Food Bioactive Molecules– Research Groups

Bioactive molecules have been increasingly incorporated into food due to their potentially health-promoting and disease-preventing effects. It is hence important to study the structure and function of these substances to confirm their purported health benefits and determine their effect on the human body. Our research themes include the chemistry of naturally occuring polyphenolic compounds, novel fluorescent probes in sensing of reactive oxygen species of biological interests, functional foods incorporated with health promoting ingredients, specifically with polyphenolic compounds derived from tropical plants and traditional Chinese medicine, as well as the chemistry of Maillard reaction in foods and model systems.