天美传媒

Abstract

Reactive oxygen species (ROS) represent an important class of radical species generated in biological systems, and usually include super oxide, H 2 O 2 and OH radicals. High concentration of ROS can result in unrestricted oxidation of DNA, protein and membrane lipids, which in turn lead to oxidative destruction of the cell and cause serious diseases such as cancer, cardiovascular disease, diabetes mellitus, neurodegenerative disease and aging. Fortunately, antioxidants (like glutathione, lipoid acid, uric acid and flavonoids, etc.) can effectively scavenge ROS to protect organism, so to assess the antioxidant capacities is important in science and practice for human?s health. In our group, various methods based on photocatalysis and photoelectrochemistry have been investigated to assay the antioxidant capacities in food. In addition, a novel analytical instrument is also being developed.

Biography

Li Niu has completed her PhD at the age of 30 years from Chinese Academy of Science and postdoctoral studies from 舃o Akademi University, Finland. He is a professor at Changchun Institute of Applied Chemistry and the group leader of Materials Electrochemistry. He has published more than 160 papers in reputed journals and has been serving as an editorial board member of the journals.