(April 9, 9:34 a.m.) A recent symposium covered findings on the bioactive compounds in California hass avocados and their clinical significance.

During “California Avocados: A Functional Food for Optimal Health,” nutrition scientists discussed new evidence in support of the benefits of a plant-based diet, according to a news release.

Attendees at the April 3 symposium also learned more about the state’s strategies and programs to help encourage more consumption of fruits and vegetables.

“California is considered the leader in public health nutrition initiatives,” David Heber, director of the University of California-Los Angeles’ Center for Human Nutrition, said in the release. “Promoting a healthy, plant-based diet needs to be on the top of the public health agenda.”

Participants also attended a cooking demonstration that featured the “Too Hot Tamales,” Mary Sue Milliken and Susan Feniger, chefs and owners of Border Grill and Ciudad Restaurants, respectively. UCLA and Irvine-based California Avocado Commission co-sponsored the event.