The 29th International Conference

Register Now        Submit your abstract        Financial Aid Information

The impact of COVID-19 on global health has shed light on the need for alternative, non-pharmaceutical solutions when no immediate treatments or vaccines are available. Emerging research is demonstrating how certain functional foods and bioactive compounds can be used to enhance the immune system and reduce the risk of viral diseases like COVID-19. Boosting immunity can also improve the outcomes for vaccination results, which is especially important in elderly people, who have a lower vaccine response success rate due to their weaker immune systems. In addition, it has been shown that people with chronic diseases are more vulnerable to coronaviruses and have higher casualties related to coronavirus. Thus, prevention of chronic disease can reduce the risk of infectious diseases. 

To facilitate and promote the discussion of how functional foods and bioactive compounds can be used in these ways, the central theme for the Functional Food Center’s 29th International Conference will be "Can Functional Foods and Bioactive Compounds Reduce the Risk of Chronic and Viral Diseases?" This conference will bring together experts in medicine, biology, and the food industry to discuss the usage of functional foods with bioactive compounds as dietary interventions for viral diseases, such as COVID-19. Considering the impact of chronic disease on the outcome of viral disease, we will also be reviewing functional foods for the management of chronic disease.

The conference is organized by Functional Food Center-FFC (Dallas, TX, USA), Functional Food Institute-FFI (San Diego, CA, USA), International Academic Society for Functional Foods and Bioactive Compounds (ASFFBC), The Journal of Functional Foods in Health and Disease (FFHD), and The Journal of Bioactive Compounds in Health and Disease (BCHD). FFC's 29th International Conference will also examine all aspects of SARS CoV-2 infection prevention and management, including non-pharmaceutical interventions, as well as active and passive immunization.

FFC 2021 - A Virtual Experience! LIVE Online Event: April 29 – 30, 2021
For more than 20 years, the Functional Food Center has provided the functional and healthy food industry with outstanding education, training, exhibits and networking opportunities to a worldwide community of researchers, food scientists, and academics. 

For more details about the Sessions and main conference topics, please visit conference Topics and Sessions page.

Please click to the link to watch  YouTube video about the last FFC's conference 

Call for Abstracts

Share your research with a global audience through the FFC 29th International Conference! Abstract submission deadline has been extended to March 25th, 2021, 5 pm (PST). The entire abstract should have a maximum of 1000 words. Please use Times New Roman Font 12 for the entire abstract.

Submit your abstract to be considered for an opportunity to showcase your work along with other leaders from the fields of medicine and food science during this event in a short or regular presentation. You will also have the opportunity to answer audience questions in real-time. 

Short Presentations: 7 minutes

Regular Presentations: 20 Minutes

Decisions on selection will be promptly communicated to the authors via e-mail. All contributions will be reviewed by organizing comittee members, and accepted abstracts will be published in the conference proceedings book. Please email your abstract as an attachment to ffc@functionalfoodscenter.net. Please review our sample abstract.  

Registration Fees and Deadlines

The registration fee will cover the Conference Proceedings book (Abstract book) and a 12-month membership to the Academic Society for Functional Foods and Bioactive Compounds. Each registration allows the registrant to present up to 3 accepted abstracts maximum. Registration includes access to the entire program and Expo, presentation materials, and networking with expert speakers and organizing committee members.

Cancellation Policy: Before December 28, 2020: 75% refund; before January 28, 2021: 50% refund; after January 28, 2021: No refund. Reimbursements will be sent after the conference. Notice of cancellation of registration must be received in writing to the Conference Secretariat. All refunds will be provided after the conference within 14 days.

Conference registration fees are in USD . To make a payment please click here: 

*M: Members of Academic Society for Functional Foods and Bioactive Compounds; **N: Nonmembers(N) 

 ***Exhibitors, poster and oral presenters can host a live stream from anywhere in the world. 

Deadlines: 

• Abstract submission deadline has been extended to March 25th, 2021, 5 pm (PST). 
• Full-text papers for oral presentations or posters submitted before April 15th, 2021 will receive 50% discount for article publication fee. Please review author guidlenes before submitting your article. 
• Power Points for oral presentations should be submitted before April 22nd, 2021. 

Please note that the program and sessions are subject to change. For more information about the conference, please contact us by e-mail at ffc@functionalfoodscenter.net. For international calls, please use: 469-441-8272, Toll free: 1-866-202-0487

    Register Now                 Submit your abstract         Financial Aid Information  

Can Functional Foods and Bioactive Compounds Reduce the Risk of Chronic and Viral Diseases?

