Plant-Based Diets Prevent Disease: A Three-Part Symposium
Health Benefits of Whole Foods and Molecular Targets of Bioactive Components: Part 1
Sunday, July 17, 1:00–2 p.m.
Food, nutrition, and health are intricately linked, and plant foods have long been recognized as good for human health. Vegetables, fruits, and whole grains are associated with reducing the risk of chronic disease, and specifics on how and why are beginning to become clear. During session 112, “Health Benefits of Whole Foods and Molecular Targets of Bioactive Components: Part 1,” Rui Hai Lu will discuss how whole plant foods and the bioactive compounds they contain benefit health. A professor in the department of food science at Cornell University, Lu’s research focuses on how bioactive phytochemicals in natural foods prevent aging, cancer, and other inflammatory diseases. He also investigates the antiviral activity of bioactive compounds in plant foods. Lue will present some of his findings in these areas.
His presentation is part of a three-part series on how diet determines health outcomes. For part 2, John Erdman of the University of Illinois at Urbana-Champaign will review and compare the scientific evidence supporting the effect that lycopene in whole tomatoes has on prostate cancer.
And for part 3, Roger Clemens of the University of Southern California will discuss how food, nutrition, and health can influence product development. Part 1 of the session takes place on Sunday, July 17, at 1 p.m.; part 2 takes place on Monday, July 18, at 1 p.m.; and part 3 takes place on Tuesday, July 19, at 1 p.m. All three take place in room N231 at McCormick Place South.