ANTIAGING COMPOUNDS FROM FOOD SOURCES: MECHANISM OF ACTION

Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/210357

DC Field	Value
dc.title	ANTIAGING COMPOUNDS FROM FOOD SOURCES: MECHANISM OF ACTION
dc.contributor.author	XU PINGKANG
dc.date.accessioned	2021-12-13T18:00:21Z
dc.date.available	2021-12-13T18:00:21Z
dc.date.issued	2021-09-09
dc.identifier.citation	XU PINGKANG (2021-09-09). ANTIAGING COMPOUNDS FROM FOOD SOURCES: MECHANISM OF ACTION. ScholarBank@NUS Repository.
dc.identifier.uri	https://scholarbank.nus.edu.sg/handle/10635/210357
dc.description.abstract	Aging and aging-related diseases are big challenges for the development of the individual country and the whole world. Although countless efforts have been put into the discovery of aging mystery and aging therapies, aging research is still in its early stage. In this thesis, I screened some flavonoids from food sources and herb plants and identified their antiaging activity in yeast, worm, and mammalian cells. Besides, I explore the structure-activity relationship of these compounds and also analyze the antiaging mechanism of these antiaging compounds.
dc.language.iso	en
dc.subject	food and herb plant, flavonoids, structure-activity relationship,mTOR-S6K1,calorie restriction mimics, antiaging
dc.type	Thesis
dc.contributor.department	FOOD SCIENCE & TECHNOLOGY
dc.contributor.supervisor	Dejian Huang
dc.description.degree	Ph.D
dc.description.degreeconferred	DOCTOR OF PHILOSOPHY (FOS)
dc.identifier.orcid	0000-0001-6787-1562
Appears in Collections:	Ph.D Theses (Open)

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