The conference will take place virtually on April 29-30, 2021 and will include invited-speaker sessions, abstract presentations, as well as exhibitors presentations

1. Functional Foods and Bioactive Compounds: Definition and Regulation

a. What are Functional Foods and Bioactive Compounds?

b. Regulation of Functioanal Foods

c. Functional Food Definition and Infectious Diseases

2. Functional Foods and Coronavirus Disease (COVID-19)

a. Nutritional support for fighting COVID-19

b. Food bioactive compounds with potential against viral proteins of SARS-CoV-2

c. Food for the gut in COVID-19 times

d. Micronutrients responsible for the normal function of the immune system

e. Functional food ingredients for the management of coronaviruses

f. Selected Recipes of Ethnomedicine: An Approach to Find an Antiviral Functional Tea

g. Functional Foods: an Alternative Source to Combat Viral Infections, Including COVID-19

h. Dietary Deficiencies Exacerbate Disparity in COVID-19 Infection and Nutrition Recommendations for Vulnerable Populations

3. Bioactive Compounds and COVID-19 

a. Phytochemicals of Panax Ginseng Root and Their Antiviral Activity

b. Probiotics and Prebiotics in the Prevention and Management of COVID-19

c. Polyphenolic Compounds: An Effective Biomolecule for the Enhancement of the Immune System and the Management of Coronaviruses

d. Nutrients in Prevention and Maintenance of COVID-19 and Other Viral Diseases          

e. Antiviral and Immunostimulant Activities of Protein Value Chains from Residual Biomas

f. The Efficacy of Probiotics on Coronaviruses

g. Vitamins and COVID-19 infection

h. Macro and micro elements for viral infections

4. Enhancing the Immune System to Fight Chronic and Viral Diseases Including COVID-19

a. Enhancing the Elderly’s Immune System

b. Enhancing the Immune System to Fight Chronic Diseases

c. Enhancing the Immune System to Fight Viral Disease Including Covid-19

d. Returning to Work, School, and Stores and Preparing for Another Wave of COVID-19

5. Functional Foods and Bioactive Compounds for the Management of other Viral Diseases

a. Flu (Influenza)

b. Hepatitis

c. Diphtheria

d. Acute bacterial disease

e. Acquired immunodeficiency syndrome (AIDS)

f. Chronic condition caused by the human immunodeficiency virus (HIV)

g. Measles

h. Meningococcal disease

i. Bacterial illness

j. Norovirus

k. Pneumococcal disease: caused by common bacteria (Streptococcus pneumoniae)

l. Respiratory Syncytial Virus (RSV)

m. Zika virus disease

6. COVID-19 and Antibody Science and Vaccine Development 

a. COVID-19, Antibody Science and Technology

b. COVID-19, Vaccine Science and Technology

c. The Status of Vaccine Development

d. Is there an FDA-approved vaccine to prevent of COVID-19? 

7. Functional Foods for the Management of Chronic Diseases

 a. Mental Disorders

 b. Obesity

 c. Cardiovascular Disease

 d. Diabetes

 e. Cancer

 f. Functional Foods for the management of other Chronic Diseases

8. Bioactive Compounds and Chronic Diseases

 a. Vitamins

 b. Macroelements

 c. Microelements

 d. Polyphenols

 e. Omega-3's

 f. The Role of other Bioactive compounds in Chronic Diseases

9. Functional Ingredients/bioactive compounds and Functional Foods in Healthy Aging

 a. Current Look and Future Predictions for Aging Demographic in the US and other Countries

 b. Aging and Increased Disease Risk

 c. Aging and Increased Health Care Expenditure

 d. Potential for Functional Foods to Contribute to Healthy Aging

10. Research and Development of New Functional Food Products for Chronic and Infectious Diseases

11. Discovery, Sources, Potential Health Benefits, and Safety Aspects of Bioactive Compounds

a. Discovery

b. Sources

c. Health benefits

d. Safety aspects

Research and Review Abstract Samples

Abstract Sample 1 (Research):

Diacylglycerol for Obesity: Serotonin hypothesis

Hidekatsu Yanai¹, Hiroshi Yoshida², and Norio Tada³, Yuji Hirowatari⁴

¹Department of Internal Medicine, National Center for Global Health and Medicine, Kohnodai Hospital, Chiba, 21567-0345, Japan;

²Department of Laboratory Medicine, Jikei University School of Medicine, Chiba, 31567-0345, Japan;

³Internal Medicine of Metabolism and Nutrition, Jikei University Graduate School of Medicine, Chiba, 41567-0345, Japan;

⁴Bioscience Division, TOSOH Corp, Kanagawa, 51567-0345, Japan

Corresponding Author: Hidekatsu Yanai, Ph.D., Department of Internal Medicine, National Center for Global Health and Medicine, Kohnodai Hospital, Chiba, 21567-0345, Japan

Keywords: diacylglycerol, intestine, obesity, serotonin, thermogenesis

Background: Diacylglycerol (DAG) oil is a natural component of various edible oils. DAG has been reported to prevent obesity through a variety of potential mechanisms in comparison with triacylglycerol (TAG) in humans. An increase in postprandial energy expenditure (EE) is proposed to be one of the mechanisms underlying this effect of DAG. Up-regulated mRNA expressions associated with EE by DAG in the small intestine may explain increased postprandial EE. The small intestine seems to contribute to changes in EE by DAG. We previously studied plasma serotonin, which is mostly present in the small intestine and mediates sympathetic thermogenesis. We found that DAG ingestion increases plasma serotonin levels by approximately 50% compared to TAG ingestion.

Objective: To understand the molecular mechanisms for DAG-induced increase in serotonin and EE, we investigated effects of DAG on serotonin release and expressions of genes associated with EE, using the human intestinal cell line.

