Jean Guy LeBlanc


Dr. Jean Guy LeBlanc, PhD in Biochemistry (U. Nacional de Tucuman, Argentina), MSc and BSc in Biochemistry (U. Moncton, Canada), is a Principal Researcher (CERELA-CONICET, Argentina) and a post-graduate teacher (Faculty of Biochemistry, Chemistry and Pharmacy, U. Nacional Tucumán, Argentina). His principle areas of study include the use of lactic acid bacteria to increase bioactive compounds (vitamins, digestive enzymes, antioxidants, etc.) for the fermentation of foods or as bio-pharmaceuticals to treat and prevent vitamin deficiencies, inflammatory diseases and some types of cancer. He has edited 8 books, published 108 peer-reviewed articles and 32 book chapters and has participated in 140 works in scientific meetings.

2books edited

3chapters authored

Latest work with IntechOpen by Jean Guy LeBlanc

Vitamin C, or ascorbic acid, is mainly present in fruits and vegetables. The consumption of such foods is important since the human body does not have the ability to produce this essential micronutrient. Because it is water soluble, it can also easily be lost in cooking and long-term storage. Even though the role of vitamin C has been known since the early 1930s, only recently have researchers been actively studying and demonstrating its role and function in the treatment and prevention of many diseases. These studies will be the key to providing the scientific basis that explains why this simple but important vitamin possesses such a wide range of positive biological activities.

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