Abstract
AbstractIt is widely accepted that we are what we eat. However, the much talked about nutritional properties and benefits of food depend on the structural characteristics of its constituent molecules. Therefore, Dr. Ren believes in going beyond the traditional food nutrients to focusing on the bioactive food components. Over the past 15 years, she has focused on the structure‐activity relationship and interaction mechanism of bioactive food substances in promoting health. So far, she has mainly focused on peptides, polyphenols, and polysaccharides. In this regard, she has successfully extracted, purified and characterized several bioactive peptides, polyphenols and polysaccharides from plant, marine and animal food sources and explored their effect and roles in different conditions such as hyperuricemia and gout, aging, Alzheimer's disease and memory impairment, fatigue among others.
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