Dr. Stephen Talcott
Food Chemistry Professor at Texas A&M University
A Food Chemistry Professor at Texas A&M University, Dr. Stephen Talcott’s research on the appearance, taste, nutritional benefits and quality of food as impacted by natural compounds has encouraged fruit and vegetable consumption and brought to light the unique benefits of a wide range of superfoods, including the Brazilian palm berry, Acai.
His research is focused on phytochemicals in fruits and vegetables, antioxidant stability and assessment, post harvest retention of nutrients and the effects of consuming such compounds as phenolic acids, flavonoids, anthocyanins, procyanidins, carotenoids, tocopherols and ascorbic acid. Those compounds are suggested to have an inverse association with the risk of certain cancers and diseases, of particular interest to Dr. Talcott.