Recorded October 13, 2021
Continuing Education Hours: IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education Unit (CPEU) for completion of this recorded webinar until October 13, 2024.
Description: In this session, researchers from the University of Manitoba will present and discuss the benefits of functional foods. Speakers will cover the production of bioactive peptides through enzymatic hydrolysis of food proteins, including antihypertensive, antioxidant, anticholinesterase and antiproliferative peptides. In addition to addressing the optimized enzymatic release of peptides, the structure-function properties of biopeptides elucidated using in vitro, in vivo and chemometric approaches will be covered. Further, this session will address critical questions relating to the extent to which phytochemicals in grains and other plant-derived functional foods can confer health benefits. This will include a more detailed discussion of the fundamental biochemistry of phytochemicals particularly phenolic and carotenoid constituents, including their structural identification and antioxidant actions at the cellular level. The session will expand on the biological activity of biopeptides and therefore, the potential physiological and ultimately, health impact of functional foods that contain them.
Welcome and Introduction
Blood pressure-reducing effect of wheat bread formulated with leaf polyphenol extract
- Dr. Rotimi Aluko, Professor, University of Manitoba
Phytochemicals in cereals as important components for grain-based functional foods: Phenolics as exemplary compounds
- Dr. Trust Beta, Professor and Canada Research Chair (Tier 1), University of Manitoba
Bioaccessible Phenolic Compounds in Canadian Hull-less Barley Varieties
- Pamela Drawbridge, PhD student, University of Manitoba
- 4.1.2 Interprets and integrates evidence-based research and literature in decision-making.
- 6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations.
- 8.1.2 Integrates knowledge of biological, physical, and social sciences with knowledge of food and nutrition to make decisions related to nutrition care.