Methods: The intestinal cell line, the Caco-2 cells, was incubated with medium containing 1-monoacylglycerol (1-monooleyglycerol [1-MOG]) and 2-monoacylglycerol (2-monooleylglycerol [2-MOG]), distinctive digestive products of DAG and TAG, respectively. We measured serotonin release from the Caco-2 cells using a newly developed high-performance liquid chromatography. Further, we studied effects of 1-MOG, 2-MOG, and serotonin on expressions of mRNA associated with EE (acyl-CoA oxidase [ACO], medium-chain acyl-CoA dehydrogenase [MCAD], fatty acid translocase [FAT], and uncoupling protein-2 [UCP-2]), by the Real-Time quantitative RT-PCR system.

Results: 100 mM 1-MOG significantly increased serotonin release from the Caco-2 cells compared with the same concentration of 2-MOG by approximately 37% (P<0.001). Expressions of mRNA of ACO, FAT, and UCP-2 were significantly higher in 100 mM 1-MOG-treated Caco-2 cells than 100 mM 2-MOG-treaed cells by approximately 13%, 24%, and 35%, respectively. Expressions of mRNA of ACO, MCAD, FAT, and UCP-2 were significantly increased in 400 nM serotonin-treated Caco-2 cells as compared with the Caco-2 cells incubated without serotonin by approximately 29%, 30%, and 39%, respectively.

Conclusion: Our study demonstrated that a hydrolytic product of DAG increases serotonin release from the intestinal cells and enhances expressions of genes associated with b-oxidation (ACO, MCAD), thermogenesis (UCP-2) and fatty acids metabolism (FAT). Furthermore, this study revealed that serotonin also enhances expression of these genes, proposing a new molecular biological mechanism for DAG-mediated anti-obesity effect. Serotonin may play an important role in DAG-mediated prevention of obesity.

(Please note: the portion below is required for our records, but will not appear in the published abstract. The entire abstract should have a maximum of 1000 words without information provided below.

FFC's 29th International Conference:

Corresponding Author:
Hidekatsu Yanai, Ph.D., Professor, Department of Internal Medicine, National Center for Global Health and Medicine, Kohnodai Hospital, Chiba, 01567-0345, Japan, e-mail: hy@gmal.com, phone number: (001) 469-441-8272, secondary phone: (866) 464-6955

Main Presenting Author:
Hidekatsu Yanai, Ph.D., Professor, Department of Internal Medicine, National Center for Global Health and Medicine, Kohnodai Hospital, Chiba, 01567-0345, Japan, e-mail: hy@gmal.com, phone number: (001) 469-441-8272, secondary phone: (866) 464-6955

Co-authors:
Hiroshi Yoshida, MD, Ph.D., e-mail: hyoshida@gmal.com

Yuji Hirowatari, Ph.D., e-mail: yhir@gmal.com

Norio Tada, MS, e-mail: mtada@gmal.com

Presentation Type (please choose one): Oral or poster

Session (please choose one): Choose one from the conference website

Abstract Sample 2 (Review):

Definition for functional food by FFC: Creating functional food products using new definition

Danik Martirosyan and April Mitchell

Functional Food Center/Functional Food Institute, Dallas, TX, 75254, USA

Corresponding Author: Danik M. Martirosyan, Functional Food Center/Functional Food Institute, Dallas, TX, 75254, USA

Keywords: Functional food definitions, bioactive compounds, biomarkers

ABSTRACT:
Healthcare costs in industrialized countries are soaring as a result of rising average life expectancies and epidemics of specific chronic diseases. As the public pursues ways to become healthier and improve quality of life, functional food science has become an intriguing field of research and topic of debate to combat certain chronic diseases cost-effectively. While steps are being taken to develop and research functional food consistently across the globe, there is still not a shared international or conclusive definition of functional food. The term “functional food” was first coined in Japan in the 1980’s and the science expanded to EU and the United States quickly. However, the term “functional food” has since been the center of confusion in scientific and consumer discussions due to shifting definitions. Inconsistent definitions in the literature and government legislation have posed challenges for the development of functional food science and have caused public doubt in the effectiveness of functional food as a potential strategy for chronic diseases.

Here, the Functional Food Center’s new definition for “functional foods” was revised to: “Natural or processed foods that contains known or unknown biologically- active compounds; which, in defined, effective non-toxic amounts, provide a clinically proven and documented health benefit for the prevention, management, or treatment of chronic disease” [1,2]. In this latest version of our definition, we added the phrase “in effective non-toxic amounts” to highlight the significance of bioactive compound dosage in the consumption of functional food. This new definition of functional food by the Functional Food Center can improve communication and collaboration between the scientific, medical communities, food industry, and the public to legitimize functional food science globally.

