Grant: Discovery Grants Program - Individual
Memorial University of Newfoundland
$42,000.00
Phenolics and polyphenolic compounds in food and as functional food ingredients: characterization, mechanism(s) of action, structure modification and process effects
EF 2012-13
Résumé
Epidemiological studies have demonstrated that the consumption of plant foods is associated with reduced risk of degenerative diseases, particularly atherosclerosis, inflammatory diseases and certain types of cancer. Plant components responsible for such effects are represented by a myriad of compounds, a major class being bioactive phenolics and polyphenolics that render antioxidant effects, among others. Thus, procurement and identification of such bioactives and examination of their properties and physiological benefits must be established in order to provide credible evidence for their efficacy. The mechanism(s) of action of phenolics and polyphenolics in health promotion and disease risk reduction includes a multiple and complex series of events. Thus, scavenging of free radicals and reactive oxygen species, preventing oxidation of low-density lipoprotein (LDL) cholesterol, a culprit in heart disease, retarding breakdown of DNA and mutation, responsible for cancer, and inhibition of excess nitric oxide production with its deleterious effects need to be examined carefully. In addition, advanced glycation endpoints (AGEs) responsible for diabetes, cataract, neuropathy and alike are among the other mechanisms by which phenolics/polyphenolics are known to promote health. Since foods are consumed on a continuous basis, their enrichment with health beneficial components, via different processing operations or enhancement through agricultural practices, or retention during food preparation or improved absorption and bioavailability are of utmost importance. Certain bioactives may also be extracted and used as nutraceuticals/natural health products. This work would provide the necessary information for unraveling the identity of important phenolic and polyphenolic compounds present, their content and changes due to processing or modification for activity enhancement. In addition, mechanisms of actions of such bioactives will be unraveled in order to fill the existing gap in the available literature. Findings of this work would thus provide fundamental scientific information and also leads to practical applications which may contribute to health care cost reduction through preventive and possibly therapeutic means.
Programme
Discovery Grants Program - Individual
Bénéficiaire
Emplacement
Newfoundland and Labrador, Canada
Type de bénéficiaire
Academia
Type
Grant
Source
NSERC's Awards Data
Tel que publié
Application id
3780-2010
Name nom
Shahidi, Fereidoon
Department département
Biochemistry
Organization id
89
Institution établissement
Memorial University of Newfoundland
Province en
Newfoundland and Labrador
Province fr
Terre-Neuve-et-Labrador
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2012
Competition year année de concours
2010
Award amount
42000
Program id
RGPIN
Program name en
Discovery Grants Program - Individual
Program name fr
Programme de subventions à la découverte - individuelles
Group en
Discovery grants programs
Group fr
Programmes de subventions à la découverte
Committee code
1502
Committee name en
Biological Systems and Functions
Committee name fr
Systèmes et fonctions biologiques
Area of application code
1209
Area of application group en
Advancement of knowledge
Area of application group fr
Avancement des connaissances
Area of application en
Agriculture
Area of application fr
Agriculture
Research subject code
6100
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food science and technology
Research subject fr
Science et technologie de l'alimentation
Partie
3
Nb partie
5
Application title
Phenolics and polyphenolic compounds in food and as functional food ingredients: characterization, mechanism(s) of action, structure modification and process effects
Keyword
NSERC
Application summary
Epidemiological studies have demonstrated that the consumption of plant foods is associated with reduced risk of degenerative diseases, particularly atherosclerosis, inflammatory diseases and certain types of cancer. Plant components responsible for such effects are represented by a myriad of compounds, a major class being bioactive phenolics and polyphenolics that render antioxidant effects, among others. Thus, procurement and identification of such bioactives and examination of their properties and physiological benefits must be established in order to provide credible evidence for their efficacy. The mechanism(s) of action of phenolics and polyphenolics in health promotion and disease risk reduction includes a multiple and complex series of events. Thus, scavenging of free radicals and reactive oxygen species, preventing oxidation of low-density lipoprotein (LDL) cholesterol, a culprit in heart disease, retarding breakdown of DNA and mutation, responsible for cancer, and inhibition of excess nitric oxide production with its deleterious effects need to be examined carefully. In addition, advanced glycation endpoints (AGEs) responsible for diabetes, cataract, neuropathy and alike are among the other mechanisms by which phenolics/polyphenolics are known to promote health. Since foods are consumed on a continuous basis, their enrichment with health beneficial components, via different processing operations or enhancement through agricultural practices, or retention during food preparation or improved absorption and bioavailability are of utmost importance. Certain bioactives may also be extracted and used as nutraceuticals/natural health products. This work would provide the necessary information for unraveling the identity of important phenolic and polyphenolic compounds present, their content and changes due to processing or modification for activity enhancement. In addition, mechanisms of actions of such bioactives will be unraveled in order to fill the existing gap in the available literature. Findings of this work would thus provide fundamental scientific information and also leads to practical applications which may contribute to health care cost reduction through preventive and possibly therapeutic means.