Krupp Center for Integrative Research
Center Base Path
research
Dietary Interventions to Improve Vision
This study aims to determine whether increasing consumption of a Whole-Food Plant-Based (WFPB) diet can improve visual function in open-angle glaucoma (OAG) patients. Study outcomes are measured before and after a 6-month intervention including dietary counseling, online cooking classes, health coaching, and support group sessions.
Study Activities
The purpose of this study is to determine whether increasing consumption of a Whole-Food Plant-Based (WFPB) diet can improve visual function in open-angle glaucoma (OAG) patients. The 6-month intervention includes learning and adapting to the Whole Food Plant-Based diet through dietary counseling, online cooking classes, health coaching, and support group sessions. The diet consists of key plant foods and limits animal-based products and processed foods. The study activities also include three visits to complete assessments and questionnaires that address the study's clinical objectives.
Participant Benefits
Dietary orientation, expert nutrition counseling, and wellness health coaching; WFPB diet education materials and resources; pantry items and groceries to help with cooking classes, recipes, and manuals to learn and practice healthy eating.
Eligibility Criteria
Men or women ages 18-80 years with stable open angle glaucoma (OAG)
Additional Information
Additional study eligibility and participation requirements may be reviewed with the study coordinator. Don't hesitate to get in touch with us for screening
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Primary Center
Nutritional Intervention for College Students with Depression
This pilot feasibility study examines whether an 8-week nutritional intervention is acceptable and practical for college students experiencing symptoms of depression. The study investigates how sleep, meal timing, and diet interact to influence mood and daily rhythms in a population vulnerable to circadian disruption. Findings will inform the design of larger clinical trials evaluating lifestyle-based interventions for depression.
Study Activities
Participants take part in a 10–12-week study that includes a 2-week baseline assessment followed by an 8-week dietary intervention. Participants are randomly assigned to follow either a Mediterranean diet alone or a Mediterranean diet combined with time-restricted eating. The Mediterranean diet emphasizes fruits, vegetables, whole grains, legumes, nuts, and healthy fats such as olive oil, while limiting red meat and highly processed foods. Study activities include completing questionnaires, wearing a sleep and activity monitoring device, and logging meals using a mobile app. The study includes four visits, two of which involve individualized dietary counseling delivered via telehealth, along with ongoing educational materials and optional additional support throughout the intervention period.
Participant Benefits
While direct benefits cannot be guaranteed, some participants may experience improvements in mood, sleep, or overall well-being. Participants will receive personalized dietary guidance from a registered dietitian and may receive up to $150 in compensation for completing study requirements.
Eligibility Criteria
Eligible participants are college students aged 18 years or older who are experiencing symptoms of depression.
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Primary Center
Practice-Based Research RFA
Request for Practice-Based Research Applications
Summary
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.
KCIR has a long-standing commitment to advancing rigorous, patient-centered integrative health research. Through this RFA, KCIR seeks to expand the scope, reach, and impact of research embedded in real-world clinical, community, and integrative health practice settings.
This opportunity aims to:
- Accelerate the generation of actionable evidence from clinical integrative medicine practice
- Strengthen research-practice partnerships across UC San Diego
- Foster collaboration across University of California Integrative Medicine & Health Centers and Institutes
- Build capacity for sustainable, scalable, and accessible integrative health research
Definition of Practice-Embedded Research
For the purposes of this RFA, practice-embedded research is defined as research conducted in real-world practice settings that is designed to improve clinical care, health outcomes, delivery models, patient experience, and/or system-level performance, while simultaneously generating generalizable knowledge.
Projects typically involve:
- Active engagement of clinicians, staff, and/or patients
- Integration of research activities into routine care or service delivery
- Pragmatic, mixed-methods, implementation, or quality-improvement–informed approaches
- Bidirectional learning between researchers and practitioners
Program Goals
- Advance Integrative Health Evidence. Support research on integrative, complementary, and whole-person approaches to health and care delivery.
- Bridge Research and Practice. Embed research within clinical settings to improve relevance, feasibility, and uptake of findings.
- Foster Cross-Campus and Systemwide Collaboration. Encourage partnerships across UC San Diego departments and among University of California integrative centers and institutes.
- Build Research Capacity. Support early-stage, pilot, or developmental projects that may lead to external funding (e.g., NIH, PCORI, foundations).
- Promote Impact. Address access to integrative care, high-ROI projects, and community-identified priorities.