References:

1. Danik M. Martirosyan and Jaishree Singh, A new definition of functional food by FFC: what makes a new definition unique? Functional Foods in Health and Disease 2015; 5(6):209-223
2. Danik M. Martirosyan and Jaishree Singh, Introduction to Functional Food Science, Third Edition, Edited by Martirosyan DM, Dallas: Food Science Publisher; 2015:10-24

(Please note: the portion below is required for our records, but will not appear in the published abstract)

FFC's 29th International Conference:

Corresponding Author: Danik Martirosyan, Ph.D., Research and Development Department, Functional Food Institute, Dallas, TX, 75254, USA, e-mail: ffc@functionalfoodscenter.net, phone number: (001) 469-441-8272, secondary phone: (866) 202-0487

Main Presenting Author:
Danik Martirosyan, Ph.D., Research and Development Department, Functional Food Institute, Dallas, TX, 75254, USA, e-mail: ffc@functionalfoodscenter.net, phone number: (001) 469-441-8272, secondary phone: (866) 202-0487

Co-authors:
April Mitchell, BSc, e-mail: ffc@functionalfoodscenter.com

Presentation Type (please choose one): Oral or poster

Session (please choose one): Functional Food Definition and the Status of Functional Foods in Japan, USA and other Countries

Conference Awards

The conference will have the following awards, which will be announced and presented during the conference closing session.

• Best Oral Presentation Awards
• Best Poster Presentation Award
• Best Full Paper Award
• Best Special Session Organizer Award
• Best Functional Food Product Award (Research and Development)

The author of an awarded presentation will be entitled to:

• A signed official award certificate.
• The announcement of their achievement on a special conference webpage.
• one year membership of the ASFFBC. If already an ASFFBC member, then this offer adds one year to her/his current membership.
• A personal voucher for a 50% reduced registration fee in one event sponsored by FFC, valid during a 12-month period. This voucher is only available if the presenter attends the closing session and receives the award.

For students receiving any of the awards, it will provide them with the unique opportunity of adding the achievement in their resume. This will help to boost their resumes for future employers to notice, with the chance at gaining better job opportunities.

For the best functional food product, those receiving the award will have the newly added benefit of their product having more publicity, and ability to show that it had won an award for its innovative and functional qualities for the food community. The participant who won can advertise their award and possibly gain commercial success with their new product. It can give the added bonus and prestige that will put them a cut above the rest in those developing functional food products.

Award Summary

Best Oral Presentation Award: The best oral presentation will be chosen after considering all presenters at the conference and determining which oral presentation was the most effective, and professional, and was delivered through a speaker that was engaging, authoritative and impactful.

Best Poster Presentation Award: The best poster presentation will be chosen based off of the evaluation of the poster information which will include: efficient visuals for the audience, quality presentation of the research, and the overall format/layout of the presenters posters.

Best Full Paper Award: The best full article will be chosen from participants who submit their full article to the journal of Functional foods in Health and Disease. Article should be generally accepted for publication (decision will be made by the Editorial Team of journal).

Best Special Session Organizer Award: Special sessions are small and specialized events to be held during the conference as a set of oral and poster presentations with a highly specialized theme. The goal of special sessions (minimum 4 presenters; maximum 7) is to provide a focused discussion on innovative topics.

Best Functional Food Product Award: The best functional food product will be chosen based on the developed product being something innovative that meets a consumer's needs or trend, efficient use of nutritional ingredients, possible commercial success of your product, evidence for the functionality of the product and its ability to prevent or manage chronic diseases and its symptoms, as well as how else your product may stand out and give an edge to the competition.

Selection Criteria:
The awards will be presented to the author(s) at the time of conference, selected by the Conference Committee and Session Chairs.

The decision criterion will consider both the paper quality and the presentation quality (feedback given by main conference organizers, session chairs, and organizing committee members at the conference venue).

Conference Program

As of April 29th, 2021 we have more than 4900 registered attendees at this conference: 

https://www.linkedin.com/events/canfunctionalfoods-bcreducether6744782779973808128/

April 29^th, 2021  Pacific Time (US and Canada)

Preamble

• 8:00-8:25 – Registration

• 8:25-8:30 – Welcome and opening remarks (Danik Martirosyan, President, FFC, USA)

Session 1:   Keynote

• 8:30-9:00 - Keynote Speaker: Amrendra Ajay, PhD, Department of Medicine, Renal Division, Harvard Medical School, Brigham and Women’s Hospital, Boston, MA, USA. COVID-19 and acute and chronic kidney injury and functional food

Session 2: Functional Foods and Coronavirus Disease (COVID-19)

          Session Chairs: Dr. Mona Boaz

• 9:00-9:20 – Mona Boaz, PhD, Professor, Chair, Department of Nutrition Sciences, Ariel University, Ariel, Israel. Dietary changes and anxiety during the coronavirus pandemic: a multinational survey. Oral Presentation

• 9:20-9:40 – Nie Leng, PhD, Professor, Suzhou Primreg Gene Company, China. Coroless, herb tea for prevention, treatment and rehabilitation of the COVID-19

• 9:40-9:50 – Brett J. West, Senior Research Director, Research and Development, NewAge, Inc., American Fork, UT, USA. Anti-viral properties of Morinda citrifolia (noni) fruit juice

• 9:50-10:00 – Carmen Alicia Yáñez González, MSc, The University of Rovira i Virgili, Tarragona, Cataluña, Spain. The beneficial effects of chocolate and spirulina on COVID-19 and viral diseases. The beneficial effects of chocolate and spirulina on COVID-19 and viral diseases

• 10:00-10:15 – Coffee Break

Session 3:  Bioactive Compounds and Functional Foods for the Management of Viral Diseases including COVID-19

