Mario Ferruzzi

Foods and Nutrition

Adjunct Professor
Interdepartmental Professor
Professor of Food Science and Nutrition

Department of Food Sciences

Adjunct Professor

Phone

765.494.8256

mferruzz@purdue.edu

Curriculum Vitae

Dr. Mario Ferruzzi is Professor of Food Science and Nutrition at North Carolina State University, Plants for Human Health Institute. He formerly was on faculty at Purdue and continues as an Adjunct Professor in Purdue's Department of Food Science.

Education

Ph.D. Food Science and Nutrition, The Ohio State University, Columbus, OH

M.S. Food Science and Nutrition, The Ohio State University, Columbus, OH

B.S. Chemistry, Duke University, Durham, NC

Affiliations

Member Institute of Food Technologist (IFT)

Member American Chemical Society (ACS)

Member American Society for Nutrition (ASN)

Research

Phytochemical and botanical chemistry with focus on food pigments and flavonoids.
Development of methodologies for determination of phytochemicals in food and biological matrices.
Investigation of food processing effects on phytochemical profiles, bioavailability, and ultimate bioactivity.
Development of strategies for incorporation and stabilization of phytochemicals in food systems

Awards & Honors

(2014) University Faculty Scholar. Purdue University.

(2013) Healthy Lion Award Lecture. Penn State University Department of Food Science.

(2013) Purdue Ag Research Award. Agricultural Research at Purdue University (ARP).

(2011) Mary Rose Swartz Award â"Young Investigator Award. American Society for Nutrition.

(2010) Samuel Cate Prescott Award. Institute of Food Technologist.

(2006) Outstanding Section Member. Institute of Food Technologist.

Patents

Ferruzzi, M., Cilliers, J., & Tout, 0. Tea based weight management beverage preparations. U.S. Patent No. EU#1633209. Washington, D.C.: U.S. Patent and Trademark Office.

Chen, L. F., Ferruzzi, M., & Xu, 0. Production of edible oil containing high levels of carotenoids from grain and oil seeds. U.S. Patent No. Invention Discolsure. Washington, D.C.: U.S. Patent and Trademark Office.

Selected Publications

Koga, C. C., Andrade, J. E., Ferruzzi, M., & Lee, Y. (2015). Stability of Trans-Resveratrol Encapsulated in a Protein Matrix Produced Using Spray Drying to UV Light Stress and Simulated Gastro-Intestinal Digestion. Journal of Food Science. doi:10.1111/1750-3841.13176

Zhao, W., Wang, J., Bi, W., Ferruzzi, M., Yemul, S., Freire, D., . . . Pasinetti, G. M. (2015). Novel application of brain-targeting polyphenol compounds in sleep deprivation-induced cognitive dysfunction. Neurochemistry international, 89, 191-7. doi:10.1016/j.neuint.2015.07.023

Chen, T., Kritchevsky, J. E., Hargett, K., Feller, K., Klobusnik, R., Song, B. J., . . . Janle, E. M. (2015). Plasma bioavailability and regional brain distribution of polyphenols from apple/grape seed and bilberry extracts in a young swine model. Molecular Nutrition & Food Research. doi:10.1002/mnfr.201500224

Kim, J. E., Gordon, S. L., Ferruzzi, M., & Campbell, W. W. (2015). Effects of egg consumption on carotenoid absorption from co-consumed, raw vegetables. The American Journal of Clinical Nutrition, 102(1), 75-83. doi:10.3945/ajcn.115.111062

Balentine, D. A., Dwyer, J. T., Erdman, Jr, J. W., Ferruzzi, M., Gaine, P. C., Harnly, J. M., & Kwik-Uribe, C. L. (2015). Recommendations on reporting requirements for flavonoids in research. The American Journal of Clinical Nutrition, 101(6), 1113-25. doi:10.3945/ajcn.113.071274

Wang, D., Ho, L., Faith, J., Ono, K., Janle, E. M., Lachcik, P. J., . . . Pasinetti, G. M. (2015). Role of intestinal microbiota in the generation of polyphenol-derived phenolic acid mediated attenuation of Alzheimer's disease β-amyloid oligomerization. Molecular Nutrition & Food Research, 59(6), 1025-40. doi:10.1002/mnfr.201400544

Simsek, M., Quezada-Calvillo, R., Ferruzzi, M., Nichols, B. L., & Hamaker, B. R. (2015). Dietary phenolic compounds selectively inhibit the individual subunits of maltase-glucoamylase and sucrase-isomaltase with the potential of modulating glucose release. Journal of Agricultural and Food Chemistry, 63(15), 3873-9. doi:10.1021/jf505425d

Song, B. J., Manganais, C., & Ferruzzi, M. (2015). Thermal degradation of green tea flavan-3-ols and formation of hetero- and homocatechin dimers in model dairy beverages. Food Chemistry, 173, 305-12. doi:10.1016/j.foodchem.2014.10.026

Clemens, R., Drewnowski, A., Ferruzzi, M., Toner, C. D., & Welland, D. (2015). Squeezing fact from fiction about 100% fruit juice. Advances in Nutrition (Bethesda, Md.), 6(2), 236S-243S. doi:10.3945/an.114.007328

Blount, J. W., Redan, B. W., Ferruzzi, M., Reuhs, B. L., Cooper, B. R., Harwood, J. S., . . . Dixon, R. A. (2015). Synthesis and quantitative analysis of plasma-targeted metabolites of catechin and epicatechin. Journal of Agricultural and Food Chemistry, 63(8), 2233-40. doi:10.1021/jf505922b