Mario Ferruzzi

Associate Professor of Food Science

Department: Department of Food Sciences
Phone: 765.494.0625
E-mail: mferruzz@purdue.edu

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 Nutritional Sciences (ASNS)

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

Curriculum Vitae

- Recent Publications

Weaver, C. M., S. Barnes, J. M. Wyss, H. Kim, D. M. Morre, D. J. Morre, J. E. Simon, M. A. Lila, E. M. Janle, & M. Ferruzzi (2008). Botanicals for age-related diseases: from field to practice. American Journal of Clinical Nutrition., 87(2), 493S-497S.

Albrecht, D. S., E. Clubbs, M. Ferruzzi, & J. A. Bomser (2008). Epigallocatechin-3-Gallate (EGCG) inhibits PC-3 prostate cancer cell proliferation via MEK-independent ERK1/2 activation. Chemico Biological Interactions, 171(1), 89-95.

Hiatt, A., M. Ferruzzi, L. Taylor, & L. J. Mauer (2008). Impact of deliquescence on the chemical stability of vitamins B1, B6, and C in powder blends. Journal of Agricultural and Food Chemistry, 56(15), 6471-6479.

Machado, C. M., M. Ferruzzi, & S. S. Nielsen (2008). Impact of the Hard-to-Cook Phenomenon on Phenolic Antioxidants in Dry Beans (Phaseolus vulgaris). Journal of Agricultural and Food Chemistry, 56(9), 3102-3110.

Ortiz, J., M. Ferruzzi, L. Taylor, & L. J. Mauer (2008). Interaction of environmental moisture with powdered green tea formulations: a) Effect on catechin chemical stability. Journal of Agricultural and Food Chemistry., 56(11), 4068-77.

Kean, E. G., B. Hamaker, & M. Ferruzzi (2008). Carotenoid Bioaccessibility from Whole Grain and Degermed Maize Meal Products. Journal of Agriculture and Food Chemistry, 56(21), 9918-9926.

Ho, L., L. H. Chen, J. Wang, W. Zhao, S. T. Talcott, K. Ono, D. Teplow, N. Humala, A. Cheng, S. S. Percival, M. Ferruzzi, E. M. Janle, C. M. Weaver, D. A. Dickstein, & G. Pasinetti (2008). Heterogeneity in red wine polyphenolic contents differentially influences Alzheimer’s disease-type neuropathology and cognitive deterioration. Journal of Alzheimer’s Disease., TBD.

Nelson, R. E., & M. Ferruzzi (2008). Synthesis and Bioaccessibility of Fe-pheophytin Derivatives from Crude Spinach Extract. Journal of Food Science., 73(5), H86-91.

Albrecht, D. S., E. Clubbs, M. Ferruzzi, & J. A. Bomser (2007). Epigallocatechin-3-Gallate (EGCG) Inhibits PC-3 Prostate Cancer Cell Proliferation Via MEK-Independent ERK1/2 Activation. Chemico Biological Interactions.

Neilson, A., J. A. Bomser, M. Periera, A. Hopf, B. Cooper, & M. Ferruzzi (2007). CATECHIN DEGRADATION WITH CONCURRENT FORMATION OF HOMO- AND HETERO- CATECHIN DIMERS DURING IN VITRO DIGESTION. Journal of Agricultural and Food Chemistry.