          Session Chair(s): Dr.  Alexander Haslberger

• 10:15-10:35 - Uwe Albrecht , MD, Mediconomics GmbH, Hannover, Germany. Antimicrobial activity of juniper berry essential oil 

• 10:35-10:55 – Alexander Haslberger, Ph.D., Professor, University Vienna, Department of Nutritional Research, Vienna, Austria. Personalized preparations of epigenetically active nutraceuticals for prevention of chronic and viral disease

• 10:55-11:15 – Fredric Abramson, Ph.D. CEO and Founder, Golden Thread Technology, Inc. Washington DC, Baltimore, USA. Influenza prevention through nutrient-Driven gene-regulation

• 11:15-11:30 – Gloria Otunola, PhD, Medicinal Plants and Economic Development Research Center, Department of Botany, University of Fort Hare, Alice, South Africa. Comparative bioactive components of essential oils from Melaleuca viminalis (Sol. ex Gaertn) Byrnes flowers and leaves and their reported antiviral potential: Symptomatic therapy for COVID-19?

• 11:30-11:45 – Coffee Break

Session 4: Functional Foods for the Management of Chronic Diseases

           Session Chair(s): Dr. Shawn Talbott

• 11:45-12:05 – Shawn Talbott, PhD, Chief Science Officer, Amare Global, Irvine, CA, USA. Priming dynamic immune system function with functional foods improves quality of life parameters

• 12:05-12:25 – Afa K. Palu, PhD, NewAge, American Fork, UT, USA. The potential health effects of phytocompounds from seaweeds Fucus vesiculosus and Undaria pinnatifida on chronic siseases: a review of their mechanisms of actions 

• 12:25-12:35 – Alvaro Ferreira-Lazarte, PhD, Postdoctoral Researcher, Department of Bioactivity and Food Analysis Institute of Food Science Research CIAL, Spanish National Research Council (CSIC-UAM), Madrid, Spain. Citrus pectin and modified pectin: impact on colorectal cancer in an in vivo model of rats treated with azoxymethane/dextran sodium sulphate

• 12:35-12:45 - Pooja Thacker, PhD Student, Department of Nutrition and Dietetics, Bhatia Hospital., Mumbai, India. Effect of preoperative feeding with germinated brown rice supplement on clinical outcome of orthopedic and gastrointestinal surgery patients

• 12:45-13:05 – Supuni Purnima Gamage,  Grenfell Campus, Memorial University, Newfoundland, Canada. Nigella Sativa , The miracle herb: Potential Health benefits on its functional properties

          Lunch 13:05-14:00

Session 5: Bioactive Compounds and Chronic Diseases.

           Session Chair(s): Dr. Sheila Wicks

• 14:00-14:20 – Sheila Michelle Wicks, MD, Department of Cellular and Molecular Medicine, Rush University, Chicago, Illinois, USA. Vitamin D for multiple sclerosis and for COVID- 19 intervention

• 14:20-14:40 – Sarah EL HAJJ, PhD Student, Université de Lorraine, CNRS, Nancy, France. Investigating the antioxidant activity of metal-chelating peptides in soy hydrolysates on a cell-based ferroptosis model

• 14:40-14:50 - Samuel Fernandez-Tome, PhD, Junior Researcher, Hospital Universitario de La Princesa, Instituto de Investigación Sanitaria Princesa (IIS-IP), Madrid, Spain. Hepatocarcinoma-associated pathways modulated by soybean peptide lunasin

• 14:50-15:00 - Amine Nekkaa, PhD Student, National Polytechnic Institute, Constantine Algeria. Phytochemical and pharmacological properties of an Algerian medicinal plant extract (Rhamnus alaternus)

• 15:00-15:15 - Cleni Palma, Pharmaceutical chemist, National University of San Marcos, School of Pharmacy and Biochemistry, Lima, Peru. Albumin from Erythrina edulis “pajuro” as a novel source of multifunctional peptides

• 15:215-15-30 - Vivian Wei-Ting Chang, PhD, Director, Lytone Enterprise, Inc., New Taipei City, Taiwan. Evidence-based design of food formulation with immune modulating and antiviral properties

• 15:30- 15:40 -Euni Lee, PhD, Professor, Seoul National University; College of Pharmacy and Research Institute of Pharmaceutical Sciences, Korea. Functional Food Products including Green Tea Extract and Garcinia cambogia in South Korea

• 15:40-16:00 – Conference closing

April 30^th, 2021 Pacific Time (US and Canada)

Session 6:  Keynote

8:30-9:00 - Keynote Speaker: Tom Sidebottom, 30+ years’ Experience in FDA and supporting regulatory laws and policies for manufacturing and distribution of food. Transparency, Traceability and Trust in Food Safety Systems - How has the pandemic impacted the food industry and regulators and what does the future hold?

