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

29th International Conference of FFC - 17th International Symposium of ASFFBC

April 29-30, 2021, VIRTUAL/LIVE Online Event

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 29th, 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 30th, 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?

Session 7: Functional Ingredients/bioactive compounds and Functional Foods in Healthy Aging
       Session Chair(s):  Dr. Francesco Marotta
  • 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:  Evaluation 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