Food And Nutrition Science Research at the University of Manitoba
Recorded October 13, 2021
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.
Webinar program:
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
