Resveratrol 2014 conference

The Resveratrol 2014 conference will take place in Hawaii from 30th November to 3rd December

The Resveratrol 2014 conference, hosted by the University of Hawaii at Hilo, will take place from the 30th November to the 3rd December 2014. This will be the third international conference with a specific focus on resveratrol. The goal of the conference is to collect the available knowledge on resveratrol to further advance global resveratrol research.

Some of the themes to be covered at the conference include:

 – Resveratrol and cancer
 – Resveratrol and coronary-vascular diseases
 – Resveratrol on obesity and diabetes
 – Resveratrol and neuroprotection
 – Resveratrol and longevity
 – Resveratrol and inflammation
 – Delivery, absorption and metabolism of resveratrol

…and much more.

The conference will feature talks from many leading researchers in the field, including John Pezzuto (University of Hawaii at Hilo), Karen Brown (University of Leicester, UK) and Young-Joon Surh (Seoul National University, South Korea); click here for the full programme.

To find out more about the conference and to register, please visit the website:

Why not take a look at some of Food & Function‘s latest papers on resveratrol. These papers are free to access for the next four weeks – I hope you enjoy reading them.

Resveratrol and its metabolites inhibit pro-inflammatory effects of lipopolysaccharides in U-937 macrophages in plasma-representative concentrations
Jessica Walker, Katharina Schueller, Lisa-Marie Schaefer, Marc Pignitter, Laura Esefelder and Veronika Somoza,
Food Funct., 2014, 5, 74-84
DOI: 10.1039/C3FO60236B

Differential protective effects of red wine polyphenol extracts (RWEs) on colon carcinogenesis
Frédéric Mazué, Dominique Delmas, Genoveva Murillo, Diana Saleiro, Emeric Limagne and Norbert Latruffe,
Food Funct., 2014, 5, 663-670
DOI: 10.1039/C3FO60417A

Nutritional aspects of β-carotene and resveratrol antioxidant synergism in giant unilamellar vesicles
Hui-Jing Wang, Ran Liang, Li-Min Fu, Rui-Min Han, Jian-Ping Zhang and Leif H. Skibsted 
Food Funct., 2014, 5, 1573-1578
DOI: 10.1039/C4FO00225C

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