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PhD student, RA
Arizona State University
Fang Zhou have been working on the Food Science and Nutrition area since 2017, when he joined Prof. Weidong Huang's lab at the China Agricultural University to pursue a Master's degree. During that period, he treated high-fat-diet induced obese C57BL/6J male mice with grape seed flour (GSF) and cranberry polyphenolic extract (CPE) as dietary intervention, respectively. Both GSF and CPE showed significnat anti-obesity effects as compared with control group. And he also confirmed that the inhibited body weight gain were correlated with increased heat production in brown adipose tissue (BAT) and activeted browning in white adipose tissue (WAT). Based on those results, he have two manuscripts gotten accepted by the Journal of Functional Foods and Journal of Nutrition, respectively.
In 2021, he joined Dr. Shu Wang's lab at the Arizona State University to pursue a Ph.D. degree. His researhc goals are mainly fcoused on nanoparticle technology and its applicaitons in different areas. He uses that technology to encapsulate resveratrol and quertetin, which can significnat improve the solubility, stability and bioavailablity of those bioactives, and then apply them into obese mice model to inveatigate their anti-obesity effects and underlying mechanisms.