1996 Conference

Phytochemicals: Today’s Knowledge - Tomorrow’s Products November 18 & 19, 1996

The phytochemical industry has entered a rapid growth phase internationally. Market demands are driving product development, while science tries to identify specific components that contribute health-giving properties at physiological exposure levels. Identification of active components in plant products requires multi-disciplinary research efforts. This symposium will include research presentation on the active components of tea (polyphenols) and tea isolates, beta-carotene in cancer prevention, and vegetable oils containing tocotrienols, which inhibit HMGCoA reductase and therefore lower serum cholesterol. Importantly, phytochemical interactions alter individual chemical responses; beta-carotene, tocopherol and ascorbic acid will be used as a model system. Analysis of the carotenoid composition of plant sources established dietary exposure, but the determination of carotenoid bioavailability establishes biological function. A case study report evaluating differences between a natural source of beta-carotene (Dunaliella algae) and a synthetic form will be provided. Scheduled speakers will also offer suggestions for future marketing to include a careful description of the FDA process needed to get a product approved, followed by an evaluation of the requirements needed to substantiate health claims for new products.

Welcome

Wayne Bidlack, Ph.D., Dean, College of Agriculture Debra Jahner, MS, CNS, Senior Research Scientist, Rehnborg Center

Opening Remarks: Phytochemicals

Sam Rehnborg, Ph.D. President, Rehnborg Center for Nutrition and Wellness Buena Park, California

Inhibition of Carcinogenesis by Phytochemicals: Opportunities and Limitations Chung S. Yang, Ph.D. Laboratory Cancer Research College of Pharmacy, Rutgers University Piscataway, New Jersey Tocotrienols in Metabolism Ross L. Hood, Ph.D. Castle Hill New South Wales, Australia Phytochemicals and Targets of Chronic Disease J. Bruce German, Ph.D. Department of Food Science University of California, Davis Davis, California Phytochemical Interactions: b -carotene, Tocopherol and Ascorbic Acid Stanley Omaye, Ph.D. Department of Nutrition University of Nevada, Reno Reno, Nevada Introduction to Carotenoids Kevin Gellenbeck, Ph.D. Senior Research Associate Rehnborg Center for Nutrition and Wellness Buena Park, California & Stanley Omaye, Ph.D. Department of Nutrition University of Nevada, Reno Reno, Nevada Analysis of Select Carotenoids Fred Khachik, Ph.D. Food Composition Laboratory USDA/BHNRC Beltsville, Maryland Bioavailability of Carotenoids Wendy White, Ph.D. Center for Designing Food to Improve Nutrition Iowa State University Ames, Iowa Case Study: Dunaliella Algal Derived b-carotene Ami Ben-Amotz, Ph.D. Israel Oceanographic & Limnological Research, Ltd. Haifa, Israel The Organosulfur and Organoselenium Components of Garlic and Onions Eric Block, Ph.D. Department of Chemistry State University of New York, Albany Albany, New York Epidemiology of Carotenoids Chris Swanson, Ph.D. Environmental Epidemiology Program National Cancer Institute Bethesda, Maryland Emerging Applications of Fungal Chemistry Martin Stoner, Ph.D. Department of Biology California State Polytechnic University, Pomona Pomona, California Developing Claims for New Phytochemical Products Richard Litov, Ph.D. Nutra Tec Evansville, Indiana Health Claims Substantiation Darrell G. Medcalf, Ph.D. HealthComm Inc. Gig Harbor, Washington