Keynote Speech: The Preventive Power of Plant Polyphenols: Scientific Advances from Fruits and Vegetables
We are pleased to announce that Professor Bhimu Patil from Texas A&M University (USA) will deliver a keynote presentation titled "The Preventive Power of Plant Polyphenols: Scientific Advances from Fruits and Vegetables" at the 18th World Congress on Polyphenols Applications 2025. The congress will take place in Malta on October 2-3, 2025.
About the Talk:
Polyphenols present in fruits and vegetables have a crucial function in disease prevention, particularly cancer, by demonstrating high antioxidant properties, regulating enzymatic pathways, regulating cellular signaling, promoting apoptosis, and reducing chronic inflammation. Their findings also emphasize the relevance of bioavailability in achieving these health benefits. Strategies include employing specific edible matrices or novel food processing techniques to improve polyphenol absorption in the body.
Furthermore, their research demonstrated that polyphenols could improve phase II detoxification enzymes, which help to neutralize carcinogens and assist chemoprevention. Polyphenolic compounds also improve intestinal health by promoting a healthy microbiota and nutrient absorption. To enhance the therapeutic potential of bioactive hydrophobic phenolics such as eugenol and limonene, innovative encapsulating strategies have been explored. These techniques attempt to avoid degradation and increase the bioavailability of polyphenols, hence improving their function in health promotion and disease prevention.
About Prof. Bhimu Patil:
Prof. Patil’s research emphasis is on ‘foods for health’. His research on isolation and characterization of naturally occurring compounds has started to provide ‘proof of concept’ of role of vegetables and fruits in human health. Additionally, his research is focused on pre and postharvest effects on bioactive compounds in citrus, pepper, onion, melons, and pomegranate. Patil has developed two multi-disciplinary and multi state first-of-its kind course, “Science of Foods for Health” and “Phytochemicals in Fruits and Vegetables to Improve Human Health” which are being offered at several universities.
‘The future of the ‘foods for health’ research area depends upon a “consumer to farm” rather than “farm to consumer” approach. Therefore, a systems-wide approach using multidisciplinary research will be critical to providing global food and nutritional security.’
