Thesis (Ph.D.)--University of Wollongong, 2004. / Typescript. This thesis is subject to a 12 month embargo (06/09/05 - 14/09/05) and may only be viewed and copied with the permission of the author. For further information please contact the Archivist. Includes bibliographical references: leaf 195-216.

Thesis (M. Phil.)--University of Hong Kong, 2008. / Includes bibliographical references (leaf 161-174) Also available in print.

Thesis (M.S.)--West Virginia University, 2009. / Title from document title page. Document formatted into pages; contains vii, 115 p. : ill. (some col.). Includes abstract. Includes bibliographical references.

Thesis (M.S.)--Oregon State University, 2009. / Printout. Includes bibliographical references (leaves 104-111). Also available on the World Wide Web.

Thesis (M.S.)--West Virginia University, 2009. / Title from document title page. Document formatted into pages; contains viii, 51 p. : ill. Includes abstract. Includes bibliographical references.

Thesis (Ph. D.)--Virginia Polytechnic Institute and State University, 1993. / Vita. Abstract. Includes bibliographical references (leaves 165-181). Also available via the Internet.

Thesis (M.S.)--West Virginia University, 2010. / Title from document title page. Document formatted into pages; contains v, 82 p. : ill. (some col.). Includes abstract. Includes bibliographical references (p. 33-35).

Thesis (M.S.)--West Virginia University, 2006. / Title from document title page. Document formatted into pages; contains v, 33 p. : ill. (some col.). Includes abstract. Includes bibliographical references (p. 30-33).

Previous research has suggested a role for nutrients in several aspects of psychological functioning. Based on this research the present thesis explored the role of omega-3 fatty acids, vitamins and minerals in cognition, mood and the perception of food. Divided into three sections, the first section of the thesis used qualitative methods to explore factors that affected food choice and the decision to consume a healthy diet (i.e. a diet high in omega-3, vitamins and minerals). In addition, factors that affected supplement use, specifically the factors that affected the use of omega-3 fatty acid, vitamin and mineral supplements were explored. From the data, two models were developed: one depicting factors that influenced food choice and healthy eating, and one depicting factors that influenced supplement use. After the examination of the factors that affected food choice, healthy eating and the consumption of omega-3 fatty acids, vitamins and minerals, the importance of these nutrients in psychological health and cognition was explored in a double-blind, randomized controlled trial. Specifically the second section explored the effect of vitamins, minerals, and/or omega-3 fatty acids in mild psychiatric symptoms, stress, aggression, impulsivity, fatigue, hostility, anxiety, confusion, confidence, reaction time, memory and vigilance. A positive response was found to DHA with regard to aggression and response inhibition; in addition there was a trend for those taking only DHA to report feeling more clearheaded the taking of vitamins/minerals alone resulted in feeling more clearheaded. Supplementation with vitamins and minerals was found to significantly reduce stress. With the General Health Questionnaire the difference between the placebo and vitamins/minerals groups approached statistical significance. There was no effect of omega-3, vitamins and minerals of any cognitive domain (memory, reaction time and vigilance). Although it was concluded that on occasions either vitamins/minerals or DHA when tested alone had a positive effect on mood, stress and mild psychiatric symptoms, there was no synergistic interaction; rather on occasions the interaction between these supplements had negative consequences. The third section explored the role of omega-3 fatty acids, vitamins and minerals in the perception of food, specifically the effects of enrichment, health claim and gender on three variables involved in consumer behaviour: the perceived healthiness, the desirability of supplementation and the likelihood of purchase of foods. The main findings were that i) health claims increased the perceived healthiness of unhealthy foods; ii) the likelihood of purchase increased mostly after the enrichment of healthy foods (which is consistent with some findings but not others), iii) males were more likely to purchase healthy, high protein products than females. Besides these findings there was no consistent effect of enrichment, health claim or gender on the 3 facets of consumer behaviour, suggesting that the effects on the 3 consumer variables should be considered individually. In addition, when examining the role of gender males and females should be considered separately.

Doctor of Philosophy / Department of Human Nutrition / Weiqun Wang / Many functional food related bioactive compounds have been discovered and draw the attention of scientists. This dissertation focused on sorghum phenolic compounds and omega-3 polyunsaturated fatty acids. Study 1: phenolic agents in plant foods have been associated with chronic disease prevention, especially cancer. However, a direct evidence and the underlying mechanisms are mostly unknown. This study selected 13 sorghum accessions and was aim to investigate: (1) the effect of extracted sorghum phenolics on inhibiting cancer cell growth using hepatocarcinoma HepG2 and colorectal adenocarcinoma Caco-2 cell lines; (2) and the underlying mechanisms regarding cytotoxicity, cell cycle interruption, and apoptosis induction. Treatment of HepG2 and Caco-2 cells with the extracted phenolics at 0-200 M GAE (Gallic acid equivalent) up to 72 hrs resulted in a dose- and time-dependent reduction in cell number. The underlying mechanism of cell growth inhibition was examined by flow cytometry, significant inverse correlations were observed between the decreased cell number and increased cell cycle arrest at G2/M or induced apoptosis cells in both HepG2 and Caco-2 cells. The cytotoxic assay showed that the sorghum phenolic extracts were non-toxic. Although it was less sensitive, a similar inhibitory impact and underlying mechanisms were found in Caco-2 cells. These results indicated for the 1st time that a direct inhibition of either HepG2 or Caco-2 cell growth by phenolic extracts from13 selected sorghum accessions was due to cytostatic and apoptotic but not cytotoxic mechanisms. In addition, these findings suggested that sorghum be a valuable functional food by providing sustainable phenolics for potential cancer prevention. Study 2: omega-3 polyunsaturated fatty acids (ω-3 PUFAs) especially long-chain ω-3 PUFAs, have been associated with potential health benefits in chronic disease prevention. However, the conversion rate from short- to long-chain ω-3 PUFAs is limited in human body. This study was aim to assess the modification of fatty acid profiles as well as investigate the conversion of short- to long-chain ω-3 PUFAs in the liver of Shan Partridge duck after feeding various dietary fats. The experimental diets substituted the basal diet by 2% of flaxseed oil, rapeseed oil, beef tallow, or fish oil, respectively. As expected, the total ω-3 fatty acids and the ratio of total ω-3/ ω-6 significantly increased in both flaxseed and fish oil groups when compared with the control diet. No significant change of total saturated fatty acids or ω-3 fatty acids was found in both rapeseed and beef tallow groups. Short-chain ω-3 α-linolenic acid (ALA) in flaxseed oil-fed group was efficiently converted to long-chain ω-3 docosahexaenoic acid (DHA) in the duck liver. This study showed the fatty acid profiling in the duck liver after various dietary fat consumption, provided insight into a dose response change of ω-3 fatty acids, indicated an efficient conversion of short- to long-chain ω-3 fatty acid, and suggested alternative long-chain ω-3 fatty acid-enriched duck products for human health benefits. In conclusion, the two studies in this dissertation provided a fundamental understanding of anti-cancer activity by sorghum phenolic extracts and the conversion of short- to long-chain ω-3 PUFAs in duck liver, contribute to a long term goal of promoting sorghum and duck as sustainable phenolic and ω-3 PUFAs sources as well as healthy food products for human beings.