• 9:00-9:20 - Surajit Pathak, PhD, Faculty of Allied Health Sciences, Chettinad Academy of Research and Education, Chennai, India. Effect of a phytomarine with bioactive herbal compound able to increase stem cell and vitality genes activity in in vitro and a Pilot clinical study

• 9:20-9:45 – Francesco Marotta, PhD, MD, Professor, ReGenera R&D International for Aging Intervention, Milano, Italy. Beneficial effect of a fermented functional food on telomere dynamics in middle-age individuals

• 9:45:00-10:00 – Le Anh Minh Nguyen, PhD Student, Memorial University of Newfoundland, St. John's, Canada. Development of red-rice-based functional food to improve brain health impairment related to aging and chronic environmental stressors

• 10:00-10:20 – Coffee Break

Session 8: Research and Development of New Functional Food Products for Chronic and Infectious Diseases

          Session Chair(s): Dr. Marko Vincekovic

• 10:20-10:45 – Marko Vincekovic, PhD,  Associate Professor, University of Zagreb Faculty of Agriculture, Department of Chemistry, Zagreb, Croatia. Microcapsules formulations for functional food production

• 10:45-11:05 – Ana Bagüés, PhD, Department of Basic Health Sciences, Faculty of Health Sciences, Universidad Rey Juan Carlos, Alcorcón, Madrid, Spain. Adherence to the mediterranean diet: differences among age groups in a Spanish population sample just before COVID-19 lockdown

• 11:05-11:25 – Debasis Bagchi,  PhD, Professor, VNI Inc., R&D, Bonita Springs, FL, USA; Department of Pharmacy and Health Sciences, Texas Southern University, Houston, TX, USA . PerformLyte, a prodosomed PL425 PEC phytoceutical-fortified formulation, enhances sports performance, metabolic competence and celllular homeostasis in train cyclists

• 11:25-11:45 – Bernard Downs, CEO and Founder, Research and Development Division, VNI Inc, Lederach, PA, USA. Verifying Alleged Product Specifications in Nutraceuticals and Dietary Supplement Products: An Overview

• 11:45-12:05 – Rebecca McKinnon, Clinical Specialist, Advanced Micronutrition, Windermere, FL USA. Multicomponent nutrient bar promotes weight loss and improves dyslipidemia and insulin resistance

• 12:05-13:00 – Lunch

Session 9: Discovery, Sources, Potential Health Benefits, and  Safety Aspects of Bioactive Compounds

           Session Chair(s):   Dr. Debasis Bagchi

• 13:00-13:20 – Pamela Iheozor-Ejiofor, PhD, University of Lincoln, National Centre for Food Manufacture (NCFM), Lincoln, United Kingdom. Antioxidant and prebiotic functions of aqueous extracts of three common culinary Lamiaceae herbs

• 13:20-13:40 – Antara Banerjee, PhD, Faculty of Allied Health Sciences, Chettinad Academy of Research and Education, Chennai, India. Lycopodium clavatum - a promising medicinal plant as potential supportive care for colon cancer

• 13:40-13:50 – Karla María Guillén-Guerrero ,  MSc., Escuela de Ingenieria y Ciencias. Campus Queretaro, Mexico. Effect of processing conditions on physical-chemical and molecular characteristics of cocoa (Theobroma cacao L.)

• 13:50-14:05 – Coffee Break

Session 10:  E valuation of Functional Food Products by using FFC’s Functional Food Definition and Steps to Create Functional Food Products

           Session Chair(s): Dr. Danik Martirosyan

• 14:05-14:30 - Danik Martirosyan, PhD, President, Functional Food Center Inc., Dallas, TX, USA, Functional Food Institute, San Diego, CA, USA. Can Functional Foods reduce the risk of disease? Advancement of functional food definition and steps to create functional food products

• 14:30-14:50 – Tamami Shirai, PhD, University of California San Diego, Radiology, School of Medicine, San Diego, CA, USA. FOSHU food products labeled "Suitable for people with high blood pressure"- Can they reduce the risk of hypertension? 

• 14:50-15:05 – Sabrina Flores, MD Student (accepted), University of Notre Dame, Notre Dame, Indiana; Funtional Food Center Inc., Dallas, TX, USA. A comparison of the FOSHU and FFC/New Functional Food Systems in Japan

• 15:05-15:20 – Stella Chen, University of California at Berkeley, Berkeley, CA, USA; Functional Food Center Inc., Dallas, TX, USA. FOSHU products for diabetes management. Fibersol-2 product review

• 15:20-15:35 – Sofia Migues, Massachusetts College of Pharmacy and Health Sciences, Boston, Massachusetts, USA;  Functional Food Center Inc., Dallas, TX, USA. Can some micronutrients stimulate the immune system in the prevention of COVID-19?

• 15:35-15:50 – Amanda Conte, University of Miami, Coral Gables, Florida, USA; Functional Food Center Inc., Dallas, TX, USA. An approach to find an antiviral functional tea

• 15:50-16:05 – Hunter Kanya, University of Colorado Denver, Denver, USA; Functional Food Center Inc., Dallas, TX, USA. How the microbiota-gut-brain axis could play a key role in the onset, management of Parkinson’s disease 

• 16:05-16:20 – Conference Closing

Financial Aid Opportunities

Apply as soon as possible to increase your chances of being granted financial aid. All eligible applications are considered on a first-come, first-served basis and are awarded until all available funding has been allocated. Abstract submissions are subject to deadlines. Please wait to register for the event until after you have been notified of your application status and have received an access code for free or discounted registration.

