"Improving Biological Efficacy of Dietary Factors using Nanotechnology," Dr. Qingrong "Ron" Huang

Presenter: Dr. Qingrong "Ron" Huang, Department of Food Science, Rutgers University

The antioxidative, anticancer and chronic disease prevention properties of nutraceuticals such as polyphenols have been demonstrated in animal, human, and in vitro studies. But the effectiveness of  nutraceuticals in capsules and tablets is diminished because many are not water-soluble. Dr. Huang's research integrates food processing, formulation, and in vivo/in vitro testing of novel polyphenol nanocapsules, nanoemulsions, biopolymeric micelles, multilayer emulsions based on protein/polysaccharide complexes and solid lipid nanoparticles, resulting in significantly improved anti-inflammation activity and oral bioavailability of  curcumin and dibenzoylmethane(DBM), a beta-diketone analogue.