Polyphenols, Food and Health
The role of polyphenols in food and diet is widely researched, however the extent to which they can benefit our health remains unclear. While dietary polyphenols have long been recognised as antioxidants, there is now evidence to suggest the benefits may go beyond this antioxidant activity.
Professor Kevin Croft, Professorial Fellow at the School of Medicine and Pharmacology at the University of Western Australia, delves into the world of polyphenols. Professor Croft will examine the benefits of polyphenols, their function in different foods and beverages compared to pure isolated forms, and the implications for public health.
Webinar detailsDuration: 60 minutes
Presenter: Professor Kevin Croft
Please download and install the latest Flash player...
About the speaker
Professor Kevin Croft
Prof Kevin Croft is a Professorial Fellow at the School of Medicine and Pharmacology, University of Western Australia. He is co-director of the Biomedical Mass Spectrometry Unit and has an active interest in nutritional biochemistry, biomarkers of oxidative damage, the pathogenesis of atherosclerosis and the mechanism of vascular protection by dietary polyphenols. He serves on the editorial board of Food and Function, Clinical Science and Free Radical Research journals and was an Advisory Member for the group that developed the National Heart Foundation position statement on "Antioxidants in Foods, Drinks and Supplements for Cardiovascular Health" in 2010.