Shengmin Sang

TitleProfessor

DepartmentFamily and Consumer Sciences

Phone704-250-5710

Emailssang@ncat.edu

OfficeNutrition Research Institute Building, North Carolina Research Campus
Room: 4222

1601 East Market Street
Greensboro, NC 27411

Shengmin Sang

Education

Ph D: Chemistry, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, 1999

BS: Chemical Education , Shandong Normal University, 1994


Research Interests

Dr. Shengmin Sang’s lab has interest to purify and identify bioactive components from functional foods and herbal medicine and to further study their bioavailability, biotransformation, and preventive effects on cancer and metabolic syndrome using in vitro and in vivo models. His main areas of research interest are: • Purifying and identifying bioactive components from herbal medicine and functional foods; • Standardization and quality control of herbal medicine and functional foods; • Studying the bioavailability and biotransformation of bioactive food components in cells, animals and humans, and the impact of microbiota on the bioavailability and efficacy of polyphenols; • Studying the preventive effects of dietary polyphenols on the development of diabetic complications focusing on the trapping of reactive dicarbonyl compounds and the formation of Advanced Glycation End Products (AGEs) using in vitro and animal models; • Developing new agents to prevent cancer from dietary sources using in vitro and animal models. • Using metabolomic approach to study dietary exposure markers.


Recent Publications

Zhang,  Shuwei  Zhao,  Yantao  Ohland,  Christina  Jobin,  Christian  Sang,  Shengmin  ( 2019).  Microbiota facilitates the formation of the aminated metabolite of green tea polyphenol (-)-epigallocatechin-3-gallate which trap deleterious reactive endogenous metabolites.  ( 131,  pp. 332--344).   Free Radical Biology and Medicine.

Ferri-Lagneau,  Karine  Haider,  Jamil  Sang,  Shengmin  Leung,  TinChung  ( 2019).  Rescue of hematopoietic stem/progenitor cells formation in plcg1 zebrafish mutant.  ( 1,  9,  pp. 244).   Scientific reports.

Wang,  Weixin  Zhang,  Shuwei  Lv,  Lishuang  Sang,  Shengmin  ( 2018).  A new method to prepare and redefine black tea thearubigins.  ( 1563,  pp. 82--88).   Journal of Chromatography A.

Wu,  Wenbin  Tang,  Yao  Yang,  Junli  Idehen,  Emmanuel  Sang,  Shengmin  ( 2018).  Avenanthramide aglycones and glucosides in oat bran: Chemical profile, levels in commercial oat products, and cytotoxicity to human colon cancer cells.  ( 30,  66,  pp. 8005--8014).   Journal of agricultural and food chemistry.

Sang,  Shengmin  ( 2018).  Biomarkers of Whole Grain Intake.  ( 40,  66,  pp. 10347--10352).   Journal of agricultural and food chemistry.

Zhu,  Yingdong  Snooks,  Hunter  Sang,  Shengmin  ( 2018).  Complexity of Advanced Glycation End Products in Foods: Where Are We Now?.  ( 6,  66,  pp. 1325--1329).   Journal of agricultural and food chemistry.

Zhu,  Yingdong  Snooks,  Hunter  Sang,  Shengmin  ( 2018).  Complexity of Advanced Glycation End Products in Foods: Where Are We Now?.  ( 6,  66,  pp. 1325-1329).   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.

Cui,  Hengqing  Tao,  Fei  Hou,  Yu  Lu,  Yongling  Zheng,  Tiesong  Sang,  Shengmin  Lv,  Lishuang  ( 2018).  Dual effects of propyl gallate and its methylglyoxal adduct on carbonyl stress and oxidative stress.  ( 265,  pp. 227--232).   Food chemistry.

Meng,  Qing  Li,  Shiming  Huang,  Junqing  Wei,  Chia-Cheng  Wan,  Xiaochun  Sang,  Shengmin  Ho,  Chi-Tang  ( 2018).  Importance of the nucleophilic property of tea polyphenols.    Journal of agricultural and food chemistry.

Fu,  Junsheng  Soroka,  Dominique  Zhu,  Yingdong  Sang,  Shengmin  ( 2018).  Induction of Apoptosis and Cell-Cycle Arrest in Human Colon-Cancer Cells by Whole-Grain Alkylresorcinols via Activation of the p53 Pathway.  ( 45,  66,  pp. 11935--11942).   Journal of Agricultural and Food Chemistry.

Hung,  Wei-Lun  Wang,  Siyu  Sang,  Shengmin  Wan,  Xiaochun  Wang,  Yu  Ho,  Chi-Tang  ( 2018).  Quantification of ascorbyl adducts of epigallocatechin gallate and gallocatechin gallate in bottled tea beverages.  ( 261,  pp. 246--252).   Food chemistry.

Hou,  Yu  Xie,  Zhengjun  Cui,  Hengqing  Lu,  Yongling  Zheng,  Tiesong  Sang,  Shengmin  Lv,  Lishuang  ( 2018).  Trapping of glyoxal by propyl, octyl and dodecyl gallates and their mono-glyoxal adducts.  ( 269,  pp. 396--403).   Food chemistry.

Sang,  Shengmin  ( 2018).  Novel theaflavin-type chlorogenic acid derivatives identified in black tea. .  ( 66,  pp. 3402-3407).   J. Agric. Food Chem. .