John F. Hammerstone Jr.

  • Adjunct Industry Professor

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John Hammerstone has over 30 years of industrial and academic research with Mars Incorporated with a focus on the analysis of natural products associated with positive health outcomes, flavors for both humans and companion animals. His additional research has included extensive troubleshooting in factory settings including including melamine and PCP contamination, autoxidation, and packaging contaminants.  

He is the co-founder of a start-up food business in the Chicagoland area, Symphony Foods, LLC.

Education

BS, DeSales University

MS, Illinois Institute of Technology

Publications

  1. Praag, Henriette; Lucero, Melanie J.; Yeo, Gene W.; Stecker, Kimberly; Heivand, Neema; Zhao, Chunmei; Yip, Ed; Afanador, Mia; Schroeter, Hagen; Hammerstone, John; et al. 2007. Plant-derived flavanol (-)epicatechin enhances angiogenesis and retention of spatial memory in mice. Journal of Neuroscience  27(22), 5869-5878. 
  2. Hollenberg, Norman K.; McCullough, Marjorie L.; Hammerstone, John F.; Ferri, Claudio; Luescher, Thomas. 2006. Commentary and Discussion on the Opening Session Epidemiology, Cardiovascular Aspects, and Analysis of Cocoa Flavanols. Journal of Cardiovascular Pharmacology. 47(Suppl. 2), S119-S121.
  3. Robbins, Rebecca J.; Kwik-Uribe, Catherine; Hammerstone, John F.; Schmitz, Harold H. 2006. Analysis of Flavanols in Foods: What Methods are Required to Enable Meaningful Health Recommendations? Journal of Cardiovascular Pharmacology. 47(Suppl. 2), S110-S118. 
  4. Kelm, Mark A.; Johnson, J. Chris; Robbins, Rebecca J.; Hammerstone, John F.; Schmitz, Harold H. 2006. High-Performance Liquid Chromatography Separation and Purification of Cacao (Theobroma cacao L.) Procyanidins According to Degree of Polymerization Using a Diol Stationary Phase. Journal of Agricultural and Food Chemistry. 54(5), 1571-1576. 
  5. Verstraeten, Sandra V.; Hammerstone, John F.; Keen, Carl L.; Fraga, Cesar G.; Oteiza, Patricia I. 2005.Antioxidant and membrane effects of procyanidin dimers and trimers isolated from peanut and cocoa. Journal of Agricultural and Food Chemistry. 53(12), 5041-5048.
  6. Kelm, Mark A.; Hammerstone, John F.; Schmitz, Harold H. 2005 Identification and quantitation of flavanols and proanthocyanidins in foods: how good are the datas? Clinical & Developmental Immunology. 12(1), 35-41.
  7. Gu, Liwei; Kelm, Mark A.; Hammerstone, John F.; Beecher, Gary; Holden, Joanne; Haytowitz, David; Gebhardt, Susan; Prior, Ronald L. 2004. Concentrations of proanthocyanidins in common foods and estimations of normal consumption. Journal of Nutrition. 134(3), 613-617. 
  8. Gu, Liwei; Kelm, Mark A.; Hammerstone, John F.; Zhang, Ze; Beecher, Gary; Holden, Joanne; Haytowitz, David; Prior, Ronald L. 2003. Liquid chromatographic/electrospray ionization mass spectrometric studies of proanthocyanidins in foods. Journal of Mass Spectrometry. 38(12), 1272-1280. 
  9. Gu, Liwei; Kelm, Mark A.; Hammerstone, John F.; Beecher, Gary; Holden, Joanne; Haytowitz, David; Prior, Ronald L. 2003. Screening of Foods Containing Proanthocyanidins and Their Structural Characterization Using LC-MS/MS and Thiolytic Degradation. Journal of Agricultural and Food Chemistry.  51(25), 7513-7521. 
  10. Zhu, Qin Yan; Hammerstone, John F.; Lazarus, Sheryl A.; Schmitz, Harold H.; Keen, Carl L. 2003. Stabilizing Effect of Ascorbic Acid on Flavan-3-ols and Dimeric Procyanidins from Cocoa. Journal of Agricultural and Food Chemistry. 51(3), 828-833.
  11. Holt, Roberta R.; Lazarus, Sheryl A.; Sullards, M. Cameron; Zhu, Qin Yan; Schramm, Derek D.; Hammerstone, John F.; Fraga, Cesar G.; Schmitz, Harold H.; Keen, Carl L. 2002. Procyanidin dimer B2 [epicatechin-(4β-8)-epicatechin] in human plasma after the consumption of a flavanol-rich cocoa. American Journal of Clinical Nutrition. 76(4), 798-804. 
  12. Gu, Liwei; Kelm, Mark; Hammerstone, John F.; Beecher, Gary; Cunningham, David; Vannozzi, Sarah; Prior, Ronald L. 2002. Fractionation of polymeric procyanidins from lowbush blueberry and quantification of procyanidins in selected foods with an optimized normal-phase HPLC-MS fluorescent detection method. Journal of Agricultural and Food Chemistry.  50(17), 4852-4860