Session Number and Title:
021.Herbs & spices: It is time to expand the field.
Sunday, Jun 12, 2011, 10:30 AM -12:00 PM
Product Development & Ingredient Innovations
Food, Health & Nutrition
Scientific research corroborating the health benefits of many dietary ingredients has piqued academic interest and spurred a rapid growth in the functional food industry. However, most academic and industrial research has focused on understanding the biological functionality and potential applications of a few standout ingredients. This approach has lead to limited knowledge on a wide range of potentially beneficial ingredients. For example, the majority of culinary herbs & spices used as flavoring agents are ignored as potential healthful ingredients for the development of conventional and functional foods. Moreover, ingredient trends have shifted to exotic sources to capitalize on mysticism rather than scientific evidence. Often, this leads to short-lived products that are not founded in sound scientific evidence. This symposium presents an overview of recent developments in the health benefits of popular culinary herbs & spices and illustrates how in vitro and animal studies can be used to predict the mechanism of action and bioactive ingredient characterization for a variety of health targets.
Learning Objective 1:
Participants will gain an overview of emerging science on the health benefits of culinary herbs & spices.
Learning Objective 2:
Participants will learn how in vitro and animal techniques can be used to predict which herbs & spices have the potential to become popoular healthful ingredients by investigating their bioactivity and supporting mechanisms.
Audience Experience Level:
, Texas State Univ, San Marcos, TX
, McCormick Science Inst, Hunt Valley, MI
Sunday, Jun 12, 2011, 10:30 AM -10:35 AM
Sunday, Jun 12, 2011, 10:35 AM -10:50 AM
Emerging science on the health benefits of culinary spices and herbs
Guy H. Johnson
, McCormick Science Inst., Hunt Valley, MI
Sunday, Jun 12, 2011, 10:50 AM -11:10 AM
Modulation of eukaryotic stress response by dietary herbs and spices
Dhiraj Vattem, Ph.D.
, Texas State Univ., San Marcos., TX
Sunday, Jun 12, 2011, 11:10 AM -11:30 AM
Bioavailability of dietary herbs and spices: Strategies for enhancement
John W. Finley
, La. State Univ., Baton Rouge, LA
Sunday, Jun 12, 2011, 11:30 AM -11:50 AM
Dietary herbs and spices: Identification and characterization of potential bioactive components
, Univ. of Calif., Los Angeles, Los Angeles, CA
Sunday, Jun 12, 2011, 11:50 AM -12:00 PM
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