3rd International Functional Food Symposium - Health Benefits of Plant Polyphenols
Hong Kong - Polyphenols are a kind of chemical that may protect against some common health problems and possibly certain effects of aging. This symposium summarises current knowledge, and indicate the path for new major discoveries.
This 3rd International Symposium will focus on the “Health Benefits of Plant Polyphenols”. According to a medical dictionary, Polyphenols are a kind of chemical that may protect against some common health problems and possibly certain effects of aging. Polyphenols act as antioxidants. They protect cells and body chemicals against damage caused by free radicals, reactive atoms that contribute to tissue damage in the body. For example, when low-density lipoprotein (LDL) cholesterol is oxidized, it can become glued to arteries and cause coronary heart disease; polyphenols prevent that. Polyphenols are the current players for “healthy aging”: with the population of subjects >65 growing exponentially, knowledge, mastering, and industrial utilization of their anti-aging properties seems irresistible. Polyphenols can also block the action of enzymes that cancers need for growth and they can deactivate substances that promote the growth of cancers; the polyphenol most strongly associated with cancer prevention is epigallocatechin-3-gallate, or EGCG that will be discussed at length during the first session devoted to tea, but that is also found in wine (5th session) and cocoa (3rd session).
The last decade has witnessed a surge in the exploration of the nature, structures, functions, interactions, health benefits, multiple potential applications, and even synthesis of plant polyphenols. This symposium summarizes current knowledge, and indicate the path for new major discoveries. There are five themes that allow researchers (chemists, biologists, nutritionists, environmentalists, etc.), industrialists, policy makers and regulators, restaurant and food suppliers, students, medical professionals as well as a number of opinion leaders in food & beverages to interact.
These five themes (tea, soy, cocoa/chocolate, olive oil, wine) are also the ones that attract most attention from chemists and food scientists worldwide, based on a recent review of the scientific literature. There is also a segment on “Guest Discussants”, where internationally acclaimed experts, will bring fascinating cutting-edge data for discussion.
The most interesting innovation of this Symposium may well be the session “Polyphenols: Analysis, Synthesis & Health Benefits” organized by and reserved to young (<40) investigators and junior faculty; they will present and promote their research, results and projects; by offering such a unique opportunity, we will show how exciting and promising the field is!
For more information :
Hong Kong Office
Ms. Helen Tam
Address: Y829, The Hong Kong Polytechnic University , Kowloon , HK.
Tel: 852-34008694
Fax: 852-23649932
Email: [email protected]
Shenzhen Office
Ms. Joyce Ho
Address: 6/F A, District R2 Building, Hi-tech Industrial Park, Nanshan District, Shenzhen, Guangdong , China.
Tel: 86-755-26737462
Fax: 86-755-26972852
Email: [email protected]
