Colleges & Faculties

Research Interests:

1.Analysis of functional components in plant-based foods:

To study the specific functional components in different plant-based foods, such as antioxidants, phytosterols and polyphenolic compounds, select representative plant-based foods with potential health benefits, such as functional beverages and functional foods, accurately determine the content and structure of the functional components by using analytical technologies such as high performance liquid chromatography (HPLC) and mass spectrometry (MS), and evaluate the biological activity and health benefits of these functional components through in vitro experiments and animal models.

2. Plant-based foods and disease treatment and prevention:

To study the role of plant-based foods in the prevention and treatment of specific human or animal diseases, such as cardiovascular diseases, digestive, urinary and nervous system diseases, and cancers, extensively explore how the functional components in plant-based foods affect the progression of diseases, including inflammatory responses, oxidative stress, and metabolic pathways, and conduct clinical trials to verify the performance of plant-based foods in the prevention and treatment of human diseases.

3. Enrichment and processing of effective functional components in plant-based foods:

To study and develop techniques that can increase the content of specific functional components in plant-based foods, such as breeding improvement, develop and optimize processing technologies to retain or enhance the nutrients in plant-based foods, for example, drying, fermentation, and extrusion, develop new plant-based foods or functional food supplements based on enrichment and processing technologies, and establish a strict quality control system to ensure product nutrition and safety.

Team Features and Advantages:

The team is composed of experts in food science, plant science, veterinary medicine and bioengineering, and features interdisciplinary integration. The team can accurately determine the functional components in plant-based foods by using cutting-edge analytical technologies such as HPLC and MS. The team has achieved a range of innovative research results in the analysis of functional components in plant-based foods, disease prevention and treatment, and food processing technologies. Experienced in international academic exchanges and cooperation, the team continues to bring in internationally advanced research methods and technologies.

Key Team Members:

Prof. Wu Yan: Prof. Wu has made significant achievements in the research on the mechanism how neurodegenerative diseases work, especially in the research on Alzheimer's disease, and is actively advancing the establishment of an interdisciplinary platform in the field of nutrition and health.

Dr. Liu Chunfa: Dr. Liu has a profound professional background in the research on the transmission and drug resistance mechanisms in mycobacteria, and has presided over a number of national research projects and published several SCI papers.

High-level Papers:

The team members have published a number of high-level research papers in internationally renowned journals, includingAging Cell,Progress in Neurobiology,Molecular Psychiatry,Antioxidants & Redox Signaling, andAnnals of Neurology, demonstrating the team's research strength and academic influence in the field of plant-based food nutrition and health.

Team Members:

1.Wu Yan, e-mail:yanwu@bua.edu.cn

2.Liu Chunfa, e-mail:20239007@bua.edu.cn