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.

• Section 1: Modification by Plant Growth and Environment1. Not only what is food is good – polyphenols from edible and non-edible vegetable waste2. Polyphenols in agricultural by-products and food waste3. Phenolic natural compounds and their influence on physiological processes in plants4. Improving bioavailability of polyphenols using nano-delivery systems based on food polymers5. Plant phenolics in foodsSection 2: Isolation and Analysis of Polyphenol Structure6. Structure and antioxidant efficiency of beech (Fagus sylvatica L.) bark polyphenols unravelled by high-performance liquid chromatography/photodiode array detection/multistage electrospray mass spectrometry and chemometrics7. Characterization and Quantification of Polyphenols in Fruits8. Phenotypic diversity of colored phytochemicals in sorghum accessions with various pericarp pigments9. Relevance and analysis of citrus flavonoids10. Extraction methods of polyphenol from grapes11. Total polyphenols content and antioxidant DPPH assays on biological samples12. Extraction phenolic compounds from Coriandrum sativum L. and Amaranthus hybridus L. by microwave technology13. Curcumin/turmeric as an environment-friendly stain for proteins on acrylamide gels14. Anthocyanins and other polyphenols in citrus genus: Biosynthesis, chemical profile, and biological activity15. Rice phenolics: extraction, characterization and utilization in foodsSection 3: Analysis Techniques for Polyphenols16. Gas chromatography - mass spectrometry analysis of polyphenols in foods17. Reaction of Hemoglobin with the Schiff base intermediate of the Glucose/Asparagine reaction: Formation of a Hemichrome18. Adsorption and ion exchange for the recovery and fractionation of polyphenols – Principles and applications19. Flavonoids from Holarrhena floribunda (G.don) leaves20. HILIC chromatography- Powerful technique in the analysis of polyphenols21. Chromatographic analysis of polyphenols22. Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resin23. Evaluation of the phytochemistry and biological activity of grape (Vitis vinifera L.) stems: towards a sustainable winery industry24. The phenolic gingerols and gingerol-derived shogaols: features and properties related to the prevention and treatment of cancer and chronic inflammation25. Polyphenols presents in campomanesia genus: Pharmacological and nutraceutical approach