Bioactive Molecules in Food

Professor Dr. Jean-Michel Merillon received his M.Pharma. (1979) and Ph.D. (1984) from the University of Tours, France. He joined the University of Tours as assistant professor in 1981, became associate professor in 1987. In 1993 he moved to the faculty of Pharmacy, University of Bordeaux, France, accepting a position as full professor. He has been the director of the research group on biologically active plant substances for over 15 years, at the Institute of Vine and Wine Sciences (University of Bordeaux, France), which comprises 25 scientists and research students. The group has been working on phenolic compounds from vine and wine for many years, mainly complex stilbenes and their involvement in health. He is involved in developing teaching on plant biology, natural bioactive compounds and biotechnology. Prof. Mérillon has published more than 160 research papers in internationally recognized journals, and has coedited books and reference works on secondary metabolites and biotechnology. In 2004, he founded the technology transfer unit “Polyphenols Biotech”, providing support for R&D programs for SMEs and major groups from the cosmetic, pharmaceutical, agricultural and health-nutrition sectors. He is currently the manager of this unit.Professor Dr. Kishan Gopal Ramawat is former professor and head of the Botany Department, M.L. Sukhadia University, Udaipur, India, and has a long-standing research experience. He received his Ph.D. in Plant Biotechnology in 1978 from the University of Jodhpur, India, and afterward joined the university as a faculty member. In 1991, he moved to the M.L. Sukhadia University in Udaipur as associate professor and became professor in 2001. He served as the head of the Department of Botany (2001–2004, 2010–2012), was in charge of the Department of Biotechnology (2003–2004), was a member of the task force on medicinal and aromatic plants of the Department of Biotechnology, Government of India, New Delhi (2002–2005), and coordinated UGC-DRS and DST-FIST programs (2002–2012). Professor Ramawat had done his postdoctoral studies at the University of Tours, France, from 1983 to 1985 and later returned to Tours as visiting professor (1991). He also visited the University of Bordeaux 2, France, several times as visiting professor (1995, 1999, 2003, 2006, 2010) and, in 2005, in Poland in an academic exchange program (2005). Through these visits in France, Prof. Ramawat and Prof. Mérillon established a strong connection, which has resulted in productive collaborations and several book and reference work publications. Professor Ramawat has published more than 170 well-cited peer-reviewed papers and articles and edited several books and reference works on topics such as the biotechnology of medicinal plants, secondary metabolites, bioactive molecules, herbal drugs, and many other topics. His research was funded by several funding agencies. In his research group, Prof. Ramawat has superviseddoctoral thesis of 25 students. He is an active member of several academic bodies, associations, and editorial boards of journals. Botany Department, M.L. Sukhadia University, Udaipur, India.

• Eating and aging.- Antioxidant activity of food constituents.- Health-promoting components of fruits and vegetables.- the Healthy Eating Index.- Banana source of bioactive compounds and human health.- Chemistry and Pharmacology of Citrus sinensis.- Functional Foods, Nutraceuticals, and Health.- Diet and Cancer : epidemiological studies and chemoprevention by dietary phytochemicals.- Fruit and vegetable consumption and cardiovascular disease risks.- Intake of Mediterranean foods.- Can rapeseed oil replace olive oil as part of a Mediterranean-style diet?.- Role of omega-3 fatty acids and olive oil polyphenols.- Mediterranean diet and cancer risk.- The French Paradox.- Moderate wine consumption and health.- Dairy products and the French paradox.- Plant proteins from legumes.- Nutritional and Phytochemical Content of High-Protein Crop.- Phytochemistry of Beans/pulses (mung, French bean, Faba, cowpea, lentil, chickpea).- Pea proteins: chemistry, technology of production,and utilization.- Plant protein for food: opportunities and bottlenecks.- Phytochemical composition and bioactivities of lupin.- Design of Foods with bioactive Lipids for Improved Health.- Rapeseed, sunflower  meal nutraceuticals.- Sunflower protein for α-tocopherol.- Two Faces of Vitamin E in the Lung.- Tocopherol/antioxidant/edible plants.- Inulin-type fructans application in gluten-free products.- Nutritional Profile of Gluten-Free Cereals and Pseudocereals.- Wheat Cultivars : Phytochemical Profile and Nutraceutical Value.- Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.).- Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits.- Analysis and characterisation of phytochemicals in mulberry (Morus alba L.).- Nutritional composition, physiological functions and processing of lotus (Nelumbo nucifera Gaertn.) seeds.- Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties,and Carbohydrase Inhibition.- Vegetarians and vegans diet and its effects.- Low- and High-protein diet and metabolic regulation.