ANTI-AGING AND ANTI-OXIDANT PHYTOCHEMICAL COMPOUNDS

Abstract

This thesis consists of two parts. In the Part I, I focus on discovery of novel anti-aging factors from nutrients and natural products. Ageing population is one of the greatest challenges in the 21th century. Thus, looking for the elixir of youth is an emergency task for scientists. I developed a high throughput screening assay for determination of yeast chronological lifespan, and investigated how nutrients factors influence yeast lifespan, and also found a few phytochemical compounds had promising anti-aging activity. In the Part II, I focus on discovery of enriching anti-oxidant compounds from legume seeds by germination or fungus-stressed germination. Germination increased total phenolic content and antioxidant capacity of most seeds. Particularly in chickpea seeds, germination could significantly increase isoflavonoids diversity and contents. Remarkably, the small peanuts synthesized the most number of phytoalexins when the sprouts are stressed by the fungus.