Yvonne Yuan (PhD) is an associate professor in the School of Nutrition, Ryerson University. Her teaching and research are focused on food chemistry related to functional foods and chronic disease risk factors and health. Her research program is focused on the antioxidant and biological activities of plant foods, specifically edible marine macroalgae (seaweeds) from Western and Atlantic Canada.
She is part of the Ryerson team working with the National Institute of Nutrition in Vietnam to scale up small-scale food processing plants to promote food security for women subsistence farmers and children in rural Vietnam. Other collaborative projects she has been involved with have evaluated:
Many of her papers are co-authored by Ryerson undergraduate student research assistants who have worked in her lab over the years with the support of NSERC USRA, Ryerson Undergraduate Research Opportunities Scholars, Work Study Programs, her research grant funds and FNR400/401 course projects.
Yuan is a past chair of the Nutrition Interest Division for the Canadian Institute of Food Science and Technology and serves as the newsletter contributor for the School of Nutrition for the Canadian Nutrition Society. She is the faculty advisor for the Ryerson Student Branch of the Canadian Association of Foodservice Professionals.
Yuan has received several awards in past years recognizing her professional service, research contributions and teaching. These include:
Athukorala, Y. & Yuan, Y.V., 2013, Fucoidans from marine brown macroalgae: Isolation, identification and potential biological activities. Ch. 24 In “Marine Nutraceuticals: Prospects and Perspectives”, S.-K. Kim (ed.) CRC Taylor & Francis Press Inc., Boca Raton, FL. pp. 393-435 ules21010119
Patras, A., Yuan, Y.V., Costa, H. S. & Sanches-Silva, A. (2013) Antioxidant activity of phytochemicals, in Handbook of Plant Food Phytochemicals: Sources, Stability and Extraction (eds B.K. Tiwari, N.P. Brunton and C.S. Brennan), John Wiley & Sons Ltd, Oxford. doi: 10.1002/9781118464717.ch20
Yuan, Y.V. & Athukorala, Y., 2012, Red Algal Mycosporine-like Amino Acids (MAAs) as Potential Cosmeceuticals. Ch. 12 In “Marine Cosmeceuticals: Trends and Prospects”, S.-K. Kim (ed.) CRC Taylor & Francis Press Inc., Boca Raton, FL. pp. 143-167.
Yuan, Y.V., 2008, Marine Algal Constituents. Ch. 11 In “Marine Nutraceuticals and Functional Foods”, C. Barrow & F. Shahidi (eds.) CRC Taylor & Francis Press Inc., Boca Raton, FL. pp. 259-296.
Yuan, Y.V., 2007, Antioxidants From Edible Seaweeds. Ch. 19 In “Antioxidant Measurement and Applications”, F. Shahidi & C.-T. Ho (eds.) ACS, Oxford University Press, Washington, D.C. pp. 268-301.
Peer-reviewed journal papers:
Athukorala, Y., Trang, S., Kwok, C. & Yuan, Y.V., 2016, Antiproliferative and antioxidant activities and mycosporine-like amino acid profiles of wild-harvested and cultivated edible Canadian marine red macroalgae. Molecules, 21(1), 119; doi:10.3390/molecules21010119
Elisia, I., Young, J.W., Yuan, Y.V. & Kitts, D.D. (2013). Association between tocopherol isoform composition and lipid oxidation in selected multiple edible oils. Food Research International. 52, 508-514.
Yuan, Y.V, Westcott, N., Hu, C., & Kitts, D. (2009). Mycosporine-like amino acid composition of the edible red alga Palmaria palmata (dulse) harvested from the west and east coasts of Grand Manan Island, New Brunswick.Food Chemistry. 112, 321-328.
Hu, C., Yuan, Y.V, & Kitts, D. (2007). Antioxidant activities of the flaxseed lignan secoisolariciresinol diglucoside, its aglycone secoisolariciresinol and the mammalian lignans enterodiol and enterolactone in vitro. Food and Chemical Toxicology. 45(11). 2219-2227.
Yuan, Y.V. & Walsh, N. (2006). Antioxidant and antiproliferative activities of extracts from a variety of edible seaweeds. Food and Chemical Toxicology. 44,(7). 1144-1140
Yuan, Y.V, Bone, D., & Carrington, M. (2005). Antioxidant activity of dulse (Palmaria palmata) extract evaluated in vitro. Food Chemistry. 91,(3). 485-494.
Invited conference presentations:
Yuan, Y.V., 2015, Antiproliferative effects of mycosporine-like amino acid containing extracts from edible wild and cultivated Atlantic Canadian red macroalgae against Caco-2 and HeLa cell lines. The 5th Congreso Internacional Biologia, Quimica y Agronomia, Guadalajara, Mexico, Sept. 30-Oct. 2.
Yuan, Y.V., 2015. Macroalgae extracts and their role as a source of functional ingredients.” NutraMara Conference 2015 - Harnessing Marine Bioresources for Innovations in the Food Industry. Dublin, Ireland, June 29-30.
Yuan, Y.V. & Athukorala, Y., 2010, Mycosporine-like amino acid (MAA) profiles, antioxidant and anti-proliferative activities of wild and cultivated red algae from Atlantic Canada. Seafood and Health Symposium. Shanghai Ocean University, Shanghai, China, Dec. 21.
Yuan, Y.V., 2010, Mycosporine-like amino acid (MAA) profiles of selected wild and cultivated red algae from Nova Scotia and New Brunswick, Canada. Understanding the Chemistry of Phytochemical Antioxidants and their Role in Human Health and Wellness Symposium. Pacifichem 2010 Conference, Honolulu, Hawai’i, Dec. 15-20.
Yuan Y.V., Yuen, N.P. & Hill, S.K., 2009, Mycosporine-like amino acid (MAA) profiles and antioxidant activities of selected wild and cultivated red algae from Nova Scotia and New Brunswick, Canada. International Society for Nutraceuticals and Functional Foods Conference, San Francisco, CA, Nov. 1-4.
Yuan, Y.V., 2009. Impact of UV-exposure during growth on the antioxidant activities of selected edible red algae.” The James Craigie Research Centre, Acadian Seaplants Ltd., Charlesville and Dartmouth, NS, November 25.
Yuan, Y.V., Armitage, E.J. & Yuen, N.P., 2008, Mycosporine-like amino acid (MAA) profiles and antioxidant activities of red algae harvested from Nova Scotia and New Brunswick. The Constance MacFarlane Seaplant Symposium, Institute of Island Studies, Univ. of PEI, Charlottetown, PEI, September 24-27.