The following categories are eligible for free or discounted registration:

• LMICs Awards: Free or discounted registration for individuals from low- and middle-income countries working in life science, healthy and functional food, and medicine related fields. 
• Trainee Scholarships: Free or discounted registration for graduate students and postdoctoral fellows within 10 years of their PhD.
• COVID-19: Free or discounted registration for those who have been directly affected by COVID-19 and are temporary unemployed
• Submit your abstract and application form to be considered. Please review our  abstract sample before submitting your own abstract. 

For questions regarding the submission of the application form, contact ffc@functionalfoodscenter.net

Please fill out the Application Form

Posters and Abstracts

Poster presentation recommendations:

• Since the conference we will be conducted virtually, we ask that you create a powerpoint instead of a poster to feature your research
• The powerpoint may be up to 10 slides (ideally 7-10 slides in length)
• You may have up to 7 minutes to present  

Accepted Abstracts for Presentation

O* -  abstract for oral presentation

P** - abstract for poster presentation

1. The Potential Health Effects of Phytocompounds from Seaweeds. Fucus vesiculosus and Undaria pinnatifida on Chronic Diseases: A Review of their Mechanisms of Actions. Authors: ‘Afa K. Palu*, Brett J. West, Shixin Deng, Fernando Swartz (O)                            

2. Personalized preparations of epigenetically active nutraceuticals for prevention of chronic and viral disease. Authors: Haslberger A.G*, Lilja S, Krammer U., Hippe B (O)

3. Citrus pectin and modified pectin: Impact on colorectal cancer in an in vivo model of rats treated with azoxymethane/dextran sodium sulphate. Alvaro Ferreira-Lazarte*, Javier Fernández, Pablo Gallego-Lobillo, Claudio J. Villar, Felipe Lombó, F. Javier Moreno, Mar Villamiel (O)

4. Finding an antiviral functional tea: binding affinity as a means of analysis. Authors: Amanda Conte* and Danik Martirosyan (O)            

5. Phytochemical and Pharmacological Properties of an Algerian Medicinal Plant’s Extract’s (Rhamnus alaternus): A review. Authors: Amine Nekka*, Akila Benaissa, Fabrice Mutelet, and Laetitia Canabady-Rochelle (P)              

6. Adherence to the Mediterranean Diet: Differences Among Age Groups in a Spanish Population Sample just Before the COVID-19 Lockdown. Authors: Ana Bagüés*, Andrea Almagro, Teresa Bermúdez, Yolanda López-Tofiño, Antonio González, Raquel Abalo (O)           

7. Antioxidative potentials of β-Caryophyllene in Paroxetine-induced erectile dysfunctional rats. Authors: Elijah Oluwatosin Olopade, Ayodeji Emmanuel Adepoju, Stephen Adeniyi Adefegha, Ganiyu Oboh (P)

8. Evaluation of in vitro antioxidant and antidiabetic potential of extracts  from Phaseolus vulgaris L. seeds (Black turtle beans). Balkisu O. Abdulrahman, Muntari Bala, and Bello Oluwasesan M.  (P)     

9. Verifying Alleged Product Specifications in Nutraceuticals and Dietary Supplement Products: An Overview. Authors: Authors: Bernard W. Downs and Debasis Bagchi (O)  

10. Hepatocarcinoma-associated Pathways Modulated by Soybean Peptide Lunasin. Samuel Fernández-Tomé*, Pedro Indiano-Romacho, Samuel Paterson, Alfredo Galvez, Blanca Hernández-Ledesma (O)     

11. Anti-viral properties of Morinda citrifolia (noni) fruit juice. Authors: Brett J. West, Afa K. Palu and Shixin Deng (O)

12. The beneficial effects of chocolate and Spirulina on COVID-19 and viral diseases. Authors: Carmen Alicia Yáñez González*, and Armando José Yáñez Soler (O)   

13. Albumin From Erythina edulis ''Pajuro" as a Novel Source of Multifunctional Peptides. Authors: Cleni Palma-Albino*, Karim Jiménez-Aliaga, Arturo Intiquilla-Quispe, Amparo Zavaleta, Víctor Izaguirre, Blanca Hernández-Ledesma (O)      

14. United States Regulations on Nutraceuticals and Functional Foods with a Special Emphasis on Generally Recognized as Safe (GRAS) Status. Debasis Bagchi and Bernard William Downs (O)

15. PerformLyte, a Prodosomed PL425 PEC Phytoceutical-Fortified Formulation, Enhances Sports Performance, Metabolic Competence and Cellular. Authors: Homeostasis in Trained Cyclists. Authors: Bernard W Downs, Matt Piacentino, Manashi Bagchi, Steve Kushner, and Debasis Bagchi* (O)   

16. Functional Food Products including Green Tea Extract and Garcinia Cambogia in South Korea. Authors: Euni Lee*, Seungyeon Kim, Kyeong Hye Jeong, Seokwoo Lee (O)   

17. Influenza Prevention Through Nutrient-Driven Gene Regulation. Fredric D. Abramson (O)                                                                                         

18. Comparative bioactive components of essential oils from Melaleuca viminalis (Sol. ex Gaertn) Byrnes flowers and leaves and their reported

    antiviral potential: Symptomatic therapy for COVID-19? Gloria Aderonke Otunola*, Oluwafunmilayo Dorcas Adegbaju, Anthony Jide Afolayan (O)

