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Dr. Mario G. Ferruzzi

Assistant Professor

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)

Curriculum Vitae

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

Selected Publications

Kean, E.G., Ejeta, G., Hamaker, B, and Ferruzzi, M.G.. Characterization of carotenoid pigments in mature and developing kernels of select yellow endosperm sorghum varieties. Journal of Agriculture and Food Chemistry. 2007. 55(7):2619-26.

Ferruzzi, M.G. and Blakeslee, J. Chlorophyll bioavailability and physiological relevance as dietary phytochemicals. A Review. Nutrition Research. 2007. 27:1-12.

Rudelle, S., Ferruzzi M.G., Cristiani, I., Moulin, I., Mace, C., Acheson, K., and Tappy, L. Effect of beverage containing green tea catechins, caffeine and calcium on 24-hr energy metabolism in humans. Obesity Research. 2007. 15: 349-355

Neilson, A., Green, R., Wood, K.V. and Ferruzzi, M.G. High throughput analysis of catechins and theaflavins from tea by RP-C18 HPLC-PDA. J. Chromatography A. 1132: 132-140. 2006.

Ferruzzi, M.G., Lumpkin, J.L., Schwartz, S.J., Failla, M.L. Digestion, micellarization and intestinal cell uptake of b-carotene isomers. Journal of Agriculture and Food Chemistry. 54:2780-5. 2006.

Ferruzzi, M.G. and Schwartz S.J. Thermal stability of crude sodium copper chlorophyllin. Journal of Agriculture and Food Chemistry 53: 7098-7102. 2005.

Ferruzzi, M.G. and Green R. Analysis of catechins from milk-tea beverages by enzyme assisted extraction followed by high performance liquid chromatography. Food Chemistry. 99:484-491. 2006.

Brown, M.J., Ferruzzi, M.G., Nguyen, M.L., Cooper, D.A., Schwartz, S.J., and White, W.S. The bioavailability of carotenoids is higher in salads ingested with full-fat versus fat-modified dressings as measured by using electrochemical detection. American Journal of Clinical Nutrition. 80:396-403. 2004.

Wu, K., Schwartz, S.J., Platz, E.A., Clinton, S.K., Erdman, J.W., Ferruzzi, M.G., Willett, W.G., Giovannucci, E.L. Variation in blood lycopene and its isomers over time in a cohort of US men. Journal of Nutrition 133: 1930-1936, 2003.

Ferruzzi, M.G., Failla, M.L., and Schwartz, S.J. Sodium copper chlorophyllin: In vitro digestive stability and accumulation by Caco-2 human intestinal cells. Journal of Agricultural and Food Chemistry. 50: 2173-2179, 2002.

Contact Dr. Ferruzzi
e-mail: mferruzz@purdue.edu

Address:
Department of Food Science
745 Agriculture Mall Drive
West Lafayette, IN 47907-2009 Phone: (765) 494-0625