Expert In
Bio/Research
In order to understand the health benefits of plant foods and to promote increased consumption of fruits and vegetables in our daily diet, Lee’s laboratory has been working on chemistry and biochemistry on phytochemicals and their bioactivities. Various bioactive compounds were identified in diff...
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Bio/Research
In order to understand the health benefits of plant foods and to promote increased consumption of fruits and vegetables in our daily diet, Lee’s laboratory has been working on chemistry and biochemistry on phytochemicals and their bioactivities. Various bioactive compounds were identified in different fruits and vegetables, such as apples, cherries, peaches, plums, grapes, strawberries, blueberries, raspberries, tomatoes, onions, and cauliflowers along with green tea, cocoa, ginseng, and seabuckthorn. Antioxidant, anticancer, and antineurodegerative activities of those plant foods were being measured in vitro studies. In addition, Lee’s laboratory is conducting research on biochemical aspects of fruits and vegetables in relation to processing on the sensory and nutritional qualities, such as enzymatic browning reactions.
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