Processing as a modifier of polyphenol delivery and bioactivity

Prof. Mario Ferruzzi from North Carolina State University, Kannapolis, USA will give a presentation entitled "Processing as a modifier of polyphenol delivery and bioactivity" during the 12th World Congress on Polyphenols Applications: Bonn Polyphenols 2018 which will be held at the University of Bonn, Germany in September 25-28, 2018.

Summary:  As evidence mounts for a health-protective role for dietary polyphenols, the importance of understanding factors that modify the delivery of specific polyphenol metabolites to target tissues has increased.  Food formulation and processing are believed to be significant modifiers of polyphenol bioavailability.This lecture will present data from our past and ongoing efforts focused on understanding food matrix and processing parameters as they intersect with select physiological factors to impact absorption, metabolism and tissue distribution of polyphenols.

For more information: www.polyphenols-site.com