19. Antimicrobial activity of essential oil of Citrus lemon. Hayet Edziri*, Maha Mastouri  (P)      

20. How the Microbiota-Gut-Brain axis could play a key role in the onset, prevention, and management of Parkinson’s disease and its symptoms. Hunter Kanya* and Danik Martirosyan (O)   

21. Effect of Processing Conditions on Physical-Chemical and Molecular Characteristics of Cocoa (Theobroma cacao L.). Guillen-Guerrero Karla, de la Rosa-Millán Julián (P)  

22. Development of red rice-based functional foods to improve brain health during aging and exposure to environmental stressors: potentials and challenges. Le Anh Minh (Amy) Nguyen (O)  

23. Proteins from cocoa (Theobroma cacao L.) seeds reduced blood pressure in a diet-induced obesity model. Authors: Luis Coronado-Cáceres, Griselda Rabadán-Chávez, Luis Mojica, Lucía Quevedo-Corona, Eugenia Lugo-Cervantes, Blanca Hernández-Ledesma (Not presented)

24. Microcapsules formulations for functional food production. Authors; Marko Vincekovi* and Slaven Juri (O) 

25. Recent developments of plant proteins’ functionality. Authors: Maryam Salami*, Mohammad Amin Aliyari, Zahra Emam-Djomeh (P)       

26. Dietary changes and anxiety during the coronavirus pandemic: a multinational survey. Authors: Vered Kaufman-Shriqui; Daniela Abigail Navarro; Olga Raz; Mona Boaz* (O)

27. Coroless, herb tea for prevention, treatment and rehabilitation of the Covid-19. Authors: Nie Leng, Liang Youdong, Yang Xinwei (O)  

28. Sesame Seeds Consumption and its Effects on Lipid Profile of Hyperlipidemic Individuals. Authors: Noor-e-Huma*, Mahnaz Nasir Khan, Fatima Tariq, Memoona Khalid, and Shahzadi Seher Sohail (P)          

29. Effect of Preoperative Feeding with Germinated Brown Rice Supplement on the Clinical Outcome of Orthopaedic and Gastrointestinal Surgery Patients. Authors: Pooja Thacker*, Subhadra Mandalika, Rahul Shah, Nilesh (O)    

30. Multicomponent Nutrient Bar Promotes Weight Loss and Improves Dyslipidemia and Insulin Resistance. Authors: McCann, J. C., Shigenaga, M.K., Mietus-Snyder, M.L., Lal, A., Suh, J.H., Krauss, R.M., Gildengorin,G.L., Goldrich,A.M., Block,D.S., Shenvi, S.V., Ames,B.N., McHugh,T.H., Olson,D.A., (P)    

31. A Comparison of the FOSHU and Foods with Function Claims Systems in Japan. Authors: Sabrina Flores*, Stella Chen, and Danik Martirosyan (O)             

32. Investigating the antioxidant activity of metal-chelating peptides in soy hydrolysates on a cell-based ferroptosis model. Authors: Sarah el Hajj*, Laetitia Canabady-Rochelle, Rachel Irankunda, Isabelle Fries, Caroline Gaucher (P)                             

33. Priming Dynamic Immune System Function with Functional Foods Improves Quality of Life Parameters. Author: Shawn M. Talbott (O)   

34. Vitamin D for Multiple Sclerosis and for Covid- 19 Intervention. Sheila M Wicks*, Gail B. Mahady, Temitope O. Lawall, Shitalben Patel, Nishikant Raut (O)                      

35. Can Some Micronutrients Stimulate the Immune System in the Prevention of COVID-19 and be Included in the Nutritional Management of Eldery People Affected by the Virus? Authjors: Sofia Migues* and Danik Martirosyan (O)            

36. A Product Review of FOSHU-Approved Fibersol®-2 and its Potential Health Benefits. Authors:  Stella Chen* and Dr. Danik Martirosyan (O)       

37. Nigella Sativa, the miracle herb: Potential Health benefits on its functional properties. Author: Supuni Purnima Gamage (O)                              

38. Lycopodium Clavatum - A Promising Medicinal Plant as Potential Supportive Care for Colon Cancer. Authors: Surajit Pathak*, Antara Banerjee, Francesco Marotta  (O)         

39. The Effect of a Phytomarine With Bioactive Herbal Compound Is Able to Increase Stem Cell and Vitality Genes Activity in In Vitro and a Pilot Clinical Study. Authors: Surajit Pathak*, Antara Banerjee, Francesco Marotta (O)            

40. FOSHU food products labeled “suitable for people with high blood pressure” – can they reduce the risk of hypertension? Author: Tamami Shirai (O)                                                             

41. Transparency, Traceability, and Trust in Food Safety Systems - How Has the Pandemic Impacted The Food Industry and Regulators and What Does the Future Hold? Tom Sidebottom (O)                                          

42. Evidence-based design of food formulation with immune modulating and antiviral properties. Authors: Wei-Ting Chang and William Tien-Hung Chang  (P)        

43. COVID19 and acute and chronic kidney disease and functional food. Author: Amrendra K. Ajay (O)                                                                

44. Advancement of functional food definition and steps to create functional food products. Author: Danik Martirosyan (O)