Moyo , Siphosanele Mafa (D Tech)
Ms Moyo was born in Bulawayo (Zimbabwe), and holds a BSc (Hons) degree from the University of Namibia. She also holds an Mtech in Food Technology ( cum laude ) from the University of Johannesburg. In 2017 she enrolled for a Dtech (Food Technology) Degree in Department of Biotechnology and Food Technology. Ms Moyo’s doctoral research focused on the influence of in vitro digestion on the bioaccessibility and bioactivity of phenolic compounds from raw and boiled African indigenous green leafy vegetables. The study found that boiling and in vitro gastrointestinal digestion, significantly altered the phenolic compounds bioaccessibility and bioactivity of all edible plants studied. Overall, all vegetables studied could reduce oxidative stress in a cellular environment (Caco-2 and L929 cell lines) and prevent the oxidative damage of important biomolecules such as DNA and low-density lipoprotein (LDL) cholesterol, and may potentially contribute to the prevention of cardiovascular diseases and some cancers. Ms Moyo’s work has resulted in two papers published in international peer-reviewed journals. The work has also been presented at one local and two international conferences.
Supervisor: Prof E Kayitesi Co-supervisor: Dr V Mavumengwana (Stellenbosch University) Co-supervisor: Prof MJ Bester (University of Pretoria)
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