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Jianbo Xiao

Distinguished professor at Research Group on Food, Nutritional Biochemistry and Health

Natural Antidiabetic Agents Studies

Natural Product Bioactivities And Synthesis

Phytochemicals And Antioxidant Activities

Phytochemistry And Biological Activities

Tea Polyphenols And Effects

37.5K

Citations

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Patents

100

Publications

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Total Funding

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Research Contributions

Elucidated the reciprocal interactions between polyphenols and gut microbiota, influencing bioaccessibility and health outcomes.

Demonstrated how polyphenols and gut microbiota interact, affecting the bioavailability and bioactivity of these compounds, with implications for human health.

Nutrients (2016)

Advanced the understanding of flavonoid biosynthetic pathways in plants, providing targets for metabolic engineering.

Explored the complex pathways involved in flavonoid biosynthesis, identifying key targets for enhancing the production of beneficial compounds through metabolic engineering.

Biotechnology Advances (2018)

Examined the role of nanotechnologies in food science, highlighting applications and future perspectives.

Reviewed the application of nanotechnologies in food science, covering areas such as food processing, packaging, and delivery of bioactive compounds.

Nano-Micro Letters (2020)

Investigated the therapeutic properties of bioactive compounds from honeybee products.

Summarized the therapeutic potential of various compounds found in honeybee products, including their antioxidant, anti-inflammatory, and antimicrobial activities.

Frontiers in Pharmacology (2017)

Explored the potential of dietary polyphenols as antidiabetic agents.

Reviewed the evidence supporting the use of dietary polyphenols in the prevention and management of type 2 diabetes, highlighting their mechanisms of action and potential benefits.

Food Frontiers (2020)

Contributed to the understanding of natural products in drug discovery.

Provided insights into the advances and opportunities in using natural products for drug discovery, emphasizing their importance in identifying novel therapeutic agents.

Nature Reviews Drug Discovery (2021)

Analyzed the impact of domestic cooking processes on the chemical and biological properties of dietary phytochemicals.

Evaluated how different cooking methods affect the stability and bioactivity of phytochemicals in foods, providing guidance for optimizing food preparation to maximize health benefits.

Trends in Food Science & Technology (2019)

Examined the potential of edible flowers as a rich source of phytochemicals with antioxidant and hypoglycemic properties.

Showcased the nutritional and health benefits of edible flowers, emphasizing their high content of phytochemicals and their potential role in preventing chronic diseases.

Journal of Agricultural and Food Chemistry (2015)

Research Highlights

Jianbo Xiao is a distinguished professor renowned for his extensive research on dietary phytochemicals, their bioavailability, and their impact on human health, particularly in the prevention and management of chronic diseases like diabetes and cancer. His work significantly advances our understanding of the interactions between natural products, gut microbiota, and human physiology.

Research Areas

Natural Antidiabetic Agents StudiesNatural Product Bioactivities And SynthesisPhytochemicals And Antioxidant ActivitiesPhytochemistry And Biological ActivitiesTea Polyphenols And Effects

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Jianbo Xiao: Phytochemicals & Nutritional Biochemistry Research