the following before the start of class:
In class three we are focusing on functional foods. Functional foods are foods that have been studied and used for their health-promoting, disease-preventing properties. Please reference pages 29–39 for educational information and pages 81–84 for class recipes in your cooking class manual.
Kukicha Tea, Sautéed Greens & Garlic, Adzuki Beans & Squash, Brown Basmati Stir Fry, Roasted Roots with Sea Vegetables, Fruit Water Sauté.
Pantry Bag items to use:
Dulse: 1 Tbsp
Sesame oil: 2 Tbsp
Adzuki beans: 1 cup
Kukicha tea
Tamari: 2 Tbsp
Brown rice vinegar: 1 Tbsp
Kudzu: 1 Tbsp
Fresh items to purchase:
Fresh fruit: 4 cups (about 4 pieces of medium-sized fruit)
Root vegetables: 4 cups (e.g., 4 carrots, 1 sweet potato, 1 large beet)
Winter squash from last week: 2 cups
1 onion
2 stalks celery (or other stir-fry vegetable)
1 bunch greens
Pantry or purchase:
Brown rice
Garlic
Please prepare the following before the start of class:
Night Before
Day of
In class three we are focusing on meal planning and how to sustain a whole foods, plant-based diet in the future. Please reference pages 40-55 for educational information and pages 85–87 for class recipes in your cooking class manual.
Colorful Cabbage Coleslaw, Buckwheat Patties, Marinated Tempeh & Gravy, Veggie Au Gratin, Fruit Smoothie
Pantry Bag items to use:
Pumpkin seeds: 1 cup
Buckwheat: 2 cups
Umeboshi plum paste: 1 Tbsp
Kudzu: 1 Tbsp
Brown rice vinegar: ½ cup
Tamari: 2 Tbsp
Fresh items to purchase
1 head cauliflower
½ cup onion
3 carrots
½ cup winter squash
1 head green cabbage
1 cup red cabbage
1 bunch kale
2 oranges
1 cup fresh fruit
Pantry or purchase
½ cup almonds
¼ cup nuts
6 cloves garlic
1 package tempeh
3 Tbsp maple syrup
Dried rosemary or thyme
Please prepare the following before the start of class:
Night Before
Day of
The UC San Diego Krupp Center for Integrative Research (KCIR) Krupp Endowed Fund (KEF) is soliciting applications for funding beginning July 1, 2026. These awards are funded up to $50,000 per year for 1–2 years, up to $100,000 total. Applicants must be responsive to the Primary Aim, Primary Objective, and Research Priorities as described below.
This study aims to assess the feasibility of a 12-week anti-inflammatory diet (ITIS) among Long-COVID (PASC) patients. This study also explores diet-induced changes in clinical symptoms and plasma inflammatory marker levels. The intervention includes individualized dietary counseling and 2 weeks of a Long-COVID ITIS diet plan including a food basket of key ingredients, recipes, and manuals to learn how to follow an anti-inflammatory diet.
Study analysis in progress.
This randomized, placebo-controlled study aimed to determine the feasibility and potential effects on glutathione status using a Whole-Food Plant-Based (WFPB) diet among an adult population with type-2 diabetes. The intervention group included educational classes and meal-planning recommendations aiming to increase the intake of glutathione-rich foods.
This pilot study investigated how a short-term anti-inflammatory diet might reduce pain and inflammation in individuals with rheumatoid arthritis (RA). Over a two-week period, participants followed a diet rich in omega-3 fats, antioxidants, and anti-inflammatory ingredients like turmeric, while avoiding pro-inflammatory foods such as red meat, gluten, and lactose. Researchers observed improvements in joint tenderness, swelling, and overall disease activity, suggesting dietary changes may complement standard RA treatments.
Read the published abstract on the 2019 ACR/ARP Annual Meeting site.