Polyphenols and brain health: Structure-function relationship of anthocyanins towards mechanisms of neuroprotection and aging

Summary

Anthocyanins, a subgroup of flavonoids ubiquitously present in edible plants, have shown potential to interfere with age-related functional decline and disease. They have demonstrated a number of biological activities including antioxidant, anti-inflammatory and anti-hypertensive properties contributing to cardio- and neuroprotective outcomes. Depending on the source, anthocyanin patterns may widely vary with regards to glycosylation, hydroxylation and methylation. Varied outcomes from intervention studies suggest differential effects of specific types of anthocyanins.
The proposed PhD project is aiming to investigate the efficacy and structure-function relationships of anthocyanins and their metabolites on molecular mechanisms that drive neurodegeneration and aging. The project will involve a chemical/analytical part to extract, characterise and analyse anthocyanins from different sources. These will be applied to mammalian cells and nematode (C elegans) based model systems. A range of biochemical and molecular methods will be applied allowing the mechanistic study of target compounds on cellular/molecular and systemic level, including nematode life span.

Applicants to research degree programmes in the School of Food Science and Nutrition should normally have at least a first class or an upper second class British Bachelors Honours degree (or equivalent) in an appropriate discipline, or a good honours degree together with a Masters degree.

The criteria for entry for some research degrees may be higher, for example, several faculties, also require a Masters degree. Applicants are advised to check with the relevant School prior to making an application. Applicants who are uncertain about the requirements for a particular research degree are advised to contact the School or Graduate School prior to making an application.

The minimum English language entry requirement for research postgraduate research study in the School of Food Science and Nutrition is:
- IELTS - an overall band of 6.5 with no individual skill band below 6.0 in all components
- iBT TOEFL - (Internet-based Test of English as a Foreign Language): a score of 92 overall with Listening 21; Reading 21; Speaking 23; Writing 22.
The test must be dated within two years of the start date of the course in order to be valid.The test must be dated within two years of the start date of the course in order to be valid. Some schools and faculties have a higher requirement.