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OCTOBER 2-4, 2018

Quebec City Convention Centre, Canada


Associate Professor and Deputy director at Microbiome Research Hub, University of Parma, Italy / @phisquarelab

“Polyphenols and health: the good (science), the bad (science) and the ugly (truth)”
Understanding the real health benefits of phenolic compounds


Daniele Del Rio is an Associate Professor of Human Nutrition and a member of the board of directors of the newly founded Institute for Advanced Food and Nutrition Studies at the University of Parma, Italy. He is also the Scientific Director of the Need for Nutrition Education/Innovation Programme Global Centre for Nutrition & Health, in Cambridge, UK. He serves as Editor in Chief of the International Journal of Food Sciences and Nutrition and has recently been honored the title of Commendatore (Knight Commander) of the Italian Republic for research merits. Dan is growing a team of young and brilliant scientists, all busy working on the effects of plant foods on human health, with a specific focus on the interaction of phytochemicals (polyphenols in particular) and the human gut microbiota as mediating steps for their beneficial actions towards human physiology.


Dietary polyphenols have been reported to be bioactive in humans and to be associated with rediuced risk of several chronic diseases, and this has attracted a lot of attention on these compounds, both at biomedical and industrial level. How much of what has been reported in the literature is true and has been confirmed after more robust and sofisticated approaches have been applied? How much beneficial effects can we really get from phenolics? Are these effects valid for the whole population? If you attend this talk you might finally discover the truth about dietary polyphenols.


The international rendezvous on health ingredients that will be held from October 2 to 4, 2018, at the Quebec City Convention Centre in Canada. Anchored in Quebec City’s reputation for excellence in food and health, BENEFIQ is a must-attend event sparking synergy among scientists and industry professionals from this rapidly evolving sector.
An initiative of the Institute of Nutrition and Functional Foods (INAF)


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