Lei Zhao

Contact Details

Email: zhaolei@th.btbu.edu.cn

Telephone/Mobile (optional):

Office:Room 301, No. 8 Building, East Campus, FuCheng Road.

Position

Associate Professor

Education Background

Ph.D. 2010, in Food Science, China Agricultural University, Beijing, China

B.S. 2004, in Food Science and Technology, China Agricultural University, Beijing, China

Research Field/Interests

1. Effect of functional foods/nutraceuticals on diet related chronic disease risks. In particular, bioactive compounds in natural products and herbal remedies for immunomodulatory, anti-inflammatory, anti-aging, anti-oxidant, and hypoglycemic activity.

2. Toxicology and food safety. Enhance the safety of foods throughout the production process. Study the factors influencing metabolism, transport and bioavailability of food contaminants.

3. Explore in vivo/in vitro fate of bioactive components after digestion, including cellular uptake and transport, blood circulation, etc.

Research Grants

1. National Natural Science Foundation of China, Intestinal absorption and immunomodulatory mechanism of active components from simulated gastrointestinal digest of velvet antler (No. 31201324);

2. Science and Technology Development Project of Beijing Municipal Education Commission of China, Enzymatic synthesis and antimicrobial mechanism of sugar monoesters (No. KM201210011008).

Publications

1. Zhao L, Yang H, Xu M, et al. Stevia residue extract ameliorates oxidative stress in D-galactose-induced aging mice via Akt/Nrf2/HO-1 pathway. Journal of Functional Foods, 2019, 52: 587-595.

2. Mehmood A, Ishaq M, Zhao L*, et al. Impact of ultrasound and conventional extraction techniques on bioactive compounds and biological activities of blue butterfly pea flower (Clitoriaternatea L.).UltrasonicsSonochemistry, 2019, 21: 12-19.

3. Mehmood A, Zhao L*, Wang C*, et al. Management of hyperuricemia through dietary polyphenols as a natural medicament: A comprehensive review. Critical Reviews in Food Science and Nutrition, 2017:1-23

4. Zhao L, Wang X, Xu M, et al. Dietary intervention with Stevia residue extracts alleviates impaired glucose regulation in mice. Journal of Food Biochemistry, 2018, 42: e12651.

5. Zhao L*, Zhang Y, Liu G, et al. Black rice anthocyanin-rich extract and rosmarinic acid, alone and in combination, protect against DSS-induced colitis in mice. Food & Function, 2018, 9: 2796-2808.

6. Zhao L*, Wang X, Zhang X L, et al. Purification and identification of anti-inflammatory peptides derived from simulated gastrointestinal digests of velvet antler protein (Cervuselaphus Linnaeus). Journal of Food and Drug Analysis, 2016, 24: 376-384.

7. Zhao L*, Zhang H, Hao T, et al.In vitro antibacterial activities and mechanism of sugar fatty acid esters against five food-related bacteria. Food Chemistry, 2015, 187: 370-377.

8. Zhao L, Li S, Zhao L, et al. Antioxidant Activities and Major Bioactive Components of Consecutive Extracts from Blue Honeysuckle (LoniceraCaerulea L.) Cultivated in China. Journal of Food Biochemistry, 2015, 39(6): 653-662.

Teaching Interests

Biochemistry, Food Safety, Food Safety and Quality Control