Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Yuegang Zuo
University of Massachusetts Dartmouth, USA
Posters & Accepted Abstracts: J Nutr Food Sci
Phenolic compounds are constituents of many fruits, vegetables and other plant-derived foods, and they have attracted a great deal of public and scientific interest because of their potential anti-carcinogenic, antibacterial, anti-inflammatory and other health-promoting effects as antioxidants and free radical scavengers. A number of epidemiological studies have given evidence that consumption of fruits and vegetables is correlated with reduced incidence of and mortality from cancer, cardiovascular and neurological diseases. The protection that fruits and vegetables provide against these diseases has been attributed to the poly-phenolic and other antioxidant phytonutrients contained in these foods. Therefore, it is important to isolate, identify and quantify polyphenolic compounds and their bioavailability in order to understand their critical roles in human health. In this presentation, the speaker will first report on the progress of the separation, identification and measurement of polyphenols in various fruits, vegetables, traditional Chinese medicines, tea and other plant-derived foods in the past decade, mainly by GC, GC-MS, HPLC, HPLC-MS, CE, and CE-MS; then further discuss the antioxidant, free-radical scavenger and anticancer capacity of polyphenols and finally focus on the bioavailability including absorption, subsequent distribution, metabolism and excretion of polyphenols in human fluids.
Email: yzuo@umassd.edu