- Nutritional value of rapeseed proteins and prevention of metabolic syndrome.- Production of Omega-3 Fatty Acids.- Metabolism and functional effects of plant-derived Omega-3 fatty acids in humans.- Omega-3 fatty acids and vegetarian diets.- Composition of virgin olive oil.- Olive Oil Polyphenols cholesterol management/chemopreventive, pharmacol.- Olive oil phenolic compounds affect the release of aroma compounds.- Omega-3 Fatty Acids EPA and DHA: Health Benefits.- Composition of rapeseed oils (fatty acids, tocopherols).- Comparable health benefits of rapeseed and olive oils.- Natural estrogenic substances Origins and Effects.- Carotenoids, vitamin C, tocopherols, and retinol and cancer/carcinogenesis.- Triacylglycerols, fatty acids and tocopherols in hazelnut /nuts.- Lipid derivatives from avocado (Persea americana) pulp and biological activities.- Linseed/sunflower: a valuable feedstuff for meat production/ruminant.- Canola Oil in lactating dairy cow diets.- Total dietary fiber intakes / whole grain consumption/ biological effects.- Novel trends in development of dietary fiber rich meat products.- Whole grains fibre: metabolomics.- Cereal grain fructans.- Dietary fiber structures and their potential effect on the gut microbiota.- Evolution of biosynthetic pathways for vitamin c in plants.- In vitro bioaccessibility of carotenoids, flavonoids, and vitamin c from differently processed oranges and orange juices.- Polyphenols, vitamin c and antioxidant activity in wines.- Plants probiotics as a tool to produce highly functional fruits.- Carotenoids in food/pulses.- Vitamin and carotenoid concentrations of food products.- Natural food pigments and colorants.- Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities.- Carotenoids and health- pharmacology.- Metabolic engineering for the microbial production of carotenoids.- Protective effect of anthocyanins and xanthophylls.- Carotenoid oxidation products as stress signals in plants.- Chemical composition, functional properties and processing of carrot.- Carrots, tomatoes and cocoa: Research on dietary antioxidants.- Astaxanthin.- Purple-fleshed sweet potato.- Chemistry and biological properties of berries: straw-, rasp-, black-, blackcurrant, plum.- Polyphenols and Health.- Antioxidant properties of seaweed polyphenol.- Nutrigenomic modulations in mediating the cardiovascular protective effect of fruit polyphenols.- Bound phenolics in foods.- Tea Polyphenol and Purine Alkaloid Composition.- Theobroma: chemistry.- Wine, beer and cider and health.- Health benefits of wine.- Metabolomic approaches in the study of wine benefits in human health.- Whey-based beverage.- Polyphenol variability in the fruits and juices of a cider apple.- Tea, coffee and health benefits.- Benefits of polyphenols on gut microbiota and implications in human health.- Green tea and cancer chemoprevention.- Natural estrogenic substances origins and effects (isoflavonoids, Lignans, Coumestans). Understanding genistein in cancer.- Functional foods and dietary supplements: regulatory aspects.- Flax and flaxseed potential functional food.- Prebiotics as functional foods.- Probiotics as functional foods and dietary supplements.- Impacts of genetically engineered crops on pesticide use.- Pesticide use in France.- Pesticide use in crops.- Fertilizer use, pesticide application and cereal yields.- How to significantly reduce pesticide use.- Antibiotic residues in commercial cow’s milk.- Veterinary antibiotics in animal diet: effects on waste/environment.- Organic and conventionally produced milk-factors influencing milk composition.- Organically- versus conventionally-grown winter wheat effect on nutrients.- Composition differences between organic and conventionalmeat.- Phytochemical variations in selected (Greek) varieties of table olives, tomatoes and legumes from conventional and organic farming.- Sustainability of organic food production: challenges and innovations.- Phytochemical analysis of organic and conventionally cultivated fruits/lemons.- Health and dietary traits of organic food consumers.- Dietary intakes and diet quality according to levels of organic food consumption by French adults.- Comparison of milk composition from organic and conventional farms (fatty acids).- Methods for the determination of biogenic amines in foods.- HPLC methods for determination of vitamin C.- Sudan dyes in adulterated saffron (Crocus sativus L.): Identification and quantification by 1H NMR.- Rheology of food gum.- Amino acid assay in beverages.- Determination of certified color additives in food products using liquid chromatography.- Biosensors in food processing.- Detection of Botulinum Neurotoxin in food.- Separation and determination of fructose, sorbitol, glucose and sucrose in fruits.- The evolution of analytical chemistry methods in foodomics.- Method for the prediction of acrylamide content in French-fried potato.- Encapsulation technologies for food industry.- Current challenges in polyphenol analytical chemistry.- GLC/HPLC method for saffron (Crocus sativus L.).- Isoflavones and anthocyanins analysis in soybean.- Multiclass determination of phytochemicals in vegetables and fruits by ultra HPLC.