Scope of Supported Projects
KCIR invites applications proposing innovative, practice-embedded research projects, including but not limited to:
- Pragmatic clinical trials in integrative health settings
- Implementation or dissemination research
- Mixed-methods or participatory research
- Practice-based outcomes research
- Learning health system approaches
- Evaluation of integrative care models or workflows
- Community-engaged or patient-centered research
- Pilot studies to support future extramural funding
Projects may be conducted in:
- UC San Diego Health clinical settings
- University-based integrative practices
- Community clinics or partner organizations
- Multi-site collaborations across UC campuses
Research Support Information
Type of Support: In-kind research services customized to each project
Project Period: Up to 12 months
Number of Projects Supported Annually: Approximately 3–5, contingent on available resources
Research services may include:
- Study design
- Data collection, management, and analysis (clinical informatics)
- Project management
- Manuscript development
- Publication costs
- Materials and supplies
Eligibility
Eligible applicants include:
- UC San Diego integrative medicine and health clinicians / scientists
- Investigators affiliated with University of California Integrative Medicine and Health Centers and Institutes, in collaboration with UC San Diego faculty
- Interdisciplinary teams (strongly encouraged)
Early-career investigators and clinician-scientists are especially encouraged to apply.
Application Requirements
Please see the online form for application instructions and related details.
Review Criteria
Applications will be reviewed by a multidisciplinary panel using the following criteria:
- Relevance to Integrative Health and KCIR mission
- Scientific merit and rigor
- Strength of practice-embedded engagement
- Feasibility and appropriateness of methods
- Potential for impact and scalability
- Alignment with equity and community needs
- Likelihood of leading to external funding
Key Dates
- Applications reviewed on a monthly basis
- Notification within 30 days
Administration and Reporting
Investigators will be expected to:
- Participate in KCIR-supported learning and activities
- Submit interim and final progress reports
- Acknowledge KCIR support in publications and presentations
- Share findings across UC integrative research networks
Contact Information
For questions regarding this RFA, please contact:
Krupp Center for Integrative Research (KCIR)
University of California, San Diego
Email: KruppREC@ucsd.edu
Website: KCIR.ucsd.edu
COVID Research
MACH-19: Mushrooms and Chinese Herbs for COVID-19
MACH-19 Clinical Trials
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
RCT of Mushroom-based Natural Product to Enhance Immune Response to COVID-19 Vaccination (MACH-19)
clinicaltrials.gov/ct/show/NCT04951336
About the Research
Top researchers at the University of California have launched a groundbreaking FDA-approved clinical trial to study natural medicine approaches to fighting COVID-19. Data analysis from the study is currently underway and will be released as results become available.
Historic Study of Natural Medicine
Many of our most effective antimicrobials, including penicillin, originate from fungi and mushrooms. Unlike pharmaceutical approaches, nature has continuously interacted with our biological world, giving rise to a broad spectrum of defenses against emerging microbial threats.
MACH-19 (Mushrooms and Chinese Herbs for COVID-19) studies an immune-balancing mycological formula with broad-spectrum antiviral activity, alongside a Chinese herbal formula widely used in Asia.
MACH-19 Seeks to Address COVID-19 Through Multiple Approaches
- Treatment for acute COVID-19 patients to help reduce hospitalizations
- Vaccine adjuvant research to safely enhance vaccine effectiveness, extend immunity, and protect against emerging variants
These natural medicines may offer safe, widely available, and affordable tools to address multiple aspects of the pandemic. The FDA clinical trials are based at UC San Diego with collaborators from UCLA, UC Irvine, and the La Jolla Institute for Immunology.
This work addresses not only the current pandemic but future ones as well, contributing scientifically documented knowledge on the potential of natural medicine.
Watch the broadcast news clip here, or read the news article here .
A Whole Food Plant-based Diet for Endometriosis (122)
A Whole Food Plant-based Diet for Endometriosis (122)
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.
Study Personnel Contacts
Kathleen – Dietitian
kabundy@health.ucsd.edu
Phoebe – Health Coach
psenowitz@health.ucsd.edu
Chloe – Study Coordinator
c1delgadoramirez@health.ucsd.edu
Introduction
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.
Cooking Demonstration Series
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:
- The weeks menu and recipes
- Ingredients needed: pantry bag, pantry, and fresh
- Equipment needed
- What to prep ahead
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.
Cooking Class One
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.
Class One Menu
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:
- Wash vegetables
Cooking Class Two
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.
Class Two Menu
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:
- Soak white beans
- Wash vegetables
Cooking Class Three
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.
Class Three Menu
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
- Soak adzuki beans
Day of
- Wash vegetables
Cooking Class Four
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.
*Please note: references to soy in this cooking class are not up to date. It is known that the plant estrogens in soy and other foods, such as flax, have an “adaptogenic” effect. That means they help your body “adapt” to healthy estrogen levels and have been shown to decrease hormone-related disease risks. Including minimally processed soy foods (such as edamame, tofu, and tempeh) regularly in your diet is likely to have overall beneficial effects.
Class Four Menu
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
- Marinate tempeh according to recipe
- Soak ¼ cup raw nuts of your choice for Fruit Smoothie
Day of
- Separately, rinse almonds and pumpkin seeds and allow to dry in strainers
- Wash vegetables