Dr. Hongwei Si
Tennessee State University, USA
Title: Anti-aging effects and mechanisms of food-derived epicatechin
Abstract:
Aging
is a progressive, generalized systematic dysfunction of almost all organs and an
escalated vulnerability to environmental challenges. These increased
dysfunctions and vulnerability not only result in reduced physical activity and
life quality but also increased risks of a number of degenerative diseases,
including cardiovascular disease, type 2 diabetes, cancer, Alzheimer’s disease,
and sarcopenia. Therefore, either delaying the aging process or preventing the development
of these chronic diseases is an essential strategy to promote healthy aging. In
this presentation, I will evaluate the effects of epicatechin, a flavonoid from
functional foods, including chocolate/cocoa, blueberries, green tea etc., based
on our studies. The physiological, cellular, and molecular mechanisms underlying
the health-improving actions of the bioactive components will be further
highlighted.
Biography:
Hongwei Si, Ph.D. In human nutrition.
Associate Professor of Department of Human Sciences, Tennessee State University, Nashville, TN
37209, USA.
More than 19 years in functional foods and
human chronic diseases and aging research, published more than 53 research
articles in international peer-reviewed journals. Current research projects funded
by USDA, NIH, and other agencies are focusing on bioactive components and whole-functional
foods for various diseases, including diabetes, obesity, cardiovascular
diseases, aging, and cancer.