Liwei Gu, Ph.D.
Research Interests
Chemistry and antioxidant capacities of phytochemicals in foods.
Phytochemicals are plant-derived chemical compounds. "Phytonutrients" refer to phytochemicals or compounds that come from edible plants, such as flavonoids from fruits and vegetables. Elevated level of reactive oxygen species in human cause oxidative stress and subsequently increase the risk for cancer and cardiovascular diseases. Phytochemicals function as free radical scavenger and improve the antioxidant capacity in vivo. Research will explore phytochemicals in fruits, berries, vegetables, and tree nuts and test their efficacy in quenching reactive oxygen species. Food storage and processing can alter phytochemical contents and composition thus impacts the nutritional values of many foods. Research will also explore new food processing techniques that can effectively preserve phytonutrients.
Phytochemical bioavailability and efficacy in preventing chronic diseases.
Once entering the intestine, phytonutrients can be degraded or transformed into different structures by intestinal bacteria. The absorbed phytochemicals undergo further metabolism in the human body. Research aims to understand absorption and metabolism of phytochemicals and identify factors that can affect bioavailability. Phytochemicals have a potential role in affecting the fat/carbohydrate metabolism and energy balance. Research will explore the efficacy and mechanism of phytonutrients in preventing metabolic syndrome and diabetics.
Classes Taught
Food Analysis - FOS 4321 -
Contact Information
359 Food Science and Human Nutrition Building
P.O. BOX 110370
Newell Drive
University of Florida
Gainesville, Fl 32611-0370
Email: lgu@ufl.edu
