Sara Arscott

• University of Wisconsin-Madison – PhD
• University of Wisconsin-Madison – MS

Bio

Sara A. Arscott, MS, PhD (she/her/hers) joined the Osher Center for Integrative Health (formerly known as the University of Wisconsin Integrative Health Program) in 2017. Wholistic health and wellness have been a passion of Arscott’s for a very long time and inspired her to get advanced degrees in nutritional sciences. She was thrilled to be able to bring that passion and expertise in service to the Osher Center for Integrative Health to aid in improving whole-person and whole-community health and increase accessibility to all people.

Arscott currently serves as the Osher Center outreach and education manager. She oversees communication and outreach efforts, manages Osher’s significant online library of patient and clinician resources, supports the integrative health fellowship curriculum, and collaborates with the nine other U.S.-based Osher Centers to further the field of integrative health. In her previous role in the private sector, Arscott managed a clinical research program for a whole food dietary supplement manufacturer.

Research Interests

Arscott holds a master’s and doctorate in nutritional sciences from the University of Wisconsin-Madison. Her research interests revolve around whole food nutrition, including how vegetables can support vitamin A status and protect against cancer.

Publications and Presentations

• Davis SJ, Arscott SA, Goltz S, Muir C, Bikley N, Tanumihardjo SA. Urinary 2- to 16α-hydroxyestrone ratio did not change with cruciferous vegetable intake in premenopausal women. Int J Vitam Nutr Res. 2024;94(3-4):177-186.
• Arscott SA. Food sources of carotenoids. In: Tanumihardjo SA, ed. Carotenoids and Human Health. New York, NY: Springer; 2012:3-19.
• Arscott SA, Howe JA, Davis CR, Tanumihardjo SA. Carotenoid profiles in provitamin A-containing fruits and vegetables affect the bioefficacy in Mongolian gerbils. Exp Biol Med (Maywood). 2010;235(7):839-848.
• Arscott SA, Simon PW, Tanumihardjo SA. Anthocyanins in purple-orange carrots (Daucus carota L.) do not influence the bioavailability of β-carotene in young women. J Agric Food Chem. 2010;58(5):2877-2881.
• Arscott SA, Tanumihardjo SA. Carrots of many colors provide basic nutrition and bioavailable phytochemicals acting as a functional food. Compr Rev Food Sci Food Saf. 2010;9(2):223-229.