The Role of Polyphenols and Flavonoids in Health, Nutrition and Oxidation

Session Chair(s)

• 

  Ignacio Vieitez Osorio, pHD

  Professor
  PEDECIBA Quimica-UdelaR
  Montevideo, Montevideo, Uruguay
• AT

  Apollinaire Tsopmo

  Professor
  Food Science
  Carleton University, Canada

The Role of Polyphenols and Flavonoids in Health, Nutrition and Oxidation
Session Chair: Ignacio Vieitez Osorio, pHD – School of Chemistry-UdelaR
Session Chair: Apollinaire Tsopmo – Carleton University

Presentations:

• 8:35 AM – 8:55 AM EDT

  Developing Powerful Multi-Antioxidant Systems by Exploring the Compositional Diversity of Essential Oils and Plant extracts and by Modulating their Structures
  

  Presenting Author: Salwa Karboune – McGill University
• 8:55 AM – 9:15 AM EDT

  Phenolic content of hydroponically grown sweet basil inoculated with endophytic bacteria and their antioxidant activity in model systems.
  

  Presenting Author: Gabriela Yunuen Campos Espinosa, MSc (she/her/hers) – Carleton University

  Co-Author: Patricia Dörr de Quadros – University of Waterloo

  Co-Author: Roberta Fulthorpe – University of Toronto

  Co-Author: Apollinaire Tsopmo – Carleton University
• 9:15 AM – 9:35 AM EDT

  Ultrasound assisted-Liposomes and Emulsion-Filled Gels are promising candidates as encapsulation agents to deliver phytochemicals
  

  Presenting Author: Farah Hosseinian – Carleton University
• 9:35 AM – 9:55 AM EDT

  Steam explosion enhances the ability of phenolics of beach pea in controlling lipid peroxidation in human LDL cholesterol, liposome, and food systems
  

  Presenting Author: Sarusha Santhiravel – Memorial University of Newfoundland

  Co-Author: Fereidoon Shahidi – Memorial University of Newfoundland