Polyphenols in Plants

Ronald Ross Watson, PhD, is Professor of Health Promotion Sciences at the University of Arizona, Mel and Enid Zuckerman College of Public Health. Dr. Watson began his research in public health at the Harvard School of Public Health as a Fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia and the United States which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring as a Lt. Colonel. He is a distinguished member of several national and international nutrition, immunology, and cancer societies. Dr. Watson’s career has involved studying many lifestyle aspects for their uses in health promotion. He has edited over 100 biomedical reference books and 450 papers and chapters. His teaching and research focuses on alcohol, tobacco, and drugs of abuse in heart function and disease in mouse models.

• Part 1: Modification by plant growth and environment1. Cultivar and production effects on bioactive polyphenols 2. Plant polyphenol profiles as a tool for traceability and valuable support to biodiversity Section A: Stress and polyphenol in plants 3. Phenolic compounds and saponins in plants grown under different irrigation regimes4. Lichen phenolics: environment effects Section B: Plant systems of polyphenol modification 5. Modulation of plant endogenous antioxidant systems by polyphenols6. Plant polyphenols: do they control freshwater planktonic nuisance phototrophs?Part 2: Isolation and analysis of polyphenol structureSection A: Analysis techniques for polyphenols7. Gas chromatography - mass spectrometry analysis of polyphenols in foods8. Novel techniques towards the identification of different classes of polyphenols 9. Characterization of polyphenolic profile of citrus fruit by HPLC/PDA/ESI/MS-MSSection B: Isolation and extraction techniques10. Non-extractable polyphenols in plant food: nature, isolation and analysis11. Resin adsorption and ion exchange to recover and fractionate polyphenols 12. Polyphenolic compounds from flowers of Hibiscus: characterization and bioactivity13. Hydrothermal processing on phenols and polyphenols vegetablesPart 3: Polyphenols identification and occurrence14. Improved characterization of polyphenols using liquid chromatography 15. Characterization and quantification of polyphenols in fruits16. Determination of polyphenols, flavonoids, and antioxidant capacity in seeds