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Yvonne V. Yuan PhD

Associate Researcher
DepartmentAssociate Professor, School of Nutrition, Ryerson University

Yvonne Yuan PhD is an Associate Professor in the School of Nutrition, Ryerson University, where her teaching and research are focused on food chemistry related to functional foods and chronic disease risk factors and health. Her research program is focused on the antioxidant and biological activities of plant foods, specifically edible marine macroalgae (seaweeds) from Western (British Columbia) and Atlantic Canada (New Brunswick and Nova Scotia). She is part of the Ryerson team working with the National Institute of Nutrition, Vietnam to “Scale up small-scale food processing plants to promote food security for women subsistence farmers and children in rural Vietnam”. Other collaborative projects she has been involved with have evaluated the antioxidant capacities of tocol isomers in edible oils; antioxidant activities of flaxseed lignans and metabolites; as well as the effects of diet components on biomechanical strength of bone. Many of the papers below are co-authored by Ryerson undergraduate student research assistants (RAs) who have worked in her lab over the years funded by NSERC USRA, Ryerson Undergraduate Research Opportunities (URO) Scholars, Workstudy Programs, or her research grant funds as well as FNR400/401 projects.

Select Publications

Yuan, Y.V. & Baduge, S.A. (2018). The contribution of phytochemicals to the antioxidant potential of fruit juices. Ch. 7 In “Fruit Juices: Extraction, Composition, Quality and Analysis”, B.K. Tiwari, G. Rajauria (eds.) Elsevier Ltd., pp. 95-128.

Yuan, Y.V., Le, T., Nguyen, H., Huynh, P., Do, H., Le, C., Rocha, C., Yeudall, F., Tenkate, T., Moraes, A., Mendonca, M., & Brown, M. (2016). Scaling up small-scale food processing to promote food security for women subsistence farmers and children in rural Vietnam. Presented to the Integrated Nutrition Conference, Catholic Relief Services , Nairobi, Kenya, Nov. 14-16.

Athukorala, Y., Trang, S., Kwok, C. & Yuan, Y.V. (2016). Antiproliferative and antioxidant activities and mycosporine-like amino acid profiles of wild-harvested and cultivated edible Canadian marine red macroalgae. Molecules, 21(1), 119; doi:10.3390/molecules21010119 (external link) 

Elisia, I., Young, J.W., Yuan, Y.V. & Kitts, D.D. (2013). Association between tocopherol isoform composition and lipid oxidation in selected multiple edible oils (external link) . Food Research International. 52, 508-514.

Yuan, Y.V., Westcott, N., Hu, C., & Kitts, D. (2009). Mycosporine-like amino acid composition of the edible red alga Palmaria palmata (dulse) harvested from the west and east coasts of Grand Manan Island, New Brunswick (external link) .Food Chemistry. 112, 321-328.

Updated January 2018