Whole Food Approach for Chronic Disease Prevention and Healthy Aging
Epidemiological evidence has demonstrated that a healthy eating pattern with increased consumption of fruits, vegetables, whole grains, and other plant-based foods is associated with risk reduction of developing chronic diseases, such as heart disease, cancer, stroke, diabetes, Alzheimer’s disease, cataracts, and age-related function decline. Bioactive compounds in fruits, vegetables, and whole grains may, in part, be responsible for their health benefits. Our group proposed that the major health benefits of a diet rich in fruits, vegetables, and whole grains are predominately attributed to theadditive and synergistic interactions of bioactive compounds and other food components in whole foods by targeting multiple signal transduction pathways. More and more evidence suggests whole foods play important roles in reducing the incidence and prevalence of chronic diseases. This presentation will present and debate our current research on the health benefits of whole foods, health-promoting synergies and interactions of bioactive compounds and nutrients for chronic disease prevention and health aging, and focus on the plausible mechanisms of action behind the biological effects.Theadditive and synergistic interactions of the phytochemicals and nutrients in the wide varieties of fruits, vegetables, and whole grains will be also discussed.
Prof. Liu is a Professor in the Department of Food Science at Cornell University. He received his Ph.D in Toxicology from Cornell University and M.D. and M.S. in Nutrition and Food Toxicology. Prof. Liu’s research focuses on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity. Prof. Liu has been named as a Highly Cited Researcher by Thompson Reuters. He was elected as a Fellow of the International Academy of Food Science and Technology (IAFoST), a Fellow of the Division of Agricultural and Food Chemistry (AGFD) of the American Chemical Society (ACS), a Fellow of the Institute of Food Technologists (IFT), a Fellow of the American Association for the Advancement of Science (AAAS), and a Fellow of the Royal Society of Chemistry. Prof. Liu is the Editor-in-Chief of Food Science and Human Wellness and serves on the advisory board of Food & Function and the Editorial Boards of several journals.