Aging is a progressive, generalized systematic dysfunction of almost all organs and an escalated vulnerability to environmental challenges. These increased dysfunctions and vulnerability not only result in reduced physical activity and life quality but also increased risks of a number of degenerative diseases, including cardiovascular disease, type 2 diabetes, cancer, Alzheimer’s disease, and sarcopenia. Therefore, either delaying the aging process or preventing the development of these chronic diseases is an essential strategy to promote healthy aging. In this presentation, I will evaluate the effects of epicatechin, a flavonoid from functional foods, including chocolate/cocoa, blueberries, green tea etc., based on our studies. The physiological, cellular, and molecular mechanisms underlying the health-improving actions of the bioactive components will be further highlighted.

Hongwei Si, Ph.D. In human nutrition.

Associate Professor of Department of Human Sciences, Tennessee State University, Nashville, TN 37209, USA.

More than 19 years in functional foods and human chronic diseases and aging research, published more than 53 research articles in international peer-reviewed journals. Current research projects funded by USDA, NIH, and other agencies are focusing on bioactive components and whole-functional foods for various diseases, including diabetes, obesity, cardiovascular diseases, aging, and cancer.