Mario G. Ferruzzi, Ph.D. Assistant Professor Foods and Nutrition
Purdue University Food Science Building 745 Agriculture Mall Drive West Lafayette, IN 47907-2009 Phone: (765)494-0625 Email: mferruzz@purdue.edu
EDUCATION BACKGROUND
B.S. in Chemistry at Duke in 1996
M.S. in Food Science and Nutrition at The Ohio State University in 1998
Ph.D. in Food Science and Nutrition at The Ohio State University in 2001
DISCOVERY
Phytochemical and botanical chemistry with focus on food pigments and flavonoids.
Development of accurate methodology for qualitative and quantitative determination of phytochemicals in food and biological matrices.
Investigation of food processing effects on quantitative and qualitative phytochemical profiles, bioavailability, and ultimate bioactivity.
Development of strategies for incorporation and stabilization of phytochemicals in food systems
Discovery Publications (selected)
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. In press.
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 beta-carotene isomers. Journal of Agriculture and Food Chemistry. 54:2780-5. 2006.
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.
Ferruzzi, M.G., and Schwartz S.J. Thermal stability of crude sodium copper chlorophyllin. Journal of Agriculture and Food Chemistry 53: 7098-7102. 2005.
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.
Ferruzzi, M.G., Failla, M.L., and Schwartz, S.J. Assessment of degradation and intestinal cell uptake of chlorophyll derivatives from spinach puree using an in vitro digestion and Caco-2 human cell model. Journal of Agricultural and Food Chemistry. 49: 2082-2089, 2001.
Böhm, V., Puspitasari-Nienaber, N.-L., Ferruzzi, M.G., and Schwartz, S.J. Trolox equivalent antioxidant capacity of different geometrical isomers of α-carotene, β-carotene, lycopene and zeaxanthin. Journal of Agricultural and Food Chemistry. 50:221-226, 2001.
Books, Chapters, and Monographs Publications
Ferruzzi, M.G., and Schwartz, S.J. Analysis of Human Carotenoids in “Carotenoids in Health and Disease” Norman I. Krinsky, Susan T. Mayne and Helmut Sies (eds). Marcel Dekker, 2004.
Ferruzzi, M.G., and Schwartz, S.J. Overview of chlorophylls in foods. In: Supplement 1 to Current Protocols in Food Analytical Chemistry. John Wiley & Son Inc. Unit F4.1. 2001.
Ferruzzi, M.G., and Schwartz, S.J. Chromatographic techniques and separation of chlorophylls. In: Supplement 1 to Current Protocols in Food Analytical Chemistry. John Wiley & Son Inc. Unit F4.4. 2001.
LEARNING
Courses
FS291H: Food in the media and public opinion
FS690W: Phytochemicals
FN205: Special project coordinator
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Contact Information
Foods and Nutrition Purdue University 700 W. State Street West Lafayette, IN 47907-2059
