Anthony Ananga

Florida A&M University - Florida State University College of Engineering United States of America

Dr. Anthony Ananga is an Assistant Professor in Food Science at Florida A&M University in Tallahassee Florida, USA. He has 10 years of teaching and 15 years of research experience. Dr. Ananga’s research program focuses on grape vinification and bioprocessing, concentrating on analyzing the antioxidant capacity of phytochemicals in muscadine grapes. His lab investigates the bioavailability and efficacy of these phytochemicals in preventing chronic diseases and understanding their effect in fighting obesity. He also uses the functional genomics platform to improve nutraceutical compounds in muscadine grape cells for human health benefits. In addition, Dr. Ananga’s lab is focused on food safety, emphasizing fruit and peanut allergens. He strives to understand, characterize, purify, and investigate major food allergens in grapes and peanuts.

3chapters authored

Chapters authored

Prospects for Transgenic and Molecular Breeding for Cold Tolerance in Canola (Brassica napus L.)

By Anthony O. Ananga, Ernst Cebert, Joel W. Ochieng, Suresh Kumar, Devaiah Kambiranda, Hemanth Vasanthaiah, Violetka Tsolova, Zachary Senwo, Koffi Konan and Felicia N. Anike

Part of the book: Oilseeds

Production of Anthocyanins in Grape Cell Cultures: A Potential Source of Raw Material for Pharmaceutical, Food, and Cosmetic Industries

By Anthony Ananga, Vasil Georgiev, Joel Ochieng, Bobby Phills and Violeta Tsolova

Part of the book: The Mediterranean Genetic Code

Grape Seed Nutraceuticals for Disease Prevention: Current Status and Future Prospects

By Anthony Ananga, James Obuya, Joel Ochieng and Violeta Tsolova

Grapes (Vitis spp.) are consumed as fresh table fruits, raisins, and processed into wine, juice, jelly and other value-added products. Grapes contain bioactive secondary metabolites (polyphenols), such as proanthocyanins (oliogemeric flavonoids), flavonoids (catechin, epicatechin, and quercetin), and anthocyanins. They have non-flavonoids such as hydroxycinnamic acids (p-coumaric, cinnamic, caffeic, gentisic, ferulic, and vanillic acids), and hydroxybenzoic acids: trihydroxy stilbenes (resveratrol and polydatin). These phytochemicals are of economic importance to pharmaceutical, food and cosmetic industries. Nutraceuticals from grape seeds have potential cardioprotective, anti-cancer, antioxidant, anti-inflammatory, antiviral, neuroprotective, hepatoprotective and antimicrobial properties. Grape seed nutraceuticals have been re-invented in the past few years as a new paradigm in human medicine. In particular, nutraceuticals from grape seeds have been used in stopping wound bleeding, anti-inflammatory agents, pain relief, and anti-diarrhea. In addition, they can be used for the treatment of various human health conditions such as cancer, cholera, smallpox, and nausea as well as eye infections, skin, kidney, liver diseases, etc. Nowadays, consumers are demanding for healthy supplements and personal care products with natural ingredients. Therefore, the present review highlights recent developments and future opportunities of grape seed nutraceuticals for the prevention of human diseases.

Part of the book: Phenolic Compounds

Anthony Ananga

Chapters authored

Related collaborators

Hemanth Vasanthaiah

Joel W. Ochieng

Anna Leticia Pighinelli

Ernst Cebert

Devaiah Kambiranda

Suresh Kumar

Violetka Tsolova

Zachary Senwo

Koffi Konan

Felicia Anike