Jean Rouanet teaches Human Nutrition at Polytech Montpellier in the Department of Science and Technology for Food Industry. His research activities include Human Nutrition, Bioavailability and Atherogenesis. General research topics and areas of research include: micronutrients and micro-food components that protect against oxidative stress mechanisms in diseases induced by oxidative stress; food antioxidants; phenolics (fruits, wine, tea); atherosclerosis; obesity; animal models; and selenium.
He completed his first thesis specializing in Nutrition in December of 1973 at the University Paul Sabatier (Toulouse, France) where he worked on the synthesis of Cord Factor glycolipids analogs and studied their action on mitochondrial phosphorylation. Rouanet earned his PhD in October 1986 from the University Montpellier, France. His thesis was titled: Effects of lectins from Phaseolus vulgaris on rat intestinal epithelium.
Dr. Rouanet is was a member of the French Universities’ National Council from 1999 to 2007 and has been working at the University of Montpellier for 33 years. He has published 50 papers in such publications as: Annals of Nutrition and Metabolism, Journal of Nutritional Biochemistry, Food Chemistry, Gut, Journal of Nutrition, Enzyme & Protein, Nutrition Research, Journal of Agricultural and Food Chemistry, Free Radical Research, Life Sciences, Food Research International, Molecular Nutrition and Food Research. He also has editorials on the lnternational Atherosclerosis Society web site upon invitation by Pr. Scott Grundy (IAS).
Dr. Rouanet is currently a reviewer for: Physiology and Behaviour, Life Sciences, Free Radical Biology and Medicine, Clinica Chimica Acta, Critical Reviews in Food Science and Nutrition, Food Science and Technology Iternational, FASEB Journal, Journal of Agricultural and Food Chemistry, Molecular Nutrition and Food Research, European Journal of Food Research and Technology, Electronic Journal of Biotechnology, Food Additives and Contaminants, Pharmacological Research, International Journal of Obesity, Molecular Nutrition and Food Research, and British Journal of Nutrition.