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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Smail Meziane, J Food Process Technol 2016, 7:12 (Suppl)
PAOT Scan® Technology: Non-destructive new method for determination of oxidative stress degree of
biological tissues and fluids
Smail Meziane
Institut Européen des Antioxydants (IEA), France
In recent years, interest in antioxidants is becoming increasingly common. This can be explained from the relationship found
between oxidative stress and certain diseases such as cancer, Alzheimer's disease, Parkinson's disease, diabetes, rheumatoid
arthritis, neurodegeneration, inflammation, and hearth diseases, in addition to aging. Although there are several methods known
for the indirect determination of oxidative stress degree, unfortunately, none reaches the ideal situation, where all influencing factors
are taken into account. And therefore, the best method appropriate today for clinical application’s, is one that takes into account
the maximum variation factors with low time and money. By its simplicity and reliability, PAOT Scan® Technology can be a great
alternative for future applications in the field of health, research and others. The PAOT Scan® Technology is an exclusive approach,
non-invasive, non-lesional to know and monitor the oxidative stress state degree of body. Using a handheld device, evaluates in
real time the content of antioxidants and oxidants (free radicals) and their bioavailability from measurements taken at the skin (all
parts of the body: face, hand, thigh, back, etc.). The use of PAOT Scan® Technology can detect the exact content and deficiencies
in antioxidants and overload of free radicals (oxidants) in the body to provide an adapted treatment of detoxification. This work
describes a new approach to assess the oxidative stress degree (antioxidant/oxidant balance) on body tissues and biological fluids.
Biography
Smail Meziane has completed his PhD in Biotechnology (Lorraine University). He taught at Medicine Faculty, University at Nancy and served as Head of the Health
Engineering license option "Human Nutrition". He is an Invited Professor at Congo - Brazzaville (Unesco-MarienNgouabi University) and Kazakhstan (University
of Shimkent Kazakhstan). He has made several research trips to Russia and Japan, Argentina for collaboration. He is Lecturer and member of the International
Society of Orthomolecular Medicine (ISOM). His research concerns in particular are the evaluation of antioxidant activity and influence processes (extraction,
production, manufacturing, etc.) on the properties organic food matrices, cosmetics and nutraceuticals. These works have been published in international journals
and several papers rank A at international conferences. Since 2013, he is the Director and Co-founder of the European Institute of Antioxidants (EIA).