Hye Won Kang

TitleAssistant Professor

DepartmentFamily and Consumer Sciences

Phone336-285-4858

Fax336-334-7239

Emailhkang@ncat.edu

OfficeCarver Hall
Room: 171-D

1601 East Market Street
Greensboro, NC 27411

Hye Won Kang

Education

Ph D: Nutritional Sciences, University of Connecticut, 2006

MS: Food Science and Technology, Korea University, 1999

BS: Food and Nutrition, Dongduk Women's University, 1997


Research Interests

My research interest is to find a novel way to prevent obesity by activating brown fat and browning white fat using dietary compounds at molecular biological and physiological levels using mice and mammalian cell models. This includes (1) identification of dietary compounds which activate brown fat, (2) finding a mechanism by which dietary compounds activate brown fat and browning effect on white fat, (3) understanding a relationship between brown fat and other oxidative tissues to prevent obesity.


Recent Publications

Kang, Hye Wong  Lee, Sung Jin  Walker, Jane  (2017).  Assessing breakfast eating behaviors of historically Black College and University (HBCU) students.  ( ,  pp. ).  Journal of Family and Consumer Sciences.

Lee, Sang Gil  Parks, John  Kang, Hye Won  (2017).  Quercetin, a functional compound of onion peel, remodels white adipocytes to brown-like adipocytes.  (42,  pp. 62-71).  The Journal of Nutritional Biochemistry.

Kang, Hye Won  Choi, Jae-Woo  Kim, Mikyoung  Lee, Inyoung  Cho, Hong-Yon  (2017).  Anti-Obesity Effect of Kefir in Diet-Induced Obese Mice.   Bioscience, Biotechnology, and Biochemistry.

Kang, Hye Won  (2016).  Can eating foods burn body fat?.  (1,  2016,  pp. 1).  Journal of Obesity and Nutritional Disorders.

Lee, Sang Gil  Siaw, Joanna  Kang, Hye Won  (2016).  Stimulatory Effects of Cinnamon Extract (Cinnamomum cassia) during the Initiation Stage of 3T3-L1 Adipocyte Differentiation.  (4,  5,  pp. E83).  Foods.