Research Interests

       Lipid peroxidation in food; molecular mechanisms of free radical -induced damage; natural antioxidants in food and bioglogical matrices; mechanisms of action of natural antioxidants in the prevention of oxidative damage in foods and biological systems; functional foods and nutracetucals for promoting human health; and cancer chemoprevention with dietary phytochemicals; gene expression of functional foods; and improvement of food safety and quality during food processing and storage.


食品機能化學研究室© 2015 版權所有。